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

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restaurant style kadai paneer recipe

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

4.79 from 56 votes
total time:
30minutes

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. 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 how 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.

few more popular paneer recipes you may like are:

restaurant style kadai paneer recipe
4.79 from 56 votes
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kadai paneer

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

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 kadai paneer

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

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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

making onion tomato masala base

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

making kadai paneer

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
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 greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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250 comments/reviews

  1. Hi dassana, tried this recipe today for our son’s lunchbox with chapattis… My God! he just tasted a little and had a big grin on his face… what else could bring more happiness to a mother! Truly you’re blessed with an amazing talent! God bless you. Don’t search any other website for recipes these days….

    • thanks preethi for sharing this lovely and wonderful feedback. so glad that your son liked the recipe. thanks again.

  2. Hi dasannna, I have been a follower of your recipes since last 2 years…and I am very fond of making new dishes, so I always prefer your blog…really love the way you cook ! you make these recipes so simple for anyone to follow very easily, hats off for your efforts and keep spreading smile by continuing this amazing work. Best wishes

    • thank you very much sonal for this comment and for your kind wishes 🙂

  3. Hi. I started cooking six months ago. I usually Google for recipes. Your recipes are really easy to follow and taste great. Thanks!
    I use a thread to cut paneer instead of a knife. You don’t get choppy edges.

    • thanks ayesha for positive views and also for sharing your suggestions. you are welcome.

  4. Hi …i m newly married..i try ur recipy almost everyday…i really want to thanku frm the bottom of my heart ur recipy made my day…they are so simple and convinent ,ingredients which u use are alwz available …as well as quantity measurement and obviously taste are superb..never had to apply extra effort in that …its saves lots of time also..m big fan of urs…now i never ever search recipy on other sites…bt ur app is not working properly …it alwz hv not found mode…plz hv comment section in aap also

    • thank you much sania. regarding the app, there is a comment section. you can reply via the app. there is a minor bug in the new version of app. so delete the app and reinstall it again. it will work properly.

  5. I am newly married and I make your recipes almost everyday. everything is always perfect and I have never cooked in my life ! thank you so much for sharing your expertise. I did face a problem with the kadai paneer yesterday. The curry came out tasting a little like tomato ketchup. It was sweet and tangy rather than spicy. I couldnt pin point what I did wrong. Any idea? (the tomatoes I used were not the best btw)

    • thanks tanvi. the curry does not taste like tomato ketchup. yes there is a tang of the tomatoes, but there no sweetness no sugar is added. depending on the type of red chilies added, the spice and heat factor will vary from being less spicy to more spicy. the taste that you finally got, could be due to the quality of tomatoes. when making any curry or gravy with tomatoes, its always best to use ripe and red tomatoes. they should be fresh too.

  6. Sounds yummy will try it tomorrow

  7. I tried this recipe just yesterday. It came out really yummy. I made my variations like cubed capsicum instead of julienne capsicum ( you have it mentioned ), added cubed onions too. Thanks for the recipe.

    • welcome varsha glad you liked the kadai paneer recipe. thankyou for trying them and for your positive words.

  8. Amazzing…out of the world… <3 <3 !! Great…bettee than all those resturant !!

    • thank you swarn for this feedback 🙂

  9. Your recipes quick and easy to prepare and the way you explain the process with step by step pictures is awesome. Great effort and also need to credit the photographer who is taking the pictures. Thanks a lot. Keep up the great work. If you can get a app in future that will take your work to a different level.

    • pleased to know this krishna 🙂 glad you liked the pictures. you are welcome have taken your feedback for creating an app thanks again.

  10. I want to thank her for such nice and easy recipies.

    • welcome always prava and thankyou.

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