Kadai paneer gravy recipe – Indian cottage cheese or paneer cooked in onion tomato gravy with kadai masala and no yogurt or cream is used. This dish gets its name karahi or kadhai paneer since it is cooked in a special Indian wok called kadai which is one of the most kitchen essentials of Indian Cuisine. This restaurant style kadai paneer gravy turns out to be very flavorful and delicious, stands out among the other restaurant style paneer recipes for its simplicity and taste.
I also make this quick kadhai paneer often for the lunch box along with jeera rice & simple vegetable salad. This gravy version is good when you are home for a meal.
Restaurant style kadai paneer gravy recipe
- 2 tbsp coriander seeds (can reduce to 1.5 tbsp)
- 3 to 4 kashmiri red chilies deseeded (or less spicy variety)
- 6 cashew nuts (can substitute with 3 tbsp cream)
- 1 heaped cup cubed onions about 2 large
- 1 cup chopped tomatoes deseeded about 2 large
- 1 tsp ginger garlic paste
- ½ tsp red chili powder (optional, just for color)
- ½ to ¾ tsp garam masala powder
- ¼ tsp kasuri methi / dried fenugreek leaves
- ½ to 1 tsp ginger julienne
- Few coriander leaves chopped finely
- 250 grams paneer / indian cottage cheese (roughly 230 to 250 grams)
- 1 medium onion cubed large, layers separated
- ½ cup capsicum cubed
- Powder finely or slightly coarse red chilies and coriander seeds in a blender.
- Heat oil in a pan and saute onions, cashews until onions turn transparent.
- Add tomatoes and saute until mushy.
- Cool this and blend to a smooth paste. Set this aside.
- In the same pan, add little oil and saute onions and capsicum on a high flame until half done and crunchy. Add paneer and toss for 1 to 2 mins. Set all these aside.
- Add little more oil and heat up the pan. Saute ginger garlic paste until the raw smell goes off.
- Add the ground coriander chili powder and saute for 1 min until it turns fragrant.
- Add the ground onion tomato paste and saute for 2 mins. Add garam masala and red chil powder If desired. Saute for another 2 mins.
- Add ½ to ¾ cup water and salt. Allow it to boil until the gravy thickens.
- Add kasuri methi. Stir well.
- Add the sauted paneer, capsicum and onion. Stir well. Switch off the stove.
- Add ginger juliennes and coriander leaves. Cover and rest for 2 mins.
- Transfer to a serving bowl and allow to rest for at least 15 mins before serving.
- Enjoy restaurant style kadai paneer gravy with roti, paratha or jeera rice.
Step by step photos on how to make kadai paneer gravy
Preparation: Cube 1 heaped cup onions, chop 1 cup deseeded tomatoes. Cube 1 more onion and half cup capsicum preferably the same size as of paneer. You can use red or green or both. Measure 2 cups cubed paneer approximately about 230 to 250 grams.
1. If you have a ready kadai masala you can skip this one & the next step. Add 2 tbsp coriander seeds and 3 to 4 deseeded red chilies to a blender. Refer notes in the recipe card below to know more about kadai masala.
2. Pulse it to make a coarse or fine powder to suit your taste. Kadai masala is usually ground to a coarse powder. In this recipe, the kadai masala gets cooked well in the gravy, so it does not come in the mouth even if it is made to a slightly coarse powder. Set this aside.
3. Heat a pan with little oil on a high flame. Saute 1 heaped cup cubed onions along with 6 to 7 split cashews until they turn lightly golden.
4. Add 1 cup chopped tomatoes and continue to saute on a medium heat until tomatoes turn mushy and soft. If needed add little salt or cover and cook to fasten the cooking.
5. Cool this completely. Meanwhile you can cube half cup capsicums and 1 more onion. Separate the layers of onions. Set these aside.
6. Add the cooled onion tomatoes to a mixer jar.
8. Blend it to smooth paste without adding water.
9. Add a tbsp of oil to the pan and heat up on a high flame. To get the restaurant style smoky flavor, use the same pan used for sauteing onion tomatoes earlier. Add capsicum and onions, saute on a high flame just until half cooked (must remain crunchy). Constantly toss to prevent burning.
10. Add paneer, make sure it is not moist before you add. Toss it in the hot pan for 60 to 90 seconds on a medium heat. Less than 2 mins. Do not overcook else the paneer turns hard. Transfer all these to a plate.
11. Add little more oil, saute 1 tsp ginger garlic paste until the raw smell goes.
12. Add the blended kadai masala and saute it well. We have not roasted the spices earlier so we need to do it well here until it turns aromatic.
13. Add onion tomato puree.
14. Saute it well for about 2 mins. Add half tsp garam masala. I have added half tsp red chilli powder just to bring a good color and this is optional.
15. Saute well for 2 mins again.
16. Add ½ to ¾ cup water and stir well. Bring this to a boil. I used ¾ cup water.
17. Allow the gravy to bubble well and thicken. Make sure the gravy doesn’t look watery. Towards the end add ¼ tsp crushed kasuri methi.
18. Add the sauteed onion, capsicum and paneer that we has set aside. Switch off the stove.
19. Mix well. Add ginger juliennes and chopped coriander leaves. Cover and set aside for 2 mins. Do not leave on the hot stove since it will continue to cook further. Transfer to a serving bowl.
Allow to rest for at least 15 mins for the paneer to absorb flavors.