Paneer kadhai gravy recipe | How to make paneer kadhai gravy recipe
Paneer kadhai gravy recipe is the spicy Indian curry made from paneer or cottage cheese cooked in sweet and tangy onion-tomato paste garnished with coriander leaves and julienned ginger. This is one of the easiest gravy recipes to be cooked and turns out delicious every time.
Paneer kadhai gravy recipe is made with spiced gravy either prepared from onion and tomato or soaked cashews and tomatoes. Cashew paste gives an ultimate taste to any Indian gravy curry. Cashews can be replaced with onion paste and this too gives a good taste. The crispy sauteed capsicum turns out amazing in this gravy recipe. And, when the masala is cooked perfectly, the addition of matar adds to its taste and gives one more variation to this recipe.
The recipe gets its name as ‘kadhai’ as it is entirely cooked in a kadhai or Indian wok. Indian wok or kadhai is a deep utensil used in every kitchen on a daily basis. And is mainly used for deep frying fritters or any other dishes like Mushroom kadhai gravy, or deep frying onion pakoras, Gulab jamun, etc.
Personally, I don’t like the raw taste of panner, so while making any paneer recipes I always boil the paneer cubes with salt and turmeric powder. This makes the paneer cubes soft and fluffy and raw smell and taste of paneer go away.
This recipe can be served in lunch or dinner and even can be packed in the lunch box. This gravy recipe is served hot as the main course with butter garlic naan, tandoori roti, paratha, or jeera rice.
Paneer Kadhai Gravy Recipe Card
Paneer Kadhai Gravy
Materials
For making puree
- 2 medium Onions roughly chopped
- 3 medium tomatoes roughly chopped
- few garlic cloves roughly chopped
- 1-inch ginger roughly chopped
- 3 green chillies roughly chopped
Other Ingredients
- 225 gms paneer or cottage cheese
- 1 medium capsicum cut in cubes
- ½ bowl fresh green peas use Frozen peas, if fresh peas not available
- 1 tsp jeera/cumin seeds
- ½ tsp saunf/fennel seeds
- ½ tsp haldi/turmeric powder
- Pinch of asafoetida
- 1 tbsp Dhaniya powder coriander powder
- 1 tbsp Lal mirch powder red chilli powder
- ½ tbsp Kitchen king masala
- 1 tbsp Kasuri methi dry fenugreek leaves
- 2 tbsp Mustard oil
- ½ tbsp Garam Masala
- Fat pinch of amchur powder optional
- Salt per taste
- 2 tbsp Fresh coriander leaves finely chopped
- 1 tbsp Julienned ginger for garnishing
Instructions
For boiling Panner cubes:
- Place a saucepan on the medium flame and heat 2 glass of water along with tsp of salt and a pinch of turmeric powder.
- When the water comes to boil, add paneer cubes to the water and let it boil till it becomes soft and fluffy.
For making Paste:
- Add roughly chopped onions, roughly chopped tomatoes, green chillies, ginger and garlic in a mixer jar.
- Blend all the ingredients in the jar into a fine paste and keep it aside.
For making paneer kadhai gravy:
- Heat a tbsp of oil in the wok or kadhai and add the capsicum cubes in the kadhai and shallow fry it till it becomes crisp and tender.
- When capsicum is fried, remove it from the kadhai and place it on a kitchen towel. Now, add the remaining oil in the kadhai and add jeera, saunf, haldi and hing. Saute all the ingredients for a few seconds.
- Now, lower the flame and add the onion and tomatoes paste into the wok and stir it nicely.
- Turn the flame on medium and cover the wok with the lid and cook for few minutes till it turns aromatic.
- Then, add red chilli powder, coriander powder and kitchen king masala into the kadhai and give it a nice mix.
- Cover and cook for 10 to 12 minutes till the tomato paste and dry masala is cooked and oil starts releasing from the mixture.
- When masala is cooked and a nice spicy aroma can be smelled, add fried and sauteed capsicum and green peas.
- Mix all the ingredients and cook for 2 mins without covering it.
- Now, add paneer cubes into the kadhai and give it a nice mix.
- Now, add a glass of water into the kadhai and mix it nicely and simmer it on medium flame.
- Lastly, add garam masala, crushed fenugreek leaves, amchur powder and salt as per taste and cook for few more minutes.
- Finally, garnish it with freshly chopped coriander leaves and julienned ginger, give it a nice mix.
- Cover for at least a minute, so that the nice aroma stays into the gravy and every ingredient is mixed evenly. Paneer kadhai gravy is ready to be served hot with paratha or butter naan.
Step by step instructions:
For boiling Panner cubes:
- Place a saucepan on the medium flame and heat 2 glass of water along with tsp of salt and a pinch of turmeric powder.
- When the water comes to boil, add paneer cubes to the water and let it boil till it becomes soft and fluffy.
For making Paste:
- Add roughly chopped onions, roughly chopped tomatoes, green chillies, ginger and garlic in a mixer jar.
- Blend all the ingredients in the jar into a fine paste and keep it aside.
For making paneer kadhai gravy:
- Heat a tbsp of oil in the wok or kadhai and add the capsicum cubes in the kadhai and shallow fry it till it becomes crisp and tender.
- When capsicum is fried, remove it from the kadhai and place it on a kitchen towel. Now, add the remaining oil in the kadhai and add jeera, saunf, haldi and hing. Saute all the ingredients for few seconds.
- Now, lower the flame and add the onion and tomatoes paste into the wok and stir it nicely.
- Turn the flame on medium and cover the wok with the lid and cook for few minutes till it turns aromatic.
- Then, add red chilli powder, coriander powder and kitchen king masala into the kadhai and give it a nice mix.
- Cover and cook for 10 to 12 minutes till the tomato paste and dry masala is cooked and oil starts releasing from the mixture.
- When masala is cooked and a nice spicy aroma can be smelled, add fried and sauteed capsicum and green peas.
- Mix all the ingredients and cook for 2 mins without covering it.
- Now, add paneer cubes into the kadhai and give it a nice mix.
- Now, add a glass of water into the kadhai and mix it nicely and simmer it on medium flame.
- Lastly, add garam masala, crushed fenugreek leaves, amchur powder and salt as per taste and cook for few more minutes.
- Finally, garnish it with freshly chopped coriander leaves and julienned ginger, give it a nice mix.
- Cover for at least a minute, so that the nice aroma stays into the gravy and every ingredient is mixed evenly. Paneer kadhai gravy is ready to be served hot with paratha or butter naan.
Finally, I would like to highlight a few of my other recipes which includes Mushroom kadhai gravy, Litti Chokha, Tomato pulao, besan thalipeeth, palak paratha, matar kachori. Also, our Snacks page includes recipes like matar ke chole recipe, nimki recipe, etc. In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, Indian bread recipes.
