Kadhai Paneer recipe
Prep Time
5min
Cook Time
30min
Total Time
35min

A popular Indian vegetarian dish made with paneer, bell peppers, and a blend of aromatic spices.

Ingredients

4 Servings
(1 serving = 1 bowl)

Kadhai Masala

  • 2piece
    Whole red chilli
  • 5piece
    Black peppercorns
  • 1/2tsp
    Coriander seeds
  • 1/4tsp
    Cumin seeds

To Sauté

  • 1/2cup
    Onions (diced)
  • 1/2cup
    Capsicum (diced)
  • 100g
    Paneer
  • Salt to taste
  • 1/2tsp
    Kadhai Masala

For Gravy

  • 2piece
    Tomatoes
  • 2piece
    Onions
  • 2tsp
    Cashew paste
  • 1/2tsp
    Turmeric powder
  • 1tsp
    Kashmiri chilli powder
  • 1tsp
    Coriander powder
  • 1/2tsp
    Cumin powder
  • Salt to taste
  • 1/2tsp
    Butter
  • 2tsp
    Fresh cream
  • 1/2tsp
    Kadhai Masala
  • 1tsp
    Ginger garlic paste
  • 1/2tsp
    Kasuri methi (roasted)
  • Coriander to garnish

How to make Kadhai Paneer

Prepare Kadhai Masala

  1. Dry roast coriander seeds, cumin seeds, black peppercorns, and dried red chilies in a pan until fragrant.

  2. Cool slightly and grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.

Prepare Kadhai Paneer

  1. Heat oil in a pan. Add diced onions, capsicum, salt, and kadhai masala. Sauté for 2-3 minutes and keep aside.

  2. In the same pan, heat oil over medium heat. Add cumin seeds and let them splutter.

  3. Add finely sliced onions and sauté until they turn golden brown.

  4. Add ginger garlic paste and cook until the raw smell is gone.

  5. Add finely chopped tomatoes and cook until they become soft and oil starts to separate.

  6. Stir in Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook the masala for 2-3 minutes until the spices are well combined and oil separates from the masala.

  7. Add cashew paste and cook it well.

  8. Add the prepared kadhai masala powder and mix well.

  9. Gently add paneer cubes, onion, and capsicum masala. Toss them carefully with the masala mixture, ensuring not to break the paneer cubes.

  10. Cook for another 2-3 minutes until paneer cubes are heated through and coated well with the masala.

  11. Add butter, fresh cream, and kasuri methi. Mix gently.

  12. Garnish with fresh coriander leaves.

Tips & Tricks

  1. Ensure the paneer cubes are not overcooked to maintain their softness.

  2. Roast the spices on low heat to avoid burning and to bring out their full flavor.

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Recipe by

TheCurryBoss

(@thecurryboss)

Exploring flavors, creating magic in the kitchen. A working professsional and a passionate home cook & baker. Join me on my delicious journey! #foodielife#veg