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kadai paneer
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Kadhai Paneer

Immensely flavorful kadhai paneer made with fresh green peppers, onion, tomatoes and freshly ground dry roasted spices!
Prep Time30 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Servings: 6

Ingredients

Kadai Masala

  • 1 tbsp Whole Dry Coriander
  • 1 tbsp Cumin Seeds
  • 1 tbsp Fennel Seeds
  • 5 Dry Whole Red Chilis
  • 5 Cloves
  • 5 Whole Peppercorn
  • 1 Cinnamon Stick
  • 3 Whole Green Cardamom
  • 2 Bay Leaves

Paneer Marinade

  • 1 tsp Kashmiri Red Chili Powder
  • ¼ tsp Salt
  • ½ tsp Dhanajiru Cumin Coriander Powder
  • ¼ tsp Turmeric Powder
  • ½ tsp Kasuri Methi
  • 1 tsp Ginger Garlic Paste
  • 1 tbsp Kadai Masala
  • ½ cup Plain Yogurt
  • ½ tsp Sugar
  • ½ tsp Lemon Juice
  • 14 oz Paneer cubed
  • 1 Yellow Sweet Onion cubed
  • 1 Green Pepper cubed

Gravy

  • 2 tbsp Butter
  • 4 Cloves
  • 4 Whole Peppercorn
  • 3 Whole Dry Red Chilis
  • 2 Black Cardamom
  • 2 Green Cardamom
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 1 tsp Cumin Seeds
  • 1 Yellow Onion chopped
  • 3 Tomatoes chopped
  • 2 tsp Salt
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Tomato Paste
  • ½ tsp Turmeric Powder
  • 1 tsp Dhanajiru Cumin Coriander Powder
  • 1 tsp Garam Masala
  • 1 tsp Kashmiri Red Chili Powder
  • 1 tbsp Kadai Masala
  • ¼ tsp Sugar
  • ½ cup Heavy Cream
  • 1 cup Water more or less based on preferred consistency
  • 1 tsp Kasuri Methi
  • 2 tbsp Chopped Cilantro

Instructions

Make Kadai Spice MIx

  • Dry roast all the spices listed under "Kadai Masala" until nutty aroma arises and spices start to deepen their color.
  • Take it off the heat and let it cool down.
  • Once cooled down, blend it in a blender to make a spice powder. Keep it aside or store it in an air tight container if making it ahead of time or in a big batch.

Marinade Paneer

  • Mix everything except paneer, onions and peppers, listed under "Paneer Marinade".
  • Add cubed paneer, cubed onions and cubed peppers to prepared marinade, mix well and refrigerate it for 6-12 hours.
  • When ready to make the Kadai Paneer, bake marinated paneer, onions and peppers on 375°F for 15-20 minutes. Once baked, keep it aside and make the gravy.

Make the Gravy

  • Heat 2 tbsp of butter in a pan. Add all the dry spices like cumin powder, cloves, whole peppercorn, whole dry red chilis, cinnamon stick, bay leaves, black and green cardamom. Saute all these seeds/spices in butter for couple of minutes until the cumin seeds start to fragrant and become golden brown.
  • Add chopped onions and a pinch of salt. Saute until they become translucent.
  • Add garlic-ginger paste and saute for couple of minutes or until the raw smell of garlic disappears.
  • Add chopped tomatoes and saute until they become very mushy.
  • Add tomatoe paste, mix it well and saute for 3-5 minutes. If it gets too dry, add little water at a time and keep cooking.
  • Add rest of the spices and mix well. Keep sauteing the spices for another 5-6 minutes on medium heat or until the grease starts to separate from the gravy.
  • Add water and heavy cream. Mix well and simmer it for couple of minutes. Add kasoori methi and mix well. If gravy is too thick, add more water and/or cream to make it thiner.
  • Add baked paneer, onions and peppers. Mix well and taste it. Add more salt or any other spices if needed. Simmer everything for 3-5 minutes.
  • Garnish it with fresh cilantro and serve it hot with naan, jira rice, raita and side of crunchy kachumber/salad!
    kadai paneer