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Kadhai Paneer

A highly popular dish, it gets its name from the traditional iron wok,'Kadhai' in which its cooked. A concoction of rich onion & tomato cooked into a creamy gravy.
  • Preparation Time : 10 mins
  • Cooking Time : 30 mins
  • Serves : 4

Ingredients

  • 3 Tbsp
    Coriander seeds
  • 1 Tbsp
    Cumin seeds
  • 1.5 Tsp
    Fennel seeds
  • 1/2 Tsp
    Cloves
  • 6
    Cardamom
  • 1/2 Tsp
    Peppercorns
  • 1
    Bay leaves
  • 2 Tbsp
    Oil
  • 1
    Onions
  • 3
    Tomatoes
  • 1 Tsp
    Salt
  • Gravy

  • 2 Tbsp
    Butter
  • 1
    Bay leaves
  • 4
    Dry red chillies
  • 1.5 Tbsp
    Garlic
  • 1 inch
    Ginger
  • 4 slit
    Green chillies
  • 1
    Onions
  • 1
    Capsicum
  • 1
    Bell pepper(red/yellow)
  • 1/2Tsp
    Turmeric
  • 1.5 Tsp
    Salt
  • 3 Tsp
    Kashmiri red chilli powder
  • 1 cup
    Water
  • 1 Tsp
    Cream
  • 400 gm
    Paneer

Preparation

Preparation:

1. Take all the dry spices mentioned above and dry roast them on low flame till fragrant.

2. Let them cool and then grind them into a coarse powder.

3. In a kadhai, add some vegetable oil and heat it on medium to high flame.

4. Add onions and cook until translucent or light brown.

5. Add tomatoes and salt.

6. Cook until the tomatoes are properly cooked.

7. Let this mix cool.

8. Once cooled add it to a grinder and grind it into a fine paste. Keep aside.

For Gravy:

1. In the same pan add butter, bay leaf and dry red chillies. Cook for 30 seconds.

2. Add garlic, ginger and green chillies. Cook for about 2 to 3 minutes.

3. Add capsicum and cook until they are soft.

4. Add onions & bell peppers and cook for 2 to 3 minutes.

5. Add onion & tomato paste, salt, turmeric, Kashmiri red chilli powder and the roasted dry spice blend you prepared before. Cook well .

6. Add cream, water & paneer to the mic. Cover with lid and cook on low flame for 10 minutes.

TO SERVE

Remove to a dish, garnish with ginger juliennes and coriander, serve with naan or paratha.

  • 3 Tbsp
    Coriander seeds
  • 1 Tbsp
    Cumin seeds
  • 1.5 Tsp
    Fennel seeds
  • 1/2 Tsp
    Cloves
  • 6
    Cardamom
  • 1/2 Tsp
    Peppercorns
  • 1
    Bay leaves
  • 2 Tbsp
    Oil
  • 1
    Onions
  • 3
    Tomatoes
  • 1 Tsp
    Salt
  • Gravy

  • 2 Tbsp
    Butter
  • 1
    Bay leaves
  • 4
    Dry red chillies
  • 1.5 Tbsp
    Garlic
  • 1 inch
    Ginger
  • 4 slit
    Green chillies
  • 1
    Onions
  • 1
    Capsicum
  • 1
    Bell pepper(red/yellow)
  • 1/2Tsp
    Turmeric
  • 1.5 Tsp
    Salt
  • 3 Tsp
    Kashmiri red chilli powder
  • 1 cup
    Water
  • 1 Tsp
    Cream
  • 400 gm
    Paneer

Preparation:

1. Take all the dry spices mentioned above and dry roast them on low flame till fragrant.

2. Let them cool and then grind them into a coarse powder.

3. In a kadhai, add some vegetable oil and heat it on medium to high flame.

4. Add onions and cook until translucent or light brown.

5. Add tomatoes and salt.

6. Cook until the tomatoes are properly cooked.

7. Let this mix cool.

8. Once cooled add it to a grinder and grind it into a fine paste. Keep aside.

For Gravy:

1. In the same pan add butter, bay leaf and dry red chillies. Cook for 30 seconds.

2. Add garlic, ginger and green chillies. Cook for about 2 to 3 minutes.

3. Add capsicum and cook until they are soft.

4. Add onions & bell peppers and cook for 2 to 3 minutes.

5. Add onion & tomato paste, salt, turmeric, Kashmiri red chilli powder and the roasted dry spice blend you prepared before. Cook well .

6. Add cream, water & paneer to the mic. Cover with lid and cook on low flame for 10 minutes.

TO SERVE

Remove to a dish, garnish with ginger juliennes and coriander, serve with naan or paratha.

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