Kadai paneer recipe restaurant style with step by step pictures. It is also called as karahi paneer, one of the most popular restaurant served paneer dishes apart from paneer tikka masala, paneer butter masala, paneer amritsari, matar paneer, palak paneer and shahi paneer. To make kadai paneer, Indian cottage cheese is seasoned, lightly spiced and cooked with tomatoes and capsicums. It gets its name karahi or kadai since it is cooked in a kadai, a deep wok used in Indian cuisine.
Iam sharing the step by step pictures and have not cooked in a kadai but served in a kadai 🙂
You can also find the recipe of restaurant style kadai paneer gravy here.
This recipe is roughly being adapted from Nita Mehta’s and Sanjeev Kapoor’s cookbooks and yields panir that melts in the mouth and tastes wonderful with mild flavors of spices and capsicum. It goes fantastic with tawa pulao or roti .
This Kadai paneer recipe is a semi dry version and can be altered to make a gravy by frying onions to golden, adding some cream after adding paneer. More instructions in the recipe.
How to make kadai paneer recipe – step by step photos
1. Dry roast coriander seeds and red chilies separately till they turn crisp. Alternately you can skip roasting if you have sun dried or refrigerated coriander seeds and red chilies.
2. Cool them and add to the blender.
3. Pulse them in a blender. Coarse or smooth powder is your choice. I like to go with slightly coarse powder. If made very coarse they come in the mouth while eating which some may not like.
4. Heat a kadai or pan with oil, add ginger garlic or only ginger paste and fry till it turns fragrant. The raw smell must go away.
5. Add chopped tomatoes, turmeric, salt and fry till the tomatoes turn mushy and begins to leave the sides of the pan.
6. Add the ground red chili and coriander powder. Mix and saute for a while until the masala smells good.
7. Add garam masala and saute again until the raw smell of tomatoes goes off. You can also add it at the earlier step.
8. Add cubed capsicums and onions (layers separated). I did not use onions. Saute on a high flame for 1 min to get a restaurant style smoky flavor.
9. Cover and cook just for 1 to 2 minutes.
10. At this step, capsicum is still crunchy meaning it is slightly cooked.
11. Add panir and kasuri methi. Mix and saute for just 2 minutes. Overcooking can make it rubbery.
12. Add chopped coriander leaves. To make kadai paneer with slight gravy, just add 1/4 cup of cream to a bowl. Add little kadai masala from the kadai and mix it. Then pour it back to the kadai. This helps to prevent curdling. Mix everything well. Cook on a low heat until the gravy begins to bubble, off the stove and garnish with coriander leaves.
10. Transfer to a serving bowl immediately. Do not leave it on the hot tawa/pan to cook further since it can become rubbery. Garnish and serve.
Find Restaurant style kadai paneer recipe below
- 1 ½ cup paneer
- ½ cup onions cubed layers seperated(optional)
- 1 to 1¼ cup tomatoes chopped deseeded
- ¾ cup cubed capsicums (green or red or both)
- 1 tsp ginger garlic paste or only ginger paste
- Pinch of turmeric (optional)
- 1 tbsp. Coriander seeds / Daniya
- 3 to 4 red chilies
- ½ tsp garam masala
- ¼ to ½ tsp kasoori methi
- Salt to taste
- 1 tbsp. Oil or as needed
- Few Coriander leaves chopped
- ¼ cup cream
- Dry roast separately red chilies and coriander seeds, cool and Pulse them in a blender to make a coarse powder.
- Heat oil in a kadai or pan, fry ginger garlic paste until the raw smell has gone.
- Fry tomatoes with salt and turmeric until mushy and soft. Add ground powder and garam masala.
- Saute until the raw smell vanishes from the tomatoes.
- Add capsicum and onions. Saute for a minute on a high flame. Cover and cook for 2 minutes.
- Add panir along with kasuri methi.
- Stir and cook just for 2 minutes. To make it with little gravy, add cream to a separate bowl and mix with little cooked kadhai masala. Stir and add back to the pan. Cook on a low heat until it begins to bubble.
- Add chopped coriander leaves.