North Indian Recipes

Kadhai Paneer

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There are so many delicious Paneer recipes out there! How do you decide which one to make? Well, if you prefer a spicier, less creamy curry, then Kadhai Paneer is the one for you!

This recipe involves tossing vegetables and paneer at high heat in a Kadhai pan and simmering them in a spicy, tomato and onion based gravy. Unlike some other paneer curries, traditional Kadhai Paneer involves a thicker gravy that just coats the paneer and vegetables. Also, no cream is required (although a bit of butter does add to the flavor).

On the other hand, many other Paneer curries such as the infamous Paneer Butter Masala, involve a thinner, more watery gravy consistency. In this curry, the paneer is literally swimming in this gravy and in swirls of butter and cream. Now, if this strikes your fancy, check out my Paneer Butter Masala recipe as well! It’s definitely a delicious and decadent one. Click here.

But, go ahead and give this one a try as well. It’s a little healthier, a bit spicier, but just as delicious! 🙂

Kadhai Paneer
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Kadhai Paneer

Recipe by Chaitra’s CreationsCuisine: Indian, North Indian
Servings

4

servings
Prep Time

15

minutes
Cooking Time

30

minutes
Calories per Serving

250

kcal

Pan fried Paneer and veggies tossed in spicy tomato and onion based North Indian style gravy

Ingredients

  • Masala Paste

  • 2 tbsp oil

  • 2 cloves garlic (whole)

  • 1/2 inch ginger piece

  • 2 medium yellow onions (roughly chopped)

  • 4 medium tomatoes (roughly chopped)

  • 1/4 tsp turmeric

  • 1 tsp garam masala

  • 1/2 tsp cumin powder

  • 1/2 tsp coriander powder

  • 1/4 tsp red chili powder

  • Paneer

  • 2 tbsp butter

  • 1/2 block paneer (200 g – chopped into medium sized cubes)

  • Kadhai Paneer

  • 2 tbsp oil

  • 1/2 inch ginger (thin julienned slices)

  • 2-4 green chilis (thinly slit)

  • 2 medium red onion (chopped into medium sized squares)

  • 2 medium bell peppers (chopped into medium sized squares)

  • 2 medium tomatoes (chopped into medium sized squares)

  • Salt to taste

  • 1/2 tsp kasuri methi/ dried Fenugreek leaves

  • A handful cilantro (finely chopped)

Instructions

  • Make the Masala Paste
  • Heat 2 tbsp oil in a sauté pan or kadhai at a medium flame.
  • Add 2 cloves garlic and 1/2 inch ginger. Sauté till aromatic.
  • Add 2 yellow onions (roughly chopped). Sauté till translucent.
  • Add 4 medium tomatoes (roughly chopped) and sauté for a few minutes.
  • Add 1/4 tsp turmeric and sauté till the raw smell disappears.
  • Then, add 1 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1/4 tsp red chili powder.
  • Cook covered for a few minutes until the tomatoes start to release oil from the sides and become mushy. Take off flame and keep aside. Let cool.
  • Then, blend into a smooth paste. There should be enough moisture to blend, but add a bit of water if required. Keep blended mixture aside.
  • Pan Fry Paneer
  • In a separate shallow frying pan, add 2 tbsp butter.
  • Once the butter starts to melt, add paneer (chopped into medium sized cubes). All of the paneer cubes should be in the butter but they should be as spread apart as possible.
  • Pan fry the paneer cubes in the butter for a few minutes. Then, flip them over. Pan fry the other side. Once the paneer is slightly brown, take off flame. Keep aside.
  • Make the final Kadhai Paneer
  • In the same sauté pan or kadhai that you heated up the tomatoes and onions, add 2 tbsp oil.
  • Add thin julienned slices of ginger (1/2 inch piece total) and 2-4 green chilis (thinly slit).
  • Next, add in 2 medium red onions and 2 medium bell peppers (all chopped into medium sized squares). Toss the onions and peppers at a high flame.
  • Then, reduce to a medium flame and add in tomatoes (chopped into medium sized squares) and the pan fried paneer. Toss well.
  • Now, pour in the masala paste, along with a little bit of water. (Note: Traditional Kadhai Paneer masala should be thick and just coat the paneer and vegetables. However, if you prefer more gravy, you can add more water.)
  • Cook covered for a few minutes until the curry starts to bubble, Then, add salt to taste.
  • Let the curry simmer for a few more minutes.
  • Crush 1/2 tsp of kasuri methi with your hands and sprinkle on top.Let cook for another minute.
  • Finally, take off flame and garnish with a handful of finely chopped cilantro. Enjoy hot! 🙂

Notes

  • A standard block of paneer is 400 g. This recipe is per half a block of paneer (200 g).
  • This is a spicy recipe! Feel free to reduce the spice based on your tolerance.
  • Not everyone pan fries the paneer. Some add paneer cubes as is to the masala. However, I have found that pan frying the paneer cubes in butter really adds to the taste!
  • As mentioned in the instructions, traditional Kadhai Paneer masala should be thick and just coat the paneer and vegetables. However, if you prefer more gravy, you can add more water.)
  • For this recipe, I prefer to julienne my ginger and thinly slit my green chilis.
  • There are many versions of this recipe. This is my tried and true version that I came up with. I hope you love it!
  • Vegan Option: You could use tofu cubes instead of paneer. Also, use dairy-free butter or oil instead of butter to pan fry the tofu.

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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