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Restaurant Style Kadai Paneer Recipe step by step

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Rajani (@thegourmetschoice)
IndianLunchDinnerMain CourseVegetarianGluten-Free

A delicious and flavorful Indian dish Kadai Paneer is made with paneer, spices, and vegetables, perfect for serving with naan or jeera rice.

Restaurant Style Kadai Paneer Recipe step by step recipe
Prep Time
20min
Cook Time
45min
Total Time
1hr 5min

Ingredients

4 Servings
(1 serving = 1 portion)

Kadai Masala

  • coriander seeds
    coriander seeds
    1tbsp
  • dried red chillies
    dried red chillies
    4piece
  • cumin seeds
    cumin seeds
    3/4tsp
  • fennel seeds
    fennel seeds
    3/4tsp
  • peppercorns
    peppercorns
    10piece
  • cardamom
    cardamom
    1piece
  • cloves
    cloves
    4clove
  • cinnamon stick
    cinnamon stick
    1in

Main Ingredients

  • oil
    oil
    1tbsp
  • garlic
    garlic
    4clove
  • ginger
    ginger
    1/2in
  • finely chopped onions
    finely chopped onions
    1cup
  • medium-sized tomatoes
    medium-sized tomatoes
    2piece
  • cashews
    cashews
    10piece
  • salt
    salt
    1tbsp
  • oil
    oil
    1tbsp
  • chopped capsicum
    chopped capsicum
    1/2cup
  • chopped onion petals
    chopped onion petals
    1cup
  • butter
    butter
    1tbsp
  • bay leaf
    bay leaf
    1piece
  • turmeric powder
    turmeric powder
    1/4tsp
  • Kashmiri chilli powder
    Kashmiri chilli powder
    1tsp
  • salt
    salt
    1/2tsp
  • water
    water
    1 1/2cup
  • paneer
    paneer
    250g
  • kasuri methi
    kasuri methi
    1tsp
  • finely chopped coriander leaves
    finely chopped coriander leaves
    1tbsp

How to make Restaurant Style Kadai Paneer Recipe step by step

Prepare Kadai Masala

  1. Step 1

    In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick. Saute on low flame until a nice aroma develops, about 5 minutes. Allow to cool down.

    Step 1.1: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.2: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.3: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.4: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.5: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.6: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.7: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.8: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
  2. Step 2

    Transfer the cooled spices to a blender and make a coarse powder.

    Step 1.1: Transfer the cooled spices to a blender and make a coarse powder
    Step 1.2: Transfer the cooled spices to a blender and make a coarse powder
    Step 1.3: Transfer the cooled spices to a blender and make a coarse powder

Prepare Tomato Paste

  1. Step 1

    In the same pan, add oil. Once heated, add garlic cloves and ginger. Saute for 1 minute.

    Step 2.1: In the same pan, add oil
    Step 2.2: In the same pan, add oil
  2. Step 2

    Add finely chopped onions and saute until they turn soft.

    Step 2.1: Add finely chopped onions and saute until they turn soft
    Step 2.2: Add finely chopped onions and saute until they turn soft
  3. Step 3

    Add chopped tomatoes, cashews, and salt. Saute until tomatoes become mushy. Allow the mixture to cool down.

    Step 2.1: Add chopped tomatoes, cashews, and salt
    Step 2.2: Add chopped tomatoes, cashews, and salt
    Step 2.3: Add chopped tomatoes, cashews, and salt
    Step 2.4: Add chopped tomatoes, cashews, and salt
  4. Step 4

    Transfer the cooled mixture to a blender and blend into a smooth consistency. Do not add water.

    Step 2.1: Transfer the cooled mixture to a blender and blend into a smooth consistency

Cook Vegetables

  1. Step 1

    In a deep kadai, add oil. Saute chopped capsicum and onion petals on high flame until they are crispy and slightly blistered, about 5 minutes. Set aside.

