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kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer

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Tarla Dalal

 17 June, 2020

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About Kadai Paneer, Popular Restaurant Style Kadai Paneer down arrow
Ingredients down arrow
Methods down arrow
For the Kadai gravy: down arrow
How to Proceed for the Kadhai Paneer down arrow
Notes to make kadai paneer recipe down arrow
Nutrient values down arrow

kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with 32 amazing images.

kadai paneer is a quick dish of paneer cubes combined with a spicy kadhai gravy! The aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this kadai paneer recipe !

Every Indian Punjabi restaurant serves this popular restaurant style kadai paneer.

Notes to make kadai paneer recipe. 1. To make Kadai Paneer, heat the oil in a kadhai and add the onions to it. We add them for pungency. 2. We have used fresh paneer but, you can deep-fry the paneer pieces if you wish to, till they turn light brown in colour. Make sure that the Paneer you take is neither too soft nor too firm. Drain them on an absorbent paper after you have fried them. Put them in lukewarm water for 10 minutes. This will soften the fried paneer and remove the excess oil.

Kadai Paneer goes well with Indian breads like Phudina Naan, Tandoori Roti and also with plain Chapati.

Enjoy how to make kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with detailed step by step photos and video below.

 

Kadai Paneer, Popular Restaurant Style Kadai Paneer recipe - How to make Kadai Paneer, Popular Restaurant Style Kadai Paneer

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Preparation Time

20 Mins

Cooking Time

35 Mins

Total Time

55 Mins

Makes

4 servings

Ingredients

Method

For the basic kadai gravy
 

  1. Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle) for 30 seconds.

  2. Remove and keep aside to cool.

  3. Blend in a mixer to a fine powder. Keep aside.

  4. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds.

  5. Add the prepared powder and sauté on a medium flame for a few seconds.

  6. Add the green chillies and sauté on a medium flame for another 30 seconds.

  7. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.

  8. Mash it a little using a potato masher.

  9. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use as required.


For kadai paneer
 

  1. To make kadai paneer, heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.

  2. Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.

  3. Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.

  4. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.

  5. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.

  6. Add the cream, mix well and serve the kadai paneer hot garnished with coriander.


 


Kadai Paneer, Popular Restaurant Style Kadai Paneer recipe Video by Tarla Dalal

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Kadai Paneer, Popular Restaurant Style Kadai Paneer recipe with step by step photos

For the Kadai gravy:

 

    1. To make Kadhai gravy for Kadhai Paneer, heat a tava and add the red chillies to it.
    2. Now, add the coriander seeds.
    3. Dry roast them for about 30 seconds. This is done to extract more flavour from both the ingredients.
    4. Transfer them to a plate and keep it aside to cool.
    5. Now, put them in a mixer jar and blend the ingredients together in a mixer to a fine powder. Break the chillies into pieces so that the process of blending becomes easy. Keep it aside.
    6. Heat the oil in a kadhai, and add the garlic into it.
    7. Sauté the garlic well on a medium flame for a few seconds, till they release their aroma into the oil.
    8. Add the prepared powder of roasted red chillies and coriander seeds and sauté on a medium flame for a few seconds.
    9. Add the green chillies for more spice.
    10. Sauté on a medium flame for another 30 seconds.
    11. Add the tomatoes.
    12. Mix well and cook on a medium flame for about 10 to 12 minutes or till the oil separates from the mixture. Do not forget to stir occasionally.
    13. Mash the mixture well using a potato masher.
    14. Now, add the tomato purée.
    15. Add the dried fenugreek leaves to flavour the gravy.
    16. Also add garam masala to perk up the flavours of the Kadai gravy.
    17.  Add the salt to taste.
    18. Add approx 2 tbsp water.
    19. Mix well and cook on a medium flame for 1 to 2 minutes.
How to Proceed for the Kadhai Paneer

 

    1. To make Kadai Paneer, heat the oil in a kadhai and add the onions to it. We add them for pungency.
    2. Sauté on a medium flame for about 3 to 4 minutes or till they turn translucent.
    3. Add the prepared kadhai gravy.
    4. Now, we will add all our dry masalas. First add the garam masala.
    5. Then, add the coriander-cumin seeds powder.
    6. Then, add chilli powder for the spice.
    7. Add the turmeric powder for the colour.
    8. Add the dried fenugreek leaves. Always crush the Kasoori methi well between your palms before you add them to extract more flavour.
    9. Sauté on a medium flame for 1 minute.
    10. Now, add the capsicum.
    11. Add 1 cup water and mix well.
    12. Cook on a medium flame for about 2 to 3 minutes. Stir at least once in between.
    13. Its now time to add the paneer. We have used fresh paneer but, you can deep-fry the paneer pieces if you wish to, till they turn light brown in colour. Make sure that the Paneer you take is neither too soft nor too firm. Drain them on an absorbent paper after you have fried them.Put them in lukewarm water for 10 minutes. This will soften the fried paneer and remove the excess oil.
    14. Also, add the salt to taste.
    15. Cook the Kadai Paneer ( Restuarant style Kadai Paneer) on a slow flame for another 2 to 3 minutes.
    16. Finally, add the cream to add richness to the Kadai Paneer ( Restuarant style Kadai Paneer) and mix well.
    17. Serve the Kadai Paneer ( Restuarant style Kadai Paneer) hot garnished with coriander.
Notes to make kadai paneer recipe

 

    1. To make Kadai Paneer, heat the oil in a kadhai and add the onions to it. We add them for pungency.
    2. We have used fresh paneer but, you can deep-fry the paneer pieces if you wish to, till they turn light brown in colour. Make sure that the Paneer you take is neither too soft nor too firm. Drain them on an absorbent paper after you have fried them. Put them in lukewarm water for 10 minutes. This will soften the fried paneer and remove the excess oil.

