Kadai Paneer is one of the most loved paneer dishes in Indian cuisine. The history of Kadai Paneer Recipe is linked to North Indian and Punjabi cuisine, where dairy products like paneer, butter, and cream are widely used. Over time, Kadai Paneer has become popular not just in India but around the world. It is made using paneer (Indian cottage cheese), bell peppers, onions, tomatoes, and special kadai masala. The dish is cooked in a kadai, which is a thick, deep, and round-bottomed pan used in Indian cooking. This gives the dish its name—Kadai Paneer. There are two types of Kadai Paneer—dry (Restaurant-Style) and gravy. The dry version is semi-dry, with little sauce, and is usually served with Roti or naan. The gravy version is made with a tomato-based curry, making it perfect to enjoy with Roti, jeera rice Paratha, Basmati Rice.
_11zon.jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
To make Kadai Paneer Dry, paneer is cut into cubes and cooked with onions, bell peppers, tomatoes, and special kadai masala. This masala is made from roasted spices like coriander, cumin, and dried red chilies, giving the dish its unique aroma. The dry version has little to no gravy and is perfect to eat with naan, Roti, Rice , jeera rice or Paratha.
For Kadai Paneer Gravy, the paneer is cooked in a rich tomato-based sauce with onions, bell peppers, and kadai masala. The gravy is slightly thick and spicy, making it a great match with jeera rice, butter naan, or pulao. Some people also add cream or cashew paste to make the gravy more creamy and delicious.
Both versions of Kadai Paneer are best served hot and garnished with fresh coriander leaves and ginger slices. They taste amazing when paired with a refreshing raita or salad. Let’s learn how to make this restaurant-style dish at home.
.jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 2:- Stir continuously and dry roast the spices for 1-2 minutes until they turn slightly darker and release a rich aroma. Be careful not to burn them. Turn off the heat and transfer the roasted spices to a plate to cool completely.
%20(1).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 3:- Once cooled, grind the spices into a coarse powder using a mortar and pestle or a dry mixer grinder. Set aside this freshly prepared kadai masala for later use.
%20(2).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
%20(3).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 5:- Add 1 teaspoon ginger-garlic paste and 1 chopped green chili (optional). Stir well for 30 seconds until the raw smell disappears.
%20(4).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 6:- Now, add 2 pureed or finely chopped tomatoes and cook for 4-5 minutes until the mixture becomes thick and soft. Stir occasionally to prevent sticking or burning. If needed, add a splash of water to help soften the tomatoes.
%20(5).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 8:- Pour ½ cup water into the pan and mix well. Let the gravy simmer for 3-4 minutes, allowing the flavors to blend. If you prefer a thinner consistency, add a little more water.
Step 9:- Add ½ cup chopped green bell peppers (capsicum) and stir well. Cook for 2 minutes so they stay slightly crunchy.
Step 10:- Now, gently add 200 grams of paneer cubes and mix everything together. Cook on low flame for 2 minutes, so the paneer absorbs the flavors without becoming hard.
%20(7).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 1:- For a rich and creamy texture, add 2 tablespoons of fresh cream and gently mix. This step is optional but gives the dish a restaurant-style taste.
Turn off the heat and garnish with freshly chopped coriander leaves.
2nd Recipe
Step 2:- Turn off the heat and transfer the roasted spices to a plate to cool down completely. Once cooled, grind them into a coarse powder using a mortar and pestle or a dry mixer grinder.
Set aside this freshly prepared kadai masala for later use.
Step 4:- Add 1 teaspoon ginger-garlic paste and 1 chopped green chili. Stir for about 30 seconds until the raw smell disappears.
Step 5:- Now, add 1 chopped tomato and cook for 3-4 minutes until the tomatoes become soft and mushy. Stir occasionally to prevent sticking. If needed, splash a little water to speed up the cooking process and make a smooth base.
Step 7:- Add ½ cup sliced green bell peppers (capsicum) and ½ cup sliced red bell peppers (optional). Mix everything well. Cook for 2-3 minutes on medium flame, stirring occasionally.
Step 8:- The bell peppers should be slightly soft but still retain a crunch. Now, add 200 grams of paneer cubes and gently toss everything together. Stir and cook for 2 minutes, ensuring that the paneer is well coated with the masala and absorbs all the flavors.
