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    KadaiPaneer

    watch the jar ↓

    A pale blue bowl of kadai paneer: paneer cubes in a thick orange masala, scattered with chopped green herbs5,100+ cooks
    ★ 4.5
    • Total time:35min
    • Your hands-on time:14min you
    • Longest hands-free stretch:7min free

    How upliance makes kadai paneer, step by step

    Outside the jar · a bowl
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Kadai paneer. Done.
    14 min20 min
    1. upliance, upliance

      This cooks it.

      • CHOP
      • SAUTÉ
      • PURÉE
      • COOK
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, blends, stirs and cooks, and the screen tells you what to drop in next. Scroll to watch it make kadai paneer from above.

    2. You, 8 min

      Cube paneer, rough-cut veg

      +−How rough?

      Cut 200 g paneer into bite-size cubes. Peel 10 garlic cloves and 2 onions, and cut the onions in 4. Halve 2 tomatoes, pull the stem off 1 green chilli, and chop a little coriander for the top. The fine chopping of the onion, garlic and chilli is the jar's job, not yours.

    3. You, 2 min

      Coat the paneer

      +−With what?

      In a bowl, toss the paneer cubes with 1 tsp Kashmiri mirch, 1 tsp coriander powder, ½ tsp salt, ½ tsp kasoori methi, ¼ tsp turmeric and ½ tbsp ginger garlic paste till every cube is coated. Keep the bowl aside: it goes into the jar at drop 4, and soaks up the spices while the masala cooks.

    4. You, 30 s

      Drop 1 of 4

      +−What goes in

      2½ tbsp refined oil, a 1-inch cinnamon stick and 2 cloves into the empty jar. Leave the crown off.

    5. Line drawing: crown lifted off the lid
      upliance, 30 s

      Sizzles the whole spices

      +−Why first?

      upliance heats the oil and sizzles the cinnamon and cloves for half a minute, so their flavour gets into the oil before the onions go in.

    6. You, 30 s

      Drop 2 of 4

      +−What goes in

      10 peeled garlic cloves, 2 onions cut in 4 and 1 green chilli. Put the lid and crown on. upliance weighs each one as it lands.

    7. Line drawing: jar with lid and crown on
      upliance, 10 s

      Chops it fine

      +−No knife?

      No knife, no onion tears. With the lid and crown on, the blade chops the onion, garlic and chilli fine in about 10 seconds. Scrape the sides down once it stops.

    8. Line drawing: crown lifted off the lid
      upliance, 5 min

      Sautés till golden

      +−Why crown off?

      Take the crown off so the moisture escapes. upliance sautés the chopped onion and garlic for 5 minutes, stirring by itself, till it turns soft and golden.

    9. You, 1 min

      Drop 3 of 4

      +−What goes in

      Scrape the sides down first. Then 2 halved tomatoes, 20 g besan, ½ tsp salt, 1 tsp Kashmiri mirch, ½ tsp sugar and 1 tsp kasoori methi. Lid and crown on. The besan thickens the gravy.

    10. Line drawing: jar with lid and crown on
      upliance, 8 min

      Cooks, then blends smooth

      +−Then?

      upliance cooks the tomatoes down with the besan and spices for 7 minutes, turning them as it goes, then blends everything into a thick, smooth masala in the same jar. Scrape the sides down when it stops.

    11. You, 1 min

      Drop 4 of 4

      +−What goes in

      Scrape the sides down and fit the blade cover, so the paneer stays in whole cubes. Then add all the coated paneer, 100 ml water and 20 g butter.

    12. upliance, 7 min

      Cooks paneer in masala

      7MIN FREEwarm rotis, or relax
      +−What's the jar doing?

      With the crown off, upliance cooks the paneer in the masala for about 7 minutes, stirring slowly the whole time. The water cooks off, the gravy turns thick and glossy and the cubes stay whole. A little browning at the bottom of the jar is normal with besan and butter.

    13. You, 1 min

      Butter, coriander. Serve.

      +−Finish

      Spoon it into a bowl, add 10 g butter on top if you like, scatter the chopped coriander and eat it hot with naan, roti or rice.

