This Kadai Paneer Gravy Recipe features a very popular and famous Paneer dish in India. Kadai Paneer is eaten as a side dish along with Rice and Naan whenever we visit any restaurant with friends and family. It is one of the most ordered dishes because of its taste which is not too sweet and not too spicy. It has a spicy, tangy flavor that is so delicious and it goes along with Butter Naan, Jeera Rice, and Sirka Onion. To make Kadai Paneer Gravy, I’ll first make Kadai Masala by dry roasting various spices that enhance the taste of the dish. This Masala is different from other market-based Masala as it imparts a unique taste and aroma to the dish. After making the Masala, we will ready the Paneer cubes and cook them in tomato and onion-based gravy.
Also, check out my other Paneer Recipes like Dhaba Style Paneer Masala, Paneer Lababdar, Matar Paneer Gravy, Paneer Tikka Masala, Chilli Paneer Gravy, Paneer Bhurji, and other Paneer starters and breakfasts like Paneer Paratha, Paneer Kachori, and Tandoori Paneer Tikka.
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Kadai Paneer Ingredients
For Gravy
- 2 tbsp coriander seeds
- 2 tsp fennel seeds
- 2 tsp cumin
- 2 dry Kashmiri red chilli
- 10-12 black pepper
- 3-4 tbsp Desi Ghee
- 1 tsp cumin
- 2 tbsp finely chopped ginger
- 2 tbsp finely chopped garlic
- 3 medium-sized finely chopped onions
- 1 tbsp coriander powder
- 2 tbsp Kashmiri red chilli powder
- 3 tbsp Kadhai Paneer Masala
- 1/2 tsp Turmeric powder
- 1½ cup of warm water
- 3 chopped tomatoes
- 2 chopped green chilli
- salt as per taste
For Paneer
- 2 tbsp Desi ghee
- 1 chopped tomato
- 1 onion
- 1 capsicum
- 250 gm of Paneer
- ½ tsp salt
- ½ tsp Kadhai paneer masala
For Making Curry
- 2 tbsp Fresh Cream
- chopped coriander leaves.
- 1 tsp Kasuri Methi
- ½ tsp Garam Masala
- chopped Ginger
- 2 green chilli
- chopped coriander leaves
How To Make Kadai Paneer (Step-by-Step)
1. To make the kadhai paneer, first, we need to prepare the gravy. Take a Kadhai/Pan. Add 2 tbsp coriander seeds, 2 tsp fennel seeds, 2 tsp cumin, 2 dry Kashmiri red chilli, and 10-12 black pepper. Mix and dry roast on low flame until it fills the air with its aroma.
2. Add the mixture to a grinder and grind it. We don’t need a fine powder-like consistency.
3. Heat 3-4 tbsp Desi Ghee in the same Kadhai. As soon as the ghee is heated, add 1 tsp cumin and let it fry.
4. Add 2 tbsp finely chopped ginger and 2 tbsp finely chopped garlic. Cook them on medium to high flame for half a minute.
5. After half a minute, add 3 medium-sized finely chopped onions. Mix well, cook, and fry until the onion becomes golden brown in color.
6. Now, turn the flame to low and add the following spices: 1 tbsp coriander powder, 2 tbsp Kashmiri red chilli powder, 3 tbsp Kadhai Paneer Masala, and 1/2 tsp Turmeric powder. Mix well.
7. Add ½ cup of warm water and mix well. Stir and cook on low to medium flame until the mixture gets dried.
8. Add 3 chopped tomatoes, 2 chopped green chilli, and salt as per taste. Cover the lid and cook on low to medium flame for 7-8 minutes until the tomatoes get cooked and become soft. Stir once in between.
9. Mash the veggies using a potato masher.
10. Add 1 cup of warm water. Mix well. Cover the lid and cook for 5-7 minutes on low flame. After 7 minutes, remove the lid, stir it again, and cover the lid. Cook for another 7 minutes.
11. In the meantime, we will ready the Paneer cubes for adding them to the gravy. Take a Kadhai, and add 2 tbsp Desi ghee. Add chopped tomato, onion, and capsicum. Fry on a medium flame for 2 minutes.
