Kadai Paneer Quick Recipe at Home
Learn to make simple Kadai paneer gravy recipe curry that uses minimal oil.
Ingredients
Spices
- 4 Cloves
- 1 inch Cinnamon
- 2 Cardamoms
- 1 Bayleaf
- 1 tbsp Coriander seeds
- 8 Red chillies
- 1 tsp Cumin
Vegetables and other ingredients:
- 2 Onions sliced medium-sized
- 2 Tomatoes chopped
- Salt as per taste
- 1 tbsp Oil
- 1 tbsp Butter
- 1/2 tbsp Ginger garlic paste
- 2 Green chillies
- 2 Capsicum diced
- 1 Medium Onions cubed
- 200 grams Paneer
- 1 tbsp Fresh cream
- 1 tbsp Coriander Finely chopped
Instructions
- In a non-stick pan, add cloves, cinnamon, cardamom, bay leaf, coriander seeds, cumin seeds, and red chillies.
- Fry till aromatic.
- Add sliced onions and keep stirring. Cook for a min.
- Add tomatoes and cook. Add salt and cover the lid.
- We are trying to use as less oil as possible. But if you think that the onions might get burnt, you can add 1 tsp oil.
- Once the tomatoes become soft and tender, turn off the flame.
- Let it cool and blend to a smooth paste.
- In the same pan, add butter or oil.
- Add ginger-garlic paste and sauté till the raw flavor is gone.
- Add the slit green chillies.
- Add the cubed onions and diced capsicum and sauté.
- Add a little salt and toss the ingredients.
- Now add the blended paste and stir well.
- Add water to adjust the consistency.
- Check the seasoning and add salt if needed.
- Once the mixture comes to a boil, add cubed paneer and mix well.
- Let the paneer cook in the masala for 5 mins with the lid closed.
- Add fresh cream and mix well.
- Garnish with finely chopped coriander and turn off the flame.
Notes
* Baby onion shallots can be used to replace the cubed onion.
** This kadai paneer tastes the best even after using little oil. The oil can be reduced even more if you want to.