Kadai Paneer | Restaurant Style Kadai Paneer

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Kadai Paneer is a dish which got its name from the vessel in which it is prepared…Kadai (our desi Wok). 😀 I am sure this is one of the most popular dishes of paneer which most of the people (of course, including me) order when they go to a restaurant for lunch or dinner. And of course, the start dish of any Punjabi/ North Indian wedding. 😉 I never miss a chance to order kadai paneer (days when I am a vegetarian 😛 ) whenever I go to restaurants. This spicy curry cooked with paneer goes very well with butter naan, jeera rice or any other Indian flatbread.
As you might have seen on my previous blog that finally, I decided to make paneer at home and it came out really well. 😀 So, I was really excited to use my fresh homemade paneer that I couldn’t even wait for 2-3hrs more to make paneer tikka with that. Ahhh…I lack patience. 😛 So obviously Kadai Paneer had to be my next option. Trust me, nothing can beat the homemade ingredient. This Kadai Paneer really really came out soft and the curry was full of flavors.
Though there are plenty of readymade kadai masalas are available in the market. But, as I say “NOTHING, really nothing can beat the homemade ingredient. All you need is few whole spices and 15mins. Kadai masala is ready in no time. Make in advance and store in an airtight jar for later use.
IMG_9538This spicy and flavorful kadai paneer tastes best when served with butter naan. Or simply serve as a side dish to pulao or jeera rice and enjoy with some pickled onions. 🙂
Serves 4

  • 200gms paneer, cut into cubes
  • 1 Large onion, finely chopped
  • 1 Large tomato, chopped
  • 1/2 Onion, cut into cubes
  • 1/2 Capsicum, cut into cubes
  • 6-7 Cashew nuts
  • 2 Garlic cloves, roughly chopped
  • 1/2-inch ginger, roughly chopped
  • 1 Tsp turmeric powder
  • 1 Tsp red chili powder, adjust as per your taste
  • 1/2 Tsp garam masala
  • 1 Tsp kasuri methi
  • Sal as required
  • 2 Tbsp butter/ oil

For Kadai Masala

  • 4-5 Dry red chilies
  • 1 1/2 Tsp cumin seeds
  • 1 Tsp Fennel seeds
  • 1 Tbsp coriander seeds
  • 1/2 Tsp black peppercorns

Learn Step By Step Recipe With Pictures For Kadai Paneer | Restaurant Style Kadai Paneer
Step 1- Heat a pan and dry roast the red chilies, coriander seeds, cumin seeds, fennel seeds and black peppercorns until aromatic. Remove them to a plate and let it cool. Then grind to a powder

Step 2- Heat butter in a pan and saute chopped ginger-garlic for 30secs Now add chopped onions and fry until they turn translucent. Furthermore, add chopped tomatoes and fry until tomato turns little mushy. Then add the cashew nuts and fry for  2mins


Step 3- Add turmeric powder, red chili powder and required salt. Give it a nice mix and remove to a plate to cool down. Then transfer it to the mixer jar and grind to a smooth paste

Step 4- In the same pan, heat 1tbsp of butter and half fry cubed onion and capsicum on high flame. Turn the flame to low and add the onion-tomato paste and add required water and the prepared kadai masala. Adjust masala as per your taste
Cover and cook for 5mins on low flame or until you get the desired consistency of the gravy. Adjust salt if required

Step 5- Finally, add the homemade paneer and mix gently. Add garam masala and kasuri methi at the end and turn off the flame. While serving temper with some butter and kashmiri red chili powder



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