# Oil-Free Kadai Paneer

A healthy, oil-free version of Kadai Paneer with a restaurant-style taste, perfect for those on a diet or preferring healthy eating.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Place a non-stick pan on the gas.
2. Add one teaspoon of cumin seeds, four to five green cardamoms, one teaspoon of fennel seeds, and 10-12 cashews to the pan.
3. Dry roast these ingredients on medium flame, ensuring they do not burn.
4. Once dry roasted, add four medium-sized, long-sliced onions to the pan.
5. Add four to five peeled garlic cloves and four to five green chilies.
6. Roast everything well for about one minute, then add some salt.
7. Add four long-sliced tomatoes to the mixture.
8. Mix well and cover the pan, letting it cook for about two minutes until the tomatoes soften.
9. After two minutes, remove the lid and turn off the gas.
10. Let the entire mixture cool down.
11. Once cooled, transfer the mixture to a mixer jar and blend it into a smooth paste.
12. Transfer the paste back to the same pan and place it on the gas.
13. Mix the paste well.
14. Add two teaspoons of coriander powder, one teaspoon of turmeric powder, one teaspoon of red chili powder, and one teaspoon of kasoori methi.
15. Mix all the spices thoroughly with the paste.
16. Add three medium-sized sliced capsicums to the mixture.
17. Mix well with the spices and cover the pan, cooking for three to four minutes on medium flame.
18. After three to four minutes, remove the lid and mix everything again.
19. Add 500 grams of paneer cut into cubes.
20. Mix the paneer well with all the spices, ensuring it is fully coated.
21. Cover the pan and cook for five minutes on medium flame.
22. After five minutes, remove the lid and add one to one and a half glasses of water.
23. Mix everything well and cover the pan, cooking for 10 to 15 minutes on medium flame.
24. After 10 to 15 minutes, remove the lid and add two teaspoons of gram flour (besan).
25. Add one teaspoon of garam masala.
26. Mix everything well to ensure the besan is fully incorporated without lumps.
27. Cover the pan and cook for two minutes to remove the raw taste of the besan.
28. Turn off the gas.
29. Add half a cup of coconut milk and one teaspoon of kasoori methi.
30. Serve the hot Kadai Paneer with roti, rice, or naan.

## Equipment

- non-stick pan
- mixer jar
- gas 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.

## Source

- Original video: https://youtu.be/M1-FRCPdiQ8?list=PLo9Xz9ykR4ym0GBvypBXD5O5d_H4hvh_V
- Recipe page: https://www.cliprecipe.com/recipe/9926c857-de2c-41c9-8947-602f8aa49f2e
- Extracted: 2026-01-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt