Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

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Kadai Paneer Recipe or Kadai paneer gravy – a restaurant style gravy recipe. It is spicy, delicious and very easy to make paneer dish.

Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

The restaurants in USA serve two kind of kadai paneer. Many serve kadai paneer with gravy. The one I am sharing here today. Many serve dry kadai paneer (a subzi kind). I will share that in future. Both tastes fantastic on its own. Its all about the preferences.

Everyone knows the meaning of kadai paneer. But if you are not Indian or not familiar with this then allow me to translate it for you. Kadai = ‘Wok’ (not chinese wok but Indian wok. Some how similar. Indian wok has more depth than chinese one.). Paneer = ‘Indian cottage cheese’.

Let’s look at the few key elements of the kadai paneer –

Freshly ground masala: it makes the huge difference in terms of flavors. Lightly roasted coriander seeds give nice aroma and flavor. Dried chilies make it spicy. If you like less spicy use Kashmiri red chilies. Here I have used regular long verity.

Capsicum or green bell pepper: It adds the texture and crunch to the dish. I cooked capcisum till 80% done. Because I like crunchy bell pepper. You can cook them all the way through.

Tomatoes: they used two different ways. one is chopped and second is pureed. Make sure to use the ripe and red tomatoes. We are using lots of tomato in the gravy. so avoid using unripe and sour tomatoes.

Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

The texture of the gravy is not smooth like shahi paneer or palak paneer or paneer butter masala. It is slightly chunky because of the chopped tomatoes in it. The bright red color of the gravy comes from red tomatoes and dried red chilies.


Basic Info:


Preparation time: 20 minutes
Cooking time: 25 minutes

Servings: 2

Cuisine: Indian
Category: Main course – Curry

 


Ingredients:


  • Dry roast and grind the masala:
    Coriander seeds – 1 tablespoon
    Dried red chilies – 4, broken and seeds removed
  • For the gravy:
    Oil – 2 tablespoons
    Onion – ½ cup, finely chopped
    Garlic paste – 1 tablespoon
    Tomatoes – 2 ½ cups, finely chopped
    Tomato – 1, pureed
    Garam Masala – 1 teaspoon
    Kasoori methi (dried fenugreek leaves) – 2 teaspoons
    Salt – to taste
    Water – 1 cup
    Capsicum or bell pepper – ½ cup, cubed
    Paneer – 7 oz or 200 grams, cut into cubes
    heavy whipping cream or malai – 3 – 4 tablespoons
    Cilantro or coriander leaves – finely chopped, few sprigs

How to make Kadai Paneer Gravy (Step by Step Recipe with Photos):


1) Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly. As it toasted you will get nice aroma of coriander seeds. also chillies will get darker in color. Remove it to a plate or bowl and let it cool completely. NOTE: I have broke the chilies and removed the seeds to reduce the spice level. Seeds and stems of the chilies are not good for your body (my MIL says that).

2) Once cooled, grind into a powder using spice grinder or coffee grinder.
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

3) In the same pan heat the oil on medium heat. Once hot add chopped onions. Sprinkle some salt to speed up the process.

4) Cook them till it gets translucent.

Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

5) Add garlic paste. Alternately you use freshly grated garlic.

6) Mix and cook for 35-40 seconds. or till the raw smell goes away.
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

7) Add ground spice powder.

8) Stir and saute for a minute.
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

9) Add chopped tomatoes and remaining salt.

10) Mix well and let it cook.
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

11) It will start to leave its water and will get soften. Keep mashing the soften tomatoes with back of the spatula.

12) As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

13) Then add pureed tomato.

14) Mix it well. Instead you can use 2 tablespoons of store bought tomato puree for brighter color.
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

15) stir in garam masala and kasoori methi.

16) Cook till again it leave the sides. And oil should ooze out.
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

17) Add 1 cup of water or as required to make gravy consistency. Add capsicums. Cook for 4-5 minutes, so it gets cooked.

18) Add paneer. stir gently so paneer cubes does not break.
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

19) Finally add cream.

