Paneer · Curry
Kadai Paneer Gravy
Ingredients
Kadai masala — grind fresh
- Coriander seeds3 tbsp
- Kashmiri red chilies (adults)2–3 (1 milder)
- Fennel seeds (saunf)1½ tsp
- Green cardamoms4–5
- Cloves3
- Ceylon cinnamon¼ in, max
Tomato-cashew base
- Ghee1½ tbsp
- Fresh tomatoes400g
- Tomato paste3 tbsp
- Cashews12
- Salt¼ tsp
Vegetables & paneer
- Paneer, cubed400g
- Mixed bell peppers1½ cups
- Celery, sliced2 stalks
- Ghee, for tossing1 tbsp
- Boiled carrot or potato (toddler)½ cup
Gravy — spices & liquid
- Ghee1 tbsp
- Hing¼ tsp
- Fresh ginger paste1½ tsp
- Kashmiri chili powder½ tsp
- Garam masala¾ tsp
- Salt, adjust1¼ tsp
- Water1½–2 cups
Finish
- Kasuri methi1½ tsp
- Heavy cream, optional3 tbsp
- Ginger, julienned½ inch
- Fresh coriander, chopped3 tbsp
Method
1 Grind masala, build the base
- Add coriander seeds (3 tbsp), Kashmiri chilies (2–3) (deseeded), fennel seeds (1½ tsp), cardamoms (4–5), cloves (3) and cinnamon (¼ in, max) (hard limit — don't increase) to a spice grinder; blitz to a fine-ish powder. No need to roast — set aside.
- Heat ghee (1½ tbsp) in a deep pan on medium; add cashews (12) and toast until pale gold, 1–2 min
- Add chopped tomatoes (400g) and salt (¼ tsp); once softened (3–4 min), stir in tomato paste (2 tbsp)
- Cover and cook on medium until completely mushy, 10–12 min
- Cool fully, then blend to a smooth paste — no water needed; set aside
2 Char the vegetables & paneer
- Wipe the pan clean; heat ghee (1 tbsp) until smoking on the highest flame
- Add celery (2 stalks) and cubed bell peppers (1½ cups); toss constantly 90 sec — charred edges, not steamed
- Add paneer (400g), patted dry; toss 60–90 sec only — do not overcook
- Set aside paneer (25g) and bell peppers (2 tbsp) separately for the toddler portion
- Transfer the rest to a plate and set aside
3 Bloom hing, add the base
- Add ghee (1 tbsp) to the pan; add hing (¼ tsp) to the cold ghee and let it bloom as the oil heats — it will foam briefly
- Add ginger paste (1½ tsp); sauté on medium 1–2 min until the raw smell fades
- Add tomato paste (1 tbsp); fry 60 sec until it darkens slightly
- Add the blended tomato-cashew paste (from Step 1); sauté 3–4 min until it tightens and ghee separates at the sides
👶 Toddler portion — pull before the kadai masala goes in
- Right now, before the kadai masala, chili powder or garam masala: scoop out ¼ cup of the base — hing, ginger and the tomato-cashew base are all fine for her
- Add the paneer (25g) and capsicum (2 tbsp) set aside earlier, plus boiled diced carrot or potato (½ cup)
- Loosen with water (a splash); simmer 1 minute
4 Spice, simmer and finish
- Add the ground spice blend (from Step 1) to the adult pan; sauté on low-medium 2–3 min until deeply fragrant — don't rush
- Pour in water (1½–2 cups) and salt (1¼ tsp); bring to a boil, then simmer 5 min
- Add Kashmiri chili powder (½ tsp) and garam masala (¾ tsp); simmer 3–5 more min until it thickens and oil floats on top
- Crush kasuri methi (1½ tsp) between your palms and stir in; taste and adjust salt and garam masala
- Optional: stir in heavy cream (3 tbsp) on low heat for a silkier finish
- Add the remaining paneer (375g), capsicum (1¼ cups + 2 tbsp) and celery (2 stalks) back into the gravy; stir gently to coat
- Turn off the heat; scatter ginger juliennes (½ inch) and fresh coriander (3 tbsp) over the top; cover 2 min — the juliennes bloom in residual heat
- Rest at least 15 min off heat before serving — this is when paneer absorbs the masala; serve with roti, paratha or jeera rice
Tip You'll use just under half the 170g tomato paste can — refrigerate the rest, it keeps 1–2 weeks. The ginger juliennes at the end aren't redundant with the ginger paste earlier — raw and matchstick-cut, they add a fresh, sharp bite the cooked paste doesn't have. Keeps 3 days refrigerated; reheat on the stovetop with a splash of water — high-power microwaving toughens the paneer.