Kadhai Paneer – Restaurant Style
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.
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
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
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 until they turn translucent. Then, add chopped ginger, garlic, and green chilli. Continue to 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. 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 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 gravy. Mix well. Add the air-fried vegetables and paneer, along with some ginger . 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 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.
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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