Kadai Paneer Recipe
Kadai Paneer is a popular Indian main-course dish. Learn how to make restaurant-style kadhai paneer at home.
Servings: 4
Calories: 563kcal
Equipment
- Heavy Bottom Kadhai
Ingredients
Ingredients for Kadai Masala:
- 4 whole kashmiri red chilli
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon cumin seeds (jeera)
- 3 tablespoon coriander seeds (sabut dhaniya)
- ½ teaspoon peppercorns (sabut kali mirch)
Ingredients for Kadai Paneer:
- 500 gram paneer (cottage cheese)
- 1 Cup fine chopped onion
- 2 medium-size tomato (make paste in mixer)
- 1 Cup diced capsicum
- `1 Cup diced onion
- 1 Cup diced tomato (remove the pulp and seeds)
- 1 tablespoon thinly sliced ginger
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon dried fenugreek leaves (kasuri methi)
- 4 tablespoon mustard oil (sarson oil)
- Salt to taste
Instructions
How To Make Kadai Masala:
- Grind the roasted spices into a coarse powder in a mixer grinder. Transfer to a bowl and set aside till required.
How To Make Kadai Paneer:
- Heat the mustard oil in a wok/kadhai over medium flame. Once the oil starts fuming reduce the flame to low.
- Add the chopped onion and fry over low heat till onion turn light brown in color.
- Next, add the tomato paste along with spices (turmeric, red chili powder, salt). Stir to combine and fry till the oil separates from the masala.
- Now add the paneer cubes, diced capsicum, onion, tomato and the kadai masala prepared earlier. Mix nicely.
- Add approximately ¼ cup of water to the kadai paneer. Cover the pan with a lid and cook for 3 - 5 minutes for paneer to soften and absorb the flavor of spices.
- Sprinkle crushed kasuri methi and ginger strip. Combine and the kadai paneer is ready to serve.
- Sprinkle fresh coriander leaves just before serving. Serve Kadai Paneer warm with Naan.
Video
Notes
- Do not cook Kadai paneer for too long after adding diced capsicum, onion, and tomato. Otherwise, vegetables will lose the crunchiness.
- Adjust the amount of red chili powder according to your taste as the Kadai masala is very spicy.
- I highly recommend using mustard oil for cooking kadai paneer. It gives a unique pickle like flavor and aroma to the dish.
- If you want to make, kadai paneer gravy, add approximately 1 Cup of water after frying tomato masala and allow it to simmer for 5 - 10 minutes before adding paneer.
- To make vegan Kadhai Paneer, use fir tofu, mushroom, or bean curd instead of paneer (cottage)
Nutrition
Calories: 563kcal | Carbohydrates: 19g | Protein: 20g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 83mg | Sodium: 52mg | Potassium: 482mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1109IU | Vitamin C: 52mg | Calcium: 669mg | Iron: 2mg