Have you ever craved the rich, aromatic flavors of restaurant-style Kadai Paneer , only to find yourself disappointed with homemade attempts? You’re not alone. Many food enthusiasts struggle to recreate that perfect balance of spices and textures that make this beloved Indian dish so irresistible.
The meaning of ‘kadai or Karahi ’ in ‘kadai paneer ’ is the wok like pan that is frequently used in Indian cooking.
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- Instructions to make the best Kadai Paneer
- Aromatic Bliss
- Storage: How to Store and Reheat Kadai Paneer
- Top Tip
- How to Server Kadai Paneer
- Pairing
- Common Problems: Troubleshooting Tips for Karahi Paneer
- Restaurant Style Kadai Paneer
Get ready to transform your cooking game as we dive into the step-by-step process, share expert tips, and reveal serving suggestions that will make your Kadai Paneer a showstopper. Whether you’re a seasoned cook or a kitchen novice, this guide will help you bring the flavors of India’s finest restaurants to your dining table. Let’s begin our culinary journey and explore how to make restaurant-style Kadai Paneer at home!
Instructions to make the best Kadai Paneer
Make the Kadai Masala:
- Roast coriander seeds, fennel seeds, cumin seeds, peppercorns, and dry red chiles in a dry pan for 2-3 minutes until fragrant and spicy-smelling.
- Let them cool down.
- Grind them into coarse crumbs (nothing too fine!) grinding in a grinder or with mortar and pestle. Keep this kadai masala aside.
Stir Fry Veggies and Paneer
- Heat oil in a pan.
- Now add the chopped onion, bell pepper, and paneer triangles.
- Stir fry them on medium flame for 2-3 minutes.
- Add 1 tablespoon of the prepared kadai masala with some salt and mix well.
- Take everything out of the pan and set aside.
Cook the Gravy:
- To the same pan, or a wok, add 2 tablespoons ghee or oil.
- Stir in the minced onion and cook until light brown.
- Add the ginger-garlic paste, stir and cook 1 minute.
- Add the tomato puree along with red chili powder, turmeric powder, garam masala powder and little salt.
- Saute the gravy until the oil gets floated and you see tiny bubbles on the oil. (this is when the masala is ready).
Finish the Dish:
- Put the stir fried veggies and paneer to the gravy.
- Combine everything gently so that the paneer does not break.
- Sprinkle fresh cream, green chilies(slit), julienned ginger, and kasuri methi.
- Fry for an additional 2 minutes on low heat.
- Garnish with fresh coriander leaves and a few more strips or ginger on top and serve.
Aromatic Bliss
The aroma of kadai paneer wafting through the kitchen is enough to make anyone’s mouth water
Storage: How to Store and Reheat Kadai Paneer
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigeration | Up to 2 days | Store in an airtight container. Reheat on the stove or microwave until hot. |
| Freezing | Not recommended | Freezing may alter the texture of paneer and vegetables. Fresh consumption is best. |
Top Tip
Avoid Overcooking Paneer: Add paneer towards the end to keep it soft. Maintain Capsicum Crunch: Cook capsicum until just tender for a pleasant texture.
The flavorful and fragrant spices used to prepare this dish is loved even by vegetarians. Kadai Paneer is something very special in our home. It is a dish that evokes memories of family gatherings and celebratory occasions.
How to Server Kadai Paneer
Kadai Paneer is a versatile dish that pairs well with various accompaniments. Here are some excellent serving suggestions:
- Flatbreads: Naan , Roti , and Paratha
- Rice Dishes: Jeera Rice , Plain Basmati Rice or even Peas Pulao
Pairing
These are my favorite dishes to serve with Karahi Paneer / Kadai Paneer:
- Restaurant Style Garlic Naan
- Flaky Homemade Paratha Recipe
- Best Instant pot Peas Pulao Recipe in under 20 minutes
- Perfect Jeera Rice
Loved this Paneer recipe, try our other Paneer recipes like Shahi Paneer , Matar Paneer , Paneer Tikka , Paneer Tikka Masala and our favorite Butter Paneer / Paneer Makhani
- Restaurant Style Garlic Naan
- Flaky Homemade Paratha Recipe
- Best Instant pot Peas Pulao Recipe in under 20 minutes
- Perfect Jeera Rice
Common Problems: Troubleshooting Tips for Karahi Paneer
| Mistake | Result | Solution |
|---|---|---|
| Overcooking paneer | Paneer becomes hard and chewy | Add paneer at the end and cook for just 2-3 minutes to keep it soft |
| Using store-bought masala | Less authentic taste | Prepare fresh kadai masala for a more authentic and flavorful dish |
Kadai Paneer is a delicious recipe which is cooked with the richness of paneer dipped to a perfect blend of Indian spices. You can now make restaurant-like food at home with this recipe. Kadai Paneer is a must when it comes to special as well as regular meals.
