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    Home » Recipes » Paneer Recipes

    Kadai Paneer Gravy

    Published: Jun 5, 2017 · Modified: Sep 11, 2021 by Ramya · 15 Comments

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    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

    📖 Recipe

    Kadai Paneer Gravy

    Ramya
    Mildly spicy, creamy restaurant style Kadai Paneer gravy that is oh-so-delicious!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Main Dish
    Cuisine North Indian
    Servings 4 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Kadai Masala Powder –

    • 1 tablespoon Coriander Seeds
    • 1 teaspoon Cumin Seeds
    • ½ Mace
    • 2 Cloves
    • 1 Cardamom
    • 2” piece of Cinnamon
    • 3 Dried Red Chillies

    For Kadai Paneer Gravy –

    • 1 Large Onion
    • 3 Large Tomatoes
    • ½ cup Diced Capsicum
    • 200 gms Paneer/Cottage Cheese
    • 2 teaspoon Oil
    • 1 teaspoon Ginger Garlic Paste
    • ½ teaspoon Turmeric Powder
    • ½ teaspoon Sugar
    • 1 teaspoon Kasoor Methi/Dried Fenugreek Leaves
    • 1.5 tablespoon Fresh Cream (low fat)
    • Salt as needed
    • Water as needed
    • Fresh Coriander Leaves for garnishing
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    Instructions
     

    • 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.
    • In a pan, dry roast all the ingredients under 'Kadai Masala Powder' on low flame until aromatic and golden.
    • Once cooled down, grind into a smooth powder and set it aside.
    • In a pan, heat oil. Add ginger garlic paste and fry for few seconds until raw smell is gone.
    • Add finely chopped onions and fry until translucent.
    • Next add the prepared tomato puree, mix well.
    • Add the kadai masala powder, turmeric powder.
    • Cook until the gravy comes together and oil oozes out from the edges.
    • 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.
    • Next add crushed Kasoor Methi followed by fresh cream. Cook for 1-2 mins on low flame.
    • Add Paneer slices and garnish with coriander leaves. Cook for a minute or two. Remove from heat.
    • Serve hot with any Indian bread of your choice.

    Note –

    • 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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    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.

    Recipe Notes

    • 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.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    1. lynne hoareau

      June 05, 2017 at 2:21 pm

      Oh my goodness this sounds so lovely 🙂 I have a couple ingredients which I must track down and then I am so making this. I love it and can only imagine how delicious and tasty this must be. Thanks so much for sharing. x

      Reply
      • chcooks

        June 06, 2017 at 3:31 pm

        aww thanks so much Lynne 🙂

        Reply
    2. Freda @ Aromatic essence

      June 07, 2017 at 4:24 am

      I love this dish too, similar yet different due to the flavorful kadai masala! Looks delicious 🙂

      Reply
      • chcooks

        June 07, 2017 at 8:30 pm

        Thanks Freda 🙂

        Reply
    3. Traditionally Modern Food

      June 08, 2017 at 6:40 am

      Can someone say no for paneer this looks so yum

      Reply
      • chcooks

        June 12, 2017 at 2:50 pm

        Thanks dear 🙂

        Reply
    4. Alison's Allspice

      June 10, 2017 at 2:55 am

      I love paneer curries, your recipe looks so delicious, and easy to follow! Pinned for later, Thanks!

      Reply
      • chcooks

        June 12, 2017 at 2:47 pm

        Thanks Alison, hope you get to make it soon 🙂

        Reply
    5. Monika

      June 10, 2017 at 2:14 pm

      This looks delicious, I am a huge fan of paneer! Thank you for sharing with FF, have a nice weekend:)

      Reply
      • chcooks

        June 12, 2017 at 2:43 pm

        Thanks Monika 🙂

        Reply
    6. Hilda

      June 14, 2017 at 4:47 am

      I hope to give this a try soon. I quite agree I would rather make this at home than spend a lot to go to a restaurant. And thanks for the kadai masala recipe too!

      Reply
      • chcooks

        June 14, 2017 at 11:20 am

        I really hope you like it as much as I do 🙂 Let me know if you give this a try!

        Reply
    7. rakhiIndia.in

      July 04, 2017 at 4:42 pm

      Thanks so much, my KADAI PANEER GRAVY was so yummy. Your recipe is very simple to follow. surely I will share this recipe to my relatives. My family will enjoy it. Thanks

      Reply
    8. vandana

      December 01, 2021 at 5:09 pm

      Thanks for this amazing recipe. I tried it some days back, but at that time I spilled my kadhai and didn't got a chance to taste it. Thank God I found this Coaster to protect my cookware from slipping. I am enjoying cooking your recipes and everyone is loving them.

      Reply

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    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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