Kadai Paneer Gravy Recipe | How to make Restaurant style Kadhai Paneer in Gravy | Indian Cheese in Rich Onion-Tomato based Creamy Gravy | Kadhai Paneer Recipe | Kadai Paneer

Kadai Paneer is a delicious recipe made from paneer cooked in a tangy gravy made of onion, tomatoes, capsicum and authentic Indian spices. Kadai Paneer can be enjoyed with most Indian Breads like Phulka's, Tandoori Naan, Paratha etc as well as with Rice varieties like Jeera Rice or even plain rice. The looks of the dish are exotic and it's tastes yum !!

This dish gets its name from Kadai, an Indian wok, which is essential for cooking Indian cuisines and used here to give smoky flavor to paneer (Indian cottage cheese). 

Kadai Paneer can be made in various ways. You can make a dry/semi-dry version for serving with breads.

Paneer or Indian cottage cheese is a fresh cheese common in Indian subcontinent, and it is one of the most popular recipe in Indian cuisine.

This delicious paneer recipe is a gravy version, it's easy to prepare and you can make it at times when you get unexpected guests, or you are not in mood to have daily dal-saabji :D for an elaborate cooking process. 


There is one more recipe of semi dry kadai paneer also which is already posted on my blog – restaurant style kadai paneer(dry version).

The kadai paneer gravy is tangy and this comes from the tomatoes. if you prefer to the balance the tang, then add onions on base to balance the tanginess, which I have used in my gravy or you can add some cream towards the end(or  avoid this step also) !!

You can also see many more paneer recipes for making Paneer Butter Masala, Aloo-Matar-Paneer, Paneer Makhani, Paneer stuffed bread pakoda

Servings: 2-3
Category: Main Course
Cuisine: Indian
Total Time: 40 mins
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients :

For the gravy

Long cubed Paneer - 250 gm (Use Tofu for vegan)
Bell peppers (capsicum), diced - 1/2 cup
Red onions, diced - 1 no
3 medium tomatoes (1 tomatoes, finely chopped and 2 tomatoes, pureed in a blender with cashews)
Cashews (kaju) - 4 to 5
Butter or Oil - 2 to 3 tablespoons
Ginger-Garlic paste - 1 tablespoons 
Cumin (Jeera) - 1 teaspoon
Salt to taste
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Garam masala powder
Sugar - 1/2 tablespoon
Crushed kasuri methi (dry fenugreek leaves) - 1/2 tablespoons
Water - 1/2 to 3/4 cup (add as required)
Amul Fresh cream, (25 to 30% fat) - 2 tablespoons

For the Kadai Masala

Ajwain (carom seeds) - 1/2 tsp
Cumin (Jeera) -  1/2 tsp
Green Cardamom (choti elaichi) - 2
Brown Cardamom (badi elaichi) - 1
Bay leaves (tej patta) - 1
Cloves (Laung) - 2
Black Pepper corns (kali mirch) - 1 tsp

Preparation Method :

1. Add all the paneer cubes to hot water and let it remain until ready to use. This gives the paneer a soft melt-in-mouth texture.

2. Dry roast all the ingredients of kadai masala in a pan on a low flame till aromatic. When the spices cool, grind them in a grinder to a semi fine powder and keep it aside.

Making kadai paneer gravy:

1. In a pan, heat butter or oil or ghee. Then add the ginger-garlic paste and saute till their raw aroma disappears.

2. Add the chopped onions and saute till transparent. Add the grounded kadai masala that we made above also add green capsicum. Mix well.

3. Then add the finely chopped tomatoes and saute till the tomatoes become pulpy and you see oil releasing from the sides of the masala.

4. Meanwhile, add tomato with cashews in a blender to make a puree, and added into above gravy, stir well and

5. Add turmeric powder.....continue to saute till you see oil leaving the sides about 9 to 10 mins on a low flame.

6. Add water and salt....continue to simmer for some 7 to 8 minutes.

7. Later add crushed kasuri methi/dry fenugreek leaves, garam masala powder with sugar and stir.

8. Add the paneer cubes or slices. Stir gently, cook the paneer for about 1 to 2 minutes.

9. You can also 2 tbsp of cream toward the end. Just stir the cream gently in the gravy.

10. Garnish with chopped coriander leaves and serve kadai paneer gravy with roti's, tandoori butter naan, steamed rice or jeera rice.