Your Rating*

user
Foodie #640326

March 30, 2021, 5:27 p.m.

A must try recipe.... Best one so far...

5 
user
Tarla Dalal

March 30, 2021, 5:27 p.m.

Thanks. Please continue to review recipes which you have made and loved from tarladalal.com It will help thousands of food lovers to try the recipe based on your review.

user
Pujan

Nov. 19, 2020, 4:47 p.m.

Tried this recipe yesterday, absolutely loved it! So tasty. Will try Kadai sauce with plant based products as I think it is very tasty.

5 
user
Tarla Dalal

Nov. 19, 2020, 4:47 p.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Foodie #597365

Oct. 26, 2020, 9:55 a.m.

5 
user
Tiyara Kharti

Sept. 29, 2020, 9:14 a.m.

I am really thankful for ur special app for the quantity......its very helpful for oraginise big n small get together....thanku so much....keep it up_x0001F44C__x0001F44D__x0001F642_

5 
user
Tarla Dalal

Sept. 29, 2020, 9:14 a.m.

Thank you for your kind words. Please keep trying more recipes and sharing your comments with us.

user
Dipti Shah

Aug. 22, 2020, 9:09 a.m.

5 
user
Himja Joshi

Aug. 8, 2020, 8:06 p.m.

Excellent recipe to follow...got exact dhaba style Kadhai paneer sabji.

5 
user
Sheena

Aug. 6, 2020, 11:31 a.m.

Can the kadhai gravy be made and stored and for how long can one store it.

5 
user
Tarla Dalal

Aug. 6, 2020, 11:31 a.m.

Hi, yes you can store this in the freezer for a long run for 1 month minimum.

user
Pempemp

July 8, 2020, 2:21 p.m.

Tarla Dalal's Kadai Paneer video inspired me to try this recipe. Paneer cubes though fried were soft and nice, the kadhai gravy was the heart of this recipe.A very rich and creamy subzi.

5 
user
Mayank Mishra

May 5, 2020, 1:51 a.m.

Dear Ma''am, Excellent recipe. I tried it today, and found the posted images in recipe very useful. I tried Ghee instead of Oil, as I avoid refined oil as far as possible, and mustard oil''s flavour was too strong. Hence, I used Ghee only. Overall, the end result was very good, and taste-wise , it was better than a restaurant''s Kadai Paneer. While preparing coriander-cumin seeds powder, I uses equal amount of Coriander Seeds and Cumin Seeds. I wanted to ask if it was the right ratio?

5 
user
Supriya shikhare

April 11, 2020, 3:29 p.m.

Wow receipe, it came better than restaurant style kadai paneer, I just loved it.

5 
user
Tarla Dalal

April 11, 2020, 3:29 p.m.

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

user
Farhana

April 3, 2020, 8:26 p.m.

5 
user
Payal Parikh 86

Aug. 10, 2019, 3:23 p.m.

This recipe is totally restaurant style...creamy and tasty..I serve it with hot parathas or naans and a raita....

5 
user
Krishan

Aug. 3, 2017, 1:38 a.m.

Hell Chili is very much ????? ???? ?????? ?? ???? ?????? ???? ?? ???

5 
user
Tarla Dalal

Aug. 3, 2017, 1:38 a.m.

As mentioned in the recipe, it is a spicy gravy. You can reduce the spice as per your liking.

user
Anjali

July 20, 2017, 5:08 p.m.

In the recipe, you seem to add garam masala and kasuri methi twice, at 2 different stages. Is that correct? Or do we add them just once, during the second stage, after sauteing chopped onions and adding the gravy?

5 
user
smeha jain

Aug. 26, 2016, 1:38 p.m.

Hloo Your Recipie Is wonderfull But Can U Tell me Which Oil You Have Used Nd Iff We Dont Add Garlic nd onion Is The Taste Will Same Or Can U Tell any Replacement For them Plz I M Waitng For Your Reply Thnk U

5 
user
Tarla Dalal

Aug. 26, 2016, 1:38 p.m.

Hi Smeha, we have used refined oil The taste with onion and garlic will taste much better but if you do not eat onion and garlic omit it. Do try the recipe and let us know how you liked it... Happy Cooking !!

user
what is kadhai gravy?

April 4, 2016, 8:57 p.m.

5 
user
Tarla Dalal

April 4, 2016, 8:57 p.m.

We have put the recipe of kadai gravy with photos now. The gravy is used to make kadai paneer.

user
Monika

Nov. 21, 2015, 10:17 a.m.

5 
user
Amit

Nov. 19, 2015, 4:43 p.m.

We''ll i used to cook without any recipie, this is the forst receipie i am going thorough...i hope this improves my kadhai paneer''s taste

5 
user
Nidhi Mathur

Sept. 9, 2015, 7:01 p.m.

5 
user
Pradeep panicker

May 4, 2015, 12:07 p.m.

Dear mam I could not see the addition of sugar being mentioned in the recipe. It was there in the mobile app version, but as I informed two days before, the app is not working stating some ''Java Script error''

5 
user
pushpraj

Jan. 12, 2015, 1:53 p.m.

5 
user
shruti jigar Patel

Aug. 26, 2014, 10:40 a.m.

Hello.. yesterday I tried this recipe.. & it was wonderful. fragrance n mouth watering taste it was ..

5 
user
Sheema

Nov. 13, 2012, 5:45 p.m.

5 
user

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