Name: Kadhai Paneer – Restaurant Style
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3-4 People
Cuisine: Indian
Ingredients: 1 tsp Cumin seeds; 1 tsp Coriander seeds; 1 tsp Fennel Seeds; 1 tsp Black peppercorns; 2 Dry Red Chilli; 200 g Paneer (cubed); 1 cup Mixed Bell Peppers (Red, Yellow, Green), diced; 1/2 Onion, diced; 1 tsp Oil; a pinch Salt; 1/2 tsp Kashmiri Red Chilli Powder; 1 Tbsp Mustard Oil; 1 Tsp Ghee; 1 Bay leaf; 1-inch piece Cinnamon stick; 1/2 tsp Cumin seeds; 1 pinch Asafoetida (Hing); 2 small Onion, finely chopped; 1 Tbsp Ginger, Garlic & Green Chilli, chopped; 1/2 tsp Turmeric Powder; 1/2 tsp Red Chilli Powder; 1 tsp Coriander Powder; 1/2 tsp Garam Masala; 1 cup Tomato Puree (strained); to taste Salt; 1 tsp Kasuri Methi (Dried Fenugreek Leaves); 1 Tbsp Fresh Cream (Malai); as required Water; for garnish Ginger Juliennes; for garnish Fresh Coriander

Ready in

35 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

20 min

Serving

3-4 People

Calories / Serving

~450 kcal

Recipe by FOOD FOR FOODIES on YouTube

Recipe Summary

A classic North Indian curry made with paneer, bell peppers, and a special freshly ground spice mix called 'kadhai masala'. This restaurant-style version is rich, flavorful, and perfect for a special dinner, with an easy air-fryer method for the vegetables and paneer.

Adjust servings

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All Ingredients - For Kadhai Masala

Cumin seeds 1 tsp
Coriander seeds 1 tsp
Fennel Seeds 1 tsp
Black peppercorns 1 tsp
Dry Red Chilli 2

All Ingredients - For Air Frying Veggies

Paneer (cubed) 200 g
Mixed Bell Peppers (Red, Yellow, Green), diced 1 cup
Onion, diced 1/2
Oil 1 tsp
Salt a pinch
Kashmiri Red Chilli Powder 1/2 tsp

All Ingredients - For the Gravy

Mustard Oil 1 Tbsp
Ghee 1 Tsp
Bay leaf 1
Cinnamon stick 1-inch piece
Cumin seeds 1/2 tsp
Asafoetida (Hing) 1 pinch
Onion, finely chopped 2 small
Ginger, Garlic & Green Chilli, chopped 1 Tbsp
Turmeric Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Garam Masala 1/2 tsp
Tomato Puree (strained) 1 cup
Salt to taste
Kasuri Methi (Dried Fenugreek Leaves) 1 tsp
Fresh Cream (Malai) 1 Tbsp
Water as required
Ginger Juliennes for garnish
Fresh Coriander for garnish

Tools You'll Need

Kadai
Pan
Air fryer

Spice level: FieryFor chiliheads only — taste before serving.

From:Black pepperRed chiliKashmiri chiliMustardGingerGreen chili+2 more

Don't have an ingredient? Try these swaps

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 Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
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
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare Kadhai Masala

In a pan, dry roast cumin seeds, coriander seeds, fennel seeds, black peppercorns, and dry red chillies on low heat until they become aromatic. Let the mixture cool down completely, then grind it into a coarse powder.

Step 2: Start the Gravy

Heat mustard oil in a kadhai. Once hot, add ghee. Then, add a bay leaf, cinnamon stick, cumin seeds, and a pinch of asafoetida. Allow the cumin seeds to splutter.

Step 3: Sauté Onions and Aromatics

Add finely chopped onions to the kadhai and sauté until they turn translucent. Then, add chopped ginger, garlic, and green chilli. Continue to sauté for another minute until the raw aroma disappears.

Step 4: Cook the Masala

Lower the flame and add turmeric powder, red chilli powder, coriander powder, and garam masala. Sauté for . Pour in the strained tomato puree, add salt, mix well, cover, and cook until oil separates from the masala.

Step 5: Air Fry Vegetables and Paneer

In an air fryer basket lined with a paper liner, place the diced paneer, mixed bell peppers, and onion. Drizzle with oil, and sprinkle with salt and Kashmiri red chilli powder. Mix everything well. Air fry at 200°C (approximately 390°F) for .

Step 6: Combine and Finish the Curry

Add Kasuri Methi and the freshly ground Kadhai Masala to the simmering gravy. Mix well. Add the air-fried vegetables and paneer, along with some ginger juliennes. Stir gently to combine.

Step 7: Add Cream and Garnish

Stir in the fresh cream (malai). If the gravy is too thick, add a little water to adjust the consistency. Cook for one more minute. Garnish with fresh coriander and more ginger juliennes before serving hot.

Pro Tips

• Roasting the kadhai masala fresh gives the best flavor and aroma.

• Straining the tomato puree results in a smoother, restaurant-style gravy.

• Air frying the veggies and paneer is an easy, less-oily alternative to pan-frying.

• Adding malai (fresh cream) or butter at the end makes the gravy richer.

• Add the sauces (soya, chilli) on low flame and before adding water to cook them properly for a better taste.

Recipe Variations

• Tofu can be used as a substitute for paneer.

• For a richer version, add more butter and fresh cream.

• Vegetables can be pan-fried instead of air-fried if an air fryer is not available.

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Kadhai Paneer – Restaurant Style