Hyderabadi Kadai Paneer

Name: Hyderabadi Kadai Paneer
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 2 tbsp Coriander Seeds; 1 tsp Cumin Seeds; 3 pcs Dried Red Chilies (Use Kashmiri or Byadgi for mild heat and good color); 0.5 tsp Black Peppercorns; 300 g Paneer (Cut into 1-inch cubes); 3 tbsp Vegetable Oil (Divided for use in different steps); 2 medium Onion (Finely chopped); 1 large Bell Pepper (Any color, cut into 1-inch cubes); 2 tbsp Ginger-Garlic Paste; 1.5 cup Tomato Puree (From 3-4 medium fresh tomatoes); 0.25 cup Cashew Nuts (Soaked in hot water for 15 minutes); 0.5 tsp Turmeric Powder; 1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference); 0.75 tsp Garam Masala; 1 tbsp Kasuri Methi (Dried fenugreek leaves); 2 tbsp Fresh Cream (Can use heavy cream or malai); 3 tbsp Coriander Leaves (Freshly chopped, for garnish); 1.25 tsp Salt (Adjust to taste); 1 cup Water (As needed to adjust gravy consistency)

RATING

4.6/5(87)

TASTE SCORE

9/10

A rich and aromatic paneer dish from Hyderabad, featuring soft cottage cheese and crisp bell peppers in a freshly ground spice mix. The creamy, tangy gravy makes it a perfect pairing for naan or roti.

PREP

20m

COOK

30m

SERVES

1 CUP

512 cal

SERVINGS

METHOD · 5 STEPS

Prepare Kadai Masala
1.In a small pan, dry roast the coriander seeds, cumin seeds, dried red chilies, and black peppercorns on low heat for 2-3 minutes until they become aromatic. Be careful not to burn them.
2.Remove the spices from the pan and let them cool down completely.
3.Grind the cooled spices into a coarse powder using a spice grinder or mortar and pestle. Set this fresh kadai masala aside.
Sauté Paneer and Vegetables
1.Heat 1 tablespoon of oil in a kadai or a wide, heavy-bottomed pan over medium-high heat.
2.Add the paneer cubes and sauté for 2-3 minutes until they are light golden on all sides. Remove the paneer and set aside.
3.In the same pan, add the cubed onion and bell pepper. Sauté for 3-4 minutes until they are crisp-tender. They should still have a bite. Remove and keep them with the sautéed paneer.
Make the Gravy Base
1.Add the remaining 2 tablespoons of oil to the same kadai. Heat over medium flame.
2.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
3.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Build the Curry
1.Lower the heat and add the tomato puree, turmeric powder, Kashmiri red chili powder, and salt. Mix well.
2.Cook the masala for 6-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
3.While the masala cooks, drain the soaked cashews and blend them with 2-3 tablespoons of water to a very smooth paste.
4.Stir the prepared cashew paste and the ground kadai masala into the pan. Cook for 2-3 minutes, stirring continuously.
5.Pour in 1 cup of water, mix everything together, and bring the gravy to a gentle simmer.
Finish and Serve
1.Add the sautéed paneer, cubed onions, and bell peppers to the simmering gravy. Gently mix to coat everything.
2.Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
3.Turn off the heat. Stir in the garam masala, crushed kasuri methi (crush it between your palms before adding), and fresh cream.
4.Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For extra soft paneer, soak the cubes in warm salted water for 15 minutes before using.
2
Browning the chopped onions properly is key to the deep, rich flavor of the gravy. Don't rush this step.
3
Always add the ground kadai masala towards the end of cooking the base to retain its fresh aroma.
4
Do not overcook the bell peppers and cubed onions; they should remain crunchy for the best texture.
5
Crushing kasuri methi between your palms before adding releases its maximum flavor.
6
For a richer gravy, you can use milk instead of water to adjust the consistency.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan Version

Replace paneer with 300g of firm tofu (pan-fried) and substitute fresh cream with 3 tablespoons of coconut cream or a thick cashew cream.

Add Vegetables

Incorporate other vegetables like mushrooms, baby corn, or blanched carrots. Sauté them along with the bell peppers.

Spicier Curry

Increase the number of dried red chilies in the masala or add 1-2 slit green chilies along with the ginger-garlic paste.

Lighter Version

To reduce the calorie count, you can skip the fresh cream and reduce the amount of oil used. The cashew paste will still provide sufficient creaminess.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Rich in Protein

Paneer is an excellent source of high-quality protein, which is crucial for muscle building, tissue repair, and overall body function.

🦴

Supports Bone Health

The significant amount of calcium and phosphorus in paneer helps in the development and maintenance of strong bones and teeth.

❤️

Source of Healthy Fats

Cashew nuts provide monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.

🌿

Aids Digestion

The spices used in the kadai masala, such as cumin and coriander, are known for their digestive properties and can help stimulate metabolism.

QUESTIONS?

Frequently asked questions

A typical serving of Hyderabadi Kadai Paneer contains approximately 450-500 calories, primarily from the paneer, oil, cashews, and cream. The exact count can vary based on the specific ingredients and quantities used.