Kadai Paneer Gravy Recipe
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  • 250 gm Paneer (Indian Cottage Cheese), cubed
  • 12 Medium Sized Onions
  • 14-5 Large Tomatoes
  • 11 Medium Sized Green Bell Pepper / Capsicum
  • 12 Green Chillies
  • 1 ~2 inch Ginger, grated
  • 15-6 Cloves of Garlic
  • 11/2 Cup Cream
  • 11 Tablespoon Coriander Powder (Dhania Powder)
  • 12 Teaspoons Red Chili Powder
  • 11/2 Teaspoon Garam Masala
  • 11/2 Teaspoon Turmeric Powder (Haldi)
  • 12 Teaspoon Crushed Kasuri Methi (Dry Fenugreek Leaves)
  • 12 Teaspoon Salt, or to taste
  • 11/2 Cup Chopped CorianderHeat ghee / butter or oil in a kadai (wok) or a pan. Finely chop or make a paste of Ginger, Garlic and Green Chillies. Add them to the pan and fry for a minute. Finely chop or make a puree of the onions and add them to the pan. Fry them for 4-5 minutes till they become translucent or golden brown. Make a puree of the tomatoes and add them to the pan. Cook the mixture for 5-6 minutes till the raw aroma of the tomatoes goes away. Add Coriander Powder (Dhania Powder), Turmeric Powder (Haldi), Red Chili Powder and Garam Masala to the gravy. Thinly slice or chop the capsicums. Add them to the gravy and cook for 2-3 minutes. Add 3/4 Cup Water to adjust the consistency along with Salt, according to taste. Then add 1/2 Cup Cream to the gravy.  Add Dry Fenugreek Leaves (Kasuri Methi). Then add the Paneer Cubes and cook for 2-3 minutes. Add coriander leaves to garnish. Kadai Paneer Gravy is ready, serve it hot with Roti or Naan (Indian Flatbread).You can also see recipe for making Dry Kadai Paneer, Methi Malai Paneer, Palak Paneer, Malai Kofta and Stuffed Tomato.Also see more Paneer Recipes like Paneer Tikka Pizza and Grilled Paneer Sandwich.



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