kadai paneer gravy recipe hebbars kitchen kadai paneer gravy recipe

Craving a restaurant-quality Kadai Paneer but prefer the comfort of your own kitchen? I understand! It’s one of my absolute favorites. That smoky, spicy, and utterly flavorful gravy coating the tender paneer… just thinking about it makes my mouth water. I’ve been tinkering with this recipe for a while, and I think I’ve finally nailed that perfect balance. So grab your ingredients, and let’s embark on a culinary adventure to recreate this classic dish.

Kadai Paneer Gravy

This recipe captures the essence of Kadai Paneer, focusing on that rich, aromatic gravy that makes the dish so special. The secret lies in the freshly ground Kadai Masala and the slow cooking process that allows the flavors to meld together beautifully.

Ingredients:

For the Kadai Masala:

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon dried red chilies, broken into pieces (adjust to your spice preference)
• 1 teaspoon black peppercorns
• 1/2 teaspoon dry mango powder (amchur)

For the Gravy:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro
• Salt to taste
• 200g Paneer, cubed
• 1/2 cup bell peppers (capsicum), cubed
• 1 large onion, cubed

Instructions:

Making the Kadai Masala:

1. Dry roast the coriander seeds, cumin seeds, fennel seeds, red chilies, and black peppercorns in a pan over medium heat until fragrant, about 3-4 minutes. Be careful not to burn them.
2. Let the spices cool completely.
3. Grind the cooled spices along with dry mango powder into a coarse powder using a spice grinder or a mortar and pestle. Set aside.

Preparing the Gravy:

1. Heat the vegetable oil in a kadai (wok) or a heavy-bottomed pan over medium heat.
2. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
3. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Pour in the tomato puree and cook until the puree thickens and the oil starts to separate from the sides, about 8-10 minutes. Stir occasionally to prevent sticking.
5. Add turmeric powder, red chili powder, coriander powder, and the prepared Kadai Masala. Sauté for 2-3 minutes until fragrant.
6. Add salt to taste.
7. Stir in the heavy cream and simmer for 2-3 minutes, allowing the flavors to meld.
8. Gently add the paneer cubes, bell peppers, and cubed onions to the gravy. Cook for 5-7 minutes, stirring gently to avoid breaking the paneer. You want the paneer and vegetables to be heated through and coated in the gravy.
9. Garnish with chopped fresh cilantro.

Serve hot with naan, roti, or rice. Enjoy this flavorful Kadai Paneer, a delightful dish perfect for any occasion! Feel free to adjust the spice levels to your liking – that’s the beauty of cooking at home!

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Kadai Paneer Gravy Recipe | PDF | Chili Pepper | Coriander

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