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Restaurant Style Kadai Paneer Recipe step by step

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Rajani (@thegourmetschoice)
IndianLunchDinnerMain CourseVegetarianGluten-Free

A delicious and flavorful Indian dish Kadai Paneer is made with paneer, spices, and vegetables, perfect for serving with naan or jeera rice.

Prep Time
20min
Cook Time
45min
Total Time
1hr 5min
Restaurant Style Kadai Paneer Recipe step by step recipe

Ingredients

4 Servings
(1 serving = 1 portion)

Kadai Masala

  • 1tbsp
    coriander seeds
  • 4piece
    dried red chillies
  • 3/4tsp
    cumin seeds
  • 3/4tsp
    fennel seeds
  • 10piece
    peppercorns
  • 1piece
    cardamom
  • 4clove
    cloves
  • 1in
    cinnamon stick

Main Ingredients

  • 1tbsp
    oil
  • 4clove
    garlic
  • 1/2in
    ginger
  • 1cup
    finely chopped onions
  • 2piece
    medium-sized tomatoes
  • 10piece
    cashews
  • 1tbsp
    salt
  • 1tbsp
    oil
  • 1/2cup
    chopped capsicum
  • 1cup
    chopped onion petals
  • 1tbsp
    butter
  • 1piece
    bay leaf
  • 1/4tsp
    turmeric powder
  • 1tsp
    Kashmiri chilli powder
  • 1/2tsp
    salt
  • 1 1/2cup
    water
  • 250g
    paneer
  • 1tsp
    kasuri methi
  • 1tbsp
    finely chopped coriander leaves

How to make Restaurant Style Kadai Paneer Recipe step by step

Prepare Kadai Masala

  1. In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick. Saute on low flame until a nice aroma develops, about 5 minutes. Allow to cool down.

    Step 1.1: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.2: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.3: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.4: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.5: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.6: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.7: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick
    Step 1.8: In a pan, add coriander seeds, dried red chillies, cumin seeds, fennel seeds, peppercorns, cardamom, cloves, and cinnamon stick

  2. Transfer the cooled spices to a blender and make a coarse powder.

    Step 1.1: Transfer the cooled spices to a blender and make a coarse powder
    Step 1.2: Transfer the cooled spices to a blender and make a coarse powder
    Step 1.3: Transfer the cooled spices to a blender and make a coarse powder

Prepare Tomato Paste

  1. In the same pan, add oil. Once heated, add garlic cloves and ginger. Saute for 1 minute.

    Step 2.1: In the same pan, add oil
    Step 2.2: In the same pan, add oil

  2. Add finely chopped onions and saute until they turn soft.

    Step 2.1: Add finely chopped onions and saute until they turn soft
    Step 2.2: Add finely chopped onions and saute until they turn soft

  3. Add chopped tomatoes, cashews, and salt. Saute until tomatoes become mushy. Allow the mixture to cool down.

    Step 2.1: Add chopped tomatoes, cashews, and salt
    Step 2.2: Add chopped tomatoes, cashews, and salt
    Step 2.3: Add chopped tomatoes, cashews, and salt
    Step 2.4: Add chopped tomatoes, cashews, and salt

  4. Transfer the cooled mixture to a blender and blend into a smooth consistency. Do not add water.

    Step 2.1: Transfer the cooled mixture to a blender and blend into a smooth consistency

Cook Vegetables

  1. In a deep kadai, add oil. Saute chopped capsicum and onion petals on high flame until they are crispy and slightly blistered, about 5 minutes. Set aside.

    Step 3.1: In a [deep kadai](https://amzn
    Step 3.2: In a [deep kadai](https://amzn
    Step 3.3: In a [deep kadai](https://amzn
    Step 3.4: In a [deep kadai](https://amzn
    Step 3.5: In a [deep kadai](https://amzn

Final Cooking

  1. In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder. Fry for 2 minutes.

    Step 4.1: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.2: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.3: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.4: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.5: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.6: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder
    Step 4.7: In the same pan, add butter, bay leaf, turmeric powder, Kashmiri chilli powder, salt, and the prepared kadai masala powder

  2. Add the prepared tomato paste and saute until oil separates, about 15 minutes on low flame.

    Step 4.1: Add the prepared tomato paste and saute until oil separates, about 15 minutes on low flame
    Step 4.2: Add the prepared tomato paste and saute until oil separates, about 15 minutes on low flame
    Step 4.3: Add the prepared tomato paste and saute until oil separates, about 15 minutes on low flame

  3. Add water and adjust the consistency as desired.

    Step 4.1: Add water and adjust the consistency as desired
    Step 4.2: Add water and adjust the consistency as desired

  4. Add the sauteed onion and capsicum petals, then add cubed paneer. Mix well.

    Step 4.1: Add the sauteed onion and capsicum petals, then add cubed paneer
    Step 4.2: Add the sauteed onion and capsicum petals, then add cubed paneer
    Step 4.3: Add the sauteed onion and capsicum petals, then add cubed paneer

  5. Cover and cook for 8 minutes on low flame. Adjust the salt.

    Step 4.1: Cover and cook for 8 minutes on low flame

  6. Add kasuri methi and finely chopped coriander leaves. Mix well and cook for 2 more minutes, covered, until oil separates.

    Step 4.1: Add kasuri methi and finely chopped coriander leaves
    Step 4.2: Add kasuri methi and finely chopped coriander leaves
    Step 4.3: Add kasuri methi and finely chopped coriander leaves
    Step 4.4: Add kasuri methi and finely chopped coriander leaves
    Step 4.5: Add kasuri methi and finely chopped coriander leaves

Tips & Tricks

  1. Ensure the spices are roasted on low flame to avoid burning.

  2. Do not add water while blending the tomato mixture to maintain the right consistency.

  3. Cooking on low flame helps the flavors to develop better.

thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

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