kadai paneer recipe restaurant style | how to make kadai paneer recipe

4.78 from 54 votes

kadai paneer recipe restaurant style - semi dry curry made with cottage cheese, capsicum/green bell peppers and indian spices.

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kadai paneer recipe with video and step by step photos – restaurant style delicious semi dry curry made with paneer, capsicum and indian spices.

kadai paneer recipe

the flavors of this restaurant style kadai paneer recipe comes from freshly pounded coriander seeds and kashmiri red chilies and yes adding freshly pounded spices do make a lot of difference to the food that we cook.

this kadai paneer is one of the most popular paneer recipe on blog along with paneer butter masala, palak paneerpaneer bhurji and chilli paneer. it could be made dry, semi dry or gravy version.

there is also a kadai paneer gravy version posted on the blog.

this kadai paneer recipe is a semi dry version. the recipe is simple and very easy to make. this restaurant style kadai paneer recipe is adapted from the cookbook “prashad – cooking with indian masters” by jiggs kalra. this book has restaurant style recipes, but most of them are non vegetarian ones. a must have book if you want to have some yummy food. i have made a few veg recipes from the book and they have all been great.

this recipe is called as kadai paneer as the whole dish is prepared in a kadai or karahi. this humble indian cookware which is similar to the chinese wok but with steeper sides. kadai is used to prepare many indian dishes like:

i prefer to use kadai in making recipes which needs a lot of stirring as it is heavy and has a thick bottomed base. if you don’t have a kadai, then make the recipe in a pan.

kadai paneer recipe

few tips for making kadai paneer recipe

  • the spices can be easily ground in a small grinder or a spice grinder. to make the pounding easier in a mortar pestle, dry roast the red chilies and coriander seeds.
  • the capsicum can also be diced, but making juliennes means faster cooking.
  • since red chilies are used, one does not need to add red chili powder.
  • you have to make this recipe in the kadai and not in any other pan 🙂 folks who do not have kadai, use a wok instead.
  • this kadai paneer recipe is a semi dry and mildly spiced recipe.
  • best to have kadai paneer with onion rings, lemon wedges and butter naan or garlic naan or tandoori roti.
  • its always better to use homemade paneer for any paneer recipe. once you learn to make paneer at home then you will not feel like buying it from outside.

serve kadai paneer hot with rotis or naan or parathas.

restaurant style kadai paneer recipe
4.78 from 54 votes
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kadai paneer recipe

kadai paneer recipe restaurant style - semi dry curry made with cottage cheese, capsicum/green bell peppers and indian spices.

course main course
cuisine indian
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 4
rough calories per serving 335 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for kadai masala

  • 5 to 6 kashmiri red chilies
  • 1.5 tablespoons coriander seeds (bhuna sabut dhania)

for kadai paneer gravy

  • 3 to 4 tablespoons oil
  • 1 medium to large onion OR 90 grams onions - finely chopped or ⅓ to ½ cup finely chopped onions
  • 2 teaspoons ginger-garlic paste
  • 5 to 6 medium tomatoes OR 400 grams tomatoes - finely chopped OR 2.5 to 3 cups finely chopped tomatoes
  • 1 large capsicum - julienned or sliced OR ¾ to 1 cup thinly sliced capsicum (bell peppers or shimla mirch)
  • 1 or 2 green chilies - slit (hari mirch)
  • ½ cup water OR add as required
  • ½ teaspoon garam masala powder
  • 250 grams paneer - cubed (cottage cheese)
  • 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 2 tablespoons chopped coriander leaves (cilantro leaves or dhania patta)
  • 1 inch ginger, julienne
  • salt as required

how to make recipe

making kadai masala

  1. in a grinder or mortar-pestle take the coriander seeds and red chilies.  

  2. grind to a semi fine powder.

making kadai paneer

  1. in a kadai heat 2 tbsp oil. add finely chopped onions and saute them till they turn translucent. 

  2. then add ginger-garlic paste. saute till the raw aroma of ginger-garlic goes away. 

  3. now add the finely chopped tomatoes. saute tomatoes for 3 to 4 mins. 

  4. then add the ground kadai masala to the tomatoes.

