Kadai Paneer Recipe

Method17 steps · about 52 min

1. 1

   Step 1: To a small grinder jar, add red chilies, cardamoms, fennel seeds (1 tsp), coriander seeds (1½ tbsp), cloves (2) & cinnamon. If you add more cinnamon it can ruin the dish. Make a fine powder and keep aside.

   Uses 1½ tbsp coriander seeds · 1–2 Kashmiri dried red chilies · 2–3 green cardamom pods · 1 tsp fennel seeds · 2 cloves · 0.25 inch Ceylon cinnamon stick

2. 2

   Step 2: Heat the separate tablespoon sauce-base oil (1 tbsp). Add only the 125 g puree onion and six cashews if choosing the nut route. Omit cashews entirely if choosing three tablespoons cream near the end. Sauté over medium-high until the onions are translucent or pink; keep the separate cubed sauté onion for 6.

   Uses 1 tbsp oil · 125 g onion · six cashews only nut route, omit if cream replacement

   
3. 3

   Step 3: Add tomatoes (300 g) and saute until completely mushy.

   Uses 300 g tomatoes · same sauce onion; cashews only on selected nut route

   
4. 4

   Step 4: Cool the same cooked onion-tomato base fully, then blend smooth without adding water. Cashews are present only if that route was chosen.

   Uses same softened vegetables; cashews only on chosen route

   
5. 5

   Step 5: Heat only the first half of the separate 1–1½ tbsp sauté/gravy fat supply, about half to three-quarter tablespoon.

   Uses first half 1–1½ tbsp fat, ½–¾ tbsp

6. 6

   Step 6: Saute onion (1) and capsicum on the highest flame until half done. They must be slightly tender yet crunchy.

   Uses 1 onion · 0.5 cup bell pepper · same half variable fat supply, separate base oil already used 2

   
7. 7

   Step 7: Add paneer (200–250 g) and toss for 1 to 2 mins. Set all these aside. Do not over fry these.

   Uses 200–250 g paneer · same separate sauté vegetables

   
8. 8

   Step 8: Heat only the remaining half of that same sauté/gravy fat supply, about half to three-quarter tablespoon. Add the teaspoon ginger-garlic paste (1 tsp) and sauté until its raw smell disappears; keep finishing ginger julienne for 15.

   Uses remaining half 1–1½ tbsp fat, ½–¾ tbsp · 1 tsp ginger-garlic paste

   
9. 9

   Step 9: Next transfer the ground kadai masala and saute on a low to medium heat for 2 to 3 mins until it turns fragrant. Do not burn.

   Uses same measured whole-spice blend · same second half fat, ginger-garlic cooked

   
10. 10

    Step 10: Add the smooth onion-tomato puree from 4 to the aromatic kadai-spice base and sauté two minutes. The puree contains cashews only on the chosen nut route.

    Uses same blended sauce base; cashews only on chosen route · same gravy pan, not new spice inventory

    
11. 11

    Step 11: Next add garam masala (0.5 tsp) and red chili powder. Saute for another 2 mins until the masala turns fragrant.

    Uses 0.5 tsp Kashmiri red chili powder · 0.5 tsp garam masala · same gravy base

    
12. 12

    Step 12: Add one and a half cups from the total 1½–2 cup gravy-water supply and the initial salt (½–¾ tsp). Bring to a boil, then simmer until thick and flavorful with traces of oil on top. If needed, add only the remaining half cup from that supply; do not add a second full amount.

    Uses 1½ cups initially, then only remaining up to ½ cup from same total · ½–¾ tsp salt · same sauce with measured powders

13. 13

    Step 13: Crush and add kasuri methi (1 tsp). If cashews were omitted, add the separate three tablespoons cream now. Taste the finished gravy and adjust only with separately listed extra salt or garam masala (to taste) as needed.

    Uses 1 tsp kasuri methi · extra salt only to taste finished gravy · extra garam masala only to taste finished gravy · 3 tbsp cream only instead of omitted cashews · same cooked sauce and selected water amount

14. 14

    Step 14: Add only the reserved sautéed paneer, capsicum and cubed onion from 7. Mix and turn off; do not add fresh raw paneer or a second vegetable supply.

    Uses same paneer/onion/pepper, not raw repeated · same thick sauce; cream only on replacement route

15. 15

    Step 15: Stir well & finally add ginger (½–1 tsp) juliennes and coriander leaves (2 tbsp).

    Uses ½–1 tsp ginger · 2 tbsp coriander leaves · same cooked paneer and vegetables in gravy

16. 16

    Step 16: Cover the finished curry and rest two minutes off the hot stove. Transfer to a serving bowl and rest at least fifteen minutes more to absorb the flavors.

    Finished paneer flavor rest · 17 minUses same paneer curry with finishing ginger/coriander

17. 17

    Step 17: Serve the rested kadai paneer with prepared flatbread or rice.

    Uses same completed curry after flavors absorb