Kadhai Paneer (Restaurant-Style)

Name: Kadhai Paneer (Restaurant-Style)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: North Indian
Ingredients: 2 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 0.5 tsp peppercorns; 3 dried Kashmiri chillies; 0.25 tsp salt; 1 tsp oil; 250 g paneer (Indian Cottage Cheese), cut into cubes; 1 medium onion, cut into cubes; 1 medium green capsicum, cubed; 1 medium red capsicum, cubed; 0.25 cup oil; 1 tsp cumin seeds; 1 cup finely chopped onion; 1 tsp finely chopped ginger; 1 tsp finely chopped garlic; 1 cup finely chopped tomatoes or pureed tomatoes; 2 green chillies slit; 0.25 tsp turmeric powder; 1 tsp Kashmiri chilli powder; 1 tsp dried fenugreek leaves (kasuri methi), crushed; 1 tsp salt (or to taste); 0.75 cup hot water, divided; 1 tbsp fresh cream (optional); 2 tbsp fresh coriander leaves, chopped

Kadhai Paneer is a popular North Indian vegetarian dish known for its bold spices, smoky aroma, and chunky texture. This easy-to-make Kadhai Paneer recipe uses freshly ground kadhai masala, seared paneer, and crisp capsicum to recreate authentic restaurant-style flavours at home.

Unlike paneer butter masala or shahi paneer, this classic vegetarian paneer recipe doesn’t rely on heavy creaminess. While a small amount of fresh cream can be added for richness, the real flavour comes from freshly roasted...

dried Kashmiri chillies

paneer (Indian Cottage Cheese), cut into cubes

medium onion, cut into cubes

medium green capsicum, cubed

medium red capsicum, cubed

finely chopped onion

finely chopped ginger

finely chopped garlic

finely chopped tomatoes or pureed tomatoes

Kashmiri chilli powder

dried fenugreek leaves (kasuri methi), crushed

fresh cream (optional)

fresh coriander leaves, chopped

Step 1

Cut paneer, onion, and capsicum into equal-sized cubes. Keep aside.

Step 1

Heat a pan over low-medium heat.

Step 2

Add coriander seeds, cumin seeds, fennel seeds, peppercorns, Kashmiri red chillies, and salt.

Step 3

Dry roast until fragrant. Remove from heat, allow the spices to cool completely, then grind into a fine powder. Set aside.

Step 1

Heat oil in a pan over high heat.

Step 2

Add the paneer, onion, and capsicum cubes and sear for 1-2 minutes, just until lightly charred.

Step 3

Sprinkle 2 teaspoons of the prepared kadhai masala powder, toss gently, and transfer to a plate. Set aside.

Step 1

Heat oil in a kadhai or deep pan. Add cumin seeds, bay leaf, cloves, and cardamom. Let them crackle.

Step 2

Add the chopped onions and sauté until light golden. Stir in ginger and garlic and cook until the raw aroma disappears.

Step 3

Add the tomatoes and green chillies. Cook on high heat until the tomatoes soften and begin to come together.

Step 4

Lower the heat and add turmeric, Kashmiri chilli powder, salt, kasuri methi, the remaining kadhai masala, and hot water. Cook until the masala thickens and releases oil.

Step 5

Add the seared paneer and vegetables, mixing gently to avoid breaking the paneer.

Step 6

Pour in the remaining hot water and add fresh cream, if using. Cover and cook on low heat for 4-5 minutes.

Step 7

Taste and adjust seasoning. Garnish with fresh coriander.

If using store-bought paneer, soak it in warm water for 10 minutes to keep it soft.

Do not over-sear the paneer and vegetables; 2–3 minutes is enough to retain texture.

Fresh cream is optional but adds richness to the gravy.

Adjust green chillies and chilli powder according to your spice preference.

Can I make Kadhai Paneer without cream?

Yes, absolutely. The dish still tastes delicious without cream.

Which paneer is best for Kadhai Paneer?

