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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A delicious and flavorful Indian dish Kadai Paneer is made with paneer, spices, and vegetables, perfect for serving with naan or jeera rice.
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In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick. Saute on low flame until a nice aroma develops, about 5 minutes. Allow to cool down.
Transfer the cooled spices to a blender and make a coarse powder.
In the same pan, add oil. Once heated, add garlic cloves and ginger. Saute for 1 minute.
Add finely chopped onions and saute until they turn soft.
Add chopped tomatoes, cashews, and salt. Saute until tomatoes become mushy. Allow the mixture to cool down.
Transfer the cooled mixture to a blender and blend into a smooth consistency. Do not add water.
In a deep kadai, add oil. Saute chopped capsicum and onion petals on high flame until they are crispy and slightly blistered, about 5 minutes. Set aside.
In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder. Fry for 2 minutes.
Add the prepared tomato paste and saute until oil separates, about 15 minutes on low flame.
Add water and adjust the consistency as desired.
Add the sauteed onion and capsicum petals, then add cubed paneer. Mix well.
Cover and cook for 8 minutes on low flame. Adjust the salt.
Add kasuri methi and finely chopped coriander leaves. Mix well and cook for 2 more minutes, covered, until oil separates.
Ensure the spices are roasted on low flame to avoid burning.
Do not add water while blending the tomato mixture to maintain the right consistency.
Cooking on low flame helps the flavors to develop better.
What is the best way to store leftover Kadai Paneer?
To store leftover Kadai Paneer, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain moisture and heat it gently on the stove or in the microwave.
Can I make Kadai Paneer vegan, and what are the best substitutions?
Yes, you can make Kadai Paneer vegan by substituting paneer with tofu or a plant-based cheese alternative. Additionally, use coconut oil or any vegetable oil instead of butter, and ensure that any other ingredients, like cashews, are vegan-friendly.
What dishes pair well with Kadai Paneer for a complete meal?
Kadai Paneer pairs beautifully with naan, roti, or jeera rice. You can also serve it alongside a refreshing cucumber raita or a simple salad to balance the spices and enhance your meal.
How can I adjust the spice level in Kadai Paneer?
To adjust the spice level in Kadai Paneer, you can reduce the number of dried red chillies or Kashmiri chilli powder used in the recipe. Alternatively, you can add a bit of sugar or cream to mellow the heat if it becomes too spicy.
What is the cooking process for making Kadai Paneer step by step?
To make Kadai Paneer, start by roasting and grinding the spices. Then, sauté garlic, ginger, and onions until soft, followed by tomatoes and cashews. Blend this mixture into a smooth paste. In a kadai, sauté capsicum and onion petals, then add the prepared masala and water. Finally, mix in cubed paneer, cover, and cook until heated through, finishing with kasuri methi and coriander leaves.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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