Step 10:- Turn off the heat and garnish with freshly chopped coriander leaves. If you like a tangy taste, squeeze ½ teaspoon lemon juice on top.
1. Use Fresh & Soft Paneer:- Always use fresh paneer for the best taste and texture. If using store-bought paneer, soak it in warm water for 10 minutes before cooking. This makes it soft and spongy.
2. Roast Spices for Best Flavor:- Dry roasting coriander seeds, cumin, and red chilies brings out a strong aroma and deep flavor. Always roast the spices on low flame and stir continuously to avoid burning.
3. Keep the Bell Peppers Crunchy:- Do not overcook the bell peppers (capsicum). They should be slightly crunchy, not soft and mushy. Cook them on medium-high flame for just 2-3 minutes for the best texture.
4. Don’t Overcook Paneer:- Paneer is soft and cooks very quickly. If overcooked, it becomes hard and chewy. Add paneer at the end of cooking and cook for just 1-2 minutes on low flame.
5. Fry Paneer for Extra Taste (Optional):- For a richer flavor, lightly pan-fry the paneer cubes in 1 teaspoon of oil or butter before adding them to the dish. This gives the paneer a golden crust and enhances the taste.
6. Balance the Spices:- Kadai Paneer is a spicy dish, but you can adjust the spice level according to your taste. Reduce the number of red chilies and chili powder if you prefer a milder taste.
7. Crush Kasuri Methi for Extra Aroma:- Always crush kasuri methi (dried fenugreek leaves) between your palms before adding it. This releases its strong aroma and blends well with the dish.
8. Use Mustard Oil for Authentic Flavor (Optional):- Traditional Kadai Paneer is often made with mustard oil, which gives it a unique taste. If using mustard oil, heat it until it smokes lightly, then cool it a bit before cooking.
9. Add a Smoky Flavor (Dhungar Method - Optional):- For a restaurant-style smoky taste, heat a small piece of charcoal until red hot. Place it in a small metal bowl inside the kadai, pour a few drops of ghee on it, and cover the pan for 1-2 minutes. This will give the dish a tandoori-style smoky aroma.
10. Serve Immediately for Best Taste:- Kadai Paneer (Dry) tastes best when served hot and fresh. If storing for later, reheat on low flame and add a few drops of water or butter to keep it moist.
By following these expert tips, you can make perfect, flavorful, and authentic Kadai Paneer (Dry) at home. Enjoy your meal.
How to Store Kadai Paneer
1. Let It Cool Down :- Before storing, let the Kadai Paneer cool completely at room temperature for about 20-30 minutes. Do not store hot food in the refrigerator, as it can cause moisture buildup and spoil the dish.
2. Use an Airtight Container :- Transfer the cooled Kadai Paneer to a clean, dry, and airtight container. This prevents the dish from absorbing other fridge smells and keeps it fresh.
3. Store in the Refrigerator (Up to 2 Days) :- You can store Kadai Paneer in the fridge for up to 2 days. After that, the paneer may turn hard and dry, and the taste may change.
4. Store in the Freezer (Up to 1 Month) :- If you want to store it for a longer time, freeze the Kadai Paneer in a freezer-safe container or ziplock bag. It can stay fresh for up to 1 month in the freezer.
How to Reheat Kadai Paneer
1. Reheat on Stovetop (Best Method) :- Take the required amount of Kadai Paneer and put it in a pan or kadai. Add 2-3 tablespoons of water or a little butter/cream to make the gravy smooth again. Heat on low flame for 5-7 minutes, stirring gently.
2. Reheat in Microwave (Quick Method) :- Transfer the Kadai Paneer to a microwave-safe bowl. Sprinkle a little water or cream to keep the gravy soft. Cover the bowl with a lid or plate to prevent drying. Heat for 1-2 minutes, stirring once in between.
3. Reheat Frozen Kadai Paneer :- If stored in the freezer, first thaw it in the fridge overnight. Then, reheat on the stovetop or microwave using the methods above.
Important Tips
Ingredients
Instructions
So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Kadai Paneer turned out. We would love to hear about your experience and any unique twists you added to the recipe. Enjoy your homemade Kadai Paneer and make every meal special.