20) Stir well and let comes a boil. Then turn of the gas heat. If you like sprinkle some chopped cilantro.
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

Serve kadai paneer with paratha or naan or roti. Make this restaurant style Kadai Paneer gravy in your kitchen and let me know your thoughts in the comments below. Happy Cooking!!!

Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe


Additional Info:


Taste: Spicy

Shelf life: Once cools completely, store in refrigerator in airtight container. It stays good for 2-3 days.

Serving suggestions: Serve kadai paneer gravy with paratha, naan or kulcha. Also have some kachumber salad or onion lachha (sliced onions w/ drizzle of lemon juice) on side. Sometimes I do serve salted chaas or masala chaas on side.

 

Notes, Tips:


We are adding chopped tomatoes here. So as it gets soft, mash them with spatula. It makes thick gravy. Otherwise the water and tomatoes stay separated. To avoid that also simmer for good 5 minutes after adding water and capsicum. When the curry is served in the plate. Water is separating from gravy and running in the plate. I hate it when this happens.

Here I have not added extra red chili powder. the dried chilies were spicy enough for me. So taste the curry and adjust the spice level.

Always use ripe tomato. Unripe and sour tomatoes makes tangy gravy.

Grab the recipe of homemade paneer. It is much better than store bought one, trust me.


Kadai paneer recipe (Printable):


4.5 from 6 reviews
Kadai paneer gravy recipe
 
Prep time
Cook time
Total time
 
Kadai Paneer gravy is restaurant style recipe - delicious and spicy
Author:
Category: Main course, curry
Cuisine: Indian
Yield: 2-3 Servings
Ingredients
Dry roast and grind the masala:
  • Coriander seeds - 1 tablespoon
  • Dried red chilies - 4, broken and seeds removed
For the gravy:
  • Oil - 2 tablespoons
  • Onion - ½ cup, finely chopped
  • Garlic paste - 1 tablespoon
  • Tomatoes - 2 ½ cups, finely chopped
  • Tomato - 1, pureed
  • Garam Masala - 1 teaspoon
  • Kasoori methi (dried fenugreek leaves) - 2 teaspoons
  • Salt - to taste
  • Water - 1 cup
  • Capsicum or bell pepper - ½ cup, cubed
  • Paneer - 7 oz or 200 grams, cut into cubes
  • heavy whipping cream or malai - 3 - 4 tablespoons
  • Cilantro or coriander leaves - finely chopped, few sprigs
Instructions
  1. Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly. As it toasted you will get nice aroma of coriander seeds. also chillies will get darker in color. Remove it to a plate or bowl and let it cool completely. NOTE: I have broke the chilies and removed the seeds to reduce the spice level. And seeds and stems of the chilies are not good for your body (my MIL says that).
  2. Once cooled, grind into a powder using spice grinder or coffee grinder.
  3. In the same pan heat the oil on medium heat. Once hot add chopped onions. Sprinkle some salt to speed up the process. Cook them till it gets translucent.
  4. Add garlic paste. Alternately you use freshly grated garlic.
  5. Mix and cook for 35-40 seconds. or till the raw smell goes away.
  6. Add ground spice powder. Stir and saute for a minute.
  7. Add chopped tomatoes and remaining salt. Mix well and let it cook.
  8. It will start to leave its water and will get soften. Keep mashing the soften tomatoes with back of the spatula.
  9. As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.
  10. Then add pureed tomato.
  11. Mix it well. Instead you can use 2 tablespoons of store bought tomato puree for brighter color.
  12. stir in garam masala and kasoori methi. Cook till again it leave the sides. And oil should ooze out.
  13. Add 1 cup of water or as required to make gravy consistency. Add capsicums. Cook for 4-5 minutes, so it gets cooked.
  14. Add paneer. stir gently so paneer cubes does not break.
  15. Finally add cream or malai.
  16. Stir well and let it come to a boil. Then turn of the gas heat. If you like sprinkle some chopped cilantro.