12. Add 250 gm of Paneer cut into triangle shapes. Mix well and cool for a minute.
13. Add ½ tsp salt and ½ tsp Kadhai paneer masala. Mix well and keep it aside for now.
14. Now, check the gravy mixture. It is ready and has a really nice color, Add the veggies to the gravy and mix well cook on a medium flame for a few minutes.
15. Add 2 tbsp Fresh Cream and chopped coriander leaves. Mix everything well. Cover the lid and cook for 4 minutes.
16. Add 1 tsp Kasuri Methi, ½ tsp Garam Masala, chopped Ginger, 2 green chilli, and chopped coriander leaves.
The delicious Kadhai paneer gravy is ready.
Recipe Card
Kadai Paneer Gravy Recipe
Ingredients
- For Gravy
- 2 tbsp coriander seeds
- 2 tsp fennel seeds
- 2 tsp cumin
- 2 dry Kashmiri red chilli
- 10-12 black pepper
- 3-4 tbsp Desi Ghee
- 1 tsp cumin
- 2 tbsp finely chopped ginger
- 2 tbsp finely chopped garlic
- 3 medium-sized finely chopped onions
- 1 tbsp coriander powder
- 2 tbsp Kashmiri red chilli powder
- 3 tbsp Kadhai Paneer Masala
- 1/2 tsp Turmeric powder
- 1½ cup of warm water
- 3 chopped tomatoes
- 2 chopped green chilli
- salt as per taste
- For Paneer
- 2 tbsp Desi ghee
- 1 chopped tomato
- 1 onion
- 1 capsicum
- 250 gm of Paneer
- ½ tsp salt
- ½ tsp Kadhai paneer masala
- 2 tbsp Fresh Cream
- chopped coriander leaves.
- 1 tsp Kasuri Methi
- ½ tsp Garam Masala
- chopped Ginger
- 2 green chilli
- chopped coriander leaves
Instructions
- To make the kadhai paneer, first, we need to prepare the gravy. Take a Kadhai/Pan. Add 2 tbsp coriander seeds, 2 tsp fennel seeds, 2 tsp cumin, 2 dry Kashmiri red chilli, and 10-12 black pepper. Mix and dry roast on low flame until it fills the air with its aroma.
- Add the mixture to a grinder and grind it. We don’t need a fine powder-like consistency.
- In the same Kadhai, heat 3-4 tbsp Desi Ghee. As soon as the ghee is heated, add 1 tsp cumin and let it fry.
- Add 2 tbsp finely chopped ginger and 2 tbsp finely chopped garlic. Cook them on medium to high flame for half a minute.
- After half a minute, add 3 medium-sized finely chopped onions. Mix well, cook, and fry until the onion becomes golden brown in color.
- Now, turn the flame to low and add the following spices: 1 tbsp coriander powder, 2 tbsp Kashmiri red chilli powder, 3 tbsp Kadhai Paneer Masala, and 1/2 tsp Turmeric powder. Mix well
- Add ½ cup of warm water and mix well. Stir and cook on low to medium flame until the mixture gets dried.
- Add 3 chopped tomatoes, 2 chopped green chilli, and salt as per taste. Cover the lid and cook on low to medium flame for 7-8 minutes until the tomatoes get cooked and become soft. Stir once in between.
- Mash the veggies using a potato masher.
- Add 1 cup of warm water. Mix well. Cover the lid and cook for 5-7 minutes on low flame. After 7 minutes, remove the lid, stir it again, and cover the lid. Cook for another 7 minutes.
- In the meantime, we will ready the Paneer cubes for adding them to the gravy. Take a Kadhai, and add 2 tbsp Desi ghee. Add chopped tomato, onion, and capsicum. Fry on a medium flame for 2 minutes.
- Add 250 gm of Paneer cut into triangle shapes. Mix well and cool for a minute.
- Add ½ tsp salt and ½ tsp Kadhai paneer masala. Mix well and keep it aside for now.
- Now, check the gravy mixture. It is ready and has a really nice color, Add the veggies to the gravy and mix well cook on a medium flame for a few minutes.
- Add 2 tbsp Fresh Cream and chopped coriander leaves. Mix everything well. Cover the lid and cook for 4 minutes.
- Add 1 tsp Kasuri Methi, ½ tsp Garam Masala, chopped Ginger, 2 green chilli, and chopped coriander leaves.
- The delicious Kadhai paneer gravy is ready.
