Oil-Free Kadai Paneer

Serves 1
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Directions

  1. 1Place a non-stick pan on the gas.
  2. 2Place a non-stick pan on the gas.
  3. 3Place a non-stick pan on the gas.
  4. 4Add one teaspoon of cumin seeds, four to five green cardamoms, one teaspoon of fennel seeds, and 10-12 cashews to the pan.
  5. 5Add one teaspoon of cumin seeds, four to five green cardamoms, one teaspoon of fennel seeds, and 10-12 cashews to the pan.
  6. 6Add one teaspoon of cumin seeds, four to five green cardamoms, one teaspoon of fennel seeds, and 10-12 cashews to the pan.
  7. 7Dry roast these ingredients on medium flame, ensuring they do not burn.
  8. 8Dry roast these ingredients on medium flame, ensuring they do not burn.
  9. 9Dry roast these ingredients on medium flame, ensuring they do not burn.
  10. 10Once dry roasted, add four medium-sized, long-sliced onions to the pan.
  11. 11Once dry roasted, add four medium-sized, long-sliced onions to the pan.
  12. 12Once dry roasted, add four medium-sized, long-sliced onions to the pan.
  13. 13Add four to five peeled garlic cloves and four to five green chilies.
  14. 14Add four to five peeled garlic cloves and four to five green chilies.
  15. 15Add four to five peeled garlic cloves and four to five green chilies.
  16. 16Roast everything well for about one minute, then add some salt.
  17. 17Roast everything well for about one minute, then add some salt.
  18. 18Roast everything well for about one minute, then add some salt.
  19. 19Add four long-sliced tomatoes to the mixture.
  20. 20Add four long-sliced tomatoes to the mixture.
  21. 21Add four long-sliced tomatoes to the mixture.
  22. 22Mix well and cover the pan, letting it cook for about two minutes until the tomatoes soften.
  23. 23Mix well and cover the pan, letting it cook for about two minutes until the tomatoes soften.
  24. 24Mix well and cover the pan, letting it cook for about two minutes until the tomatoes soften.
  25. 25After two minutes, remove the lid and turn off the gas.
  26. 26After two minutes, remove the lid and turn off the gas.
  27. 27After two minutes, remove the lid and turn off the gas.
  28. 28Let the entire mixture cool down.
  29. 29Let the entire mixture cool down.
  30. 30Let the entire mixture cool down.
  31. 31Once cooled, transfer the mixture to a mixer jar and blend it into a smooth paste.
  32. 32Once cooled, transfer the mixture to a mixer jar and blend it into a smooth paste.
  33. 33Once cooled, transfer the mixture to a mixer jar and blend it into a smooth paste.
  34. 34Transfer the paste back to the same pan and place it on the gas.
  35. 35Transfer the paste back to the same pan and place it on the gas.
  36. 36Transfer the paste back to the same pan and place it on the gas.
  37. 37Mix the paste well.
  38. 38Mix the paste well.
  39. 39Mix the paste well.
  40. 40Add two teaspoons of coriander powder, one teaspoon of turmeric powder, one teaspoon of red chili powder, and one teaspoon of kasoori methi.
  41. 41Add two teaspoons of coriander powder, one teaspoon of turmeric powder, one teaspoon of red chili powder, and one teaspoon of kasoori methi.
  42. 42Add two teaspoons of coriander powder, one teaspoon of turmeric powder, one teaspoon of red chili powder, and one teaspoon of kasoori methi.
  43. 43Mix all the spices thoroughly with the paste.
  44. 44Mix all the spices thoroughly with the paste.
  45. 45Mix all the spices thoroughly with the paste.
  46. 46Add three medium-sized sliced capsicums to the mixture.
  47. 47Add three medium-sized sliced capsicums to the mixture.
  48. 48Add three medium-sized sliced capsicums to the mixture.
  49. 49Mix well with the spices and cover the pan, cooking for three to four minutes on medium flame.
  50. 50Mix well with the spices and cover the pan, cooking for three to four minutes on medium flame.
  51. 51Mix well with the spices and cover the pan, cooking for three to four minutes on medium flame.
  52. 52After three to four minutes, remove the lid and mix everything again.
  53. 53After three to four minutes, remove the lid and mix everything again.
  54. 54After three to four minutes, remove the lid and mix everything again.
  55. 55Add 500 grams of paneer cut into cubes.
  56. 56Add 500 grams of paneer cut into cubes.
  57. 57Add 500 grams of paneer cut into cubes.
  58. 58Mix the paneer well with all the spices, ensuring it is fully coated.
  59. 59Mix the paneer well with all the spices, ensuring it is fully coated.
  60. 60Mix the paneer well with all the spices, ensuring it is fully coated.
  61. 61Cover the pan and cook for five minutes on medium flame.
  62. 62Cover the pan and cook for five minutes on medium flame.
  63. 63Cover the pan and cook for five minutes on medium flame.
  64. 64After five minutes, remove the lid and add one to one and a half glasses of water.
  65. 65After five minutes, remove the lid and add one to one and a half glasses of water.
  66. 66After five minutes, remove the lid and add one to one and a half glasses of water.
  67. 67Mix everything well and cover the pan, cooking for 10 to 15 minutes on medium flame.
  68. 68Mix everything well and cover the pan, cooking for 10 to 15 minutes on medium flame.
  69. 69Mix everything well and cover the pan, cooking for 10 to 15 minutes on medium flame.
  70. 70After 10 to 15 minutes, remove the lid and add two teaspoons of gram flour (besan).
  71. 71After 10 to 15 minutes, remove the lid and add two teaspoons of gram flour (besan).
  72. 72After 10 to 15 minutes, remove the lid and add two teaspoons of gram flour (besan).
  73. 73Add one teaspoon of garam masala.
  74. 74Add one teaspoon of garam masala.
  75. 75Add one teaspoon of garam masala.
  76. 76Mix everything well to ensure the besan is fully incorporated without lumps.
  77. 77Mix everything well to ensure the besan is fully incorporated without lumps.
  78. 78Mix everything well to ensure the besan is fully incorporated without lumps.
  79. 79Cover the pan and cook for two minutes to remove the raw taste of the besan.
  80. 80Cover the pan and cook for two minutes to remove the raw taste of the besan.
  81. 81Cover the pan and cook for two minutes to remove the raw taste of the besan.
  82. 82Turn off the gas.
  83. 83Turn off the gas.
  84. 84Turn off the gas.
  85. 85Add half a cup of coconut milk and one teaspoon of kasoori methi.
  86. 86Add half a cup of coconut milk and one teaspoon of kasoori methi.
  87. 87Add half a cup of coconut milk and one teaspoon of kasoori methi.
  88. 88Serve the hot Kadai Paneer with roti, rice, or naan.
  89. 89Serve the hot Kadai Paneer with roti, rice, or naan.
  90. 90Serve the hot Kadai Paneer with roti, rice, or naan.

