Kadai Paneer | How to make Kadai Paneer

By Deepali Jain  |  21st Jan 2016  |  
4.7 from 19 reviews Rate It!
  • Kadai Paneer, How to make Kadai Paneer
Kadai Paneerby Deepali Jain
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

3520

19

About Kadai Paneer Recipe

A rich and flavourful dish from my family to yours. It is a sure crowd pleaser.

Kadai Paneer

Ingredients to make Kadai Paneer

  • 2-3 small tomatoes, chopped in square chunks
  • 1/2 inch ginger, sliced
  • 1-2 green chillies, slit lengthwise
  • 1 big cardamom
  • 1/2 stick cinnamon
  • 1 bayleaf
  • 2 cloves
  • A pinch of asafoetida
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chilli powder
  • salt to taste
  • 1/4 cup of oil
  • 1/4 cup of tomato ketchup/ sauce
  • 1/2 cup of makhane (lotus seeds)
  • 1 tablespoon mix of cashew, almonds & raisins
  • 1/2 teaspoon sugar
  • 1/4 teaspoon all spice powder
  • milk to adjust consistency (as required, I used 1/4 cup)

How to make Kadai Paneer

  1. Heat oil in a thick bottom pan, add asafoetida, cumin seeds, mustard seeds, cinnamon, big cardamom, cloves, bayleaf. Gently roast them till they leave natural aroma.
  2. Add tomato chunks, slit green chilli and ginger slices. Roast them.
  3. Now add turmeric powder, red chilli powder, coriander powder and salt to taste. Toss the ingredients gently and cover the pan. Allow to cook for 5-10 minutes till tender.
  4. To this mixture, add cashews, almonds, raisins, lotus seeds, tomato sauce and sugar. Mix well.
  5. Sprinkle all-spice powder. Now add enough milk to reach a desired consistency. Usually this gravy is served thick than runny, so adjust accordingly.
  6. Allow the mixture to boil. Remove from flame and allow to cool completely.
  7. Now remove using tweezers, bayleaf, cinnamon stick, big cardamom and cloves. Grind the gravy into a paste. At this stage you can freeze the gravy for future use.
  8. When ready to use, remove and thaw it well. Add paneer or any other vegetable like capsicum or mix vegetables, simmer gently for few minutes.
  9. Serve hot with naan or parantha. Before adding vegetables, you would need to cook them (par boiled/ stir fry or steam).

My Tip:

Adjust consistency using milk. Do remember that this gravy is served thick. You can also use the gravy for making many other varieties like Navratan korma, Veg Jalfrezi, etc. Before adding vegetables, you would need to cook them (par boiled/ stir fry or steam) This gravy freezes well, so you can make double or triple quantity and then freeze the remaining gravy. Thaw and use as and when required.

Reviews for Kadai Paneer (19)

Sarika Jain10 months ago

Good
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Adv Rajni Guptaa year ago

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Rishika Pathaka year ago

Yummy
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Piyali Moitraa year ago

Can we use any other thing to replace the lotus seed?
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manasa Deevia year ago

Awesome recipe. Will definitely try
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KRITIKA SINGHa year ago

We don't have to add onions and garlic ?
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Pallavi Khandelwal2 years ago

I will try this recipe
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varsha dass2 years ago

I will definitely try this recipe, yummy...
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Latha Ram2 years ago

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Bindiya Sharma2 years ago

looks lovely!
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Neetu Bharti2 years ago

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Aman Chauhan2 years ago

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aakriti gupta2 years ago

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Rounak Gautam2 years ago

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CA Shruti Agrawal2 years ago

all spice powder means ?
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Anshu Gulati2 years ago

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Pushpanjali Kaushik2 years ago

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Kuldip Bhandari3 years ago

likes
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Sujata Limbu3 years ago

Looks beautiful Deepali :D
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