Mildly spicy, creamy restaurant style Kadai Paneer gravy recipe with step by step photos to make it easily at home!
It is really hard to choose one favorite Paneer gravy as everything tastes delicious with Paneer! In line with the standard Paneer Butter Masala and Paneer Tikka Masala, often times Kadai Paneer finds it space in every restaurant menu. What really is the difference? Well, there is a lot.
Kadai Paneer is creamy, mildly spicy and is super flavorful – thanks to the special Kadai masala powder that goes in. Spices like coriander seeds, cumin seeds, dried red chillies, mace, cloves, cinnamon and cardamom are dry roasted until aromatic and ground into a masala powder that adds so much flavor to this gravy. It is not overly spicy but compliments the creaminess of the Paneer, making it one of the best paneer gravies!
While making this Kadai Paneer, I made my own tomato puree which is very simple if you get around doing it. Blanch tomatoes, peel off the skin, grind into a smooth paste and viola – tomato puree is done! Similarly making Paneer/Cottage Cheese is not so difficult and in fact it is as simple as following this recipe. Time and again, I realize how futile it is to be spending on eating out when it is really easy and twice as much delicious when made at home 🙂 I served this with lemon wedges and diced onions along with Masala Paratha – stay tuned for the recipe!
How to make Kadai Paneer Gravy –
Detailed step by step picture tutorial of making Kadai Paneer Gravy –
1. Boil tomatoes in water until the skin begins to peel off. Remove from heat and let it cool down. Peel off the skin, chop off into medium sized pieces and blend until smooth.
2. In a pan, dry roast all the ingredients under Kadai Masala Powder on low flame until aromatic and golden.
3. Once cooled down, grind into a smooth powder and set it aside.
4. In a pan, heat oil. Add ginger garlic paste and fry for few seconds until raw smell is gone.
5. Add finely chopped onions and fry until translucent.
6. Next add the prepared tomato puree, mix well.
7. Add the kadai masala powder, turmeric powder.
8. Cook until the gravy comes together and oil oozes out from the edges.
9. Add salt and sugar, mix well. Add some water as needed and cook the gravy for 4-5 mins on medium flame. Add in chopped capsicum and let the gravy come to a boil.
10. Take Kasoor Methi and crush it before adding it to the gravy.
11. Next add fresh cream. Cook for 1-2 mins on low flame.
12. Add Paneer slices and garnish with coriander leaves. Cook for a minute or two. Remove from heat.
13. Serve hot with any Indian bread of your choice.
- Adjust spices as per taste preference.
- Instead of making tomato puree from scratch, store bought puree can be used.
- Don’t cook on high flame after adding fresh cream – it can curdle easily.
- The capsicum should retain some crunchiness – don’t cook it to a mush.
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