Kadai Paneer

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A classic Indian vegetarian recipe for paneer lovers, the kadai paneer. Not much introduction is required for this famous dish. They are mouth-watering, scrumptious, and just perfect for an appetizing meal. Although the kadai paneer is fully vegetarian, they are enjoyed by both vegetarians and non-vegetarians alike.

Recipe Facts

Servings

4

Prep time

15

Cook time

30

Calories

325

What is Kadhai?

Kadhai is a circular, thick cooking pot originating from the Indian subcontinent. Famously used for many dishes with the kadhai/karahi prefixed to its name. They were traditionally made with iron.

What difference does frying paneer beforehand or using fresh paneer directly make? Doesn’t fresh paneer also contain fewer calories?

In our recipe, we’ve fried paneer in butter in order to give it a delicate taste and texture. Although fresh paneer (uncooked) contains lesser calories, it is not advisable to add them directly into a curry because it could stay raw or uncooked, leaving an unpleasant taste or feel.

Does it make a difference if the dish is not made in a karahi/kadhai pot?

As long as the shape is circular and thick enough, it will do. Cooking it on a flat pan is not advisable.

Is paneer an edible food for lactose intolerant people?

It usually depends on the severity of intolerance. If you are highly intolerant to lactose, paneer WON’T be an edible option. However, paneer only contains half of the lactose content compared to milk. You can wash the fresh paneer and squeeze out the water immediately to decrease the lactose content even further.

Recipe Card

Kadhai Paneer

Course: Main Course, AppetizersCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

325

kcal
Total time

45

minutes

One of the most common and well-known paneer recipes – the Kadhai Paneer is loved by all! Learn how to make the Kadhai Paneer – easy steps and tutorial by Urban Teapot.

Ingredients

  • Preparing Kadhai Masala
  • 2 tsp Cumin Seeds

  • 1 tbsp Coriander seeds

  • 4 pc Dry red chili

  • 1/2 tbsp Black peppercorns

  • Frying the Vegetables
  • 1 tbsp Cooking oil

  • 2 pc Onions

  • 1/2 pc Capsicum

  • 1 pc Tomato

  • 300 gm Paneer

  • Preparing Kadhai Paneer
  • 1 tbsp Cooking oil

  • 2 tbsp Butter

  • 1 tsp Cumin seeds

  • 7 pc Black peppercorns

  • 1 pc Cinnamon

  • 2 pc Onion chopped

  • 2 tsp Ginger garlic

  • 1 tsp Red chili powder

  • 1/2 tsp Turmeric powder

  • 1 tsp Kashmiri red chili powder

  • 1 tsp Coriander powder

  • 1/2 tsp Cumin powder

  • 1 tsp Salt

  • 2 pc Tomato purèe

  • 1 tbsp Cooking cream

  • 1 tbsp Dry fenugreek leaves

Directions

  • Preparing Kadhai Masala
  • In a heating frying pan, add cumin seeds 2 tsp, coriander seeds 1 tbsp, black peppercorns 1/2 tbsp, dry red chili 4 pc – dry roast all the whole spices for 2-3 minutes on low heat.
  • Switch off the heat and let the spices cool down in room temperature.
  • Grind the whole spices to make a coarse powder and keep it aside for later use.
  • Frying the Vegetables
  • Into the heating frying pan, add cooking oil 1 tbsp, onion cubes 2 pc, capsicum cubes 1/2 pc, tomato cubes 1 pc, and stir fry all the vegetables for 3 minutes on high heat.
  • Add paneer 300 gm – fry until the paneer becomes light golden on med to high heat.
  • Switch off the heat and take out all the fried vegetables and keep them aside.
  • Preparing Kadhai Paneer
  • Into a heating kadhai or wok, add cooking oil 1 tbsp, butter 2 tbsp, cumin seeds 1 tsp, black peppercorns 7 pc, cinnamon stick 1 pc, chopped onion 2 pc – fry the onion till becomes light brown on medium to high heat.
  • Add ginger garlic 2 tsp, red chili powder 1 tsp, turmeric powder 1/2 tsp, Kashmiri red chili powder 1 tsp, coriander powder 1 tsp, cumin powder 1/2 tsp, salt 1 tsp or to taste and cook all the spices for 3-4 minutes on medium heat.
  • Add tomato purée 2 pc and cook until oil gets separates on medium heat.
  • Add already prepared kadhai masala 1 tbsp and cook for 2 minutes.
  • Add already stir-fried veggies-paneer – & mix well.
  • Add cooking cream 1 tbsp, dry fenugreek leaves 1 tbsp – cook for last 2-3 minutes on medium to high heat.
  • Switch off the heat and serve it hot with chapati or naan.

Recipe Video

Notes

  • When cutting tomatoes into cubes – remember to remove the seeds from the tomato.
  • While stir-frying the paneer, handle it gently to avoid paneer breaking off.
  • If you are not having kadhai or wok – you can use any utensil to prepare this recipe.

Nutrition Facts

Nutrition Facts

4 servings per container


Calories325

  • Amount Per Serving% Daily Value *
  • Total Fat 21.7g 34%
    • Saturated Fat 1.9g 10%
  • Cholesterol 3mg 1%
  • Sodium 651mg 28%
  • Amount Per Serving% Daily Value *
  • Potassium 481mg 14%
  • Total Carbohydrate 23g 8%
    • Dietary Fiber 8.2g 33%
    • Sugars 6.5g
  • Protein 10.9g 22%
  • Calcium 6%
  • Iron 19%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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