Kadai Paneer Gravy
Mildly spicy, creamy restaurant style Kadai Paneer gravy that is oh-so-delicious!
Kadai Paneer Gravy
Mildly spicy, creamy restaurant style Kadai Paneer gravy that is oh-so-delicious!
ServingsPrep Time
4people20minutes
Cook Time
25minutes
ServingsPrep Time
4people20minutes
Cook Time
25minutes
Ingredients
For Kadai Masala Powder –
  • 1tbspCoriander Seeds
  • 1tspCumin Seeds
  • 1/2Mace
  • 2Cloves
  • 1Cardamom
  • 2” piece of Cinnamon
  • 3Dried Red Chillies
For Kadai Paneer Gravy –
  • 1Large Onion
  • 3Large Tomatoes
  • 1/2cupDiced Capsicum
  • 200gmsPaneer/Cottage Cheese
  • 2tspOil
  • 1tspGinger Garlic Paste
  • 1/2tspTurmeric Powder
  • 1/2tspSugar
  • 1tspKasoor Methi/Dried Fenugreek Leaves
  • 1.5tbspFresh Cream(low fat)
  • Salt as needed
  • Water as needed
  • Fresh Coriander Leaves for garnishing
Instructions
  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.
  10. Add in chopped capsicum and let the gravy come to a boil.
  11. Next add crushed Kasoor Methi followed by 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.
Note –
  1. Adjust spices as per taste preference.
  2. Instead of making tomato puree from scratch, store bought puree can be used.
  3. Don’t cook on high flame after adding fresh cream – it can curdle easily.
  4. The capsicum should retain some crunchiness – don’t cook it to a mush.