Kadhai Paneer

kadhai paneer


  1. Paneer – 200 grams; cut into small cubes
  2. Oil – 2 tbsps.
  3. Butter – 25 grams
  4. Onion – 2 cups; thinly sliced
  5. Tomato – 1 cup; chopped
  6. Amchoor powder – 1 tsp.
  7. Garlic – 5 big cloves; made into a paste
  8. Ginger – 1/2″ piece; made into a paste
  9. Greenchilly – 2 numbers; slit
  10. Shallots – 5 numbers; peeled and thickly sliced
  11. Green capsicum – 1 small; cut into 1″ cubes
  12. Cilantro- 1/4 cup; chopped
  13. Cream – 2 tbsps.
  14. Salt to taste

For the Kadhai Masala:-

  1. Green cardamom – 4 numbers
  2. Cloves – 4 numbers
  3. Coriander seeds – 2 tbsps.
  4. Fennel seeds – 2 tbsps.
  5. Cumin seeds – 2 tbsps.
  6. Peppercorns – 8 numbers

Dry roast all these spices together for 1-2 minutes and grind to a fine powder. Use only half of the masala for this recipe


  1. Heat 2 tbsps. of oil in a broad non-stick pan & add the chopped onion and cook till it turns golden brown in color.Throw in the chopped tomato and 2 tbsps. of water and cook on medium heat till the tomato turns mushy and oil starts to separate. Blend this onion-tomato masala to a smooth paste along with the kadhai masala and amchoor powder in a mixer/grinder without adding any water.
  2. Heat butter in the same pan & add the greenchilly, ginger and garlic pastes. Cook for 2 minutes. Add the shallots and cook till it turns translucent. Stir in the capsicum and fry for a minute. Add the ground masala paste and fry for a minute more.
  3. Add water and bring the mixture to a boil. Cover cook for 5 more minutes.
  4. Add the paneer cubes, cream and cook further for 2-3 minutes. Finally add cilantro and remove from heat.
  5. Serve hot with roti or naan.
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