Kadai Paneer Gravy is one of the popular gravy made using Paneer and Bell Pepper in a spicy kadai masala. Most of the Indian Restaurants serve this delightful Paneer Gravy as part of their Accompaniments or Main Course. Kadai Paneer can be enjoyed with Roti / Chapathi / Naan or even with Jeera Rice / Pulao.
SEE ALSO : Dry Kadai Paneer for serving with breads
Kadai Paneer Masala
The fresh Kadai Paneer Masala is a secret ingredient for this recipe. Perfect blend of whole spices makes well-seasoned spicy curry. Culmination of Coriander seeds, Red Chili, Cumin Seeds, Pepper corns and whole masalas makes the fresh Kadai Paneer Masala.
Perfect Party Recipe!
Kids always love Paneer gravy along with Roti. Paneer Butter Masala, Matar Paneer, Kadai Paneer, Paneer Kofta are some of their favorite Paneer gravies. Whenever there is a party of get-together at home, I always make Kadai Paneer because the gravy looks so appetizing with the rich color of the bell peppers along with golden colored paneer. I also add Kashmiri Red Chili powder to make the gravy look red and appealing. This gravy is enhanced with freshly Ground Kadai Paneer Masala and finally adding more richness with Fresh cream and Kasoori Methi.
You can also try Other Paneer Varieties:
Recipe Card for Kadai Paneer Gravy:
Kadai Paneer Gravy | Restaurant Style Kadai Paneer
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 280kcal
Kadai Paneer is one of the popular Paneer variety that is served in most of the Indian Restaurants and also in our kitchen. This Paneer Gravy is enhanced with freshly ground Kadai Masala along with the richness of colored Bell Peppers. A Very enticing, appetizing and drooling Paneer Gravy ever served with Indian Roti / Naan / Kulcha
Print Recipe
Ingredients
Ingredients for Sautéing
- 200 gms Paneer Cubed
- 1 Onion Cubed
- 1 Green Capsicum Cubed
- 1 Red Capsicum Cubed
- 1 Yellow Capsicum Cubed (Optional)
Ingredients for Kadai Masala
- 1 Bay Leaf
- 1 inch Cinnamon
- 3 Cloves
- 2 Cardamom
- 1 teaspoon Peppercorns
- 1 teaspoon Cumin Seeds
- 2 Red Chili
- 1 tablespoon Coriander Seeds
Ingredients for Masala
- 1 tablespoon Oil
- 1 tablespoon Butter
- ½ Onion Finely Chopped
- 1 tablespoon Ginger Garlic Paste
- 2 Tomatoes Pureed
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- Salt As Needed
For Garnishing
- 1 tablespoon Fresh Cream
- 1 tablespoon Kasoori Methi (Dry Fenugreek Leaves)
Instructions
Sautéing Paneer & Veggies
- Heat oil/ghee in a pan. Add paneer cubes and sauté them till they are golden color in all sides. Flip them regularly so that they don't get burnt.
- Take out these fried paneer and add hot water to it and set it aside. Soaking paneer in hot water helps to retain their softness
- In the same pan add the cubed onions and sauté till translucent
- Add the cubed bell peppers and sauté them for 3 mins. Do not over cook. The crunchiness of the bell peppers enhance the flavor
- Set these sautéed veggies aside
Preparing Kadai Masala
- Heat a pan. Dry roast all the Masala ingredients given. Dry roast till the coriander seeds have become golden brown and you get a nice aroma.
- Switch off the flame. Cool the roasted ingredients and add it to mixer jar
- Grind it to smooth powder and set this powder aside
- Take the Tomatoes to the mixer and puree them. Keep it aside
Preparing Masala
- Heat oil and butter in a heavy bottomed pan. Add chopped onions, ginger-garlic paste and sauté till onions become translucent
- Then add tomato puree to the pan. Add turmeric powder, kashmiri red chili powder and ground Kadai Masala Powder and give a mix
- Allow the masala to cook till the oil gets seperated from the gravy.
Finishing Kadai Paneer Gravy
- Once all the moisture is absorbed and the gravy becomes thick, add sauteed veggies and paneer along with salt. Add 2 cups of water and give a good stir
- Cover the pan with lid and allow the gravy to cook in low flame for 10 mins
- Finally garnish with fresh cream and crushed kasoori methi and give a final mix
Video
Notes
- Sautéing paneer is optional. We can cube the store bought or homemade paneer and immerse it warm water to keep it soft
- We can make dry version of Kadai Paneer. We can skip adding water to the gravy and add the sautéed veggies and paneer and give a mix and serve as dry curry
- Adding Cream is also optional
Nutritional Info
Nutrition Facts
Kadai Paneer Gravy | Restaurant Style Kadai Paneer
Amount Per Serving (200 g)
Calories 280
Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 26g9%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method with Step by Step Pictures:
Sautéing Paneer & Veggies
- Heat oil/ghee in a pan. Add paneer cubes and sauté them till they are golden color in all sides. Flip them regularly so that they don't get burnt.
- Take out these fried paneer and add hot water to it and set it aside. Soaking paneer in hot water helps to retain their softness
- In the same pan add the cubed onions and sauté till translucent. Add the cubed bell peppers and sauté them for 3 mins. Do not over cook. The crunchiness of the bell peppers enhance the flavor. Set these sautéed veggies aside
Preparing Kadai Masala
- Heat a pan. Dry roast all the Masala ingredients given. Dry roast till the coriander seeds have become golden brown and you get a nice aroma.
- Switch off the flame. Cool the roasted ingredients and add it to mixer jar. Grind it to smooth powder and set this powder aside
Preparing Masala
- Heat oil and butter in a heavy bottomed pan. Add chopped onions, ginger-garlic paste and sauté till onions become translucent
- Then add tomato puree to the pan. Add turmeric powder, kashmiri red chili powder and ground Kadai Masala Powder and give a mix.
- Allow the masala to cook till the oil gets seperated from the gravy.
Finishing Kadai Paneer Gravy:
-
Once all the moisture is absorbed and the gravy becomes thick, add sauteed veggies and paneer along with salt. Add 2 cups of water and give a good stir
-
Cover the pan with lid and allow the gravy to cook in low flame for 10 mins
-
Finally garnish with fresh cream and crushed kasoori methi and give a final mix
- Rich & Yummy Restaurant Style Kadai Paneer Gravy is ready to serve with Roti/Naan or Rice!
