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RECIPE
19 INGREDIENTS13 STEPS1HR

Kadai Paneer

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Cookilicious

Welcome to Cookilicious! I am so glad that you are here to know more about me. I am Priya Lakshminarayan, the recipe developer, food photographer, creative writer and the face behind Cookilicious!
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Make this most popular restaurant style Kadai Paneer curry at home by following this easy recipe. This fried paneer butter masala is finger-licking good! A vegetarian meal that's delicious, spicy, and pairs best with Indian flatbread and rice.
1HR
Total Time
30MIN
Active Time

Cookilicious

Welcome to Cookilicious! I am so glad that you are here to know more about me. I am Priya Lakshminarayan, the recipe developer, food photographer, creative writer and the face behind Cookilicious!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Paneer

2/3 cup
Paneer
1/2 cup
Plain Yogurt
1/2 Tbsp
Onion Powder
1/2 Tbsp
Garlic Powder
to taste
1/4 cup
Ghee , divided
for frying

Ground Masala

1 tsp
Cooking Oil
1 Tbsp
Cumin Seeds
1 Tbsp
Whole Coriander Seeds
1 tsp
Fenugreek Seeds
1 Tbsp
Tamarind Paste
4
Dried Red Chili Peppers
6 cloves
1/4 cup
Grated  Coconuts

Gravy

1
Bell Pepper , chopped
to taste
2 Tbsp
Chopped  Fresh Cilantro

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Nutrition Per Serving

VIEW ALL
CALORIES
358
FAT
27.1 g
PROTEIN
11.1 g
CARBS
18.8 g

Author's Notes

Can you make this vegan? Yes. Use extra-firm tofu, potatoes, cauliflower, mushrooms, or soya chunks instead. Also for the marinade, you can use dairy-free plain yogurt. If using mushrooms, no need to marinate it. Just mix it in the yogurt mixture and fry. Instead of frying the tofu in ghee, use coconut or vegetable oil instead. Can you freeze this? While this prepared Paneer Curry stays good in the fridge for 2-3 days, you can freeze it as well. I would suggest you freeze the gravy separately. Then as and when you need to make this Kadai Paneer, you can thaw and heat the gravy and add freshly fried paneer to it.

Cooking Instructions

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Step 1
Add Plain Yogurt (1/2 cup) in a mixing bowl. To that add Ground Turmeric (1 teaspoon), Onion Powder (1/2 tablespoon), Garlic Powder (1/2 tablespoon), and Salt (to taste). Mix it all together.
Step 2
Cut the Paneer (150 gram) in any shape you want, and add them to the bowl.
Step 3
Coat the cubes well with the spiced yogurt mixture and marinate it for 30 minutes.
Step 4
Heat Ghee (1/8 cup) in a pan and shallow fry the cubes till they turn light golden. Do not over-fry as it can become rubbery fairly quickly. Take the fried paneer onto a plate and keep it aside for now. Also, reserve the leftover yogurt mixture.
Step 5
In a pan, add Cooking Oil (1 teaspoon) and once it's hot enough, Cumin Seeds (1 tablespoon), Whole Coriander Seeds (1 tablespoon), and Fenugreek Seeds (1 teaspoon) for 30-40 seconds or till it releases a nice aroma.
Step 6
Then add Tamarind Paste (1 tablespoon), Dried Red Chili Pepper (4), and Garlic (6 clove). Continue to toast these for 1-2 minutes or till the garlic turns golden.
Step 7
Next, you need to add the Coconut (1/4 cup) and toast for another 2 minutes or until the coconut turns light brown.
Step 8
Take it all out onto a plate and let it cool down completely. Then transfer it to a blender and grind it into a smooth creamy paste by adding little water.
Step 9
Use the same pan in which you fried the cheese earlier. In the remaining Ghee (1/8 cup), add the ground masala and fry it for 3-4 minutes.
Step 10
Then add the Bell Pepper (1) and continue to saute for another 2-3 minutes.
Step 11
Add the leftover yogurt mixture to the pan as well. Mix and continue to cook till it comes to a boil. Add Salt (to taste) and Granulated Sugar (1 teaspoon) to balance the sourness and spiciness.
Step 12
Lastly, add the fried paneer cubes and mix it into the gravy.
Step 13
Serve hot after garnishing it with some Fresh Cilantro (2 tablespoon).

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Nutrition Per Serving
Calories
358
% Daily Value*
Fat
27.1 g
35%
Saturated Fat
16.2 g
81%
Trans Fat
0.0 g
--
Cholesterol
76.7 mg
26%
Carbohydrates
18.8 g
7%
Fiber
3.7 g
13%
Sugars
9.1 g
--
Protein
11.1 g
22%
Sodium
242.5 mg
11%
Vitamin D
0.0 µg
0%
Calcium
358.4 mg
28%
Iron
2.4 mg
13%
Potassium
237.5 mg
5%
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