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Eggless Tutti Frutti Cookies | Karachi Biscuits Recipe | Fruit Cookies | Tutti Frutti Cookies | Eggless Shortbread Cookies | Diwali Special | Karachi Biscuits | Tutti Frutti Biscuits

Eggless Tutti Frutti Cookies with step by step photos recipe - How many of you like the bakery style biscuits like tutti frutti ?? Tutti Frutti cookies are typically Indian style biscuits which are heavily flavored with nuts and tutti frutti. 

These cookies are also called  Karachi Biscuits. They are crunchy and rich cookies that are very popular in Hyderabad. 

As Diwali is nearing, you can include this easy peasy cookie recipe in your festive menu.With just few ingredients, you will get your fresh home baked cookies and it tastes awesome! It can be done under 45 minutes. 

It's a popular tea time cookies and is easily available in most bakery shops in India. Super easy fail proof recipe that has been tested and tried in my kitchen. 

This recipe is one among the several to try baking list for long time. So I tried it and everyone loved it !! 

Although cookies or biscuits will be easily available in your nearby supermarkets or shops but the one’s you make yourself at home taste even sweeter. Be soft and gentle with them and they will be softer and more tasty !!!

There are a lots of traditional delicacies that are relished on this Festival and making the occasion even more enjoyable. Here are some selected recipes to help you celebrate the festival. 




You can try more number of cookies recipe

Toasted Sesame Barley Cookies

Nankhatai

Eggless Cumin Cookies

More baking recipes like

Vegan Whole Wheat Jaggery Cake Recipe

Stuffed Rose Brioche Bread Recipe

WholeWheat Calzones Recipe

Cuisine: Indian
Course: Snack
Diet: Vegetarian

Preparation time : 15 minutes
Cooking time : 20 minutes
Total time :35 minutes
Makes : 4 Servings

Ingredients :

All Purpose Flour / Maida - 1 and 1/2 cups
Butter at room temperature - 1/2 cup
Custard powder (vanilla flavored) - 1/2 cup
Castor Sugar / Powdered sugar - 1 cup
Finely chopped Cashew nuts - 1/4 cup
Tutti frutti - 1/2 cup
Baking powder - 1 teaspoon
Milk - 5 tablespoons

Preparation Method :

1. To prepare Karachi Biscuits, in a large mixing bowl, sieve in all-purpose flour and custard powder and mix well.

2. Add in roughly chopped cashew nuts and tutti frutti. Mix well.

3. In another mixing bowl add butter and powdered sugar. Cream the butter and sugar well by whisking and then add in milk. Whisk everything together.


4. Once the milk, butter and sugar are well combined, add prepared mixture of flour, custard nuts and tutti frutti, in batches. Make sure there are no lumps.

5. Add a little milk if you feel that the dough is too dry.

6. Roll the prepared dough to form rectangular logs or any desired shapes and cover it using a cling wrap and freeze it for about 15 mins or until it become firm.

7. Meanwhile, preheat oven at 180 Deg C. Once firmed, remove cling wrap from the dough and cut into even sized biscuits.

8. Arrange cookies to be baked on a baking sheet with 1 inch gap in between and bake in preheated oven for about 15 minutes or until the cookies start darkening in color.

9. Once the completely cooled store tutti-frutti cookies in airtight containers and enjoy with Chai or coffee.
Notes:

1. Baking time may differ from oven to oven so keep a check on the cookies after 12 mins.

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Baked Italian Chicken Legs Recipe step by step method : Do you love easy-peasy recipes ? These Italian chicken legs require no marination, no fancy equipment and it's a big winner recipe in my family. They are also gluten free and dairy free !!

Whether you serve these for before dinner as a starter or add them to your small get together, I am sure everyone is going to love them. This crispy chicken is made in the oven without any extra efforts; the only ingredients you need are the chicken, a drizzle of oil, and a sprinkling of Italian spices.

Recently I got an opportunity to work with SPRIG-GENOA through betterbutter....BetterButter is a recipe sharing platform for Indians to search the great recipes made in homes across the country.