Fresh paneer works best, but good-quality store-bought paneer is also suitable. Soaking it in warm water helps keep it soft.

Is homemade kadhai masala necessary?

Freshly ground kadhai masala gives the best aroma and authentic restaurant-style flavour, and is highly recommended.

dried Kashmiri chillies

paneer (Indian Cottage Cheese), cut into cubes

medium onion, cut into cubes

medium green capsicum, cubed

medium red capsicum, cubed

finely chopped onion

finely chopped ginger

finely chopped garlic

finely chopped tomatoes or pureed tomatoes

Kashmiri chilli powder

dried fenugreek leaves (kasuri methi), crushed

fresh cream (optional)

fresh coriander leaves, chopped

Step 1

Cut paneer, onion, and capsicum into equal-sized cubes. Keep aside.

Step 1

Heat a pan over low-medium heat.

Step 2

Add coriander seeds, cumin seeds, fennel seeds, peppercorns, Kashmiri red chillies, and salt.

Step 3

Dry roast until fragrant. Remove from heat, allow the spices to cool completely, then grind into a fine powder. Set aside.

Step 1

Heat oil in a pan over high heat.

Step 2

Add the paneer, onion, and capsicum cubes and sear for 1-2 minutes, just until lightly charred.

Step 3

Sprinkle 2 teaspoons of the prepared kadhai masala powder, toss gently, and transfer to a plate. Set aside.

Step 1

Heat oil in a kadhai or deep pan. Add cumin seeds, bay leaf, cloves, and cardamom. Let them crackle.

Step 2

Add the chopped onions and sauté until light golden. Stir in ginger and garlic and cook until the raw aroma disappears.

Step 3

Add the tomatoes and green chillies. Cook on high heat until the tomatoes soften and begin to come together.

Step 4

Lower the heat and add turmeric, Kashmiri chilli powder, salt, kasuri methi, the remaining kadhai masala, and hot water. Cook until the masala thickens and releases oil.

Step 5

Add the seared paneer and vegetables, mixing gently to avoid breaking the paneer.

Step 6

Pour in the remaining hot water and add fresh cream, if using. Cover and cook on low heat for 4-5 minutes.

Step 7

Taste and adjust seasoning. Garnish with fresh coriander.

If using store-bought paneer, soak it in warm water for 10 minutes to keep it soft.

Do not over-sear the paneer and vegetables; 2–3 minutes is enough to retain texture.

Fresh cream is optional but adds richness to the gravy.

Adjust green chillies and chilli powder according to your spice preference.

Can I make Kadhai Paneer without cream?

Yes, absolutely. The dish still tastes delicious without cream.

Which paneer is best for Kadhai Paneer?

Fresh paneer works best, but good-quality store-bought paneer is also suitable. Soaking it in warm water helps keep it soft.

Is homemade kadhai masala necessary?

Freshly ground kadhai masala gives the best aroma and authentic restaurant-style flavour, and is highly recommended.

Kadhai Paneer (Restaurant-Style)

Stuck mid-recipe?

Ingredients

For Fresh Kadhai Masala

For Searing Paneer & Vegetables

For Kadhai Paneer Gravy

Want to keep this recipe for later? We can email it to you!

How to make Kadhai Paneer (Restaurant-Style)

Preparation

Make the Fresh Kadhai Masala

Sear the Paneer & Vegetables

Prepare the Kadhai Paneer

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Leena Kohli

(@leenakohli)

Kadhai Paneer (Restaurant-Style)

Stuck mid-recipe?

Ingredients

For Fresh Kadhai Masala

For Searing Paneer & Vegetables

For Kadhai Paneer Gravy

Want to keep this recipe for later? We can email it to you!

How to make Kadhai Paneer (Restaurant-Style)

Preparation

Make the Fresh Kadhai Masala

Sear the Paneer & Vegetables

Prepare the Kadhai Paneer

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Leena Kohli

(@leenakohli)