Tried this Kadai Paneer recipe? Share your experience and tag us on social media! We’d love to see your creations and hear your feedback.
Ingredients
- For Kadai Masala:
- 2 tablespoons coriander seeds
- 1½ teaspoons fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 5-6 dry red chilies
- For Tossing the Veggies:
- 200 grams paneer cut into triangles
- 1 large capsicum diced
- 1 large onion diced
- 2 tomatoes (diced, seeds removed)
- Salt to taste
- For Gravy:
- 1 large onion finely chopped
- Puree of 3 ripe tomatoes
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoons kasuri methi optional, but adds great flavor
- 2 tablespoons oil or ghee for cooking
- 2 tablespoons fresh cream
- 1-inch piece of ginger cut into thin strips
- 1-2 green chilies slit in half
- Fresh coriander leaves
Instructions
- Make the Kadai Masala:Roast coriander seeds, fennel seeds, cumin seeds, peppercorns, and dry red chiles in a dry pan for 2-3 minutes until fragrant and spicy-smelling.
- Let them cool down.
- Grind them into coarse crumbs (nothing too fine!) grinding in a grinder or with mortar and pestle. Keep this kadai masala aside.
- Stir Fry Veggies and PaneerHeat oil in a pan.
- Now add the chopped onion, bell pepper, and paneer triangles.
- Stir fry them on medium flame for 2-3 minutes.
- Add 1 tablespoon of the prepared kadai masala with some salt and mix well.
- Take everything out of the pan and set aside.
- Cook the Gravy:To the same pan, or a wok, add 2 tablespoons ghee or oil.
- Stir in the minced onion and cook until light brown.
- Add the ginger-garlic paste, stir and cook 1 minute.
- Add the tomato puree along with red chili powder, turmeric powder, garam masala powder and little salt.
- Saute the gravy until the oil gets floated and you see tiny bubbles on the oil. (this is when the masala is ready).
- Finish the Dish:Put the stir fried veggies and paneer to the gravy.
- Combine everything gently so that the paneer does not break.
- Sprinkle fresh cream, green chilies(slit), julienned ginger, and kasuri methi.
- Fry for an additional 2 minutes on low heat.
- Garnish with fresh coriander leaves and a few more strips or ginger on top and serve.
Video
Nutrition
Ingredients
- For Kadai Masala:
- 2 tablespoons coriander seeds
- 1½ teaspoons fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 5–6 dry red chilies
- For Tossing the Veggies:
- 200 grams paneer cut into triangles
- 1 large capsicum diced
- 1 large onion diced
- 2 tomatoes (diced, seeds removed)
- Salt to taste
- For Gravy:
- 1 large onion finely chopped
- Puree of 3 ripe tomatoes
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoons kasuri methi optional, but adds great flavor
- 2 tablespoons oil or ghee for cooking
- 2 tablespoons fresh cream
- 1-inch piece of ginger cut into thin strips
- 1–2 green chilies slit in half
- Fresh coriander leaves
Instructions
- Make the Kadai Masala:Roast coriander seeds, fennel seeds, cumin seeds, peppercorns, and dry red chiles in a dry pan for 2–3 minutes until fragrant and spicy-smelling.
- Let them cool down.
- Grind them into coarse crumbs (nothing too fine!) grinding in a grinder or with mortar and pestle. Keep this kadai masala aside.
- Stir Fry Veggies and PaneerHeat oil in a pan.
- Now add the chopped onion, bell pepper, and paneer triangles.
- Stir fry them on medium flame for 2–3 minutes.
- Add 1 tablespoon of the prepared kadai masala with some salt and mix well.
- Take everything out of the pan and set aside.
- Cook the Gravy:To the same pan, or a wok, add 2 tablespoons ghee or oil.
- Stir in the minced onion and cook until light brown.
- Add the ginger-garlic paste, stir and cook 1 minute.
- Add the tomato puree along with red chili powder, turmeric powder, garam masala powder and little salt.
- Saute the gravy until the oil gets floated and you see tiny bubbles on the oil. (this is when the masala is ready).
- Finish the Dish:Put the stir fried veggies and paneer to the gravy.
- Combine everything gently so that the paneer does not break.
- Sprinkle fresh cream, green chilies(slit), julienned ginger, and kasuri methi.
- Fry for an additional 2 minutes on low heat.
- Garnish with fresh coriander leaves and a few more strips or ginger on top and serve.
