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Kadai Paneer

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Time20 Min
DifficultyIntermediate
Serves1

Kadai Paneer is a versatile curry dish that is famous in North Indian cuisine. It involves cooking paneer in a Kadhai or wok and dressing it in thick and creamy gravy. Paneer cubes or diced cottage cheese are cooked together with bell peppers, spices, and garam masala which make it burst with flavours. It is then served with piping hot parathas and a side of raita or with rotis and naan. Kids some ... times prefer to eat it without any accompaniment for their evening snacks and parents love reducing the spiciness for the taste. Every restaurant-style Kadai paneer is never served the same. From changes in the colour and texture in one recipe to the next, the curry can be made naturally spicier or served on a sweeter note. The paneer cubes can be cooked with tomatoes, onions, dried mango, and cloves. The ingredients aren’t just limited to bell peppers when it comes to making the dish which is what makes it so versatile. It’s the perfect comfort food when you pair with a bowl of piping hot rice. You can make the flavours intense by dry roasting saffron in a microwave for 30 seconds and then grinding it into a powder. Add the powder to the gravy and you get a nice sunflower shade along with a hint of spiciness. It is often confused with Shahi Paneer. However, Kadai paneer makes use of more spices while Shahi Paneer uses a creamy tomato paste, making the two very different in taste. You can add this recipe to your menu for a filling meal, serve it to the kids during the evenings, or save it for special occasions like weddings and formal gatherings.

Nutrition Info. (per serving)

ProteinFatCarbsFibre257 Cal257 Cal257 Cal257 Cal
  • 14gProtein
  • 15gFat
  • 16gCarbs
  • 4gFibre

Ingredients

Dry Grocery

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

2 units

Watermelon Seeds

Watermelon Seeds

1 teaspoon

Refined Oil

Refined Oil

1.5 teaspoons

Salt

Salt

0.75 teaspoons

Turmeric Powder

Turmeric Powder

1 pinch

Red Chilli Powder (kashmiri)

Red Chilli Powder (kashmiri)

1 pinch

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

0.5 unit

Coriander Seeds

Coriander Seeds

1 pinch

Fennel Seeds

Fennel Seeds

1 pinch

Cumin

Cumin

0.5 teaspoons

Cinnamon Sticks

Cinnamon Sticks

0.25 unit

Garam Masala

Garam Masala

1 pinch

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

1.5 teaspoons

Tomato Puree

Tomato Puree

2 teaspoons

Fruits & Vegetables

Onion

Onion

0.5 cups

Tomato

Tomato

0.25 cups

Capsicum Green-regular

Capsicum Green-regular

1 small piece

Capsicum Yellow (regular)

Capsicum Yellow (regular)

1 small piece

Capsicum Red-regular

Capsicum Red-regular

1 small piece

Dairy

Paneer

Paneer

1 cup

Other

Green Chillies

Green Chillies

1 unit

Garlic

Garlic

1 piece

Coriander Leaves

Coriander Leaves

2 leafs

Directions

1In a bowl, add Water, Cashew, Magaz and keep aside for 1 hr soaking.
2In a heavy bottom vessels add Water, soaked Cashew, Magaz and bring to boil.
3In a blender, add boiled Cashew, Magaz and make a fine puree.
4Heat Oil in a pan. Add Ginger Garlic Paste and saute.
5Add chopped Onion, Salt and Saute till brown.
6Add Turmeric Powder, Red Chilli Powder and cook for one minute.
7Add chopped Tomatoes and cook till mushy and gravy become thick. Remove to a bowl and keep aside.
8Heat a pan, add Bydagi Chilli, Coriander Seeds, Fennel Seeds, Cumin Seeds, Cinnamon Stick and toss till fragrant.
9In a blender, add above toss Bydagi Chilli, Coriander Seeds, Fennel Seeds, Cumin Seeds, Cinnamon Sticks and make a fine powder. Keep aside.
10Heat Oil in a pan. Add diced shaped Onion, Red Pepper, Yellow Pepper, Green Pepper, Salt and saute for sometime and keep aside.
11Heat Oil in a pan. Add Cumin Seed, chopped Garlic, Green Chilli, Ginger Garlic Paste and saute till golden.
12Add Onion Tomato Masala, Garam Masala, Kadai Masala and cook for few mins.
13Add Melon and Cashew Paste, Tomato Puree and cook.
14Add diced Paneer, Sautéed Peppers, Onions and cook for some time.
15Remove to a bowl garnish with chopped Coriander and serve hot.

Success!

We hope you had fun making it! Enjoy the meal.

What is Kadai Paneer?

An Indian delicacy named after its process and choice of utensil used to cook. Kadai Paneer is a dish prepared by marinating paneer in freshly ground spices known as the masala in an Indian wok, traditionally known as a Kadhai or a Karahi. This Kadai Paneer Recipe is just the choice for a healthy yet tasty dish for lunch or dinner. Jeera Rice or just simple Whole Wheat Rotis go well with Kadai Paneer Dhaba Style, when served hot.

Kadai Paneer Recipe - Ingredients & Method

A confluence of spices, the Kadai or karahi masala is a unique ingredient used in Kadai recipes. This masala is a lot more flavorful than the regular garam masala. The masala for the Kadai Paneer Gravy can be prepared with coriander seeds, fennel seeds, cloves, cardamoms, cinnamon & Kashmiri red chilli powder. Red dry chilli (Bydagi) is also used to turn up the heat. Though the Karahi Paneer recipe is named after the utensil that is required to cook it, you can use a normal pan. To avoid preparing the regular paneer gravy, make sure you use the Kadai Paneer Ingredients as mentioned in the recipe above to prepare the masala. For further assistance, check out the Kadai Paneer Video recipe. The quality of the paneer or cottage cheese, a key ingredient in this Kadai Paneer Recipe can make a lot of difference. If you plan on making your paneer at home, here's How to Make Paneer for best results.

How is Karahi Paneer Different from Other Paneer Dishes?

Compared to other paneer dishes that require the use of freshly prepared Kadai masala, Kadai Paneer is spicier. Paneer Masala and Shahi Paneer, on the other hand, are a lot creamier. It is the amount of cashews and chilli used in the respective recipes that make a difference.

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