Kadhai Paneer

Thermomix recipe: Kadhai Paneer. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 ½ tbsp coriander seeds
• 2 tsp cumin seeds
• 4-5 Kashmiri red chillies (whole, dried)
• 1 ½ tbsp peppercorns
• 1 tbsp salt (for masala)
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 inch ginger, chopped
• 2 large onions, chopped
• 1 tsp ginger garlic paste
• ½ tsp turmeric powder
• 1 tsp degi chilli powder
• 1 tsp coriander powder
• 2 large tomatoes, pureed
• Salt to taste (for gravy)
• 1 tsp ghee
• 1 tsp oil
• 1 medium onion, sliced
• ½ capsicum, sliced
• 1 tomato, sliced
• 250 g paneer, sliced into cubes or rectangles
• 1 tsp Kashmiri chilli powder
• 1 tbsp cream (optional)
• Fresh coriander sprigs, for garnish

Instructions

1. Add 1 ½ tbsp coriander seeds, 2 tsp cumin seeds, 4-5 Kashmiri red chillies, 1 ½ tbsp peppercorns, and 1 tbsp salt to a clean, dry Thermomix bowl. Dry roast for 5 minutes / 120°C / Speed 1 (Reverse). Remove the measuring cup and place the simmering basket on the lid to prevent splatter.
2. Allow the roasted spices to cool slightly in the bowl for a few minutes. Grind for 30 seconds / Speed 10 until a fine powder is formed. Transfer the Kadai Masala to a small bowl and set aside.
3. Without cleaning the bowl, add 1 tsp ghee and 1 tsp oil. Heat for 2 minutes / 120°C / Speed 1.
4. Add 1 medium sliced onion, ½ sliced capsicum, and 1 sliced tomato, along with a pinch of salt. Sauté for 5 minutes / 120°C / Speed 1 (Reverse). Remove the measuring cup and place the simmering basket on the lid.
5. Add 250 g paneer slices to the bowl. Sauté for 3 minutes / 120°C / Speed 1 (Reverse).
6. Add 1 tsp Kashmiri chilli powder and 1 tbsp of the prepared Kadai Masala. Sauté for 1 minute / 120°C / Speed 1 (Reverse). Transfer the sautéed vegetables and paneer to a separate bowl and set aside.
7. Clean the Thermomix bowl. Add 1 inch chopped ginger to the bowl. Chop for 3 seconds / Speed 7. Scrape down the sides of the bowl.
8. Add 1 tbsp oil and 1 tsp cumin seeds to the bowl. Sauté for 3 minutes / 120°C / Speed 1 (Reverse).
9. Add 2 large chopped onions to the bowl. Chop for 5 seconds / Speed 5. Scrape down the sides. Add 1 tsp ginger garlic paste. Sauté for 5 minutes / 120°C / Speed 1 (Reverse). Remove the measuring cup and place the simmering basket on the lid.
10. Add ½ tsp turmeric powder, 1 tsp degi chilli powder, and 1 tsp coriander powder. Sauté for 1 minute / 120°C / Speed 1 (Reverse).
11. Add 2 large pureed tomatoes and salt to taste. Cook for 15 minutes / 100°C / Speed 2 (Reverse). Remove the measuring cup and place the simmering basket on the lid. Pause halfway through (around 7-8 minutes) to scrape down the sides and bottom of the bowl, checking the consistency and adding a splash of water (e.g., 50g) if it appears too thick.
12. Add the reserved sautéed vegetables and paneer back into the Thermomix bowl with the gravy. Mix gently for 2 minutes / 90°C / Speed 2 (Reverse). Remove the measuring cup and place the simmering basket on the lid.
13. If using, add 1 tbsp cream. Mix for 30 seconds / 90°C / Speed 1 (Reverse).
14. Transfer the Kadhai Paneer to a serving dish and garnish with fresh coriander sprigs. Serve hot with naan, roti, or rice.

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