Kadhai Paneer is a popular Indian paneer curry served in the restaurant. The Paneer along with capsicum and onions is cooked in a onion tomato based gravy with freshly ground spices known as kadhai masala. The freshly ground spices makes it aromatic, spicy and flavorful. Kadhai is a type of Indian wok . Since traditionally the curry is made in the wok it is known as Kadhai paneer. Kadhai paneer tastes best when served with roti/ naan/ paratha/ tandoori roti/ roomali roti or rice. Now a days restaurant often serve this kadhai paneer in small mini kadhai (wok).
I had added dried fenugreek leaves (kasuri methi) while making kadhai masala. Addition of fenugreek leaves gives a very nice aroma and taste to the masala. The masala can be roasted in big batch and stored in an airtight container. The masala can be sprinkled on raita or it even enhances taste of rice dished such as pulao when added to it. The kadhai masala is what gives a unique and different taste to the curry.
You can also add another vegetables such as mushrooms or baby corn in the curry.
Different curry on the blog:
Methi Malai Matar (Fenugreek And Peas Curry With Cream)
Paneer Bhurji/Spicy Crumbled Cottage Cheese
Friends do try the recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Kadhai Paneer
Equipment
- small pan
- spatula
- mixer grinder
- heavy bottom pan with lid
- spoon
- knife
- flat pan
Ingredients
Kadhai Masala Mix (use 2tbsp of masala for this curry and rest masala can be stored in an airtight container)
- 1 tbsp coriander seeds dhania, I had used coriander powder since I didn't had the coriander seeds.
- 1/2 tbsp cumin seeds jeera
- 1/2 tbsp fennel seeds saunf
- 1/2 tbsp pepper corn mari, kali mirch
- 4 dry red chili suki lal mirch
- 1 bay leaf tej patta
- 2 cloves laung
- 1 inch cinnamon taj
- 2 cardamom pod elaichi
- 1 tbsp dry fenugreek leaves kasuri methi
Making gravy with vegetables and paneer
- 3 tbsp oil
- 1/2 tbsp butter
- 2 medium onion finely chopped or crushed in a chopper
- 4 medium tomatoes crushed or pureed
- 4 tbsp cashew nut paste (Soak the around 1/4 cup cashew nut in warm water for 20 minutes and then grind it into a smooth paste using little water)
- 1 tsp ginger garlic paste
- 1 tsp sugar
- 1 tbsp dry fenugreek leaves kasuri methi
- 1/2 onion cube or petal removed
- 1/2 green capsicum cubed
- 1/2 red capsicum cubed
- 350 g paneer cubed
- 1 tsp red chili powder
- 2 tbsp prepared kadhai mix
- 1.5 cup water or as per the consistency needed
- salt to taste
Instructions
To make spice mix
- Dry roast the spices on medium heat in a pan – cumin seeds, fennel seeds, pepper corns, cloves, cinnamon, bay leaf, dry red chilies .
- Cook until aromatic and golden.
- Add dry fenugreek leaves (kasuri methi). Roast for half minute on medium heat.
- Lower the heat and add coriander powder. (If you have coriander seeds then add them in place of powder in the first step).
- Roast for half minute on low heat. Remove from heat and let the spices cool.
- Transfer cool spices in the mixer grinder and grind into a fine powder. (We will use only 2 tbsp of spice mix for the recipe. The remaining spice mix can be stored in an air tight container and used for another time or I like to sprinkle some on it in raita or making pulao)
Making gravy with vegetables and paneer
- (I forgot to take the pic of first step). Heat 2 tbsp oil in a pan. Add 1 tsp butter to it. Add finely chopped or crushed onions and saute on medium heat till translucent and soft. Add ginger garlic paste and saute till raw smell of ginger garlic goes away. Add crushed tomatoes .
- Mix well.
- Cover and cook on medium heat for 7-8 minutes till they soften.
- Remove the lid and cook further 5-7 minutes on high heat till the water evaporates stirring continuously. The water is dried after 7 minutes.
- Add spices – red chili powder, 2 tbsp of prepared kadhai mix and saute till spices are mixed well ( I forgot to click picture with spices). Now add salt. Mix well.
- Add cashew nut paste and water. Mix well and lower the heat , cover and cook curry for 10 minutes.
- In the mean time. Heat remaining oil and butter in the pan. Add chopped veggies – onions, red and green capsicum. (You can add mushroom, baby corn too).
- And just toss on high heat till they are coated with oil and butter. Do not over cook and soften them. They should be firm and crunchy. Remove the veggies in a plate.
- Add cubed paneer in the same pan on medium heat.
- Cook golden on both sides flipping in between. Remove from heat.
- Add veggies to the simmering curry. Mix well.
- Add paneer. Mix well.
- Add kasuri methi crushed between palms and cover and cook on medium heat for 5 minutes till all the flavors are nicely absorbed. Add chopped coriander and mix well. The kadhai paneer is ready.
- Remove kadhai paneer in a serving bowl. Garnish with coriander and serve with roti, or paratha or naan or rice and enjoy.
