Authentic Kadai Paneer Recipe: Restaurant-Style Indian Cheese Curry
20 minutes
1269 reads
About Authentic Kadai Paneer Recipe: Restaurant-Style Indian Cheese Curry
Experience the rich, aromatic flavors of authentic Kadai Paneer, a beloved North Indian vegetarian dish. This recipe recreates the smoky, hearty curry you'd find in the bustling roadside dhabas of Delhi, bringing the vibrant taste of India to your kitchen.Tender paneer (Indian cottage cheese) is sautéed with onions, bell peppers, and a fragrant blend of spices, creating a truly unforgettable culinary journey. The homemade paneer adds a depth of flavor that elevates this dish beyond compare.Perfect for a special dinner, a cozy weeknight meal, or even brunch, this Kadai Paneer recipe is sure to become a family favorite. Serve it hot with naan, roti, or rice, and let the warm spices transport you to the heart of India.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
- 200 gm Cottage Cheese paneer
- 2 Tomatoes big
- 3 Onion chopped, medium sized
- 1 Bell Peppers chopped, medium sized
- 1 inch Ginger
- 12 clove Garlic
- 2 tbsp Coriander Seeds coarinder seed
- 2 tsp Cumin Seed
- 2 Chillies dry, red
- 1 tsp Pepper black
- 3 clove Cloves
- 2 tbsp Oil
- 1.5 tsp Salt or as per taste
Instructions
Prepare the Spice Blend
- Dry roast coriander seeds, cumin seeds, red chilies, peppercorns, and cloves in a pan until fragrant. Grind into a fine powder using a spice grinder or mortar and pestle.
Sauté Onions
- Heat 1 tbsp of oil in a kadai (or large pan). Add the chopped onions and sauté until light brown. Remove some of the browned onions for garnish and set aside.
Tomato-Ginger-Garlic Paste
- Add the minced garlic and chopped ginger to the pan and sauté until fragrant (about 1 minute). Add chopped tomatoes and cook for 2 minutes. Remove from heat and let cool. Blend into a smooth paste.
Sauté Bell Peppers
- Add the chopped bell peppers to the pan and sauté over high heat for 2 minutes until lightly browned. Remove from pan and set aside.
Cook the Sauce
- Add the remaining 1 tbsp of oil to the pan. Add the tomato-ginger-garlic paste and cook for 2 minutes. Stir in the prepared spice powder and salt. Add 1/2 cup of water and simmer for 1 minute.
Combine and Simmer
- Add the sautéed bell peppers and paneer cubes to the sauce. Simmer for another 2 minutes over high heat, allowing the sauce to thicken slightly and the flavors to meld.
Serve
- Garnish with the reserved fried onions and fresh coriander leaves. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Kadai Paneer:
- For extra flavor, marinate the paneer cubes in a little yogurt and garam masala for 30 minutes before cooking.
- Adjust the amount of red chilies based on your preferred spice level. Start with less and add more as needed.
- Don't overcrowd the pan when sautéing the onions and bell peppers; work in batches if necessary to ensure even browning.
- If the sauce becomes too thick, add a little more water to adjust the consistency.
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Recipe Nutrition
Calories: 134kcalCarbohydrates: 7gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 855mgFiber: 1gSugar: 4g
Sai Priya
Articles: 34
4 Comments
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This is so tempting! Can’t wait to cook it.
Such a tempting dish! Thank you.
This looks so inviting! Thank you.
Looks so incredible! Thank you for sharing.