GENOA is a multi-purpose spice blend is a medley of fine herbs and spices, with a hint of Italian panache. Inspired by the tradition of classic Italian cuisine. 

This versatile ingredient can be used as a rub, marinade, glaze, paste, crumb, sprinkle or dressing! So I used it in my Baked Italian Chicken Legs...

It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Chicken Drumsticks....The aroma of this Baked Chicken make you more hungry and you couldn't stop yourself from having this. 

When you want to prepare something very tasty and delicious for any party or special occasion then Baked Italian Chicken legs will be the best option for you. The flavor of Chicken legs is unforgettable and you will enjoy each and every bite of this.

Me and my husband are a big fan of chicken lovers and every Sunday we prepare chicken at home. When I found this product to review it,  I knew that Baked chicken drumsticks it would be a hit, and it definitely was. Me and my family really loved it !!

This recipe gives it a unique flavor and the drumsticks marinated with a royal and classic Italian spices !!

Try these easy-peasy crispy oven baked chicken legs for a quickly prepared weeknight meal.

Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 2

Ingredients :

Chicken legs - 4 pieces
Vegetable Oil / Olive oil - 1 tablespoon
Italian seasoning - 2 tablespoons
Salt to taste

Preparation Method :

1. First wash the chicken drumsticks and grab a couple paper towels to make sure you dry off the legs. Removing excess moisture will help to render the fat in the skin and make it incredibly crispy. Make cut to four long deep incisions. 

2. Adding all the ingredients to a ziplock bag one by one first Italian sprig spice, then oil, then chicken wings and later on add little rock salt or normal salt....
lets you “massage” the herbs and spices into the legs without getting your hands all grimy...keep ziplock bag in a fridge for 10 minutes.

3. Heat oven to 220 degrees C. Grease with little oil and line a baking sheet with parchment paper.

4. Place chicken legs on prepared pan using your lower stand. Bake for 20 minutes, turn, and bake for additional 15 minutes (no oiling is required)

5. Squeeze a lemon juice on it and Serve along with side salad or a simple pasta and you’ll have a delicious dinner with very little effort.

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Happy Cooking & Enjoy :) :)

Paneer Butter Masala Recipe | How to make Restaurant style Paneer Butter Masala  | Indian Cheese in Rich Onion-Tomato Creamy Gravy | Butter Paneer Masala Recipe

Restaurant style Paneer Butter Masala Recipe with step by step photos - This Paneer or Indian Cottage cheese cubes are cooked in a rich buttery, creamy and mildly sweet gravy. It's so simple and easy to make that is creamy and delicious. It is best served with roti's, paratha's, with naans or simple rice.

The method to make paneer butter masala is similar to my paneer makhani recipe except for the ingredients added and made by using onion-tomato-cashew paste, with some essential Indian spices.

Paneer is a type of fresh cheese common in Indian subcontinent, and it is one of the most popular Paneer recipes in Indian cuisine.

This is a rich curry and filled along with the butter and fresh cream I have also added cashews and almonds to make more rich & delicious. This is a good paneer recipe when you have guests at home or to make during a festival or family-friends get together celebration. This full proof recipe where no need to soak cashews, you can check the recipe !!

I am not a big fan of paneer but my husband loves paneer so much. Whenever, we plan for outdoor dinners, Paneer Butter Masala is one of the most ordered dishes in it and now-a-days it has gained popularity in non Indian people as well too who occasionally like to try Indian food.

Paneer Butter Masala pairs very well with most Indian Breads like Phulka's, Tandoori Butter Naan, Paratha etc. as well as with Rice varieties like Jeera Rice or even plain rice. The looks of the dish are exotic and its tastes yum !!

This makes this dish more appropriate for occasional treats, special events, celebrations, gathering and parties.

Let's start the recipe of "Paneer Butter Masala" with step by step process followed by pictures also.