Ans:- Kadai Paneer has a spicy, tangy, and slightly smoky flavor. It is made with freshly ground spices like coriander, cumin, and dried red chilies, which give it a rich and bold taste. The capsicum (bell peppers) adds a slight crunch, while the paneer makes it creamy and soft.
2. What are the health benefits of Kadai Paneer?
Ans:- Kadai Paneer is a healthy dish because:
3. Can we add curd in Kadai Paneer?
Ans:- Yes, you can add curd (yogurt) to Kadai Paneer. It makes the gravy thicker, creamier, and slightly tangy. If adding curd, make sure to stir it well on low flame to prevent curdling.
4. What does Kadai taste like?
Ans:- "Kadai" means wok, and food cooked in it has a spicy, aromatic, and slightly smoky flavor. Kadai dishes use freshly roasted spices, making them bold and flavorful.
5. What is the difference between Paneer and Kadai Paneer?
Ans:- Paneer is plain cottage cheese, used in many Indian dishes. Kadai Paneer is a spicy and flavorful dish made with paneer, bell peppers, tomatoes, and kadai masala. It comes in two types – dry and gravy.
6. How to tell if paneer is cooked?
_11zon.jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
What is Kadai Paneer Recipe
Paneer has been a part of Indian cooking for centuries and is used in many delicious dishes. Kadai Paneer is one of the most popular paneer recipes, known for its bold flavors and rich taste. It is a simple yet flavorful dish that can be made in two ways—dry and gravy.To make Kadai Paneer Dry, paneer is cut into cubes and cooked with onions, bell peppers, tomatoes, and special kadai masala. This masala is made from roasted spices like coriander, cumin, and dried red chilies, giving the dish its unique aroma. The dry version has little to no gravy and is perfect to eat with naan, Roti, Rice , jeera rice or Paratha.
For Kadai Paneer Gravy, the paneer is cooked in a rich tomato-based sauce with onions, bell peppers, and kadai masala. The gravy is slightly thick and spicy, making it a great match with jeera rice, butter naan, or pulao. Some people also add cream or cashew paste to make the gravy more creamy and delicious.
Both versions of Kadai Paneer are best served hot and garnished with fresh coriander leaves and ginger slices. They taste amazing when paired with a refreshing raita or salad. Let’s learn how to make this restaurant-style dish at home.
1st Recipe
How to Make Kadai Paneer (Gravy)
Follow these step-by-step instructions to make restaurant-style Kadai Paneer (Gravy) at home with rich flavors and a smooth, aromatic gravy.
Prepare the Kadai Masala
Step 1:- Take a dry pan and place it on low flame. Add 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 2 dried red chilies, ½ teaspoon black peppercorns, 2 green cardamoms, and a small cinnamon stick..jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 2:- Stir continuously and dry roast the spices for 1-2 minutes until they turn slightly darker and release a rich aroma. Be careful not to burn them. Turn off the heat and transfer the roasted spices to a plate to cool completely.
%20(1).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 3:- Once cooled, grind the spices into a coarse powder using a mortar and pestle or a dry mixer grinder. Set aside this freshly prepared kadai masala for later use.
%20(2).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Cook the Onion & Tomato Base
Step 4:- Heat 2 tablespoons of oil or butter in a kadai (Indian wok) or a heavy-bottomed pan over medium heat. Add 1 finely chopped onion and sauté until it turns golden brown. Stir occasionally to ensure even cooking.%20(3).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 5:- Add 1 teaspoon ginger-garlic paste and 1 chopped green chili (optional). Stir well for 30 seconds until the raw smell disappears.
%20(4).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 6:- Now, add 2 pureed or finely chopped tomatoes and cook for 4-5 minutes until the mixture becomes thick and soft. Stir occasionally to prevent sticking or burning. If needed, add a splash of water to help soften the tomatoes.
Add Spices & Paneer
Step 7:- Add the prepared kadai masala, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, and salt to taste. Mix everything well and cook for 1-2 minutes to let the spices release their flavors.%20(5).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Step 8:- Pour ½ cup water into the pan and mix well. Let the gravy simmer for 3-4 minutes, allowing the flavors to blend. If you prefer a thinner consistency, add a little more water.
Step 9:- Add ½ cup chopped green bell peppers (capsicum) and stir well. Cook for 2 minutes so they stay slightly crunchy.
