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Kadai paneer gravy recipe

Kadai paneer gravy recipe a rich gravy with freshly grind masala, paneer and capsicum.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1 cup paneer
  • 1/2 cup chopped capsicum I used colored
  • 1/2 cup chopped big onion + 2 tablespoon cubed
  • 2 medium sized tomatoes
  • 3 tablespoon fresh cream
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon kasoori methi
  • 2 teaspoon coriander leaves
  • 3 teaspoon oil
  • Salt to taste

To Roast & Grind:

  • 3 nos red chillies
  • 2 teaspoon coriander seeds

Instructions

  • Chop tomatoes roughly and grind it to a fine puree,Set aside.Cube paneer into bite sized pieces.
  • Dry roast coriander seeds and red chillies for few mins until nice aroma comes.Cool down, transfer to mixer and grind it to a slightly coarse powder,Set aside.Heat oil, add onions, ginger garlic paste.
  • Saute till onions turn slightly browned.Next add the spice powder and saute for 2mins.Then add tomato puree.
  • Saute till raw smell leaves, then add little water and let it boil.Add garam masala powder and required salt.While it boils in another pan add little oil,toast capsicum and onion for 2mins,Set aside.
  • Once the gravy becomes thickish add fresh cream and mix well.Let the gravy boil for 2mins in low flame.
  • When the gravy starts giving a nice aroma, and the consistency is semi thick add toasted onion capsicum and give a quick stir.Add paneer cubes and give a quick stir.Finally garnish with corainder leaves,kasoori methi and switch off.
  • Serve with veg pulao or plain steamed basmati rice.

Notes

  • This is medium spicy with the measurement I have given. You can adjust according to your taste buds.
  • Adding cream gives a creamy and rich restaurant flavour.I used homemade fresh cream.
  • The consistency should be flowing and creamy.
  • You can add half and half milk and fresh cream.
  • Toasting capsicum, onion and adding at the final stage gives a nice crunch as in restaurants.
  • You can make the spice powder and store it but freshly ground spice mix gives great flavour.
  • I used homemade paneer so it was very soft and absorbed the flavour well.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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