Kadhai Paneer is a simple yet amazing flavorful paneer recipe made by cooking paneer and bell peppers with fresh ground spices known as kadhai masala. It’s called kadhai paneer since it’s cooked in a kadhai, an Indian wok. Paneer dish is one of my Son and husband’s favorite, so it’s not surprising that kadhai paneer is one of our most favorite dishes. It is one of the most popular paneer recipes. It’s there on the menu in almost all Indian restaurants. This kadhai paneer recipe it’s unique flavors from the freshly ground masala. It’s called the kadhi masala. This recipe of kadhai paneer has the perfect balance of flavors in my opinion. I made this many times before getting it right. you should really try this recipe and let me know how it turns out for you.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 15 minsTotal Time 25 mins
250 g Paneer
3 Tomato medium size chopped or as per your required
3 Mediuam size onion chopped
2 tbsp Butter or Ghee
3 tbsp Oil
1 tsp Turmeric powder
1 tbsp Ginger & Garlic paste or crushed
Salt to taste
2 tbsp Kasuri methi crushed ( dried fenugreek leaves )
1 Medium Onion cubed, layers separated
1 Medium Capsicum cubed
½ cup Water or as per required
Coriander leaves chopped
Ingredients To Make Ground Spice Mix
2 tsp Coriander powder
½ tsp Roasted jeera powder(cumin powder)
1 tsp Kashmiri red chili powder
1 tsp Red chili powder ( optional )
Ingredients To Make Whole Spice Mix
5 Black peppercorns /sabut Kali mirch
2 Green cardamom
1 Bay leaf / tej patta
1 Cinnamon stick / dal chini
2 Dried red chili
2 tbsp Cumin seeds
2 tbsp Coriander seeds
2 tbsp Fennel seeds
1 Heat up a pan
2 Add peppercorn, dry red chili, cumin seeds, fennel seeds, and coriander seeds
3 Roast these spice for at least 3 minutes on low flame till fragrant don't burn them
4 Turn off the gas
5 Take out the spices on a plate first so that they cool down a bit let them cool off a bit
6 Crushed them or grind into a coarse powder, and keep aside
7 Heat a pan add little oil
8 And rest well add butter
9 Add bay leaf, cumin seeds, and coriander seeds
10 Add chopped onion
11 The onion is ready, it has browned completely then
12 Add chopped tomato and salt
13 Add crushed ginger and garlic
14 Add Kashmiri chili powder
16 Add turmeric powder, coriander powder, cumin powder
17 Mix well
18 Cover the lid
19 Cook this masala till the oil oozes out from the sides and the tomatoes get mashy add Kadai masala mix well
20 Add some water per your choice
21 Keep this separately on a slow flame in the meantime
22 we'll cook the paneer. Toss some pepper with that, the Kadai masala we made will be used now.
23 Take a pan to add very little oil
24 Add paneer quick toss
25 Make sure that the paneer doesn't break keep aside
26 Add diced onion, diced capsicum
27 Add a very little salt toss well
28 Add paneer
29 Add a lot of Kadai masala, Quick toss
30 Pour the paneer in the masala
31 Mix well
32 Very careful not to break the paneer
33 Add fenugreek leaves
34 Mix well
35 Add fresh coriander
36 Kadai paneer is ready
37 Serve it
38 Serve Kadai paneer with naan or chapati
Ingredients 250 g Paneer
3 Tomato medium size chopped or as per your required
3 Mediuam size onion chopped
2 tbsp Butter or Ghee
3 tbsp Oil
1 tsp Turmeric powder
1 tbsp Ginger & Garlic paste or crushed
Salt to taste
2 tbsp Kasuri methi crushed ( dried fenugreek leaves )
1 Medium Onion cubed, layers separated
1 Medium Capsicum cubed
½ cup Water or as per required
Coriander leaves chopped
Ingredients To Make Ground Spice Mix
2 tsp Coriander powder
½ tsp Roasted jeera powder(cumin powder)
1 tsp Kashmiri red chili powder
1 tsp Red chili powder ( optional )
Ingredients To Make Whole Spice Mix
5 Black peppercorns /sabut Kali mirch
2 Green cardamom
1 Bay leaf / tej patta
1 Cinnamon stick / dal chini
2 Dried red chili
2 tbsp Cumin seeds
2 tbsp Coriander seeds
2 tbsp Fennel seeds
Directions 1 Heat up a pan
2 Add peppercorn, dry red chili, cumin seeds, fennel seeds, and coriander seeds
3 Roast these spice for at least 3 minutes on low flame till fragrant don't burn them
4 Turn off the gas
5 Take out the spices on a plate first so that they cool down a bit let them cool off a bit
6 Crushed them or grind into a coarse powder, and keep aside
7 Heat a pan add little oil
8 And rest well add butter
9 Add bay leaf, cumin seeds, and coriander seeds
10 Add chopped onion
11 The onion is ready, it has browned completely then
12 Add chopped tomato and salt
13 Add crushed ginger and garlic
14 Add Kashmiri chili powder
16 Add turmeric powder, coriander powder, cumin powder
17 Mix well
18 Cover the lid
19 Cook this masala till the oil oozes out from the sides and the tomatoes get mashy add Kadai masala mix well
20 Add some water per your choice
21 Keep this separately on a slow flame in the meantime
22 we'll cook the paneer. Toss some pepper with that, the Kadai masala we made will be used now.
23 Take a pan to add very little oil
24 Add paneer quick toss
25 Make sure that the paneer doesn't break keep aside
26 Add diced onion, diced capsicum
27 Add a very little salt toss well
28 Add paneer
29 Add a lot of Kadai masala, Quick toss
30 Pour the paneer in the masala
31 Mix well
32 Very careful not to break the paneer
33 Add fenugreek leaves
34 Mix well
35 Add fresh coriander
36 Kadai paneer is ready
37 Serve it
38 Serve Kadai paneer with naan or chapati
Kadhai Paneer Recipe | Restaurant style Kadhai Paneer Recipe | Quick Kadai Paneer Recipe | How To Make best Kadhai Paneer Recipe
AuthorShweta KumariCategoryIndian, Main courseDifficultyIntermediate
