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Restaurant style Kadai Paneer Recipe | How to make Kadai Paneer | Kadhai Paneer Recipe
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Restaurant style Kadai Paneer Recipe | How to make Kadai Paneer | Kadhai Paneer Recipe

Restaurant style Kadai Paneer Recipe is one of the popular paneer dishes that almost everyone loves. Kadai Paneer Recipe is a North Indian Recipe and this delicious curry is served in almost every restaurant. It is a spicy, delicious, and very easy-to-make Paneer Dish.
Course Curry
Cuisine North Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 121kcal

Ingredients

Ingredients for the Dry Roast Masala:

  • 2 tsp Coriander Seeds
  • 2 Dried Red Chilli
  • 1 tsp Fennel Seed (Saunf)
  • ½ tsp Black Pepper
  • ½ tsp Cloves/Laung
  • 1 tsp Cumin Seeds (Jeera)

Ingredients for the Curry:

  • 300 grams Paneer (Cottage Cheese)
  • 1 medium Capsicum
  • 4 medium Onion
  • 3 medium Tomato
  • 2 Green Chili
  • 1 tbsp Oil
  • 2 tbsp Ghee or butter
  • 2 Bay Leafs/Tej Patta
  • 1 inch Cinnamon Stick/ Dal Chini
  • 1 tsp Coriander Seeds
  • 1 tsp Garam Masala
  • 1 tsp Ginger (grated)
  • 1 tsp Garlic Paste
  • ½ tsp Kashmiri Red Chili Powder
  • 1½ tsp Salt
  • 1 tsp Kasuri Methi
  • 1 cup Water
  • 2 tbsp Fresh Coriander (finely chopped)

Instructions

  • Firstly, dry roast the coriander seeds, dried red chili, fennel seed, black pepper, Cloves/Laung, and cumin seeds until excellent aroma releases, for around 1-2 minutes over low flame. Turn off the flame.
  • Once cooled, grind them into a fine powder. Keep aside until required.
  • After that, cut the paneer (cottage cheese) into square cubes.
  • If you are using frozen paneer, then defrost it before cooking. Places cubes in hot water for 7-8 minutes to keep them soft and drain them.
  • Further, heat oil in a pan and saute the paneer pieces till golden brown.
  • Additionally, soak them in warm water for 10-15 minutes and drain. keep aside until required.
  • Further, wash capsicum, remove seeds and cut into small cubical pieces. Cut 2 pieces of onion into small cubical pieces.
  • Make puree from 3 medium tomatoes in a blender.
  • Peel ginger, wash and grate it or chop finely.
  • Heat a pan with 2 tsp oil and butter or ghee.
  • Add 1 tsp coriander seeds, 2 Bay Leafs/Tej Patta, and 1-inch Cinnamon Stick/Dal Chini, and saute them for one minute.
  • Additionally, add the chopped ginger and garlic paste. Fry them until the raw smell disappears.
  • After that add 2 pieces of finely chopped onion and saute till transparent.
  • Further, add 2 tsp ground spices, and Kashmiri red chili, and also add 1-2 chopped green chilies.
  • Stir well and saute for a few seconds.
  • Now add tomato puree and ½ tsp salt. Cook them on low flames.
  • Stir well and continue to saute till you see oil leaving the sides about 9 to 10 minutes on a low flame.
  • Further, add cubical pieces of capsicum, and onion. Add water and cook them for some 5-6 minutes.
  • Additionally, add salt and garam masala powder. Mix them with the rest of the masala.
  • It's time to add the paneer cubes and cook the paneer for 7-8 minutes in the masala.
  • Lastly, add Kasuri methi and finely chopped coriander leaves. Mix and cook for another minute.
  • Finally, serve hot Restaurant style Kadai Paneer, garnished with coriander leaves. Kadhai Paneer goes well with parathas, kulchas, rotis, naan, or any Indian Bread, etc.