kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer
by Tarla Dalal
Added to 123 cookbooks
This recipe has been viewed 708480 times
kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with 32 amazing images.
kadai paneer is a quick dish of paneer cubes combined with a spicy kadhai gravy! The aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this kadai paneer recipe !
Every Indian Punjabi restaurant serves this popular restaurant style kadai paneer.
Notes to make kadai paneer recipe. 1. To make Kadai Paneer, heat the oil in a kadhai and add the onions to it. We add them for pungency. 2. We have used fresh paneer but, you can deep-fry the paneer pieces if you wish to, till they turn light brown in colour. Make sure that the Paneer you take is neither too soft nor too firm. Drain them on an absorbent paper after you have fried them. Put them in lukewarm water for 10 minutes. This will soften the fried paneer and remove the excess oil.
Kadai Paneer goes well with Indian breads like Phudina Naan, Tandoori Roti and also with plain Chapati.
Enjoy how to make kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with detailed step by step photos and video below.
For the basic kadai gravy- Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle) for 30 seconds.
- Remove and keep aside to cool.
- Blend in a mixer to a fine powder. Keep aside.
- Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds.
- Add the prepared powder and sauté on a medium flame for a few seconds.
- Add the green chillies and sauté on a medium flame for another 30 seconds.
- Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
- Mash it a little using a potato masher.
- Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use as required.
For kadai paneer- To make kadai paneer, heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
- Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
- Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
- Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
- Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
- Add the cream, mix well and serve the kadai paneer hot garnished with coriander.
Kadai Paneer Video by Tarla Dalal
Kadai Paneer, Popular Restaurant Style Kadai Paneer recipe with step by step photos
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To make Kadhai gravy for Kadhai Paneer, heat a tava and add the red chillies to it.
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Now, add the coriander seeds.
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Dry roast them for about 30 seconds. This is done to extract more flavour from both the ingredients.
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Transfer them to a plate and keep it aside to cool.
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Now, put them in a mixer jar and blend the ingredients together in a mixer to a fine powder. Break the chillies into pieces so that the process of blending becomes easy. Keep it aside.
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Heat the oil in a kadhai, and add the garlic into it.
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Sauté the garlic well on a medium flame for a few seconds, till they release their aroma into the oil.
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Add the prepared powder of roasted red chillies and coriander seeds and sauté on a medium flame for a few seconds.
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Add the green chillies for more spice.
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Sauté on a medium flame for another 30 seconds.
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Add the tomatoes.
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Mix well and cook on a medium flame for about 10 to 12 minutes or till the oil separates from the mixture. Do not forget to stir occasionally.
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Mash the mixture well using a potato masher.
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Now, add the tomato purée.
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Add the dried fenugreek leaves to flavour the gravy.
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Also add garam masala to perk up the flavours of the Kadai gravy.
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Add the salt to taste.
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Add approx 2 tbsp water.
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Mix well and cook on a medium flame for 1 to 2 minutes.
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To make Kadai Paneer, heat the oil in a kadhai and add the onions to it. We add them for pungency.
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Sauté on a medium flame for about 3 to 4 minutes or till they turn translucent.
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Add the prepared kadhai gravy.
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Now, we will add all our dry masalas. First add the garam masala.
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Then, add the coriander-cumin seeds powder.
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Then, add chilli powder for the spice.
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Add the turmeric powder for the colour.
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Add the dried fenugreek leaves. Always crush the Kasoori methi well between your palms before you add them to extract more flavour.
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Sauté on a medium flame for 1 minute.
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Now, add the capsicum.
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Add 1 cup water and mix well.
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Cook on a medium flame for about 2 to 3 minutes. Stir at least once in between.
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Its now time to add the paneer. We have used fresh paneer but, you can deep-fry the paneer pieces if you wish to, till they turn light brown in colour. Make sure that the Paneer you take is neither too soft nor too firm. Drain them on an absorbent paper after you have fried them.Put them in lukewarm water for 10 minutes. This will soften the fried paneer and remove the excess oil.
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Also, add the salt to taste.
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Cook the Kadai Paneer ( Restuarant style Kadai Paneer) on a slow flame for another 2 to 3 minutes.
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Finally, add the cream to add richness to the Kadai Paneer ( Restuarant style Kadai Paneer) and mix well.
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Serve the Kadai Paneer ( Restuarant style Kadai Paneer) hot garnished with coriander.
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To make Kadai Paneer, heat the oil in a kadhai and add the onions to it. We add them for pungency.
![]()
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We have used fresh paneer but, you can deep-fry the paneer pieces if you wish to, till they turn light brown in colour. Make sure that the Paneer you take is neither too soft nor too firm. Drain them on an absorbent paper after you have fried them. Put them in lukewarm water for 10 minutes. This will soften the fried paneer and remove the excess oil.
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