Kadai Paneer | How to make Kadai Paneer

By Deepali Jain  |  21st Jan 2016  |  
4.7 from 20 reviews Rate It!
  • Photo of Kadai Paneer by Deepali Jain at BetterButter
Kadai Paneerby Deepali Jain
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

3796

20

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 (20)

Vandana Sharmaa year ago

Reply

Sarika Jain2 years ago

Good
Reply

Adv Rajni Gupta2 years ago

Reply

Rishika Pathak2 years ago

Yummy
Reply

Piyali Moitra3 years ago

Can we use any other thing to replace the lotus seed?
Reply

manasa Deevi3 years ago

Awesome recipe. Will definitely try
Reply

KRITIKA SINGH3 years ago

We don't have to add onions and garlic ?
Reply

Pallavi Khandelwal3 years ago

I will try this recipe
Reply

varsha dass3 years ago

I will definitely try this recipe, yummy...
Reply

Latha Ram3 years ago

Reply

Bindiya Sharma3 years ago

looks lovely!
Reply

Neetu Bharti3 years ago

Reply

Aman Chauhan4 years ago

Reply

aakriti gupta4 years ago

Reply

Rounak Gautam4 years ago

Reply

CA Shruti Agrawal4 years ago

all spice powder means ?
Reply

Anshu Gulati4 years ago

Reply

Pushpanjali Kaushik4 years ago

Reply

Kuldip Bhandari4 years ago

likes
Reply

Sujata Limbu4 years ago

Looks beautiful Deepali :D
Reply