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Kadai Paneer (Paneer in Spiced Tomato Gravy)

Kadai Paneer (Paneer in Spiced Tomato Gravy)

Soft paneer and bell pepper in a fragrant onion and tomato gravy with freshly ground kadai masala. A cozy, mild dinner that scoops up easily with roti or rice.

2-3y+

10 min prep · 25 min cook · 35 min total · 4 servings

MilkTree Nut

Ingredients

Contains optional added salt for older eaters. Skip it for babies under 12 months.

  • 22.5 ml coriander seed1.52 tbsp coriander seed
  • 2 each green cardamom
  • 5 ml fennel seed1.01 tsp fennel seed
  • 2 each clove
  • 1 g cinnamon0.04 oz cinnamon
  • 30 ml oil2.03 tbsp oil
  • 2 medium onion, chopped
  • 6 each cashew nut
  • 2 medium tomato, chopped
  • 1 medium bell pepper, cut into cubes
  • 200 g paneer, cut into cubes7.05 oz paneer, cut into cubes
  • 5 ml ginger garlic paste1.01 tsp ginger garlic paste
  • 2.5 ml garam masala0.51 tsp garam masala
  • 5 ml kasuri methi1.01 tsp kasuri methi
  • 360 ml water1.52 cup water
  • 5 g ginger, cut into juliennes0.18 oz ginger, cut into juliennes
  • 30 ml coriander, chopped2.03 tbsp coriander, chopped
  • salt (to taste), for over-1s and adults, added at the end

Steps

Make the Kadai Masala

  1. Grind the green cardamom, fennel seeds, coriander seeds, cloves, and cinnamon to a fine powder, then set the masala aside.

Make the Onion Tomato Paste

  1. Heat 1 tbsp oil in a pan, add half the chopped onion and the cashews, and saute over medium-high heat until the onion turns soft and pink.
  2. Add the chopped tomatoes and saute until they break down and turn completely mushy.
  3. Let the mixture cool, then blend to a smooth paste and set it aside.

Sear the Paneer and Peppers

  1. Heat 1 tbsp oil in the same pan, add the remaining onion and the bell pepper, and saute on high heat until just tender but still slightly crunchy.
  2. Add the paneer cubes and toss gently for 1 to 2 minutes, then set the paneer and vegetables aside.

Make the Gravy

  1. Add a little oil to the pan and saute the ginger garlic paste until the raw smell disappears.
  2. Stir in the ground kadai masala and saute on low to medium heat for 2 to 3 minutes until fragrant, taking care not to burn it.
  3. Add the blended onion tomato paste and saute for about 2 minutes.
  4. Stir in the garam masala and cook for another 2 minutes until the masala smells fragrant.
  5. Pour in the water and simmer until the gravy thickens and small traces of oil appear on top.
  6. Crush the kasuri methi between your palms and stir it into the gravy.

Finish

  1. Add the seared paneer, bell pepper, and onion back to the gravy and stir gently to coat everything.
  2. Top with the ginger juliennes and chopped coriander, cover, and rest for 2 minutes.
  3. Rest for at least 15 minutes so the paneer soaks up the flavor, then serve warm with roti or rice. For older kids and adults, add a pinch of salt and chili to taste.

Nutrition

Calories
255
Protein
11g
Fat
17g
Carbs
15g

Tips by age

2-3y

Cut the paneer and bell pepper into small bite-size pieces and serve with soft roti or rice. Keep the portion mild and skip any added salt and chili.

Choking safety: Paneer cubes can be a choking risk. Cut into small pieces and make sure the bell pepper is soft enough to squash easily.

3-5y

Serve as written with paneer and bell pepper chopped into small, easy-to-chew pieces alongside roti or rice. Add only a tiny pinch of salt if needed.

Choking safety: Keep paneer pieces small and bell pepper soft to reduce choking risk for this age.

5-8y

Serve as written. Older kids can have a slightly larger portion, and you can add a little salt to taste. Offer chili only if they enjoy mild heat.

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