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Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

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Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

Kadai Paneer gravy is spicy, delicious paneer curry recipe that tastes exactly like restaurant one.

Here in USA, some restaurant serves kadai paneer with gravy while some serves semi dry kadai paneer (subzi kind). Today I am sharing the gravy version of it.

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’.

Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

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

Capsicum or green bell pepper: adds the texture and crunch to the dish. I have not cooked the capsicum till they becomes really soft because I like little crunchy.

Tomatoes: in the recipe 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 sour tomatoes otherwise gravy won’t taste good.

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

Step by step recipe for Restaurant style Kadai Paneer Gravy:

1) Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring and as it toasted you will get nice aroma of coriander seeds and 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.
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 and sprinkle some salt to speed up the process.

4) Cook them till it gets translucent but not brown.
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 and 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 and 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. (I did not because I forgot. oops..)
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe

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

Here is the Kadai paneer recipe:

4.0 from 2 reviews
Kadai Paneer Recipe | Restaurant style kadai paneer gravy recipe
 
Prep time
Cook time
Total time
 
Kadai Paneer gravy is restaurant style recipe - delicious and spicy
Author:
Recipe Category: Curry, Main dish
Cuisine: Punjabi, Indian
Yield: 2 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 (malai) - ¼ cup
  • Cilantro - finely chopped, few sprigs
Instructions
  1. Dry roast the coriander seeds and chilies. remove it to a plate and let cool completely. Then grind into a fine powder.
  2. Heat the oil in a same pan on medium heat. Once hot saute the onions till they becomes translucent.
  3. Then add garlic paste and cook for a minute.
  4. Then stir in freshly ground spices and again cook for a minute.
  5. Mix in chopped tomatoes and salt. Cook till all the moisture evaporated, in between keep stirring as well as keep mashing the tomatoes using back of the spoon.
  6. Once it starts to leave the sides of the pan then add pureed tomato, garam masala, kasoori methi. Cook till oil starts to leaves from the sides of the pan.
  7. Add water to make it gravy consistency then mix in capsicum and cook for 4-5 minutes.
  8. Then add paneer, stir gently.
  9. Add cream and let the gravy come to a boil.
  10. Finally add chopped cilantro and serve.
Additional Info
Taste – Spicy

Shelf life – Once cools completely, it can be refrigerated for 4-5 days in air tight container.

Serving suggestions – Serve with paratha, naan or with rice. Serve sliced onion w/ drizzle of lemon juice on side. Or have a masala buttermilk on side.

 



 

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  • Nayan July 21, 2014, 9:55 pm

    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?

    Reply
    • Kanan July 21, 2014, 9:58 pm

      Recipe calls for heavy cream (malai)

      Reply
  • vijaya July 20, 2014, 5:51 am

    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.

    Reply
    • Kanan July 21, 2014, 4:30 pm

      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.

      Reply
  • naina tyagi July 12, 2014, 2:41 pm

    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

    Reply
    • Kanan July 12, 2014, 7:04 pm

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

      Reply
  • Meera June 15, 2014, 12:16 pm

    I am paneer crazy. This recipe is simply delicious

    Reply
    • Kanan June 15, 2014, 12:25 pm

      Thank you Meera. Happy that you liked it.

      Reply
  • Sapna June 3, 2014, 4:55 am

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

    Reply
    • Kanan June 3, 2014, 3:49 pm

      Happy to hear that it turned out nice. :)

      Reply
  • Anju September 7, 2013, 10:33 pm

    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!

    Reply
    • Kanan September 8, 2013, 12:53 pm

      Thanks for your feedback. you got it right, freshly ground masala always make a difference in any dish.

      Reply
  • Bhupinder January 18, 2013, 1:50 am

    Can I use tomato puree instead of tomatoes…

    Reply
    • Kanan January 18, 2013, 2:08 pm

      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.

      Reply
  • Navroze January 9, 2013, 9:11 pm

    Is this Dish spicy due to 4 red chillies

    Reply
    • Kanan January 9, 2013, 9:34 pm

      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.

      Reply
      • Anonymous January 18, 2013, 12:43 am

        Thanks for the reply..Now i will surely try this dish

        Reply
  • Rajani November 15, 2012, 5:16 pm

    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!

    Reply
    • Kanan November 16, 2012, 2:10 pm

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

      Reply
  • Yasmin November 1, 2012, 10:44 am

    hie , i wanted to know which red dried chillies did you use? the Round button chillies or the long chillies??

    Reply
    • Kanan November 1, 2012, 12:42 pm

      I used long red chilies. If you are looking for less spicy then use long kashmiri dry red chilies.

      Reply
  • Swetha Sree June 4, 2012, 12:06 pm

    Kadai Paneer looks so yummy and creamy, juts like in the restaurants. Super.

    Reply