Restaurant-Style Kadai Paneer (with Gravy, American-Style)

Ingredients

• 400 grams Paneer (cottage cheese) (Cut into 1-inch cubes)
• 3 tablespoons Oil (Vegetable or sunflower oil preferred)
• 2 medium Onion (Roughly chopped)
• 3 medium Tomato (Roughly chopped)
• 1 teaspoon Salt (Adjust to taste)
• 1/2 teaspoon Sugar
• 1 teaspoon Degi red chili powder (For color and mild heat)
• 1/2 teaspoon Turmeric powder (Slightly more than usual)
• 1/2 cup Water (Adjust for desired gravy consistency)
• 1 teaspoon Coriander powder (Optional but recommended)
• 1 teaspoon Coriander seeds (For dry spice mix)
• 10 pieces Cashew nuts (Raw, unsalted)
• 2 whole Dry red chilies
• 1 tablespoon Ginger-garlic paste
• 3 cloves Whole garlic cloves (Peeled)

Instructions

1. Prep Vegetables and Paneer

   Roughly chop onions and tomatoes. Cut paneer into 1-inch cubes. Peel garlic cloves.

   Time: PT10M

2. Toast Dry Red Chilies and Coriander Seeds

   Heat 1 tablespoon oil in the kadai/lagan over medium heat. Add dry red chilies and coriander seeds. Toast for 1-2 minutes until fragrant. Remove and set aside.

   Time: PT3M

   Temperature: Medium heat

3. Cook Onions and Tomatoes

   In the same pan, add remaining oil. Add chopped onions and sauté for 3-4 minutes until translucent. Add tomatoes, salt, and sugar. Cook for 5-6 minutes until tomatoes soften.

   Time: PT10M

   Temperature: Medium heat

4. Add Spices and Cashews

   Add degi red chili powder, turmeric powder, coriander powder (optional), and cashew nuts. Mix well. Add water. Cook for 5 minutes, stirring occasionally.

   Time: PT7M

   Temperature: Medium heat

5. Add Ginger-Garlic Paste and Whole Garlic

   Add ginger-garlic paste and whole garlic cloves to the pan. Cook for 2 minutes until aromatic.

   Time: PT2M

   Temperature: Medium heat

6. Blend the Gravy

   Transfer the cooked mixture to a blender. Blend until smooth. (Let cool slightly before blending for safety.)

   Time: PT5M

7. Finish the Gravy

   Return the blended gravy to the pan. Add toasted dry red chilies and coriander seeds. Simmer for 5 minutes, stirring occasionally. Adjust salt and water for desired consistency.

   Time: PT5M

   Temperature: Medium-low heat

8. Add Paneer and Simmer

   Add paneer cubes to the gravy. Gently mix and simmer for 5 minutes so paneer absorbs flavors.

   Time: PT5M

   Temperature: Medium-low heat

9. Rest and Serve

   Let the curry rest for 5 minutes before serving. This allows flavors to meld.

   Time: PT5M

10. Cleanup

    Wash all utensils, blender, pan, and cutting board. Wipe down counters and stove.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

22g

Fat

22g

Fiber

4g

Ingredient Substitutions

• Instead of Paneer (cottage cheese): Firm tofu (for vegan version)
• Instead of Oil: Ghee, Canola oil
• Instead of Onion: Red onion, Shallots
• Instead of Tomato: Canned tomatoes (use whole or diced, drain excess liquid)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Sugar: Honey, Jaggery
• Instead of Degi red chili powder: Kashmiri chili powder, Paprika (for color, less heat)
• Instead of Cashew nuts: Blanched almonds
• Instead of Dry red chilies: Arbol chilies, Byadgi chilies
• Instead of Ginger-garlic paste: Freshly minced ginger and garlic (1:1)

Equipment Needed

• Kadai or lagan (heavy-bottomed wok or pan)
• Blender
• Knife
• Cutting board
• Spatula or wooden spoon
• Measuring spoons (optional)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Toast dry red chilies and coriander seeds without burning.
• Roast coriander powder thoroughly to avoid raw taste.
• Blend the gravy safely; let it cool slightly before blending.
• Do not overcook paneer to prevent it from becoming rubbery.

Chef Tips from the Video

• Use fresh paneer for the best texture.
• For extra flavor, lightly pan-fry paneer cubes before adding to gravy.
• Add a pinch of kasuri methi (dried fenugreek leaves) at the end for a restaurant touch.

Troubleshooting

Storage

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

Freezer: Freeze in portions for up to 1 month. Thaw and reheat gently.

Room temperature: Not recommended beyond 2 hours due to dairy content.

Make-Ahead Tips

• The gravy can be made a day ahead and refrigerated. Add paneer and simmer just before serving.
• Paneer can be cubed and soaked in warm water ahead of time for a softer texture.