Easy Kadai Paneer

Kadai Paneer is one of those rich thick flavourful gravies that takes a lot of stirring and cooking. It requires whole spices and there are many steps and vessels involved. This recipe is anything but that. It’s a recipe that I started making when I was studying in Bangalore. Washing dishes is never an easy task, especially when you have spent an hour in the hot kitchen. This recipe doesn’t require whole spices. You can definitely add those instead of the powders, but this is a very simple healthy curry that comes together in less than 20 minutes.

Firstly, in a saucepan, add butter, followed by ginger, garlic, cashews and green chillies. Add onions, followed by tomatoes once the onions start to change colour. Let it cook for 3-4 minutes. Blend into a smooth puree. Keep it aside.

In the same saucepan, add some ghee, bay leaf and the spices. Give it a good stir for a minute.

Add the puree and mix well. Let it cook for about 10-5 minutes until the mixture starts to separate oil. The paste will look much thicker, and very shiny at this point. Add water and let it cook till you fry the vegetables.

While that happens, in a separate pan, add some oil or ghee. Once it heats up, add capsicum. Saute for a few minutes. Add the onions. Cook on high heat for 3-4 minutes.

Add the vegetables to the gravy. Add the paneer too. Optionally, you can pan fry the paneer for a crispier texture before adding it to the gravy.

Serve with any Indian bread or rice.

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Recipe:

Garlic, smashed- 10 cloves
Ginger, smashed- 2 inch
Green chilli, roughly chopped- 2 Large
Cashews- 6-7
Onion, roughly chopped- 2 Large
Tomato, roughly chopped- 3 medium
Kasuri methi- 1 tablespoon
Clove- 2
Bay Leaf- 1
Cinnamon stick- 1.5 inch
Kashmiri chilli powder- 1 tablespoon
Tumeric- 1/4 teaspoon
Garam Masala- 2 teaspoon
Coriander powder- 2 teaspoon
Cumin seeds- 1 teaspoon
Paneer, cubed- 250 grams
Capsicum, cubed- 1
Onion, cubed- 1

  1. Firstly, in a saucepan, add butter, followed by ginger, garlic, cashews and green chillies.
  2. Add onions, followed by tomatoes once the onions start to change colour. Let it cook for 3-4 minutes.
  3. Blend into a smooth puree. Keep it aside.
  4. In the same saucepan, add some ghee, bay leaf and spices. Give it a good stir for a minute.
  5. Add the puree and mix well. Let it cook for about 10-5 minutes until the mixture starts to separate oil. The paste will look much thicker, and very shiny at this point.
  6. Add water and let it cook till you fry the vegetables.
  7. While that happens, in a separate pan, add some oil or ghee. Once it heats up, add capsicum. Saute for a few minutes. Add the onions. Cook on high heat for 3-4 minutes.
  8. Add the vegetables to the gravy. Add the paneer too. Optionally, you can pan fry the paneer for a crispier texture before adding it to the gravy.
  9. Serve with any Indian bread or rice.

Serve with: Corn and Capsicum Pulao, Spiced Peas Pulao, Jeera Rice
Other curries to try: Pineapple salad Mughlai Paneer, Spicy Malai Kofta, Pepper Chicken Masala

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