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Kadhai Paneer

Kadhai Paneer is a North Indian vegetarian dish featuring paneer cubes cooked in a spiced tomato and onion gravy. The dish is prepared using sautéing, simmering, and frying techniques, resulting in a creamy, flavorful curry with crispy-edged paneer pieces. It has a vibrant orange-red appearance with a thick, aromatic sauce that coats the paneer generously.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: North Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g paneer cubes preferably fresh and firm
  • 2 medium onions finely chopped
  • 2 medium tomatoes pureed or finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp chili powder adjust to taste
  • 2 tbsp oil vegetable or mustard oil
  • Salt to taste salt
  • Fresh coriander for garnish cilantro leaves

Equipment

  • Frying pan or wok
  • Cooking spoon
  • Knife
  • Cutting board
  • Mixing bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. Garnish with fresh cilantro leaves before serving. Serve hot with naan, roti, or steamed rice.
    Fresh coriander for garnish cilantro leaves

Notes

Ensure paneer is fried to a golden color for added texture. Adjust spice levels according to taste. For a richer flavor, consider adding a splash of cream or butter at the end.