Kadai Paneer – Restaurant Style
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.
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
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 onion, 1 medium 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. for a few seconds. Add 1 large finely chopped onion and until golden brown, about .
Step 4: Add Ginger-Garlic Paste and Spices
Add 1 tbsp ginger-garlic paste and 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, 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 . 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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