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Comments

  1. ALKA SHUKLA says

    Thank you for all your effort. Your website has made cooking very easy and I must say it has changed my perception about cooking because I always tried to run away from cooking lolzz. Can you please add a page about some essential items like spices, it will be good for beginners like me !

  2. Khyati says

    Such a delicious recipe!! everyone delighted and me getting compliments <3 yay :) I have tried ur recipes for the 1st time; which is good for me 😛
    Thank you very much !!

  3. Maira Kapoor says

    I am a 17 year old girl and am just learning to cook. I have been using your recopies for the past few days and I have got to tell you that they turn out really well. People have a hard time believinbelieving that it’s my first time making the dish. Thank you so much.

    • says

      Here I have used Store bought heavy cream. You can use Malai which you get from top of the milk. If that malai is too thick then you can thin it out by adding splash of milk.

  4. Natasha says

    Hi.. I tried the recipe and it turns out to be a great success..Thanks loads
    Btw can you please tell me the recipe of the naan bread just beside the curry? I would like to try that.
    Thanks :)

  5. says

    Nice paneer recipe I tried it but made a small change. I added butter towards the end and added some tomato paste for richer color. Please visit my website given above for some of my recipes. Will visit you more in the future.

  6. Senthil says

    Hi

    We tried this recipe for dinner tonight and it turned out absolutely delicious and we felt like having high class north indian restaurant food.No words to express the taste of this recipe.One of my north indian friends joined us today for dinner asked us whether we ordered and got this from restaurant,the famous one near by.What else do i have to say about this recipe?! I am going to make again tomorrow as we enjoyed thoroughly. Thanks you so much for sharing this wonderful recipe with us.

    Senthil

  7. nawsheen says

    Hi I simply love paneer dishes.. going to try this one for dinner today. I’m from Mauritius but I’m crazy after Indian recipes

  8. Nayan says

    It says to add ” cream” in this recipe, but what type of cream is this asking for? Heavy cream? Half and half? Will any type work?

  9. vijaya says

    the step by step photograhs are excellent and they make sure the recipe is made by the reader exactly as told . your language is simple, no over-action and has a natural touch- overall makes an interesting reading. I have to try out yet .I was wondering if the restaurants use cashew paste or khas-khas paste based gravy.

    • says

      Than you for your kind words. Every restaurant makes each and every gravy different way. I have used cashew nuts in restaurant style shahi paneer and palak paneer recipes. But I do not think that kadai paneer needs to more creamy, rich.

  10. naina tyagi says

    helloo today i tried your recipe and seriously it turned out to be the best dish ever made…for the first time my mom said its a 10/10 dish…thank you so much…looking forward for other Delicious recipes

    • says

      happy to hear that it came out good and you got appreciation. Thanks for the feedback and hope you enjoy other recipes as well.

  11. Sapna says

    I made this..such a lovly recipie..seriously<3
    i turned out to be really very very nice ..
    AMAZING…:)

  12. Anju says

    I tried this recipe and it came out very well! Left us wanting for more :) I think the red chilli/coriander step made the difference!

    • Kanan says

      yes you can use ‘tomato puree from fresh tomatoes’ instead of tomatoes. only difference in the curry you will see is the texture of the gravy. other than that taste will be same.

    • Kanan says

      It depends on what kind of red chilies you are using. I have used regular long red chilies which is medium spicy.
      If your dried chilies are spicy then reduce the quantity of chilies. For less spicy use Kashmiri red chilies.

  13. Rajani says

    I tried this recipe couple of days back and it came out perfect!! My daughter loves paneer and this was targetted mainly for her, but both me and my husband also loved it! We have a very good indian restaurant near us and they serve great food…this curry turned out exactly like their kadai paneer, I have decided that this can be added to my menus when we have guests!:-)
    Thanks for the wonderful recipe!

    • Kanan says

      Thanks for your feedback. I am glad that everyone loved this kadai paneer recipe. even this is my hubby’s fav curry.