Step 10:- Now, gently add 200 grams of paneer cubes and mix everything together. Cook on low flame for 2 minutes, so the paneer absorbs the flavors without becoming hard.
%20(7).jpg "Kadai Paneer Recipe (Two Types – Dry & Gravy)")
Final Touch & Garnish
Step 1:- Crush 1 teaspoon kasuri methi (dried fenugreek leaves) between your palms and add it to the gravy. This enhances the aroma. Sprinkle 1 teaspoon garam masala and mix well.Step 1:- For a rich and creamy texture, add 2 tablespoons of fresh cream and gently mix. This step is optional but gives the dish a restaurant-style taste.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serving Suggestions
- Serve hot with naan, Roti, tandoori roti, or Paratha for a delicious meal.
- Enjoy it with jeera rice or plain Basmati Rice for a flavorful combination.
- Pair with raita, salad, or pickle for a complete North Indian-style meal.
- For a smoky restaurant-style taste, use the dhungar method by placing a hot charcoal piece in a small bowl inside the kadai, adding a few drops of ghee, and covering it for 2 minutes.
2nd Recipe
How to Make Kadai Paneer (Dry)
Follow these step-by-step instructions to make Kadai Paneer (dry) at home with rich flavors.Prepare the Kadai Masala
Step 1:- Take a dry pan and heat it on low flame. Add 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 2 dried red chilies, ½ teaspoon black peppercorns, and 2 green cardamoms. Dry roast the spices for 1-2 minutes, stirring continuously, until they release a strong aroma. Do not burn them.Step 2:- Turn off the heat and transfer the roasted spices to a plate to cool down completely. Once cooled, grind them into a coarse powder using a mortar and pestle or a dry mixer grinder.
Set aside this freshly prepared kadai masala for later use.
Cook the Vegetables
Step 3:- Heat 2 tablespoons of oil or butter in a kadai (Indian wok) or a heavy-bottomed pan over medium heat. Add 1 sliced onion and sauté until it turns soft and slightly golden brown. Stir occasionally for even cooking.Step 4:- Add 1 teaspoon ginger-garlic paste and 1 chopped green chili. Stir for about 30 seconds until the raw smell disappears.
Step 5:- Now, add 1 chopped tomato and cook for 3-4 minutes until the tomatoes become soft and mushy. Stir occasionally to prevent sticking. If needed, splash a little water to speed up the cooking process and make a smooth base.
Add Spices & Paneer
Step 6:- Add the freshly prepared kadai masala, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, and salt to taste. Stir well to combiPane.Step 7:- Add ½ cup sliced green bell peppers (capsicum) and ½ cup sliced red bell peppers (optional). Mix everything well. Cook for 2-3 minutes on medium flame, stirring occasionally.
Step 8:- The bell peppers should be slightly soft but still retain a crunch. Now, add 200 grams of paneer cubes and gently toss everything together. Stir and cook for 2 minutes, ensuring that the paneer is well coated with the masala and absorbs all the flavors.
Final Touch & Garnish
Step 9:- Add 1 teaspoon kasuri methi (dried fenugreek leaves) by crushing it between your palms to release its flavor. Sprinkle 1 teaspoon garam masala and give everything a quick mix.Step 10:- Turn off the heat and garnish with freshly chopped coriander leaves. If you like a tangy taste, squeeze ½ teaspoon lemon juice on top.
Serving Suggestions
- Serve hot with naan, Roti, jeera rice Paratha, Basmati Rice or tandoori roti.
- You can also use it as a filling for kathi rolls, sandwiches, or wraps.
- Pair it with a side of raita, salad, or pickle for a complete meal.
- For an extra rich taste, you can lightly pan-fry the paneer cubes before adding them to the dish.
- Enjoy your homemade restaurant-style Kadai Paneer (Dry) with bold and spicy Flat suggestion.
Expert Tips
Follow these expert tips to make perfect, restaurant-style Kadai Paneer (Dry) at home.1. Use Fresh & Soft Paneer:- Always use fresh paneer for the best taste and texture. If using store-bought paneer, soak it in warm water for 10 minutes before cooking. This makes it soft and spongy.
