Quick And Easy Restaurant-Style Kadai Paneer Recipe, Step-By-Step Guide

Kadai Paneer Recipe | If you have ever craved the rich, aromatic, and exquisitely spiced taste of restaurant-style kadhai paneer, then this is the perfect dish for you. This recipe brings the vibrant flavors of Indian cuisine straight to your kitchen.

With minimal effort and few ingredients, you will have a dish that tastes like it was prepared by a professional chef.

Whether you are hosting a dinner party or enjoying a comforting meal at home, this kadhai paneer recipe is a crowd-pleaser.

Kadai Paneer Recipe: Ingredients

• Paneer (cottage cheese): 250 gms, cut into cubes
• Shimla mirch (bell pepper): 1 medium size, chopped (use green, red or yellow capsicum for color enhancement)
• Onion: 1 large, cut into cubes and layered separately
• Tomatoes: 2 large, pureed
• Spices and Seasonings
• Kadai masala (homemade or store-bought): 2 tbsp
• Red chili powder: 1 tsp (to taste)
• Turmeric powder: ¼ tsp
• Garam masala: ½ tsp
• Kasuri methi (dried fenugreek leaves): 1 tsp, crushed
• Salt: to taste
• Oil or Ghee: 2 tbsp
• Fresh Cream: 2 tbsp (optional, for a creamier texture)
• Ginger-Garlic Sauce Paste: 1 tsp
• Fresh coriander leaves: for garnishing

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Kitchen Tools You Will Need

• A kadhai or deep frying pan
• A blender for tomato puree
• A spatula for stirring
• A cutting board and knife
• Small bowls to arrange the spices

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Step-By-Step Kadai Paneer Recipe

1. Prepare the Kadhai Masala: If you are making the Kadhai Masala from scratch, lightly roast 1 tbsp coriander seeds, 1 tsp cumin seeds, 2-3 dried red chilies, and 4-5 black peppercorns. Grind them to make coarse powder. This masala is the heart of this dish, giving it its special flavor.
2. Fry the Paneer: Heat 1 tablespoon oil in a kadhai or pan. Lightly fry the paneer pieces till they turn golden on the edges. Remove and keep aside. This step ensures that the paneer holds its shape and absorbs flavors better.
3. Saute the Vegetables: In the same pan, add another tbsp of oil if needed. Add chopped onions and capsicum. Saute on high flame for 2-3 minutes to maintain their crispness. Remove and keep aside.
4. Prepare the Base: Turn the flame to medium and add ginger-garlic paste. Saute till the aroma comes out. Add tomato puree and cook till the oil starts separating from the sides. This step ensures that the rawness of the tomatoes goes away.
5. Add the Spices: Add the kadhai masala, red chili powder, turmeric powder, and salt. Mix well. Let the spices cook with the tomato base for a few minutes, allowing their flavors to infuse into the sauce.
6. Mix the Ingredients: Add the fried onions and capsicum to the sauce. Stir to coat them evenly. Add the paneer cubes gently and stir them lightly to avoid breaking.
7. Adjust the Texture: If the gravy seems too thick, add some water to get the desired consistency. Add garam masala and crushed kasuri methi for an extra layer of flavor.
8. Finish with Cream and Garnish: For a luxurious touch, add 2 tbsp of fresh cream and mix well.
   Garnish with freshly chopped coriander leaves.

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