kadai paneer gravy recipe | restaurant style kadai paneer is a popular north Indian vegetarian recipe and most preferred ordered gravy in restaurants as mains for lunch and dinner.
traditionally, kadai paneer gravy is cooked in an onion tomato gravy and a special kadai masala is added which is made by dry roasting whole spices like cumin seeds, coriander seeds, black pepper corns and dried red chillies. These are then grounded to a coarse powder and added to the gravy which gives a unique flavor to this dish.
paneer also known as indian cottage cheese is a rich source of milk protien, hence a substitute for meat for vegetarians. you can also use homemade paneer for this recipe.
cubes of capsicum and onions are also added in this restaurant style kadai paneer gravy. you can use capsicums available in green, red and yellow colour to make kadai paneer gravy more colourful.
spicy and flavorful restaurant style kadai paneer gravy is best enjoyed with naan, roti and rice.
also, see my yummy vegetarian collections, specially palak paneer, dahi bhindi, mushroom pepper fry and rajasthani gatta curry.
for making kadai masala
for making kadai paneer gravy
2. Take a pan, add few teaspoons of oil and saute the paneer pieces till light golden on all sides. Remove and keep aside.
3. In the same pan, heat oil and add the onions and saute till it becomes translucent. Add tomatoes and cook for 5 minutes. Remove from flame and let it cool completely, then blend to a smooth puree.
4. In a kadai, heat oil and splutter the cumin seeds. Add ginger garlic paste and saute for few seconds.
5. Add onion tomato puree and all the spices - turmeric powder, red chilli powder, garam masala powder, 2 teaspoons of kadai masala powder and salt. Cook till oil separates.
6. Add cashew nut paste, cubed capsicum and onion. Simmer for few minutes.
7. Add required amount of water and bring to boil.
8. Now add paneer pieces, mix gently and simmer till desired consistency gravy is achieved.
9. Your restaurant style kadai paneer gravy is ready, relish it with phulka, tandoori roti, naan or rice.
<< Chicken Dum Biryani Recipe
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| Kadai Paneer Gravy |
traditionally, kadai paneer gravy is cooked in an onion tomato gravy and a special kadai masala is added which is made by dry roasting whole spices like cumin seeds, coriander seeds, black pepper corns and dried red chillies. These are then grounded to a coarse powder and added to the gravy which gives a unique flavor to this dish.
paneer also known as indian cottage cheese is a rich source of milk protien, hence a substitute for meat for vegetarians. you can also use homemade paneer for this recipe.
cubes of capsicum and onions are also added in this restaurant style kadai paneer gravy. you can use capsicums available in green, red and yellow colour to make kadai paneer gravy more colourful.
spicy and flavorful restaurant style kadai paneer gravy is best enjoyed with naan, roti and rice.
also, see my yummy vegetarian collections, specially palak paneer, dahi bhindi, mushroom pepper fry and rajasthani gatta curry.
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| Kadai Paneer Gravy |
Kadai Paneer Gravy
Author: Razina | Cuisine: Indian | Recipe Type: Main
Prep Time: 10 minutes | Cook Time: 30 minutes | Yield: 3-4 servings
Ingredients
for making kadai masala
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 8-10 black peppercorns
- 3 dried red chillies
for making kadai paneer gravy
- 250 grams paneer, cut into cubes
- 1 medium sized onion, finely sliced
- 1 small sized onion, chopped into cubes
- 1 capsicum, cut into cubes
- 1 medium sized tomato, chopped
- 1 teaspoon ginger garlic paste
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 8-10 cashews, ground to a paste
- 2-3 tablespoons of oil
Directions for making kadai paneer gravy recipe
1. In a pan, dry roast the spices for making the kadai masala till aromatic. Then let it cool and grind to a coarse powder.2. Take a pan, add few teaspoons of oil and saute the paneer pieces till light golden on all sides. Remove and keep aside.
3. In the same pan, heat oil and add the onions and saute till it becomes translucent. Add tomatoes and cook for 5 minutes. Remove from flame and let it cool completely, then blend to a smooth puree.
4. In a kadai, heat oil and splutter the cumin seeds. Add ginger garlic paste and saute for few seconds.
5. Add onion tomato puree and all the spices - turmeric powder, red chilli powder, garam masala powder, 2 teaspoons of kadai masala powder and salt. Cook till oil separates.
6. Add cashew nut paste, cubed capsicum and onion. Simmer for few minutes.
7. Add required amount of water and bring to boil.
8. Now add paneer pieces, mix gently and simmer till desired consistency gravy is achieved.
9. Your restaurant style kadai paneer gravy is ready, relish it with phulka, tandoori roti, naan or rice.
<< Chicken Dum Biryani Recipe
This blog and recipe was a delight to read. Thanks for posting this delicious recipe. You have beautifully described and made this Kadai paneer so easy to cook.
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