Category Archives: Rich Gravies

Paneer Kadhaiwala

Paneer Kadhaiwala

A very Delicious gravy that most of us  Love and most of us order when we visit a Nice North Indian Restaurant. Home made Kadhai Masala Powder further adds to the taste. Do try and please post your valuable feedback. 

First let us see how to make the Kadhai Masala Powder. You can make this  Kadhai Masala Powder and store it in the normal fridge compartment. Keeps good for 6 months. You can also double the quantity of the ingredients and prepare the Kadhai Masala Powder  and store it. 


Whole coriander seeds- 1 cup

Dry Kashmiri Red chillies- 6

Methi seeds – 1 /2 teaspoon

Cumin seeds – 1/4 cup

Black pepper- 1 and 1/4 teaspoons

Saunf – 2 pinches


Heat a big broad heavy bottomed pan. Keep the flame on sim. Add in all the above mentioned ingredients. Dry roast to a golden colour. Switch off the stove. Transfer the contents to a plate. Cool. Powder coarsely. Store in an airtight container.

This Kadhai Masala Powder can also be used for any Veggie Stir Fry. A little sprinkle on the dhal is Yummmm. 

Now, let us see how to prepare the Paneer Kadhaiwala.


Fresh Paneer – 1 big cup ( chopped to big cubes )

Green capsicum – ( chopped to big cubes ) – 1/2 cup

Onion – ( chopped to big cubes) – 1 cup

Tomatoes –  1cup ( cut to halves and de – seeded, then chopped to big cubes )

Pounded ginger and garlic – 1 tablespoon

Thick tomato puree – 1/2 cup

Thick curds – 2 tablespoons

Turmeric powder – 1 pinch

Kadhai Masala Powder – 1 and 1/2 tablespoons

Salt to taste

Sugar – 1 teaspoon

Milk powder – 1 tablespoon

Water- 3 tablespoons

To Season

Oil- 2 tablespoons

Ghee – 2 tablespoons

Jeera – 1 teaspoon

Broken  dry red Kashmiri chillies -2

To Garnish 

Crushed kasoori methi leaves – little

Just halved coriander seeds –  1 sprinkle

Finely chopped green coriander leaves – little


Heat a non – stick pan. Season. Next fry the cubed onions. When the onions turn transparent, add in the cubed tomatoes. Sauté on sim flame for 3 minutes.  Add the turmeric powder. Next, add the pounded ginger and garlic. Sauté on sim flame for 5 minutes. Add the curds. Cook on sim flame for 3 minutes. Add the cubed green capsicum. Sauté on sim flame for 3 minutes. Add the tomato purée. Cook for 3 minutes. Add the salt to taste ,sugar, kadhai masala powder. Sauté on sim flame for 3 minutes. Add the paneer cubes. Add the milk powder and water. Cook on sim flame for 3 minutes.  Switch off the stove. Garnish and serve hot with rice or  roti.

Chef’s Tips 

1) As an option, you can add little crumbled Paneer to the gravy.

2) When you sauté the green capsicum, keep it crunchy and see that it does not discolour.

3) A little sprinkle of Garam Masala Powder while garnishing enhances the taste of the gravy.

4) Can also add cubed red and yellow bell pepper as an option.

5) The gravy tastes great if it is a bit thick.








Khoya Kaju

Khoya Kaju


A rich gravy dish, a very apt match for the saffron pulav. The use of khoya takes the gravy to a higher plane. Khoya is our Paal gova  and Kaju is cashewnuts. I used the regular garam Masala Powder for this dish, I was not happy with the flavour. I  formulated this Khoya Kaju Masala Powder.  I was extremely happy. The taste was just perfect.

Goes well with roti, phulka, puri, naan, plain rice, bread toast, kulcha and  Saffron Pulao.


Halved Cashewnuts – 1/2 cup ( soak in hot water for 1/2 an hour)

Cover the Kaju and leave it aside till the time of use

Grated sugarless khoya –  2 tablespoons

Turmericpowder – 1/4teaspoon

Kashmiri Chilli powder – 1 and 1/4 teaspoon

Coriander powder – 1 teaspoon

Salt to taste

Sugar – 1  teaspoon

Khoya Kaju Masala Powder – 1 teaspoon

To Grind To A Fine Paste

Chopped onions – 1

Chopped tomatoes – 3

Chopped garlic flakes – 4

Chopped ginger – 1 tablespoon

Chopped green chilli – 1

Grated carrot – 3 tablespoons

Milk powder  – 2 tablespoons

Make a fine paste with little water

To Season

Oil – 2 tablespoons

Ghee  – 1 tablespoon

Jeera – 1 teaspoon

To Garnish

Boiled green peas – little

Crushed Kasoori methi – little

Grated Khoya – little

Finely chopped green coriander leaves – little


Heat a pan. Season. First fry the paste on sim flame. Cover the pan. Fry till the raw smell goes. Add the turmeric powder, chilli powder, salt to taste, sugar and khoya. Sauté on sim flame for 3 minutes. Add the Khoya Kaju Masala Powder and sauté for 3 minutes. Add the drained cashewnuts. Sauté on sim flame for 3 minutes. Switch off the stove. Mix gently. Garnish. Serve hot with Saffron Pulao.

Chef’s Tips

1) If the gravy is thick, dilute it with little hot water.

2) The consistency of the gravy has to be like dosa batter thickness.