Welcome to a Paneer Fiesta!
If you’re dreaming of a dish that’s rich, aromatic, and bursting with bold flavors, then you’re in for a treat! Whipping up this homemade Kadhai Paneer is not only easier than you might think but far more satisfying than grabbing takeout. The creamy, punchy tomato gravy paired with crispy-edged paneer pieces smells like a festival in your kitchen—trust me, your taste buds will thank you! Plus, it’s a fantastic way to turn simple pantry staples into a restaurant-worthy meal.
Why wait for special occasions? Whip this up in less than 30 minutes and bask in its bright, aromatic magic. And hey, while you’re at it, maybe toss in a quick side of fresh cilantro chutney—or even a bowl of cooling yogurt—because a little extra freshness never hurts! Ready to spice up your dinner lineup? Let’s get cooking!
Kadhai Paneer
Ingredients
Equipment
Method
- Heat 1 tablespoon of oil in a frying pan over medium heat. Add the paneer cubes and fry until golden brown on all sides, about 3-4 minutes. Remove and set aside on paper towels to drain excess oil.250 g paneer cubes
- In the same pan, add the remaining oil. Sauté the finely chopped onions until they turn translucent and slightly golden, about 5 minutes. The onions should emit a sweet aroma and be soft to the touch.2 medium onions
- Add the ginger-garlic paste to the onions and cook for another 1-2 minutes, stirring continuously until fragrant. The mixture should turn a light golden color and release a spicy aroma.1 tbsp ginger-garlic paste
- Stir in the pureed or chopped tomatoes along with turmeric, chili powder, and garam masala. Cook the mixture over medium heat, stirring occasionally, until the oil begins to separate from the masala and the gravy thickens, approximately 8-10 minutes. You should see bubbling at the edges and a rich aroma.2 medium tomatoes, 2 tsp garam masala, 1 tsp turmeric powder, 1 tsp chili powder
- Add the fried paneer to the gravy, gently mixing to coat each piece evenly. Cook for an additional 2-3 minutes so the paneer absorbs some of the flavors. Adjust salt to taste.250 g paneer cubes, Salt to taste salt
- Garnish with fresh cilantro leaves before serving. Serve hot with naan, roti, or steamed rice.Fresh coriander for garnish cilantro leaves
Notes
This Kadhai Paneer is sure to become a household favorite! Serve it hot with fluffy roti or fragrant basmati rice, and watch the compliments roll in. A quick tip: sprinkle a dash of kasuri methi for an extra layer of aroma—trust me, it’s the secret to truly captivating flavor. Drop your thoughts or share how it turned out; I’d love to hear your kitchen adventures!
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.