  5. saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
  6. now add the capsicum julienne. saute the capsicum for some 3 to 4 minutes. 

  7. then add green chilies. add water.

  8. mix very well and saute till the capsicum is half done.

  9. then add salt and garam masala powder. mix these with the rest of the masala.

  10. now add the paneer cubes. again mix very well. 

  11. lastly add kasuri methi, ginger julienne and coriander leaves. mix again. 

  12. serve the kadai paneer, hot with rotis or naans.

recipe video

how to make kadai paneer

1. in a grinder or mortar-pestle, take 1.5 tablespoons coriander seeds and 5 to 6 kashmiri red chilies.

making masala for kadai paneer recipe

2. grind to a semi fine powder.

making masala for kadai paneer recipe

3. in a kadai, heat 2 tablespoons oil.

oil for kadai paneer recipe

4. add ⅓ to ½ cup finely chopped onions.

onions for kadai paneer recipe

5. saute onions till they turn translucent.

onions for making kadai paneer recipe

6. then add 1 teaspoon ginger-garlic paste.

making kadai paneer recipe

7. saute till the raw aroma of ginger-garlic goes away.

making kadai paneer recipe

8. now add 2.5 to 3 cups finely chopped tomatoes.

tomatoes for making kadai paneer recipe

9. mix well. 

making restaurant style kadai paneer recipe

10. saute tomatoes for 3 to 4 minutes.

11. then add the ground kadai masala to the tomatoes.

making restaurant style kadai paneer recipe

12. mix well.

making restaurant style kadai paneer recipe

13. saute the tomatoes till the whole mixture become like a paste and starts to leave oil. this method is called ‘bhunao‘ in hindi.

making restaurant style kadai paneer recipe

14. now add ¾ to 1 cup capsicum julienne.

making restaurant style kadai paneer recipe

15. saute the capsicum for some 3 to 4 minutes.

making restaurant style kadai paneer recipe

16. then add green chilies.

making restaurant style kadai paneer recipe

17. add ½ cup water. you can add less or more water as required.

making restaurant style kadai paneer recipe

18. mix very well and saute till the capsicum is half done. if you want you can cook the capsicum completely.

making kadai paneer recipe restaurant style

19. once the capsicum is half cooked,  then add garam masala powder and salt. mix these with the rest of the masala.

making kadai paneer recipe restaurant style

20. now add the paneer cubes (250 grams).

making kadai paneer recipe restaurant style

21. again mix very well.

making kadai paneer recipe restaurant style

22. lastly add 1 teaspoon crushed kasuri methi, ginger julienne (from 1 inch ginger) and 2 tablespoons coriander leaves. mix again.

making kadai paneer recipe restaurant style

23. serve kadai paneer, hot with rotis or naan or plain parathas or pudina paratha.

dry kadai paneer recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. This is the second time I’m using this recipe and it has turned out so very YUM

    • Thanks Aditi for sharing positive feedback on kadai paneer recipe.

  2. Hi dassana,
    I wanted to ask one thing about seasoned iron kadai. After seasoning it & cooking sabzi in it, can we wash it using detergent & scrubber? Or will that spoil the seasoning?
    Thanks

    • ruchi, don’t use a scrubber. use a sponge with detergent. for very stubborn stains you can mix some baking soda, vinegar and water and heat this solution in the pan or tawa or kadai itself. then using sponge wipe the stains or marks. once the iron kadai is clean and dry, then no need to season it. i have four iron kadais and i only seasoned them once. after cooking many dishes in it, food does not stuck to them. in case food starts sticking, then after rinsing and wiping dry the kadai, spread a layer of oil and store the kadai. no need to heat. if you do not plan to use the kadai for a long time, then also spread some oil. this way the kadai won’t rust.

      • Thank you so much for this reply. Thanks a lot

        • Welcome Ruchi

  3. Thank u…… I loved it…..

    • welcome nizz

  4. I tried this recipe and it came out very well. My daughter and husband loved it. will be making it again. Thank you very much!

    • welcome kavita. glad to know this.

  5. Awesome website.. Very very very convenient..

    • thanks akash.