Kadai Paneer Recipe, Restaurant Style Kadai Paneer Recipe | Stepwise

Restaurant Style Kadai Paneer recipe is a very popular dish. Mostly we all call for Kadai Paneer in restaurants but it’s more fun to make a restaurant style dish at home and serve your loved ones.

Kadai Paneer recipe is spicy, tangy and yummy. It goes well with roti, naan or rice. I had made whole wheat tandoori naans which I am yet to post on the blog. You could make this dish semi dry or dried version. We made semi dried as it’s easier them to dip roti and eat.

I have adapted and modified this recipe slightly from the cookbook Paneer Bonanza by Prabhjot Mundhir and also got inspired from vegrecipesofindia by Dassana. Tried this dish for the first time and it came out quite well. We loved them with butter naans however hubby made fuss. So fried some papads for him as he isn’t fond of paneer. But he loved the gravy 🙂 minus the paneer which I ate.

In the authors book she has used whole spices whereas Dassana has used freshly pounded spices. I loved the idea of freshly pounded spices hence used the latter one. However I got inspired and came up with my own version but I am being thankful to both of them.

It’s better to use store bought paneer for this recipe. Reason being homemade paneer could crumble and may spoil your presentation of the dish.

If you are a hard core non vegetarian then replace paneer with boneless chicken and you would get Kadai Chicken. Also vegans could add veggies like mushroom, corn, potatoes etc and you would kadai veg recipe.

There are lot of paneer recipes posted on my blog like palak paneer, paneer pasanda, paneer malai curry and paneer kolhapuri recipe.

Lets make Restaurant Style Kadai Paneer recipe step by step:

1. Firstly burn the tomatoes over the gas cob with the help of fork, knife or tongs. Invert another side and burn until the outer skin gets charred. Repeat this one by one with each tomatoes. Peel off their skin which would come out easily and chop them finely and place aside.

2. Ground all the ingredients into the grinder with little water until smooth paste formed. Take a kadai or wide pan add oil once hot saute the grounded paste for 3- 4 mins.

3.Now add ginger-garlic and chili paste. Fry until the raw smell disappears.

4. Keep stirring and frying for 2 mins more.

5. Now add chopped onion, ginger and sugar.

6. Fry onions till light brown add some butter.

7. Time to add chopped tomatoes.

8. Mix all nicely add water.

9. Now cover and cook for 10 mins. Keep stirring in between.

10. Add coriander leaves and capsicum.

11. Once the oil seperates  put the paneer and mix gently. Boil for 2-3 mins.

12. Lastly add salt, chilies and water if required. Cook for 2-3 mins more uncovered. Check the taste and add the garam masala powder or chili powder only if required. Add kasuri methi on top I haven’t added as didn’t have them. If you want a dry version then cook for sometime more until moisture evaporates and reaches desired consistency.

13. Serve Restaurant Style Kadai Paneer with butter naan, roti or rice.

Restaurant Style Kadai Paneer recipe follows:

Kadai Paneer Recipe or Restaurant Style Kadai Paneer

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Kadai Paneer Recipe is a very popular recipe In India. It's tangy, spicy and yummy.

Author: Maria@flavorsofmumbai.com

Recipe type: Main

RecipeCuisine: Indian

Serves: 5

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

For Curry:

• 1.5 tbsp oil + ½ tbsp butter
• 500 gms paneer (chopped into squares about an inch each)
• 2 tbsp ginger-garlic paste
• 1 tbsp green chili paste
• 1 inch ginger chopped finely (adrak)
• 2-3 green chilies or red chilies deseeded and chopped finely
• 6 large tomatoes
• 1 tbsp dry fenugreek leaves (kasuri methi)
• ¼th cup coriander leaves (kothmir)
• 1 green capsicum (simla mirch)
• 1 t/s sugar
• 1 cup water
• ¼ t/s garam masala powder only if required
• ¼ t/s chili powder only if required
• salt as per taste

For Paste:

• 6 cloves (lavang)
• 4 black cardamom (badi elaichi)
• 4 green cardamom (elaichi)
• 5-6 peppercorn (kalimirch)
• 1 cinnamon stick (dalchini)
• 1 t/s cumin seed (jeera)
• 1 tbsp coriander seed (sabut dhaniya)
• 1 dry kashmiri red chili

How to make the recipe?

1. Firstly burn the tomatoes over the gas cob with the help of fork, knife or tongs. Invert another side and burn until the outer skin gets charred. Repeat this one by one with each tomatoes. Peel off their skin which would come out easily and chop them finely and place aside.
2. Ground all the ingredients into the grinder with little water until smooth paste formed. Take a kadai or wide pan add oil once hot saute the grounded paste for 3- 4 mins.
3. Now add ginger-garlic and chili paste. Fry until the raw smell disappears.
4. Keep stirring and frying for 2 mins more.
5. Now add chopped onion, ginger and sugar.
6. Fry onions till light brown add some butter.
7. Time to add chopped tomatoes.
8. Mix all nicely add water.
9. Now cover and cook for 10 mins. Keep stirring in between.
10. Add coriander leaves and capsicum.
11. Once the oil seperates put the paneer and mix gently. Boil for 2-3 mins.
12. Lastly add salt, chilies and water if required. Cook for 2-3 mins more uncovered. Check the taste and add the garam masala powder or chili powder only if required. Add kasuri methi on top I haven't added as didn't have them.
13. Serve Restaurant Style Kadai Paneer with butter naan, roti or rice.

Notes

Cook or simmer on medium heat.
Make them semi dry or dry it;s your wish.
It's preferable to use store bought paneer for this dish else homemade paneer would get crumbled.
I have used less chilies as the actual recipe calls for 6 chilies. You could use green chilies or red chilies for the dish.

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