Easy Kadai Paneer Gravy Recipe | How to Make Kadai Paneer
Kadai paneer gravy recipe is a rich and flavourful vegetarian dish made with paneer, onion, and green capsicum tossed in a spicy gravy. This kadai paneer recipe is low in fat as it is made without frying paneer and tastes delicious.
Ingredients
For gravy
- 1& ½ tbsp oil
- 1 inch cinnamon stick
- 1 small cardamom
- 1 bay leaf
- ½ tsp cumin seeds
- 3-4 cloves garlic
- 1 inch ginger
- 1 tsp coriander seeds
- ½ tsp salt
- 2 small green chilli (chopped)
- 1 small size onion ( roughly chopped)
- 3 small sized tomato (chopped )
- 2 tbsp green coriander leaves (chopped for garnishing )
- ½ cup water or as required
Other Ingredients list
- 225 gm paneer (cubed)
- 1 medium sized green capsicum ( cubed )
- 2 small sized onion ( cubed )
- 1 tbsp oil
- 1 tbsp malai
- 1 tsp kasoori methi
- ½ tsp salt
Instructions
How to make gravy for the kadhai paneer
- In a frying pan, add ½ tbsp oil, bay leaf, cumin seeds, coriander seeds, small cardamom, and cinnamon stick. Roast them for about 1 minute on a low flame.
- Then add chopped garlic and ginger. Saute them for 30 seconds.
- Now add green chili, onion, ½ tsp salt, and saute for 1-2 minutes till onions get little brown color.
- Finally, add tomatoes, cover the pan and cook for 4-5 minutes till the tomatoes become soft and cooked. Switch off the flame and let the mixture cool down.
- Transfer this mixture into a grinder jar, add ¼ cup of water, and grind into a fine paste.
- Sieve the paste and put it aside.
Final making of Kadhai Paneer
- Now, put a frying pan on a low flame, heat 1 tbsp oil, add cubed onion and capsicum. Mix it once, cover the pan and cook it for 3-4 minutes till the onion and capsicum become slightly soft and tender. Stir occasionally.
- Transfer them to a plate.
- Again add 1 tbsp oil in the pan and then sieved gravy paste. Mix well and cover the pan. Cook it for about 2-3 minutes till it starts leaving oil.
- Now add kasoori methi, salt, and malai. Cook it further for 1-2 minutes.
- Finally, add onion, capsicum, and cubed paneer. Add 2-3 tbsp water. Cover the pan and cook it for 3-4 minutes.
- Add some chopped green coriander leaves. Mix well and switch off the flame.
- Serve warm with your favorite healthy whole wheat naan.
Video
Notes
1. Paneer used should be firm, not soft.
2. If you are using a readymade packed paneer, soak it in warm water for 10-15 minutes then cut it into cubes.
3. Use refined oil without any strong smell.
4. Roast masala and cook gravy on low flame.
5. Use fresh malai for a nice creamy texture and flavour.
6. Use only freshly ground masala to get the unique flavour and aroma in the dish.
7. To give a smoky flavour, use a dhungar method, in which we heat a coal piece till it becomes red, place it in a small bowl, and then place it in the middle of the kadhai paneer pan. Pour a teaspoon of ghee over the coal. cover then pan, keep it for 10-15 minutes till smoke flavour infused well with the dish. Serve warm and enjoy.