Ingredients :

Roughly chopped Onion(medium sized) - 2 no
Roughly Chopped tomatoes(large sized) - 3 no
Finely chopped Ginger(Adrak) - 1 inch tbsp and
Juvenille ginger - 1/2 spoon(optional)
Garlic(lahsun) - 4-5 cloves
Slit Green Chillies(Hari mirch) - 2 nos(small)
Cashew nuts(kaju) - 5-6 nos
Almonds (badam) - 4-5 nos
Fresh Cream(Amul) - 1 tablespoon
Butter - 2 tablespoon
Cinnamon (Dalchini) - 1/2 inch
Green Cardamom(Choti Hari Elaichi) - 2 no
Bay Leaf (Tej Patta) - 1
Red chilli powder - 1 teaspoon
Salt to taste
Garam Masala - 1/2 Teaspoon
Turmeric Powder (Haldi)- 1/2 Teaspoon
Coriander Powder (Dhania Powder) - 1/2 Teaspoon
Water
cooking oil - 1/2 tblespoon
Sugar - 1 Teaspoon or 1 Teaspoon Honey
Crushed Dry Fenugreek Leaves (Kasuri Methi) - 1 Tablespoon
Fresh Chopped Coriander Leaves - 1 tbsp for garnishing

Preparation Method : 
1. To make the base for the "butter masala" - Take water in a pan, add roughly chopped onions, tomato, ginger, cloves, 1/2 tablespoon of butter, red chilli powder and slit 1 green chillies(it's optional, if you don't love green chillies then don't add). Add the cashew nuts and boil for 10-12 minutes, when onion changes the color and tomatoes becomes soft, mash it with the help of spatula, turn off the flame.

2. Then strain the concoction(discard bay leaf and cinnamon) and grind it into a puree with the stock(same water which we boil).

3. Now take 1/2 tbsp butter with 1/2 tbsp of oil in a pan, put on slow flame...add red chilli powder, juvenile of ginger, 1 slit green chilli and 2 tablespoon of above puree with cubes of paneer...saute the paneer with all, keep rest of the puree aside for later use. 

4. Now add the rest of the onion tomato paste to the pan and add garam masala and turmeric powder to the mixture. Cook for a couple of minutes.

5. Also add some sugar or honey to the gravy. Adding Sugar is optional but it gives a nice taste to the gravy. You can also replace Sugar with honey. 

6. Now add fresh cream to the gravy and mix everything well. The cream will give a richness to the gravy. If you want to skip it you can use a little bit of milk instead.

7. Sprinkle some crushed Dry Fenugreek Leaves (Kasuri Methi) and cook everything for 3-4 minutes. 

8. Paneer Butter Masala is ready. You can garnish it with chopped coriander leaves or a drizzle of cream. Serve it hot with any Indian Bread like Naan, Missi Roti, Lachha Paratha or with some rice preparation like Jeera Rice.

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HOW TO MAKE WHOLE-WHEAT CALAZONE RECIPE WITH STEP BY STEP PHOTOS -  A calzone is an folded Italian bread stuffed with veggies and cheese. The outer part of bread made with pizza dough and they can be baked or fried version...This is also called pocket pizza recipe.

Crunchy on the outside, moist and flavorful inside.. these super healthy Wholewheat Calzones are perfect for lunch or evening snacks! Savour the taste of these calzones without having to do much, follow my pictures and make these calzones at home!

This is my first experience to make this whole wheat calzone...very easy to prepare and yummy recipe. Even you can prepare this pocket pizza from leftover pizza dough also, its quick to prepare and a very nice snack too. I took the idea from AllRecipes.com but make my own version with whole wheat flour.

Prepared this calzone with a simple stuffing of green capsicum, onions, basil, cream and cheese. You can even add the regular pizza toppings like onion, tomatoes, corn, baby corn, mushrooms, olives etc in the stuffing. 

Completely wholewheat calzones are healthy in taste and are a little less chewy but tasty nonetheless, completely white flour calzones are chewier, tastier and crispier but super unhealthy.

If you are looking for similar recipes then do check vegetable pizza, pizza grilled cheese sandwich, tomato pizza sauce, mayo bread pizza and many more....

This is a long step by step process recipe. So let's begin the step by step process veg calzone recipe with photos.

