Kadai Paneer

After binge-watching the Great British Bake Off series on Netflix, I thought I’d end up making some Bakewell tart or Scones or Pies. Well, what I did up end up making was this Kadai Paneer ;) 

When I told Jose that I got this recipe because of the Bake Off series, he wasn’t surprised. Looks like he’s used to my “way of functioning”! 

Ok, so on one of the seasons in the Bake Off, there was an Indian participant, Chetna. She was dubbed as the “spice queen” by the judges since she used to incorporate spices beautifully in her baking. 

I started following her on Insta and that’s where I saw this recipe. Though it all started with pies and cakes…. it ended with Kadai Paneer, I’ll say all’s well that ends well.

What I liked about this recipe is its simplicity and ease of cooking. It uses everyday ingredients and there is nothing over the top about it, but at the same time, the end result is TOP CLASS!

It’s a flavor-packed dish and it’s finger-licking good! It goes well with rice and roti. Here I’ve made it as a semi-dry dish, but you can make it with gravy if you wish. 

Jose who isn’t a big Paneer fan also loved this dish. The spices are well balanced and even without using any cream the dish has a richness to it. 

If you like flavor-packed Indian dishes, this is a must-try for you! I strongly recommend you to try this and am sure you’ll love it.

You can serve it with Jeera Rice, Ghee Rice, Peas Pulao, Plain Rice or Roti. 

Here is the recipe…

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Kadai Paneer

Paneer and Bell pepper cooked in a rich & spicy sauce. This restaurant-style paneer dish is packed with flavors & goes well with rice & roti.
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Course: Main Course
Cuisine: Indian, North Indian
Keyword: Kadhai Paneer, Paneer, Veg Gravy, Vegetarian
Author: Maria Jose Martin

Ingredients

  • 200 – 250 gms Paneer
  • 2 medium – large Onion (cubed)
  • 1/2 tbsp Chopped garlic
  • 1 Chopped green chilli
  • 2 medium Tomayo (cubed)
  • 1 large Onion (cubed)
  • 1 small – medium Capsicum (cubed)
  • 1.5 – 2 tsp Kashmiri chilli powder
  • 2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Garam masala
  • 1/2 tbsp Kasuri methi
  • 1/2 – 1 tsp Sugar
  • 50 ml Milk (I used full fat milk)
  • 50 ml Water
  • Salt
  • 1/2 tbsp + 2 tsp Ghee (refer notes)

Instructions

  • Heat 1/2 tbsp ghee/oil in a wide and deep pan. Add cubed 2 med-large onion and chopped garlic and green chilli. Cook till it browns.
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  • Add cubed tomato and cook till it softens and becomes mushy. Check out Paneer Peas Masala
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  • Let the onion – tomato paste cool a bit. Add 2-3 tbsp water to this and grind to a smooth paste.
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  • In the same pan (without cleaning), add 2 tsp ghee. Add cubed 1 large onion and cubed capsicum. Cook for 4-5 mins on low flame.
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  • Add the ground paste, mix well and add all the spice powders (Kashmiri chilli, coriander, turmeric, cumin, and garam masala) and salt. Cook for 3-4 mins, till the oil, starts appearing.
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  • Combine 50 ml milk and 50 ml water. Add this to the curry and mix well. Check out Paneer Pepper Masala
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  • Add Kasuri methi and sugar. mix well.
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  • Add paneer pieces, mix well. Cover and cook on low flame for 3-5 mins, till the paneer pieces, are coated well with the masala. check to season and add more salt/sugar to balance the flavors.
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  • Let the curry rest for 10 mins or so, for the flavors to settle in.

Notes

Though you can use oil to cook this dish, I recommend using ghee for a rich taste and flavor. 
The curry has a semi dry consistency and the curry tends to thicken as it rests, so adjust the qty of gravy accordingly. You can increase/reduce the qty of milk+water, to adjsut the gravy consistency.
If you prefer a creamier version, add 1/2 – 1 tbsp of chopped cashew nuts along with the tomatoes. 
If you dont like Paneer, you can use Potatoes or Mushrooms or Chicken. 
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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