2. Roast Spices for Best Flavor:- Dry roasting coriander seeds, cumin, and red chilies brings out a strong aroma and deep flavor. Always roast the spices on low flame and stir continuously to avoid burning.
3. Keep the Bell Peppers Crunchy:- Do not overcook the bell peppers (capsicum). They should be slightly crunchy, not soft and mushy. Cook them on medium-high flame for just 2-3 minutes for the best texture.
4. Don’t Overcook Paneer:- Paneer is soft and cooks very quickly. If overcooked, it becomes hard and chewy. Add paneer at the end of cooking and cook for just 1-2 minutes on low flame.
5. Fry Paneer for Extra Taste (Optional):- For a richer flavor, lightly pan-fry the paneer cubes in 1 teaspoon of oil or butter before adding them to the dish. This gives the paneer a golden crust and enhances the taste.
6. Balance the Spices:- Kadai Paneer is a spicy dish, but you can adjust the spice level according to your taste. Reduce the number of red chilies and chili powder if you prefer a milder taste.
7. Crush Kasuri Methi for Extra Aroma:- Always crush kasuri methi (dried fenugreek leaves) between your palms before adding it. This releases its strong aroma and blends well with the dish.
8. Use Mustard Oil for Authentic Flavor (Optional):- Traditional Kadai Paneer is often made with mustard oil, which gives it a unique taste. If using mustard oil, heat it until it smokes lightly, then cool it a bit before cooking.
9. Add a Smoky Flavor (Dhungar Method - Optional):- For a restaurant-style smoky taste, heat a small piece of charcoal until red hot. Place it in a small metal bowl inside the kadai, pour a few drops of ghee on it, and cover the pan for 1-2 minutes. This will give the dish a tandoori-style smoky aroma.
10. Serve Immediately for Best Taste:- Kadai Paneer (Dry) tastes best when served hot and fresh. If storing for later, reheat on low flame and add a few drops of water or butter to keep it moist.
By following these expert tips, you can make perfect, flavorful, and authentic Kadai Paneer (Dry) at home. Enjoy your meal.
How to Store and Reheat
If you have leftover Kadai Paneer, you can store and reheat it properly to keep it fresh and tasty. Follow these simple steps for the best results.How to Store Kadai Paneer
1. Let It Cool Down :- Before storing, let the Kadai Paneer cool completely at room temperature for about 20-30 minutes. Do not store hot food in the refrigerator, as it can cause moisture buildup and spoil the dish.
2. Use an Airtight Container :- Transfer the cooled Kadai Paneer to a clean, dry, and airtight container. This prevents the dish from absorbing other fridge smells and keeps it fresh.
3. Store in the Refrigerator (Up to 2 Days) :- You can store Kadai Paneer in the fridge for up to 2 days. After that, the paneer may turn hard and dry, and the taste may change.
4. Store in the Freezer (Up to 1 Month) :- If you want to store it for a longer time, freeze the Kadai Paneer in a freezer-safe container or ziplock bag. It can stay fresh for up to 1 month in the freezer.
How to Reheat Kadai Paneer
1. Reheat on Stovetop (Best Method) :- Take the required amount of Kadai Paneer and put it in a pan or kadai. Add 2-3 tablespoons of water or a little butter/cream to make the gravy smooth again. Heat on low flame for 5-7 minutes, stirring gently.
2. Reheat in Microwave (Quick Method) :- Transfer the Kadai Paneer to a microwave-safe bowl. Sprinkle a little water or cream to keep the gravy soft. Cover the bowl with a lid or plate to prevent drying. Heat for 1-2 minutes, stirring once in between.
3. Reheat Frozen Kadai Paneer :- If stored in the freezer, first thaw it in the fridge overnight. Then, reheat on the stovetop or microwave using the methods above.
Important Tips
- Do not overheat paneer, or it will become hard and chewy.
- Always add a little water, butter, or cream while reheating to maintain a smooth texture.
- Avoid reheating multiple times, as it can spoil the taste and texture.
- Do not freeze reheated paneer again; consume it immediately.
