Name: Kadai Paneer – Restaurant Style
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 tbsp Salted Butter; 1/2 tsp Turmeric Powder; 1 tsp Red Chili Powder; 1 tsp Coriander Powder; 200 grams, cubed Paneer; 1 medium, diced Onions; 1 medium, diced Green Bell Pepper; 2, whole Green Chilies; 2 tbsp Oil; 1 Bay Leaf; 4-5 Black Peppercorns; 2-3 Green Cardamom; 1 large, finely chopped Onions; 1 tbsp Ginger-Garlic Paste; To taste Salt; 1/2 tsp Turmeric Powder; 1 tsp Red Chili Powder; 1 cup Tomato Puree; 1 tbsp Coriander-Cumin Powder (Dhaniya Jeera Powder); 1 tsp Garam Masala; 1/4 cup (or as needed) Water; 2 tbsp Fresh Cream; 1 tsp, crushed Kasuri Methi

Ready in

35 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

20 min

Serving

4 People

Calories / Serving

~275 kcal

Recipe by food.and.frolic on YouTube

Recipe Summary

This recipe offers a tangy and spicy Kadai Paneer that tastes just like restaurant-style, without the need for roasting and grinding whole spices. It's presented as one of the easiest recipes to prepare, perfect for a quick and delicious meal.

Adjust servings

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All Ingredients - For Frying Paneer & Vegetables

Salted Butter 1 tbsp
Turmeric Powder 1/2 tsp
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
Paneer 200 grams, cubed
Onions 1 medium, diced
Green Bell Pepper 1 medium, diced
Green Chilies 2, whole

All Ingredients - For Kadai Gravy

Oil 2 tbsp
Bay Leaf 1
Black Peppercorns 4-5
Green Cardamom 2-3
Onions 1 large, finely chopped
Ginger-Garlic Paste 1 tbsp
Salt To taste
Turmeric Powder 1/2 tsp
Red Chili Powder 1 tsp
Tomato Puree 1 cup
Coriander-Cumin Powder (Dhaniya Jeera Powder) 1 tbsp
Garam Masala 1 tsp
Water 1/4 cup (or as needed)
Fresh Cream 2 tbsp
Kasuri Methi 1 tsp, crushed

Tools You'll Need

Pan
Kadai

Don't have an ingredient? Try these swaps

No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare Paneer and Vegetables for Frying

In a pan, melt 1 tbsp salted butter. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder. Mix well until fragrant.

Step 2: Fry Paneer and Vegetables

Add 200 grams cubed paneer to the pan and fry for a minute until lightly coated with spices. Then add 1 medium diced onion, 1 medium diced green bell pepper, and 2 whole green chilies. Roast for a couple of minutes until vegetables are slightly tender-crisp. Remove from pan and set aside.

Step 3: Sauté Aromatics for Gravy

In the same pan, add 2 tbsp oil. Add 1 bay leaf, 4-5 black peppercorns, and 2-3 green cardamoms. Sauté for a few seconds. Add 1 large finely chopped onion and sauté until golden brown, about .

Step 4: Add Ginger-Garlic Paste and Spices

Add 1 tbsp ginger-garlic paste and sauté for until the raw smell disappears. Add salt to taste, 1/2 tsp turmeric powder, and 1 tsp red chili powder. Mix well and cook for .

Step 5: Cook Tomato Puree

Pour in 1 cup tomato puree. Mix thoroughly and cook, stirring occasionally, until the oil separates from the mixture, about .

Step 6: Combine and Simmer

Add 1 tbsp coriander-cumin powder (dhaniya jeera powder) and mix. Then add the previously fried paneer, diced onions, bell peppers, and green chilies back into the pan. Mix everything together really well, ensuring the paneer and vegetables are coated with the gravy.

Step 7: Finish the Gravy

Add 1 tsp garam masala. If a thinner gravy is desired, add 1/4 cup water (or as needed) and bring to a gentle simmer. Stir in 2 tbsp fresh cream and 1 tsp crushed kasuri methi. Mix well and cook for another .

Step 8: Serve

Your Kadai Paneer is ready to serve. Enjoy hot with rotis or parathas.

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