Kadai Paneer Recipe Restaurant Style

Kadai Paneer Recipe

This paneer recipe is one the most famous recipe out of all paneer recipes, traditionally made in wok (Kadai) as the name suggests. It is made using tangy juicy tomatoes melted to form a curry sauce that coats colourful bellpeppers, accompanied by snow white Paneer (becoming little cheesy 😉

Kadai paneer recipe uses a Masala called  Kadai Masala, this spice mix differentiate it from other Indian curry recipes. I have used home made Kadai Masala. This recipe goes very well with Naan or rice. Lets see the recipe.

If you are looking for recipes of paneer, you may like Khoya Matar Paneer Recipe, Paneer Butter Masala Recipe and Chilli Paneer Recipe (Gravy) Shahi paneer recipe 

Ingredients

200 gms paneer( Indian cottage cheese)
2 tbsp kadai masala powder
2 tablespoon oil/ghee
1 tsp ginger paste
1 tsp garlic paste
1 to 2 green chilies, chopped
2 medium sized onions, cut into 1 inch piece
5 medium tomatoes, chopped
1 inch piece of bell pepper(red, green, yellow)
1 teaspoon dry fenugreek leaves
Water as required
salt to taste
A few chopped coriander leaves for garnish(optional)

Step by step kadai paneer 

Step 1. First prepare the kadai masala and keep it aside. Chop the onions and capscium into 1 inch piece. Roughly chop tomatoes and keep the tomato aside.

Step 2. In a wok heat oil or ghee, add the ginger-garlic paste and saute till their raw aroma disappears.
Then add the chopped onions and saute till transparent. Add green chillies. Then add 1 tbsp Kadai masala(save rest for using later for garnish) and saute for about 2-3 min.

Step 3. Add the tomatoes and saute for 2 to 3 mins. Once the tomatoes become tender, add bell peppers, stir well and saute for few min.

Step 4. After sauteing you will notice that oil is oozing out of the mixture. Add water, the quantity of water will depend on what consistency you want for gravy ( I used ¾ cup of water).
Step 5. Sprinkle some salt and simmer for about 5-6 min on low heat. Open lid, you will see medium thick gravy has formed then, add paneer cubes and stir well. Again cook for 3- 4 min with lid closed.

Step 6. Then add crushed dry fenugreek leaves (kasuri methi)and sprinkle left (1 tbsp) kadai masala powder and stir.

Serve Kadai paneer hot along with naan, roti or pulao rice.

Tip

• Home made Kadai Masala and Home made Paneer makes huge difference in taste of this paneer recipe.

Recipe card – Kadai paneer

4.84 from 6 votes

Print

Kadai Paneer Recipe Restaurant Style

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Kadai Paneer, one of the most famous Indian curries, is traditionally made in wok (Kadai) as the name suggests. It is made using tangy juicy tomatoes melted to form a sauce that coats colourful bellpeppers, accompanied by snow white Paneer (becoming little cheesy 😉 Kadai paneer uses a Masala called Kadai Masala , this spice mix differentiate it from other Indian paneer curries. I have used home made Kadai Masala . This recipe goes very well with Naan or rice.

Course: Main

Cuisine: Indian

Servings: 4

Author: Rachna's Kitchen

Ingredients

• 200 gms paneer Indian cottage cheese
• 2 tbsp kadai masala powder
• 2 tablespoon oil/ghee
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 to 2 green chilies chopped
• 2 medium sized onions cut into 1 inch piece
• 5 medium tomatoes chopped
• 1 inch piece of bell pepper red, green, yellow
• 1 teaspoon dry fenugreek leaves
• Water as required
• salt to taste
• A few chopped coriander leaves for garnish optional

Instructions

1. First prepare the kadai masala.
2. Chop the onions and capscium into 1 inch piece. Roughly chop tomatoes and keep the tomato aside.
3. In a wok heat oil or ghee, add the ginger-garlic paste and saute till their raw aroma disappears.
4. Then add the chopped onions and saute till transparent. Add green chillies.
5. Add 1 tbsp Kadai masala(save rest for using later for garnish) and saute for about 2-3 min.
6. Add the tomatoes and saute for 2 to 3 mins. Once the tomatoes become tender, add bell peppers, stir well and saute for few min.
7. After sauteing you will notice that oil is oozing out of the mixture. Add water, the quantity of water will depend on what consistency you want for gravy.
8. Sprinkle some salt and simmer for about 5-6 min on low heat. Open lid, you will see medium thick gravy has formed then, add paneer cubes and stir well.
9. Again cook for 3- 4 min with lid closed. Then add crushed dry fenugreek leaves (kasuri methi)and sprinkle left (1 tbsp) kadai masala powder and stir.
10. Serve Kadai paneer hot along with naan, roti or pulao rice.