Kadai Paneer Gravy

Name: Kadai Paneer Gravy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 10 g coriander seeds; 3 g cumin seeds; 1 g fennel seeds; 2-3 dry red chilies (or ½ tsp Kashmiri chili powder); 1 g black peppercorns; 2 green cardamom pods; 1 black cardamom pod (optional); 2 cloves; 2 g cinnamon stick (1-inch piece); 35 g neutral oil (e.g., vegetable or ghee), divided; 1 medium onion (approx. 150g), roughly chopped; 15 g ginger (1-inch piece), peeled; 10 g garlic (3 cloves), peeled; 1-2 green chilies (optional), deseeded if less heat desired; 3 medium tomatoes (approx. 400g), quartered; 15 g cashews (soaked in hot water for 10 min, then drained, optional); 2 g turmeric powder (½ tsp); 3 g Kashmiri red chili powder (1 tsp); 6 g salt (1 tsp), or to taste; 2 g sugar (½ tsp); 150-200 g water or vegetable stock, divided; 2 g Kasuri Methi (1 tbsp, dried fenugreek leaves); 30 g fresh cream (optional); 200 g paneer, cut into 1.5 cm cubes; 1 medium bell pepper (any color, approx. 150g), diced into 1.5 cm pieces; ½ medium onion (approx. 75g), diced into 1.5 cm pieces

Thermomix recipe: Kadai Paneer Gravy. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

10 g coriander seeds
3 g cumin seeds
1 g fennel seeds
2-3 dry red chilies (or ½ tsp Kashmiri chili powder)
1 g black peppercorns
2 green cardamom pods
1 black cardamom pod (optional)
2 cloves
2 g cinnamon stick (1-inch piece)
35 g neutral oil (e.g., vegetable or ghee), divided
1 medium onion (approx. 150g), roughly chopped
15 g ginger (1-inch piece), peeled
10 g garlic (3 cloves), peeled
1-2 green chilies (optional), deseeded if less heat desired
3 medium tomatoes (approx. 400g), quartered
15 g cashews (soaked in hot water for 10 min, then drained, optional)
2 g turmeric powder (½ tsp)
3 g Kashmiri red chili powder (1 tsp)
6 g salt (1 tsp), or to taste
2 g sugar (½ tsp)
150-200 g water or vegetable stock, divided
2 g Kasuri Methi (1 tbsp, dried fenugreek leaves)
30 g fresh cream (optional)
200 g paneer, cut into 1.5 cm cubes
1 medium bell pepper (any color, approx. 150g), diced into 1.5 cm pieces
½ medium onion (approx. 75g), diced into 1.5 cm pieces

Instructions

Add coriander seeds, cumin seeds, fennel seeds, dry red chilies, black peppercorns, green cardamom pods, black cardamom pod (if using), cloves, and cinnamon stick to the clean, dry Thermomix bowl. Grind 15 sec / Speed 10. Transfer the ground masala to a small bowl and set aside.
Add 15g oil to the Thermomix bowl. Add the diced bell pepper and diced onion. Sauté 5 min / 120°C / Speed 1 (Reverse). Transfer the sautéed vegetables to a separate bowl and set aside.
Add the remaining 20g oil to the Thermomix bowl. Add the roughly chopped onion. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula. Sauté 5 min / 120°C / Speed 1.
Add ginger, garlic, and green chilies (if using) to the bowl. Sauté 2 min / 120°C / Speed 1.
Add quartered tomatoes, soaked cashews (if using), turmeric powder, Kashmiri red chili powder, salt, and sugar to the bowl. Pour in 100g water or vegetable stock. Cook 15 min / 98°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow for some evaporation. After 8 minutes, pause the Thermomix, scrape down the sides and bottom of the bowl with the spatula, and then resume cooking.
Blend the cooked gravy for 1 min / Speed 7-10, gradually increasing the speed, until a smooth paste is formed.
Add the prepared Kadai Masala, sautéed bell peppers and onions, and paneer cubes to the gravy in the bowl. Add Kasuri Methi and another 50-100g water (depending on desired consistency). Cook 5 min / 95°C / Speed 2 (Reverse), with the simmering basket on the lid.
If desired, stir in the fresh cream. Cook 1 min / 90°C / Speed 2 (Reverse) to gently incorporate.
Check the seasoning and adjust if necessary. Serve the Kadai Paneer Gravy hot with naan, roti, or steamed basmati rice.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.