Ingredients

  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 4 to 5 green cardamom
  • 4 to 5 green cardamom
  • 4 to 5 green cardamom
  • 1 teaspoon fennel seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon fennel seeds
  • 10 to 12 cashews
  • 10 to 12 cashews
  • 10 to 12 cashews
  • 4 medium sized onions, sliced lengthwise
  • 4 medium sized onions, sliced lengthwise
  • 4 medium sized onions, sliced lengthwise
  • 4 to 5 garlic cloves, peeled
  • 4 to 5 garlic cloves, peeled
  • 4 to 5 garlic cloves, peeled
  • 4 to 5 green chilies
  • 4 to 5 green chilies
  • 4 to 5 green chilies
  • salt
  • salt
  • salt
  • 4 tomatoes, sliced lengthwise
  • 4 tomatoes, sliced lengthwise
  • 4 tomatoes, sliced lengthwise
  • 2 teaspoons coriander powder
  • 2 teaspoons coriander powder
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon red chili powder
  • 1 teaspoon red chili powder
  • 1 teaspoon kasoori methi
  • 1 teaspoon kasoori methi
  • 1 teaspoon kasoori methi
  • 3 medium sized capsicum, sliced
  • 3 medium sized capsicum, sliced
  • 3 medium sized capsicum, sliced
  • 500 grams paneer, cut into cubes
  • 500 grams paneer, cut into cubes
  • 500 grams paneer, cut into cubes
  • 1 to 1.5 glasses water
  • 1 to 1.5 glasses water
  • 1 to 1.5 glasses water
  • 2 teaspoons gram flour (besan)
  • 2 teaspoons gram flour (besan)
  • 2 teaspoons gram flour (besan)
  • 1 teaspoon garam masala
  • 1 teaspoon garam masala
  • 1 teaspoon garam masala
  • 0.5 cup coconut milk
  • 0.5 cup coconut milk
  • 0.5 cup coconut milk
  • 1 teaspoon kasoori methi
  • 1 teaspoon kasoori methi
  • 1 teaspoon kasoori methi

Equipment

non-stick panmixer jargas stove

Tips

  • Dry roast spices on medium flame, ensuring they don't burn.
  • Adding salt to onions helps release moisture and prevents sticking.
  • Covering the tomatoes helps them soften quickly.
  • Allow the mixture to cool completely before blending for a smooth paste.
  • Add water according to desired consistency.
  • Mix besan well to avoid lumps in the gravy.
  • Coconut milk is used as a healthy replacement for cream.