    Step 3.1: In a [deep kadai](https://amzn
    Step 3.2: In a [deep kadai](https://amzn
    Step 3.3: In a [deep kadai](https://amzn
    Step 3.4: In a [deep kadai](https://amzn
    Step 3.5: In a [deep kadai](https://amzn

Final Cooking

  1. Step 1

    In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder. Fry for 2 minutes.

    Step 4.1: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.2: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.3: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.4: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.5: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.6: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.7: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
  2. Step 2

    Add the prepared tomato paste and saute until oil separates, about 15 minutes on low flame.

    Step 4.1: Add the prepared tomato paste and saute until oil separates, about 15 minutes on low flame
    Step 4.2: Add the prepared tomato paste and saute until oil separates, about 15 minutes on low flame
    Step 4.3: Add the prepared tomato paste and saute until oil separates, about 15 minutes on low flame
  3. Step 3

    Add water and adjust the consistency as desired.

    Step 4.1: Add water and adjust the consistency as desired
    Step 4.2: Add water and adjust the consistency as desired
  4. Step 4

    Add the sauteed onion and capsicum petals, then add cubed paneer. Mix well.

    Step 4.1: Add the sauteed onion and capsicum petals, then add cubed paneer
    Step 4.2: Add the sauteed onion and capsicum petals, then add cubed paneer
    Step 4.3: Add the sauteed onion and capsicum petals, then add cubed paneer
  5. Step 5

    Cover and cook for 8 minutes on low flame. Adjust the salt.

    Step 4.1: Cover and cook for 8 minutes on low flame
  6. Step 6

    Add kasuri methi and finely chopped coriander leaves. Mix well and cook for 2 more minutes, covered, until oil separates.

    Step 4.1: Add kasuri methi and finely chopped coriander leaves
    Step 4.2: Add kasuri methi and finely chopped coriander leaves
    Step 4.3: Add kasuri methi and finely chopped coriander leaves
    Step 4.4: Add kasuri methi and finely chopped coriander leaves
    Step 4.5: Add kasuri methi and finely chopped coriander leaves

Nutrition (per serving)

Calories

349.0kcal (17.45%)

Protein

13.1g (26.26%)

Carbs

28.9g (10.5%)

Sugars

4.1g (8.26%)

Healthy Fat

15.3g

Unhealthy Fat

6.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the spices are roasted on low flame to avoid burning.

  2. Do not add water while blending the tomato mixture to maintain the right consistency.

  3. Cooking on low flame helps the flavors to develop better.

FAQS

  1. What is the best way to store leftover Kadai Paneer?

    To store leftover Kadai Paneer, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain moisture and heat it gently on the stove or in the microwave.

  2. Can I make Kadai Paneer vegan, and what are the best substitutions?

    Yes, you can make Kadai Paneer vegan by substituting paneer with tofu or a plant-based cheese alternative. Additionally, use coconut oil or any vegetable oil instead of butter, and ensure that any other ingredients, like cashews, are vegan-friendly.

  3. What dishes pair well with Kadai Paneer for a complete meal?

    Kadai Paneer pairs beautifully with naan, roti, or jeera rice. You can also serve it alongside a refreshing cucumber raita or a simple salad to balance the spices and enhance your meal.

  4. How can I adjust the spice level in Kadai Paneer?

    To adjust the spice level in Kadai Paneer, you can reduce the number of dried red chillies or Kashmiri chilli powder used in the recipe. Alternatively, you can add a bit of sugar or cream to mellow the heat if it becomes too spicy.

  5. What is the cooking process for making Kadai Paneer step by step?

    To make Kadai Paneer, start by roasting and grinding the spices. Then, sauté garlic, ginger, and onions until soft, followed by tomatoes and cashews. Blend this mixture into a smooth paste. In a kadai, sauté capsicum and onion petals, then add the prepared masala and water. Finally, mix in cubed paneer, cover, and cook until heated through, finishing with kasuri methi and coriander leaves.

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thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

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