kadai paneer gravy recipe in hindi Veg kadai paneer gravy recipe in hindi

Craving a restaurant-style Kadai Paneer at home? Forget complicated recipes and long hours in the kitchen! I’m so excited to share this surprisingly simple and delicious Kadai Paneer Gravy recipe with you. Get ready for a flavour explosion that will impress your family and friends!

Veg Kadai Paneer Gravy: A Taste of India in Your Kitchen

This recipe focuses on creating a rich, flavorful gravy that perfectly complements the soft, creamy paneer. It’s perfect served with naan, roti, or even rice for a satisfying and comforting meal. The best part? You likely already have many of the ingredients in your pantry!

Ready to get cooking? Here’s what you’ll need:

Ingredients:

• For the Kadai Masala:

• 2 tablespoons coriander seeds

• 1 tablespoon cumin seeds

• 1 teaspoon fennel seeds

• 1 teaspoon dried red chilies (adjust to your spice preference)

• 1/2 teaspoon black peppercorns

• For the Gravy:

• 2 tablespoons 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

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• 1/2 cup cashew paste (optional, for richness)

• 1/2 cup cream (optional, for richness)

• Salt to taste

• 1 cup water (or as needed for consistency)

• For the Paneer:

• 200g paneer, cubed

• 1/2 onion, cubed

• 1/2 bell pepper (capsicum), cubed (any color)

• 1 tablespoon oil for sautéing

• Garnish:

• Fresh coriander leaves, chopped

Instructions:

1. Prepare the Kadai Masala: Dry roast all the ingredients for the Kadai Masala in a pan over medium heat for 2-3 minutes, or until fragrant. Be careful not to burn them. Let them cool completely, then grind them into a fine powder. Set aside.
2. Sauté the Paneer and Vegetables: Heat 1 tablespoon of oil in a pan. Add the cubed paneer, onion, and bell pepper. Sauté for 2-3 minutes, until the paneer is lightly golden brown and the vegetables are slightly softened. Remove from the pan and set aside.
3. Make the Gravy: Heat 2 tablespoons of oil in the same pan. Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute, until fragrant.
4. Add the Tomato Puree and Spices: Add the tomato puree and cook for 5-7 minutes, until the raw smell disappears. Add the turmeric powder, red chili powder, coriander powder, and Kadai Masala. Cook for another 2-3 minutes, stirring constantly to prevent burning.
5. Add Cashew Paste (Optional): If using cashew paste, add it now and cook for 1-2 minutes. This adds richness and creaminess to the gravy.
6. Add Water and Simmer: Add 1 cup of water (or as needed to achieve your desired consistency) and salt to taste. Bring the gravy to a simmer and cook for 5-7 minutes, or until it thickens slightly.
7. Add Paneer and Vegetables: Gently add the sautéed paneer, onion, and bell pepper to the gravy. Simmer for another 2-3 minutes, allowing the paneer to absorb the flavors of the gravy.
8. Finish with Cream (Optional) and Garam Masala: If using cream, add it now and stir gently. Add the garam masala and mix well.
9. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

Tips and Variations:

• Adjust the amount of red chili powder to your spice preference.
• For a vegan version, use plant-based cream and paneer.
• You can add other vegetables like green peas or mushrooms to the gravy.
• If you don’t have cashew paste, you can skip it or substitute it with a small amount of almond paste.
• Don’t overcook the paneer, as it can become rubbery.

Enjoy your delicious homemade Kadai Paneer Gravy! Let me know in the comments below if you try it!

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