Kadhai Paneer – Restaurant Style
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.
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
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 until translucent. Then add chopped ginger, garlic, and 1 chopped green chili. Continue to 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. 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 paneer, red, yellow, and green bell peppers, and 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 . 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.
Variations
• Add butter for extra richness, especially when serving guests.
• Use raw tomatoes for puree if boiling is not preferred.
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