घर पर ही रेस्टोरेंट से भी टेस्टी कड़ाई पनीर बनाये इस सीक्रेट मसाले के साथ

Ingredients

• 3 teaspoons Coriander Seeds (whole, main base of kadhai masala)
• 1 teaspoon Fennel Seeds
• 1 teaspoon Cumin Seeds
• 4 pieces Kashmiri Red Chilies (dry) (use mild red chilies for color, not hot varieties)
• 8 pieces Black Peppercorns
• 2 pieces Green Cardamom Pods (crush lightly before roasting)
• 2 pieces Cloves
• 2 tablespoons Oil (neutral oil like vegetable or canola)
• 1 tablespoon Unsalted Butter (adds richness to the gravy)
• 2 large Onion (thinly sliced; color should turn dark pink when roasted)
• 4 medium Tomatoes (Hybrid) (ratio 1:2 onion to tomato; use firm tomatoes)
• 1 tablespoon Salt
• 12 pieces Cashews (soaked briefly for easier grinding)
• 1 tablespoon Ginger‑Garlic Paste (freshly made or store‑bought)
• 3 pieces Green Chili (slit lengthwise; adjust to heat preference)
• 2 medium Bell Pepper (Capsicum) (cut into strips; any color)
• 250 grams Paneer (cut into 1‑inch cubes; lightly roasted)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• ½ teaspoon Garam Masala
• 2 tablespoons Heavy Cream (optional for richer finish)
• 200 ml Water (adjust for desired gravy consistency)

Instructions

1. Roast Whole Spices

   Heat the kadhai on low flame, add coriander seeds, fennel, cumin, Kashmiri chilies, black peppercorns, crushed cardamom and cloves. Roast just until fragrant and a light puff of smoke appears; do not let them brown.

   Time: PT5M

2. Cool and Grind Spices

   Transfer the roasted spices to a plate to cool. Once cool, place them in a blender and pulse for 20‑30 seconds to get a coarse texture. Set aside. Then grind the rest of the cooled spices into a fine powder.

   Time: PT4M

3. Prepare Onion‑Tomato Base

   In the same kadhai, add oil and butter. Add sliced onions and sauté on medium flame until they turn dark pink (about 2 minutes). Add ginger‑garlic paste and stir for 30 seconds.

   Time: PT3M

4. Add Tomatoes and Salt

   Add chopped tomatoes (4 medium) and 1 tbsp salt. Cook on medium‑high flame, stirring occasionally, until the tomatoes release their water and become soft (about 5 minutes).

   Time: PT5M

5. Incorporate Cashew‑Spice Paste

   Add the soaked cashews to the blender with the coarse spice mix and blend for another 20‑30 seconds until a smooth paste forms. Pour this paste into the kadhai, mix well, and let it simmer for 3 minutes.

   Time: PT4M

6. Roast Paneer and Vegetables

   In a separate small pan, lightly roast paneer cubes until they get a light golden hue (about 2 minutes). Remove and set aside. In the same pan, quickly stir‑fry sliced bell peppers and green chilies on high flame for 30‑45 seconds.

   Time: PT3M

7. Season the Gravy

   To the simmering gravy add turmeric, cumin seeds, crushed coriander seeds, a dried spicy red chili, and a pinch of extra kadhai masala (reserve 1 tsp for the end). Stir and let cook for 2 minutes.

   Time: PT2M

8. Combine Paneer and Veggies

   Add the roasted paneer cubes, bell pepper strips, and green chilies to the gravy. Mix gently, then add kasuri methi, garam masala, the remaining kadhai masala, and adjust salt if needed.

   Time: PT2M

9. Finish the Gravy

   Add 200 ml water (or more for thinner gravy) and optional cream. Stir and let the curry simmer on low flame for 5 minutes, covered.

   Time: PT5M

10. Rest and Serve

    Turn off the heat, let the kadhai sit covered for 2 minutes, then serve hot with naan, roti or rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Coriander Seeds: coriander powder (use half amount)
• Instead of Fennel Seeds: none
• Instead of Cumin Seeds: ground cumin (use ½ tsp)
• Instead of Kashmiri Red Chilies (dry): paprika for color
• Instead of Black Peppercorns: white peppercorns
• Instead of Green Cardamom Pods: cardamom powder (¼ tsp)
• Instead of Cloves: none
• Instead of Oil: ghee (same amount)
• Instead of Unsalted Butter: ghee (same amount)
• Instead of Onion: shallots (use 3)
• Instead of Tomatoes (Hybrid): canned crushed tomatoes (1 cup)
• Instead of Salt: sea salt
• Instead of Cashews: almonds (same amount)
• Instead of Ginger‑Garlic Paste: minced ginger + minced garlic (½ tsp each)
• Instead of Green Chili: jalapeño (1)
• Instead of Bell Pepper (Capsicum): zucchini (1 cup)
• Instead of Paneer: firm tofu (same weight)
• Instead of Turmeric Powder: none
• Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek leaves (fresh, 1 tbsp)
• Instead of Garam Masala: none
• Instead of Heavy Cream: milk thickened with a tsp cornflour
• Instead of Water: vegetable stock (low sodium)

Equipment Needed

• Heavy‑Bottom Kadhai or Wide Skillet
• Blender or Spice Grinder
• Knife
• Cutting Board
• Measuring Spoons
• Spatula / Wooden Spoon
• Lid for Kadhai
• Small Bowl (for soaking cashews) (optional)

Critical Steps — Do Not Skip

• Roasting whole spices on low flame without browning.
• Grinding spices to a coarse‑then‑fine texture.
• Achieving dark pink color on onions without over‑caramelizing.
• Lightly roasting paneer to retain shape.
• Balancing gravy thickness with cashew paste and water.

Chef Tips from the Video

• Use Kashmiri red chilies for vibrant color without excessive heat.
• A small knob of butter at the start adds depth to the base.
• For extra richness, finish with a drizzle of fresh cream just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; thaw and reheat gently.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast and grind the whole spices a day ahead; store in an airtight jar.
• Prepare the cashew‑spice paste and keep refrigerated.
• Paneer can be pre‑roasted and kept separate; add just before final simmer.

Frequently Asked Questions