Name: Kadhai Paneer – Restaurant Style
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3-4 People
Cuisine: Indian
Ingredients: 1 Tbsp Cumin; 1 Tbsp Coriander seeds; 1 Tbsp Fennel Seeds; 1 Tbsp Pepper corns; 2-3 whole Red Chilli; 1 Tbsp Mustard Oil; 1 Tsp Ghee; 1 Bay leaf; 1 small piece Cinnamon stick; 1/2 Tsp Cumin; pinch Asafoetida (Hing); 2 small (chopped) Onion; 1 inch (chopped) Ginger; 4-5 cloves (chopped) Garlic; 1 (chopped) Green Chilli; 1/2 Tsp Turmeric; 1 Tsp Garam Masala; 1.5 Tbsp Coriander powder; 1/2 Tsp (Kashmiri) Red Chilli powder; 2 tomatoes (pureed and strained) Tomato paste; 1/2 Tsp (adjust to taste) Salt; 1 Tsp Kasuri Meethi; 1 Tbsp Fresh Malai; as needed Water; for garnish Coriander leaves; for garnish Ginger juliennes; 200g (diced) Paneer; 1/2 (diced) Red Bell Pepper; 1/2 (diced) Yellow Bell Pepper; 1/2 (diced) Green Bell Pepper

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

25 min

Serving

3-4 People

Calories / Serving

~450 kcal

Recipe by FOOD FOR FOODIES on YouTube

Recipe Summary

This recipe guides you through making a delicious restaurant-style Kadhai Paneer, perfect for a cozy winter dinner. It features a freshly ground Kadhai Masala, air-fried paneer and colorful bell peppers, all simmered in a rich and flavorful tomato-onion gravy.

Adjust servings

Tap an ingredient to mark it ready0 of 34 ready

All Ingredients - For Kadhai Masala

Cumin 1 Tbsp
Coriander seeds 1 Tbsp
Fennel Seeds 1 Tbsp
Pepper corns 1 Tbsp
Red Chilli 2-3 whole

All Ingredients - For Gravy

Mustard Oil 1 Tbsp
Ghee 1 Tsp
Bay leaf 1
Cinnamon stick 1 small piece
Cumin 1/2 Tsp
Asafoetida (Hing) pinch
Onion 2 small (chopped)
Ginger 1 inch (chopped)
Garlic 4-5 cloves (chopped)
Green Chilli 1 (chopped)
Turmeric 1/2 Tsp
Garam Masala 1 Tsp
Coriander powder 1.5 Tbsp
Red Chilli powder 1/2 Tsp (Kashmiri)
Tomato paste 2 tomatoes (pureed and strained)
Salt 1/2 Tsp (adjust to taste)
Kasuri Meethi 1 Tsp
Fresh Malai 1 Tbsp
Water as needed
Coriander leaves for garnish
Ginger juliennes for garnish

All Ingredients - For Air Frying

Paneer 200g (diced)
Red Bell Pepper 1/2 (diced)
Yellow Bell Pepper 1/2 (diced)
Green Bell Pepper 1/2 (diced)
Onion 1/2 (diced)
Mustard Oil 1 Tbsp
Salt to taste
Kashmiri Red Chilli Powder 1/2 Tsp

Tools You'll Need

Kadai
Pan
Air fryer
Parchment paper

Don't have an ingredient? Try these swaps

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 Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
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)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.

⚠ Contains Allergens

Dairy

Step-by-Step Instructions

Step 1: Prepare Kadhai Masala

Dry roast cumin, coriander seeds, fennel seeds, peppercorns, and red chilies in a pan until fragrant (around ). Let cool completely.

Step 2: Grind Kadhai Masala

Transfer the cooled roasted spices to a grinder and grind into a coarse powder.

Step 3: Heat Oil and Ghee

In the same karahi, heat 1 tablespoon of mustard oil until it smokes, then add 1 teaspoon of ghee.

Step 4: Temper Whole Spices

Add 1 bay leaf, 1 small piece of cinnamon stick, 1/2 teaspoon of cumin, and a pinch of asafoetida. Let the cumin crackle and release its aroma.

Step 5: Sauté Onions and Aromatics

Add 2 small chopped onions and sauté until translucent. Then add chopped ginger, garlic, and 1 chopped green chili. Continue to sauté until the onions are lightly browned.

Step 6: Add Dry Spices to Gravy

Add 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1.5 tablespoons coriander powder, and 1/2 teaspoon Kashmiri red chili powder. Sauté for on low heat, stirring constantly.

Step 7: Incorporate Tomato Puree

Pour in the pureed and strained tomatoes (from 2 tomatoes). Add 1/2 teaspoon of salt. Mix well and cook covered until the oil separates from the gravy (approximately ).

Step 8: Prepare Paneer and Vegetables for Air Frying

Line an air fryer basket with parchment paper. Add diced paneer, red, yellow, and green bell peppers, and diced onions. Drizzle with 1 tablespoon of mustard oil, sprinkle with salt, and 1/2 teaspoon of Kashmiri red chili powder. Mix everything thoroughly.

Step 9: Air Fry Paneer and Vegetables

Place the basket in the air fryer. Air fry at 200°C (approximately 390°F) for .

Step 10: Finish Gravy with Kadhai Masala

To the cooked gravy, add 1 teaspoon of Kasuri Methi and 1 tablespoon of the freshly ground Kadhai Masala. Mix well.

Step 11: Combine Roasted Ingredients

Add the air-fried paneer and vegetables to the gravy. Stir gently.

Step 12: Add Malai and Adjust Consistency

Stir in 1 tablespoon of fresh malai. Add a little water (approximately 1/4 cup) to adjust the gravy consistency to your preference. Cook for .

Step 13: Garnish and Serve

Garnish with fresh coriander leaves and ginger juliennes. Serve hot.

Pro Tips

• Make fresh Kadhai Masala for authentic flavor.

• Strain tomato puree for a smooth gravy texture.

• Adjust salt after adding all ingredients.

• Add butter or malai for a richer, restaurant-like taste.

• Air frying vegetables and paneer reduces oil usage.

Recipe Variations

• Add butter for extra richness, especially when serving guests.

• Use raw tomatoes for puree if boiling is not preferred.

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