Tag: spicy gravies

🧀 Because Paneer Deserves Masala, Not Just Makhani

This one’s not soft-spoken.
Kadai Paneer is fiery, chunky, and full of character.
Made with roasted spices, crisped onions & capsicum, and soft paneer cubes — it’s the dish that makes naan disappear in minutes.

Served in roadside dhabas and fancy buffets alike, this is paneer’s boldest avatar.

🛒 What You’ll Need (Serves 3–4):

For the kadai masala (dry roast & grind):

1 tbsp coriander seeds

1 tsp cumin seeds

2–3 dry red chilies
(Roast, cool & coarsely grind)



—

For the curry:

200g paneer, cubed

1 large onion, cubed

1 large capsicum, cubed

1 medium onion, finely chopped

2 medium tomatoes, pureed or finely chopped

1 tbsp ginger-garlic paste

1–2 green chilies, slit

½ tsp turmeric powder

1 tsp red chili powder

½ tsp garam masala

1 tsp kasuri methi (crushed)

Salt to taste

2 tbsp oil or ghee

Fresh coriander to garnish

Optional: 1 tbsp cream for a touch of richness




🍳 How to Make It – Chunky, Spicy & So Satisfying

1. Sauté the Paneer & Veggies

In a little oil, lightly toss paneer, cubed onion, and capsicum till just golden. Set aside.

2. Build the Base

In the same pan, heat oil. Add chopped onions, sauté till golden.
Add ginger-garlic paste + green chilies. Cook till raw smell fades.
Now add tomatoes, turmeric, chili powder, and salt. Cook till masala thickens and oil separates.

3. Add the Magic

Add the kadai masala you made earlier + garam masala + kasuri methi. Mix well.

4. Bring it All Together

Add sautéed paneer and veggies. Toss gently in masala.
Add cream (optional) + splash of water if needed. Simmer 2–3 mins.

5. Serve Hot

Garnish with fresh coriander. Serve with naan, paratha, or jeera rice.



❤️ Why Kadai Paneer Is Always a Hit

Roasted masala = bold flavor

Crunchy veggies + soft paneer = perfect texture

Weekend-ready, party-worthy

Because not all paneer dishes need butter and cream