Flavourful and healthy kadai paneer recipe for family
If you like Indian flavours, then you will love this kadai paneer recipe. With soft cubes of paneer cooked in a delectable tomato and onion-based gravy, this kadai paneer gravy recipe has just the right spiciness and can be enjoyed with rotis or naans.
Dry roasting kadai paneer ingredients like whole spices and grinding them gives the dish a rich aroma that promises to kindle appetites and brings everyone running to the dining table. Kadai paneer gets its name from the vessel used to cook it – a kadai with a rounded bottom.
It’s a staple on restaurant menus , and with this kadai paneer recipe video, you can make it at home too. This easy kadai paneer recipe takes less than 20 minutes to make.
Tips on how to make kadai paneer at home
- This kadai paneer recipe tastes best when made with homemade paneer. If you are using frozen paneer, thaw it and soak in water to soften before adding it to the kadai.
- You can add a pinch of sugar towards the end to balance the flavours.
- Adding a few juliennes of ginger at the end will give your homemade kadai paneer a nice zest.
Health benefits of kadai paneer
- Paneer is a good source of protein, which is required for strength
- Capsicum contains vitamin C, which helps in boosting immunity
Nutrition Information per serve
To make the spice paste, take 1/2 a bay leaf, 1/4th tsp cumin seeds, 3 black peppercorns, 1/4th of a cinnamon stick and dry roast them.
Heat a frying pan, heat 1/4th tbsp oil, 4 cloves of garlic, 1 tsp grated ginger, 1/8th cup diced onion, 1/4th cup diced tomato and sauté together.
Once it turns brown, add the previously roasted spices and grind them together to make a paste. Keep aside.
Heat a frying pan, add 1/4th tbsp oil, 1/4th cup diced onion, 1/4th cup diced capsicum and sauté till golden. Keep aside.
In the same frying pan heat 1/4th tbsp oil and add 12 paneer cubes.
Stir fry till golden brown and keep aside.
In the same frying pan, add 1/4th tbsp oil and add 1/8th tsp jeera.
Once the jeera starts crackling, add the previously made onion paste, 1/4th tsp garam masala, 1/4th tsp red chilli powder, 1/8th tsp haldi powder, 1/2 tsp salt and mix well.
Pour in a little water as required, 1 tsp dhania powder, cover and allow it to cook.
Fold in 1 tbsp fresh cream, previously stirfried paneer, previously sauted onion and capsicum mix, chopped 1 tsp coriander leaves and mix well.
Allow it to simmer for a few more minutes, take off the flame and transfer to a serving bowl.
Garnish with coriander leaves.
Serve hot with chapattis.
How to make kadai paneer less spicy?
To make it less spicy, reduce the number of peppercorns and use Kashmiri chilli powder.
How to prepare kadai paneer without onions and garlic?
You can skip the onion and garlic in this recipe if needed. However, it may make the gravy tangier. To balance it, you could add a spoonful of cream towards the end.
What vegetables can you use with this kadai paneer?
You can add red and yellow capsicums for more flavour and nutrition.
What can you replace the cream with?
Instead of the cream, you can add a little milk or coconut cream. To keep it from splitting, add this only when the kadai is off the flame.
Can you use normal garam masala instead of dry roasting spices and powdering them?
No, in that case, you would get a very different flavour for the kadai paneer. Home cooking tastes best when you use the correct spices in the correct ways, and hence, don’t replace the whole spices with store-bought garam masala.