Recipe Card (Gravy)
--------------------------------------------------------------------------------------------------------------------
Kadai Paneer Recipe Gravy
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes
1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml
Ingredients
For the Kadai Masala (Spice Mix)
- Coriander seeds:- 2 teaspoons
- Cumin seeds:- 1 teaspoon
- Dried red chilies:- 2
- Black peppercorns:- ½ teaspoon
- Green cardamoms (optional): 2
- Cinnamon stick (optional):- 1 small
- Paneer (cut into cubes):- 200 grams
- Oil or butter:- 2 tablespoons
- Onion (finely chopped):- 1
- Ginger-garlic paste:- 1 teaspoon
- Tomatoes (pureed or finely chopped): 2
- Green chili (chopped, optional): 1
- Green bell pepper (capsicum, cut into cubes): 1
- Red chili powder:- 1 teaspoon
- Turmeric powder:- ½ teaspoon
- Garam masala:- 1 teaspoon
- Kasuri methi (dried fenugreek leaves): 1 teaspoon
- Salt: to taste
- Water (adjust as needed): ½ cup
- Fresh cream (optional, for a rich taste): 2 tablespoons
- Fresh coriander leaves (for garnish): as needed
Instructions
Step 1: Prepare the Kadai Masala
- Heat a dry pan on low flame and add coriander seeds, cumin seeds, dried red chilies, black peppercorns, cardamoms, and cinnamon stick.
- Roast the spices for 1-2 minutes, stirring continuously until they release a strong aroma.
- Let the spices cool completely, then grind them into a coarse powder using a mortar and pestle or grinder. Set aside.
- Heat oil or butter in a kadai or pan. Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and stir for 30 seconds until the raw smell disappears.
- Add pureed or finely chopped tomatoes and cook for 4-5 minutes until the mixture turns soft and thick.
- If needed, add a splash of water to prevent burning.
- Add prepared kadai masala, red chili powder, turmeric powder, and salt. Mix well and cook for 1-2 minutes.
- Pour ½ cup water and let the gravy simmer for 3-4 minutes to blend the flavors.
- Add chopped bell peppers (capsicum) and cook for 2 minutes.
- Now, add paneer cubes and gently mix everything together. Cook for 2 minutes so the paneer absorbs the flavors.
- Crush kasuri methi between your palms and add it to the gravy.
- Sprinkle garam masala and mix well.
- For a creamy texture, add fresh cream and mix gently.
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with naan, roti, tandoori roti, or paratha.
- Enjoy it with jeera rice or plain basmati rice.
- Add a side of raita, salad, or pickle for a complete meal.
- Use fresh paneer for a soft and tasty texture.
- Do not overcook paneer, or it will turn chewy. Add it at the end.
- Roast the spices properly to get an authentic kadai flavor.
- Add cream for a restaurant-style creamy texture.
- For a smoky flavor, use the dhungar method (charcoal smoke).
Enjoy your homemade restaurant-style Kadai Paneer Gravy.
---------------------------------------------------------------------------------------------------------------------
Recipe Card (Dry)
--------------------------------------------------------------------------------------------------------------------
Kadai Paneer Recipe Dry
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes
1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml
Ingredients
For the Kadai Masala (Spice Mix)
- Coriander seeds: 2 teaspoons
- Cumin seeds: 1 teaspoon
- Dried red chilies: 2
- Black peppercorns: ½ teaspoon
- Green cardamoms (optional): 2
- Cinnamon stick (optional): 1 small
- Paneer (cut into cubes): 200 grams
- Oil or butter: 2 tablespoons
- Onion (finely chopped): 1
- Ginger-garlic paste: 1 teaspoon
- Tomatoes (pureed or finely chopped): 2
- Green chili (chopped, optional): 1
- Green bell pepper (capsicum, cut into cubes): 1
- Red chili powder: 1 teaspoon
- Turmeric powder: ½ teaspoon
- Garam masala: 1 teaspoon
- Kasuri methi (dried fenugreek leaves): 1 teaspoon
- Salt: to taste
- Water (adjust as needed): ½ cup
- Fresh cream (optional, for a rich taste): 2 tablespoons
- Fresh coriander leaves (for garnish): as needed.
Instructions
Step 1: Prepare the Kadai Masala
- Heat a dry pan on low flame and add coriander seeds, cumin seeds, dried red chilies, black peppercorns, cardamoms, and cinnamon stick.
- Roast the spices for 1-2 minutes, stirring continuously until they release a strong aroma.
- Let the spices cool completely, then grind them into a coarse powder using a mortar and pestle or grinder. Set aside.