    Your 35 minutes, split

    You: 14 min
    cut veg · coat paneer · 4 drops · garnish
    upliance: 20 min7 free
    sizzle · chop · sauté · cook · blend · stir
    upliance: a steel jar on a smart base with a touchscreen

    You: 14 min. upliance: 20 min.

    Get upliance
    Full recipeIngredients by drop, every step, nutrition+−

    Paneer cubes coated in Kashmiri mirch and spices, cooked in a thick onion-tomato masala with cinnamon, cloves, kasoori methi and a knob of butter. Properly restaurant-style, properly low effort. Have it with naan, roti or rice.

    North Indian. Veg main course. Serves 2. About 35 min start to finish; about 14 min of it is you. Cooked 5,100+ times on upliance.

    Ingredients (2 servings)

    For the paneertossed in a bowl, added at drop 4

    • Paneer cut in cubes200 g
    • Kashmiri mirch 1 tsp
    • Coriander powder 1 tsp
    • Salt ½ tsp
    • Kasoori methi ½ tsp
    • Turmeric ¼ tsp
    • Ginger garlic paste ½ tbsp

    Drop 1sizzled in the oil

    • Refined oil 2½ tbsp
    • Cinnamon stick 1 inch
    • Cloves 2

    Drop 2chopped, then sautéd golden

    • Garlic peeled10 cloves
    • Onion peeled, cut in 42
    • Green chilli top stem removed1

    Drop 3cooked down, blended smooth

    • Tomato cut in 22
    • Besan 20 g
    • Salt ½ tsp
    • Kashmiri mirch 1 tsp
    • Sugar ½ tsp
    • Kasoori methi 1 tsp

    Drop 4cooked ~7 min, stirring

    • Coated paneer from the bowlall of it
    • Water 100 ml
    • Butter 20 g

    To serve

    • Butter optional10 g
    • Coriander leaves finely chopped2 stems

    Steps

    1. Prep (you, ~8 min). Cut 200 g paneer into cubes. Peel 10 garlic cloves. Peel 2 onions and cut them in 4. Halve 2 tomatoes. Remove the chilli stem. Finely chop 2 stems of coriander for the top.
    2. Coat the paneer (you, 2 min). In a bowl, toss the paneer with the Kashmiri mirch, coriander powder, salt, kasoori methi, turmeric and ginger garlic paste till coated. Keep it aside till drop 4.
    3. Drop 1 (you, 30 s). Put the oil, cinnamon stick and cloves into the jar. Leave the crown off.
    4. upliance, 30 s. It heats the oil and sizzles the whole spices.
    5. Drop 2 (you, 30 s). Add the garlic, onion and green chilli. Put the lid and crown on.
    6. upliance, 10 s. It chops everything fine. Scrape down the sides.
    7. upliance, 5 min. Take the crown off. It sautés the chopped onion and garlic till soft and golden, stirring by itself.
    8. Drop 3 (you, ~1 min). Scrape down the sides. Add the halved tomatoes, besan, salt, Kashmiri mirch, sugar and kasoori methi. Put the lid and crown on.
    9. upliance, ~8 min. It cooks the tomatoes down with the spices, then blends it all into a smooth, thick masala. Scrape down the sides.
    10. Drop 4 (you, ~1 min). Fit the blade cover so the paneer doesn't break up. Add the coated paneer, 100 ml water and 20 g butter.
    11. upliance, 7 min. With the crown off, it cooks the paneer in the masala, stirring slowly all the way, till the gravy is thick. This is your free time: about 7 minutes to warm rotis or put your feet up. A little browning at the bottom of the jar is normal with besan and butter.
    12. Serve (you, 1 min). Spoon into a bowl, add 10 g butter on top if you like, scatter the coriander and serve hot with naan, roti or rice.
    13. Using fresh malai paneer? This recipe is written for packaged paneer. Soft fresh paneer can crumble, so either sear the cubes in ½ tbsp oil in a pan before you coat them, or hold the coated paneer back and drop it in partway through the final cook, so it cooks for less time.

    Nutrition per serving

    683 kcal · 23 g carbs · 24 g protein · 56 g fat.

    More recipesCooked 5,100+ times on upliance