Restaurant-Style Kadai Paneer: Authentic Indian Curry Recipe
50 minutes
893 reads
About Restaurant-Style Kadai Paneer: Authentic Indian Curry Recipe
Indulge in the rich, spicy flavors of authentic Kadai Paneer, a beloved North Indian dish. This restaurant-style recipe features tender paneer simmered in a vibrant gravy of onions, tomatoes, cashews, and aromatic Indian spices. The creamy texture and perfect balance of heat and spice will transport your taste buds to India!Growing up, my family adored paneer, and this recipe became a staple. The smoky depth imparted by cooking in a traditional kadai (wok) is key to its irresistible flavor. It's the perfect accompaniment to naan, roti, or any Indian bread.This detailed guide ensures success, even for novice cooks. Get ready to impress your family and friends with this incredibly flavorful and easy-to-make Kadai Paneer.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Gravy Base
Spice Blend
- 1/2 tsp Kashmiri Chili Powder for color, red
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Turmeric Powder haldi
- 2 Chillies guntur variety recommended, dried, or adjust to taste, red
- 2 tsp Coriander Seeds
- 1/2 tsp Peppercorns black, whole
- 1 tsp Cumin Seeds
For the Kadai Paneer
- 1 tbsp Vegetable Oil
- 1 medium Onion chopped
- 1 Chili finely chopped, green
- 1 Bay Leaf tej patta
- 200 gm Cottage Cheese cubed
- 1 medium Bell Peppers capsicum, chopped
- 1.5 tsp Salt or to taste
- 3/4 tsp Garam Masala
- 3/4 cup Water or as needed
- 1/4 tsp Fenugreek Leaves kasuri methi, dried, finely crushed
- 1/2 tsp Coriander chopped, fresh
- 1/8 cup Cream optional
Instructions
Prepare the Gravy Base
- Heat oil in a kadai (wok). Sauté ginger and garlic until fragrant. Add chopped onion and cook until translucent. Stir in the chopped tomatoes and cashews; cook for a few minutes.
- Add Kashmiri chili powder, red chili powder, and turmeric powder. Sauté until the raw smell dissipates. Remove from heat and let cool.
- Blend the mixture into a smooth puree using 1/4 cup of water.
Make the Spice Blend
- Dry roast coriander seeds, cumin seeds, peppercorns, and dried red chilies in a pan until fragrant. Be careful not to burn the spices. Let cool completely.
- Grind the roasted spices coarsely using a spice grinder or mortar and pestle.
Cook the Kadai Paneer
- Heat oil in the kadai. Add bay leaf and green chilies; sauté briefly. Add chopped onions and bell peppers; sauté for a few seconds until slightly softened, but still crisp.
- Pour in the gravy puree and simmer for 1-2 minutes. Stir in 1.5 tablespoons of the prepared spice blend.
- Add salt and water. Simmer for 3 minutes.
- Add the paneer cubes and garam masala. Cover and cook for 4-5 minutes, or until the paneer is heated through.
- Stir in the kasuri methi and gently mix. Turn off the heat.
- If using, stir in cream and garnish with fresh coriander leaves.
Serve
- Serve hot with naan, roti, or chapati.
Recipe Notes
Expert Tips for the Perfect Kadai Paneer
- For a richer flavor, soak cashews in warm water for 30 minutes before adding them to the gravy base.
- Adjust the amount of red chili powder according to your spice preference.
- Don't overcook the paneer; it should be heated through but still retain its soft texture.
- For a creamier gravy, you can add a little more cream or a dollop of yogurt at the end.
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Recipe Nutrition
Calories: 1201kcalCarbohydrates: 68gProtein: 45gFat: 91gPolyunsaturated Fat: 27.3gMonounsaturated Fat: 54.6gSodium: 1140mgFiber: 8gSugar: 17g
Rajeswari Annamalai
Articles: 100
4 Comments
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Looks so delectable! Thanks for posting.
Such a delicious dish! Thank you.
Great recipe! I’m eager to try it.
Absolutely fantastic! Thanks for the recipe.