About the Recipe
Kadhai Paneer is a semi-dry North Indian preparation made using fresh paneer, sautéed vegetables, and a freshly ground kadhai masala. The dish relies on high-heat cooking and spice roasting to develop bold flavors and a slightly coarse texture. A combination of sautéing, spice blooming, and finishing with cream creates a balanced, aromatic gravy. The use of freshly crushed spices enhances the signature taste of this dish.
Ingredients
(A) Paneer
Milk: 2 L
Vinegar: 4 tbsp
Water: 4 tbsp
Kadhai Masala: 2 tbsp
(B) Kadhai Masala
Cumin Seeds: 1 tbsp
Dry Kashmiri Red Chilli: 2 pcs
Coriander Seeds: 2 tbsp
Fennel Seeds: 1 tbsp
Black Pepper: 1 tsp
(C) Gravy
Ghee/Butter: 4 tbsp
Cumin Seeds: 1 tsp
Onion: 2 pcs (finely chopped) + 2 pcs (diced)
Garlic: 3 tbsp (finely chopped)
Ginger: 1 tbsp (finely chopped)
Green Chilli: 2 pcs (finely chopped)
Capsicum: 2 pcs (diced)
Yellow Pepper: 1 pc (diced)
Tomato: 5 pcs (finely chopped; de-seeded) + 2 pcs (diced)
Turmeric Powder: 1/2 tsp
Coriander Powder: 2 tbsp
Kashmiri Chilli Powder: 2 tbsp
Kadhai Masala: 2 tbsp
Salt: To taste
Water or Whey: As required
Paneer: As required (diced)
Cream: As required
Kasuri Methi: As required
Garam Masala: As required
Amchur: As required
Sugar: As required
Coriander Leaves: As required
Preparation
(A) Paneer
Step 1
Heat milk until it reaches 100°C.
Step 2
Add kadhai masala and stir well, then turn off the flame.
Step 3
Add vinegar + water mixture and allow the milk to curdle.
Step 4
Strain through a muslin cloth and separate the paneer from whey. You may use whey for cooking whenever required as a replacement for water.
Step 5
Wash the paneer 2 times with water, and transfer to a cloth or tofu press to set. Let it rest for a few hours until the paneer is firm.
(B) Kadhai Masala
Step 1
Add cumin seeds, dry red chilli, coriander seeds, fennel seeds, and black pepper to a pan.
Step 2
Toast the spices until fragrant and slightly brittle.
Step 3
Cool and grind into a coarse powder. Your Kadhai Masala is ready.
(C) Gravy
Step 1
Heat ghee/butter in a kadhai, add cumin seeds and finely chopped onions, and cook until light golden brown.
Step 2
Add ginger, garlic, and green chilli, and cook for 2 minutes until aromatic.
Step 3
Add tomatoes, salt, turmeric powder, coriander powder, Kashmiri chilli powder, and kadhai masala.
Step 4
Cook well until oil separates, adding water or whey if required.
Step 5
Take another pan, add all the diced vegetables along with paneer and toss on high flame. If desired, you may add some kadhai masala.
Step 6
Add the tossed vegetables and paneer to the gravy. Finish with kasuri methi, garam masala, amchur, sugar, cream, and coriander leaves as per the taste required.
Step 8
Mix well and cook briefly until ready.
Tips and Tricks:
Always roast spices fresh for authentic kadhai flavor.
Cook on high heat while tossing vegetables to retain crunch.
Do not overcook paneer to avoid a rubbery texture.
Add finishing spices at the end to preserve aroma.