kadai paneer with corn palak masala Kadai paneer masala half tray

Hey everyone! Craving something deliciously vibrant and flavorful tonight? Let’s talk Kadai Paneer Masala! This isn’t your average paneer dish; it’s a symphony of spices, creamy textures, and perfectly browned paneer that will transport your taste buds straight to foodie heaven. Trust me, you’re going to *love* this.

Kadai Paneer Masala Half Tray

Alright, picture this: tender cubes of paneer, simmered in a rich, tomato-based gravy, infused with the aromatic magic of freshly ground spices. That’s exactly what we’re making today. And let me tell you, even the simplest meal feels extra special when you have Kadai Paneer Masala on the table.

Okay, ready to get cooking? Here’s what you’ll need:

Ingredients:

• 250g Paneer, cubed
• 2 large onions, finely chopped
• 2 large tomatoes, pureed
• 1 inch ginger, grated
• 4 cloves garlic, minced
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
• 2 tbsp vegetable oil
• 2 tbsp butter or ghee (for extra richness!)
• 1/4 cup fresh cream (optional, for a creamier sauce)
• Fresh coriander leaves, chopped, for garnish
• Salt to taste

Instructions:

1. Prepare the Paneer: Gently shallow fry the paneer cubes in a pan with a little oil until lightly golden brown on all sides. This adds a lovely texture and prevents them from crumbling in the gravy. Remove from the pan and set aside.
2. Sauté the Aromatics: In the same pan, heat the vegetable oil and butter/ghee. Add the chopped onions and sauté until golden brown. This is a crucial step! Don’t rush it; properly caramelized onions are the foundation of a great masala.
3. Add Ginger, Garlic, and Chili: Stir in the grated ginger, minced garlic, and chopped green chili. Sauté for another minute until fragrant. Be careful not to burn the garlic!
4. Cook the Tomato Base: Pour in the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. Stir occasionally to prevent sticking.
5. Introduce the Spices: Add the turmeric powder, red chili powder, and coriander powder. Sauté for another minute, stirring constantly to prevent the spices from burning. The aroma should be absolutely intoxicating at this point.
6. Simmer the Gravy: Add about 1/2 cup of water to the pan and bring the gravy to a simmer. Season with salt to taste. Cover the pan and let it simmer for 10 minutes, allowing the flavors to meld together beautifully.
7. Add the Paneer and Finish: Gently add the fried paneer cubes to the gravy. Stir in the garam masala and crushed kasuri methi. Simmer for another 5 minutes, allowing the paneer to absorb the flavors of the gravy.
8. Creamy Touch (Optional): If you’re using fresh cream, stir it in at the end. This will add a lovely richness and smoothness to the sauce.
9. Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, rice, or even quinoa!

That’s it! Your Kadai Paneer Masala is ready to be enjoyed. I promise, the effort is totally worth it. The complex flavors, the creamy texture, and the tender paneer…it’s a dish that’s guaranteed to impress. Let me know in the comments if you try it out and what you think!

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Kadai Paneer Masala Half Tray | Copper Pot

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