Kadai Paneer Gravy Recipe

A weekend meal indeed with a desi and healthy twist. Kadai paneer with tangy and spicy flavor is must to order when dinning out with good of healthy nutrients.

Nutritional info

Download Recipe
  • 45.5 mcg
    Vitamin A
  • 183.9 mg
  • 0.9 mg
  • 7.8 mg
    Vitamin C
  • 11.3 gm
    Total Fat
  • 4.6 gm
  • 9.3 gm
  • 186.9 kcal
12.0 Cube(48.0 gm) Paneer
1/4 Diced Cup(43.0 gm) Tomato
1/4 Diced Cup(31.0 gm) Onion
1/4 Diced Cup(29.0 gm) Capsicum
1/8 Diced Cup(15.0 gm) Onion
1/2 Tbsp(7.0 gm) Cream
4.0 Number(6.0 gm) Garlic
3.0 Number(0.27 gm) Black Pepper
2.0 Number(2.0 gm) Red Chilly
1/2 Number(0.15 gm) Bay Leaf
1/4 Stick(0.06 gm) Cinnamon
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1.0 Grated Tsp(2.0 gm) Ginger
1.0 Tsp(2.0 gm) Dhania Powder
1/4 Tsp(0.37 gm) Garam Masala
1/4 Tsp(0.59 gm) Jeera
1/4 Powder Tsp(0.54 gm) Red Chilly
1/8 Tsp(0.29 gm) Haldi
1/2 Tsp(2.0 gm) Salt
1.0 Tbsp(8.0 ml) Oil
50.0 Ml(50.0 ml) Water
  • 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 1/2 cup cubed paneer.

  • 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.