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Restaurant Style Kadai Paneer Recipe Restaurant

Restaurant Style Kadai Paneer

Restaurant Style Kadai Paneer is one of the most beloved paneer dishes in Indian cuisine, known for its rich, aromatic flavors and satisfying texture. Made with fresh paneer, bell peppers, and a special blend of spices known as kadai masala, this dish is a perfect balance of heat, flavor, and fragrance.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Stovetop
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

For Kadai Masala:

  • 2 tablespoons coriander seeds
  • 1 to 2 Kashmiri dried red chilies deseeded, adjust for spice level
  • 2 to 3 green cardamoms
  • 1 teaspoon fennel seeds
  • 2 cloves
  • ¼- inch cinnamon stick

For the Main Dish:

  • 1 tablespoon oil or ghee divided
  • 1 medium onion 1 cup, sliced
  • 1½ to 2 cups 300 grams tomatoes (chopped or pureed)
  • 6 cashew nuts or substitute with 3 tbsp cream for creaminess
  • 1 onion optional, cubed
  • ½ cup bell peppers capsicum, cubed
  • 200 to 250 grams paneer cubed
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon Kashmiri red chili powder adjust to taste
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi dried fenugreek leaves
  • Salt to taste
  • 1½ to 2 cups water for gravy
  • 1 teaspoon ginger juliennes for garnish
  • 2 tablespoons coriander leaves chopped for garnish

Instructions
 

  • Prepare the Kadai Masala:
  • Dry roast coriander seeds, dried red chilies, cardamoms, fennel seeds, cloves, and cinnamon on a low heat. Once toasted, cool and grind into a coarse powder. Set aside.
  • Sauté the Onions and Cashews:
  • Heat 1 tablespoon of oil or ghee in a pan. Add sliced onions and cashew nuts. Sauté until onions are golden. Add chopped tomatoes and cook until mushy. Let this mixture cool and blend into a smooth paste.
  • Cook the Vegetables and Paneer:
  • In the same pan, heat another ½ tablespoon oil. Sauté bell peppers and onions on high heat until half-cooked, then add paneer cubes and sauté for another 1-2 minutes. Set aside.
  • Make the Gravy:
  • Heat another tablespoon of oil or ghee in the pan. Add ginger-garlic paste and sauté until fragrant. Add the freshly ground kadai masala and sauté for 2-3 minutes. Add the onion-tomato paste, Kashmiri red chili powder, and garam masala. Cook for 2 minutes.
  • Simmer the Gravy:
  • Add 1½ to 2 cups of water and salt. Bring it to a boil, then reduce the heat and simmer until the gravy thickens and the oil separates.
  • Add Vegetables and Paneer:
  • Add the sautéed bell peppers, onions, and paneer to the gravy. Mix well and cook for 2 more minutes. Add kasuri methi, ginger juliennes, and coriander leaves.
  • Rest and Serve:
  • Cover and let the Kadai Paneer rest for 15 minutes. Serve hot with roti, naan, or jeera rice.

Notes

  • You can use ghee for a richer flavor.
  • For a creamier texture, add heavy cream or cashew cream towards the end.
  • For a vegan version, replace paneer with tofu.
  • Adjust the spice level by modifying the amount of red chili powder or chilies used.
  • Kasuri methi adds a unique flavor; don’t skip it!
Nutritional Facts (Per Serving):
  • Calories: 300 kcal
  • Carbohydrates: 20g
  • Protein: 10g
  • Fat: 22g
    • Saturated Fat: 6g
    • Trans Fat: 0g
  • Sodium: 450mg
  • Potassium: 450mg
  • Fiber: 4g
  • Sugar: 5g
  • Vitamin A: 1800 IU
  • Vitamin C: 30mg
  • Calcium: 150mg
  • Iron: 2.5mg
Keyword Restaurant Style Kadai Paneer