- Heat oil or butter in a kadai or pan. Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and stir for 30 seconds until the raw smell disappears.
- Add pureed or finely chopped tomatoes and cook for 4-5 minutes until the mixture turns soft and thick.
- If needed, add a splash of water to prevent burning.
- Add prepared kadai masala, red chili powder, turmeric powder, and salt. Mix well and cook for 1-2 minutes.
- Pour ½ cup water and let the gravy simmer for 3-4 minutes to blend the flavors.
- Add chopped bell peppers (capsicum) and cook for 2 minutes.
- Now, add paneer cubes and gently mix everything together. Cook for 2 minutes so the paneer absorbs the flavors.
- Crush kasuri methi between your palms and add it to the gravy.
- Sprinkle garam masala and mix well.
- For a creamy texture, add fresh cream and mix gently.
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with naan, Roti, tandoori roti, or Paratha.
- Enjoy it with jeera rice or plain Basmati Rice.
- Add a side of raita, salad, or pickle for a complete meal.
- Use fresh paneer for a soft and tasty texture.
- Do not overcook paneer, or it will turn chewy. Add it at the end.
- Roast the spices properly to get an authentic kadai flavor.
- Add cream for a restaurant-style creamy texture.
- For a smoky flavor, use the dhungar method (charcoal smoke).
Enjoy your homemade restaurant-style Kadai Paneer Gravy.
---------------------------------------------------------------------------------------------------------------------
Nutrition Facts
Kadai Paneer is a protein-rich, flavorful, and nutrient-dense dish that is perfect for a balanced meal. Here’s the nutrition breakdown per serving:
| Nutrient | Amount per Serving | % Daily Value (Based on a 2,000-Calorie Diet) | Health Benefits |
|---|---|---|---|
| Calories | 320-380 kcal | 18% | Provides energy and keeps you full. |
| Protein | 15 g | 30% | Paneer is a great source of protein for muscle growth and repair. |
| Carbohydrates | 20 g | 7% | Provides sustained energy for the body. |
| - Dietary Fiber | 5 g | 20% | Aids digestion and promotes gut health. |
| - Sugars | 4 g | - | Naturally present in tomatoes, onions, and spices. |
| Total Fat | 24 g | 36% | Contains healthy fats from paneer and oil. |
| - Saturated Fat | 10 g | 50% | Comes from paneer and oil; should be consumed in moderation. |
| Cholesterol | 25 mg | 8% | Moderate cholesterol content from paneer. |
| Sodium | 480 mg | 20% | Well-seasoned dish; reducing extra salt can help balance intake. |
| Potassium | 220 mg | 6% | Helps regulate fluid balance and muscle function. |
| Calcium | 300 mg | 30% | Essential for strong bones and teeth, mainly from paneer. |
| Iron | 3 mg | 15% | Supports oxygen transport and energy production. |
| Vitamin A | 400 IU | 8% | Supports vision health and immunity, found in tomatoes and capsicum. |
| Vitamin C | 10 mg | 12% | Boosts immunity and helps in iron absorption, found in bell peppers. |
| Vitamin D | 12 IU | 3% | Supports calcium absorption and bone health. |
| Vitamin E | 1 mg | 7% | Acts as an antioxidant, protecting cells from damage. |
| Vitamin B6 | 0.3 mg | 15% | Helps brain function and neurotransmitter production. |
| Folate (B9) | 40 mcg | 10% | Important for cell function and tissue repair. |
| Vitamin B12 | 0.6 mcg | 25% | Supports nerve health and red blood cell production. |
| Magnesium | 45 mg | 12% | Helps with muscle relaxation and overall metabolism. |
| Phosphorus | 150 mg | 15% | Essential for strong bones and energy production. |
| Zinc | 1.5 mg | 13% | Boosts immunity and supports wound healing. |
| Copper | 0.2 mg | 10% | Helps in iron absorption and supports red blood cell production. |
| Selenium | 8 mcg | 15% | Aids thyroid function and reduces oxidative stress. |
| Manganese | 0.5 mg | 18% | Supports metabolism and bone health, mainly from spices like cumin and coriander. |
Kadai Paneer is not just delicious but also nutritious, making it a perfect addition to a healthy diet.
