Kadai Paneer
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
17 stepsTiming varies by step
Ingredient prep checklist
- Onion: 1 cup (125 grams) onions ((sliced or diced, 1 large))
- Tomatoes: 1½ to 2 cups (300 grams) tomatoes ((chopped, 2 large or 3 medium))
- Oil: 1 to 1½ tablespoon oil (or ghee (divided ½ + ½))
- Ginger Garlic Paste: 1 teaspoon ginger garlic paste ( or crushed)
- Kashmiri Red Chilli Powder: ½ teaspoon Kashmiri red chili powder ((adjust to taste))
- Garam Masala: ½ teaspoon garam masala ((adjust to taste))
- Salt: ½ to ¾ teaspoon salt ((adjust to taste))
- Onion: 1 onion (Optional (medium, cubed, layers separated))
- Coriander Leaves: 2 tablespoons coriander leaves ((cilantro chopped finely))
To a small grinder jar, add red chilies, cardamoms, fennel seeds, coriander seeds, cloves & cinnamon. If you add more cinnamon it can ruin the dish. Make a fine powder and keep aside.
References
This step uses
- ½ teaspoon Kashmiri red chili powder ((adjust to taste))
- ¼ inch cinnamon ((Ceylon cinnamon and not cassia))
- 2 cloves
- 1 teaspoon fennel seeds ((saunf))
- 2 to 3 green cardamoms
- 1 to 2 Kashmiri dried red chilies ((deseeded, less spicy variety, leave out for kids))
- 1½ tablespoons coriander seeds ((daniya, I use 2 tbsps))
Full ingredient reference
- 1½ tablespoons coriander seeds ((daniya, I use 2 tbsps))
- 1 to 2 Kashmiri dried red chilies ((deseeded, less spicy variety, leave out for kids))
- 2 to 3 green cardamoms
- 1 teaspoon fennel seeds ((saunf))
- 2 cloves
- ¼ inch cinnamon ((Ceylon cinnamon and not cassia))
- 1 tablespoon oil
- 1 cup (125 grams) onions ((sliced or diced, 1 large))
- 1½ to 2 cups (300 grams) tomatoes ((chopped, 2 large or 3 medium))
- 6 cashew nuts ((can substitute with 3 tbsp cream))
- 1 to 1½ tablespoon oil (or ghee (divided ½ + ½))
- 1 teaspoon ginger garlic paste ( or crushed)
- ½ teaspoon Kashmiri red chili powder ((adjust to taste))
- ½ teaspoon garam masala ((adjust to taste))
- 1 teaspoon kasuri methi ((dried fenugreek leaves))
- ½ to ¾ teaspoon salt ((adjust to taste))
- 1½ to 2 cups water (for gravy)
- 1 onion (Optional (medium, cubed, layers separated))
- ½ cup capsicum ((bell peppers cubed))
- 200 to 250 grams paneer ((Indian cottage cheese))
- ½ to 1 teaspoon ginger (julienne)
- 2 tablespoons coriander leaves ((cilantro chopped finely))