1. Preparing the dough
2. Preparing the veggie stuffing and
3. Assembling, rolling and shaping the calzone

Ingredients :

For the outer bread cover:

Whole wheat flour/atta - 2 cup + 1/2 cup
All purpose flour/maida - 1/2 cup
Water or as required - 1 cup Lukewarm for yeast proof + 1/4 cup for kneading the dough
Good quality Dry active yeast - 1/2 tbsp
Sugar - A pinch
Oil - 2 tbsp
Sal to taste

For the veggie stuffing:

Finely chopped medium onion - 1 no
Finely chopped green capsicum/bell paper(red, yellow, green) - 1 no
Finely chopped paneer - 1/4 cup
Finely chopped Garlic/lahsun - 2-3 pods
Tomato sauce - 2 tbsp
Chopped basil - 1 tsp
Chopped parsley or coriander leaves - 1 tsp
Shredded Mozzarella cheese or cheddar cheese - 1/2 cup
Low fat cream - 2 tbsp
Oil - 2 tbsp
Salt to taste
Freshly crushed black pepper as required
Oregano - 1/2 tbsp
Oil/Egg for brushing the calzones

Preparation Method :

Making Calzone dough

1. In a bowl, take warm water, add sugar and sprinkle instant yeast. Stir.

2. Add 1/2 cup of all purpose flour/maida.

3. Stir and beat the mixture very well, make sure there should be no lumps.

4. Cover the bowl allow the mixture to bubble up at the room temperature for  45 to 50 minutes. Our Bangalore temp is always cool, today its raining here  also, so i keep it for 1 hr.

 5. You will see after 45 minutes has bubbled up little bit.

6. Add the 2 tbsp of oil, salt and 1 cup of whole wheat flour into the mixture.

7. Stir well with wooden spatula or spoon.

8. Later add other 1 cup of whole wheat flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl and sticky too.

9. Lastly add 1/2 cup of whole wheat flour and working with you hands begin to knead.

10. Place the whole dough mixture on the work surface and knead very well till the dough becomes smooth, springy and elastic. Add more water if required.

11. Brush water all over the dough and place in a bowl covered with a kitchen towel.

12. Allow to leaven and rise for about 45 minutes to 1 hour.

13. Once the dough has risen well & doubled, use the stretch and fold method, take a dough on surface on your hand stretch the dough in an upper side and then fold it. This is the process where all the dough becomes more soft and fluffy.

14. Divide the dough into 5 equal balls. Place them in a bowl covered for about 10-15 minutes.


Preparing the Calzone

1. Chop the onions, green capsicum, paneer and garlic.

2. Heat oil in a pan/kadai/wok, add the onion and garlic and saute till the onions soften and turn translucent.

3. Add the paneer and capsicum and saute till it almost cooked. Some crunch is desirable in it.


4. Then add the crushed black pepper, salt, oregano, basil and parsley or coriander.

5. Stir well, add 2 tbsp of tomato sauce and switch off the stove.

6. When the filling has become warm, grate the cheese on top of it.

7. Add cream, mix well and keep this calzone filling aside till it completely cools.

Baking the calzones:

1. Before baking pre-heat the oven 10 minutes before at 190 degrees C. Take a dough ball on a lightly dusted work surface with flour or board.

2. Roll into a round of 5-6 inches diameter, like a thick chapati.

3. Place the filling on one side keeping a gap of about 1 cm all around the circumference edge.

4. Gently cover the stuffed side.

5. Join the edges. Press with a fork so that the edges are pressed well. You can also brush some water and then press the edges. 


The edges have to pressed and closed properly as you don’t want the filling to come out while baking. Remove the extra flour from the calzones

6. Brush with egg wash (take 1 egg with 3-4 tbsp of water, mix well) use this for egg wash..You can use oil or milk instead of egg.

7. Gently lift and place the calzone in a greased tray. Pressing calzone edges. Make other calzones this way.

8. Place the calzones in the pre-heated oven and bake for 20-25 minutes or until the top is evenly brown and the bottom is crisp. Remove them with the help of a spatula and keep it aside for cooling. 

9. You can bake all of them once, if you have a large oven or bake calzone in batches as I have done. You can make it small calzones also.

10. When calzones are warm, slice them and serve calzone with tomato sauce or pizza sauce.

Happy Cooking & Enjoy !!