My Other Delicious Popular Vegetarians Recipes
- Sambar Recipe
- Aloo Palak Recipe
- Patta Gobi Recipe
- Gobi Manchurian Recipe
- Vegetable Sandwich Recipe
- Pav Bhaji Recipe
- Palak Paneer Recipe
- Tomato Soup Recipe
- Veg Momos Recipe
- Soya Chunks Recipe
- Chilli Paneer Recipe
- Shahi Paneer Recipe
- Matar Paneer Recipe
- Veg Biryani Recipe
- Amritsari Chole Recipe
- Dal Fry Recipe
- Missi Roti
Conclusion
Kadai Paneer is a delicious, flavorful, and easy-to-make dish that is loved by many. Whether you choose the dry version for a spicy and semi-dry dish or the gravy version for a rich and creamy texture, both offer an amazing taste that pairs well with roti, naan, or rice. The best part is that Kadai Paneer is simple to prepare at home, even if you are new to cooking. It does not require too many ingredients, and the recipe can be completed in just 30 minutes. Whether you are making it for a special occasion, a family dinner, or just to enjoy a restaurant-style meal at home, Kadai Paneer is always a great choice.So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Kadai Paneer turned out. We would love to hear about your experience and any unique twists you added to the recipe. Enjoy your homemade Kadai Paneer and make every meal special.
Frequently Asked Question
1. What does Kadai Paneer taste like?Ans:- Kadai Paneer has a spicy, tangy, and slightly smoky flavor. It is made with freshly ground spices like coriander, cumin, and dried red chilies, which give it a rich and bold taste. The capsicum (bell peppers) adds a slight crunch, while the paneer makes it creamy and soft.
2. What are the health benefits of Kadai Paneer?
Ans:- Kadai Paneer is a healthy dish because:
- High in Protein – Paneer helps in muscle growth and keeps you full.
- Rich in Calcium – Good for strong bones and teeth.
- Good for Digestion – Spices like cumin and coriander help with digestion.
- Packed with Antioxidants – Tomatoes and bell peppers boost immunity.
- Low in Carbs – Suitable for a balanced diet.
3. Can we add curd in Kadai Paneer?
Ans:- Yes, you can add curd (yogurt) to Kadai Paneer. It makes the gravy thicker, creamier, and slightly tangy. If adding curd, make sure to stir it well on low flame to prevent curdling.
4. What does Kadai taste like?
Ans:- "Kadai" means wok, and food cooked in it has a spicy, aromatic, and slightly smoky flavor. Kadai dishes use freshly roasted spices, making them bold and flavorful.
5. What is the difference between Paneer and Kadai Paneer?
Ans:- Paneer is plain cottage cheese, used in many Indian dishes. Kadai Paneer is a spicy and flavorful dish made with paneer, bell peppers, tomatoes, and kadai masala. It comes in two types – dry and gravy.
6. How to tell if paneer is cooked?
Ans:-
7. What is the difference between Kadai Paneer (Dry) and Kadai Paneer (Gravy)?
Ans:- The main difference between Kadai Paneer Dry and Kadai Paneer Gravy is their texture and consistency. Kadai Paneer Dry is a semi-dry dish with little to no gravy, making it perfect as a side dish or filling for wraps and sandwiches. On the other hand, Kadai Paneer Gravy has a rich, smooth, and flavorful tomato-based curry, often made with pureed tomatoes, water, and sometimes fresh cream for a creamy texture.
- Soft and Spongy Texture – Cooked paneer stays soft, not rubbery.
- Absorbs Flavors – It takes the taste of the spices and gravy.
- No Overcooking – Cooking for 2-3 minutes is enough. Overcooking makes it chewy and hard.
7. What is the difference between Kadai Paneer (Dry) and Kadai Paneer (Gravy)?
Ans:- The main difference between Kadai Paneer Dry and Kadai Paneer Gravy is their texture and consistency. Kadai Paneer Dry is a semi-dry dish with little to no gravy, making it perfect as a side dish or filling for wraps and sandwiches. On the other hand, Kadai Paneer Gravy has a rich, smooth, and flavorful tomato-based curry, often made with pureed tomatoes, water, and sometimes fresh cream for a creamy texture.
_11zon.jpg)
_11zon.jpg)
