Kadai Paneer Recipe (Restaurant Style)

Kadai paneer served in a serving wok with onions, lime on side with napkin underneath.

Kadai Paneer Recipe (Restaurant Style)

Kadai paneer is one of the most loved North Indian curries made with paneer, bell peppers and onions in a spiced tomato-based gravy. This restaurant-style kadai paneer is bold, flavorful and always a hit with paratha, naan or jeera rice.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 399kcal

Author Kanan

Ingredients

For Kadai Masala:

1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
1 teaspoon Fennel seeds
3 Black peppercorns
2-3 Dried red chilies seeds and stems removed (See notes)

For Kadai Paneer Gravy:

2 tablespoons Oil
½ cup Onion finely chopped
1 tablespoon Garlic paste or freshly grated
2 cups Tomatoes finely chopped (Preferably roma tomatoes)
1 Tomato pureed into the grinder
Salt to taste
1 ½ to 2 tablespoons Kadai masala Or use above freshly ground masala.
1 cup Capsicum (Green bell pepper) cut into 1 inch cubes
½ inch Ginger julienned
1 cup Water
7 oz (200 grams) Paneer cut into cubes
1 teaspoon Kasoori methi (Dried fenugreek leaves) crushed between your palm before adding
½ teaspoon Kashmiri red chili powder
3 tablespoons Heavy whipping cream or fresh cream or malai

Instructions

Make Kadai Masala:

Dry roast whole spices (as listed in the recipe) in a pan over medium heat. Keep stirring constantly to prevent burning and roast until aromatic.
Transfer to a plate and let the spices cool completely.
Grind coarsely in a spice grinder or blender.

Make Gravy:

Heat oil in a kadai or pan over medium heat. Add finely chopped onions and sauté until they turn soft and translucent (light pink).
Add garlic paste. And sauté for a minute until the raw smell disappears.
Add chopped tomatoes and tomato puree, then sprinkle in salt. Mix and cook until the gravy thickens and oil starts to ooze from the sides.
👉 This is a key step — it may take a few minutes, so be patient. It ensures the raw tomato taste is cooked out.
Add kadai masala and stir well. Cook for another minute so the spices bloom in the hot tomato mixture.
Add bell pepper (capsicum), julienned ginger, and hot water. Stir and simmer for about 5 minutes, or until the bell peppers are cooked about 80% (crisp-tender).
Add kasoori methi (crushed between your palms) and Kashmiri red chili powder.
Add paneer cubes and gently stir. Let the curry simmer for just 1–2 minutes so the paneer heats through and absorbs flavors.
Stir in heavy cream and immediately turn off the heat once it starts to simmer.

Video

Notes

Remove seeds and stems from dried red chilies when making kadai masala. This helps reduce the spice level and avoids unnecessary heat in the body, which can upset digestion.
Want less spicy? Use Kashmiri dried chilies instead of regular ones for the masala. They give a deep red color without adding too much heat.
Always use fresh, ripe tomatoes. Unripe or under-ripe tomatoes can make the gravy sour and tangy.
Avoid canned tomato products. They tend to be more acidic and will make the gravy too sour for this recipe.

Nutrition