Easy Kadai Paneer Recipe (Restaurant Style)

Kadai Paneer is one of the most popular Indian paneer recipes made with a rich thick gravy, soft and creamy paneer cubes and freshness of the bell peppers. This restaurant style Kadai Paneer gets its unique flavor from freshly ground spices like coriander and red chilies! This easy Kadai Paneer recipe gets its creamy gravy from cashew nut and fresh cream which gives it the thickness and still keeps its healthy. If you're looking for a dish to create for a late supper party, this is the recipe for you. It's simple to make yet has a complex flavor profile. You are sure to get guests asking for the recipe.

The name for Kadai Paneer comes from the utensil used to cook this dish. Kadai is the Hindi word for ‘Indian wok’ which is commonly used in everyday Indian cooking. This recipe is a one-pot meal that takes little time to prepare. I like this recipe since it takes the least amount of time to prepare because the onions or bell peppers are sliced into medium-sized cubes, which doesn't take long, and the gravy is made with the most basic home seasonings.

‎How to Make Kadai Paneer

Kadai Paneer is cooked with soft Paneer or cottage cheese with common veggies such as onions, tomatoes, red bell pepper, green bell pepper, and yellow bell pepper. These are chopped into medium cubes to ensure a flawless bite in every meal. The bell peppers provide flavor as well as crunch to the dish. All of these vegetables combine to make a silky tomato curry that is rich, spicy, and creamy. The curry has a bust of flavor and mild on spice.

Which type of Paneer is best?

I use the Amul Fresh Paneer which is soft, fresh and pocket friendly. But if you are someone who prefers the taste of homemade paneer then you can definitely use it.

Kadai Paneer vs Paneer Butter Masala, Which is better?

Kadai Paneer and Paneer Butter Masala as two completely different dishes. Kadai Paneer is packed with paneer and vegetables and also little spicey gravy. However, Paneer Butter Masala has grilled paneer which is severed with a rich tomato flavored, sweet, velvety curry.

Kadai Paneer is mostly made in a semi thick gravy which tastes best with plain naan, garlic naan, roti or lachcha paratha. And as all Indian dishes are rich in spices adding a little squeeze of lemon give just the right tangy flavor to the dish. If you are looking to make a quick party meal this recipe is for you. It requires the least of ingredients and basic Indian spices.

Serve: 5 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins

Ingredients:

Vegetables

200 grm Paneer/ Cottage Cheese

1 medium Onions (Finely Chopped)

2 medium Onions (Cubes size)

2 medium Green Bell pepper (Cut in cubes)

2 medium Yellow Bell pepper (Cut in cubes)

2 medium Red Bell pepper (Cut in cubes)

1 medium Tomato (Cut in cubes)

Gravy

2 tbsp Oil

1 tsp Cumin Seeds

5 clove Garlic

1/2 Ginger

3 medium Green chili

6 Cashew nut (Almond can too be used for healthy option)

3 - 4 Paneer Cubes

4 tbsp Kashmiri Chili Powder

1 tsp Coriander Powder

1/2 tsp Turmeric Powder

1 tsp Garam Masala

1 tsp Kasturi methi

1 tsp Sugar

1 tbsp Tomato

Salt as per taste

Garnish:

Finely Chopped Onion

Fresh Coriander

Lime Juice

Let's get cooking

1. In a kadai or frying pan, heat oil. Add cumin seeds and let it crackle. Add the finely chopped garlic, ginger and green chili and fry it well. Now increase the gas flame and add the finely chopped onions and sauté them till they turn brown.

Tip: You can also use ginger and garlic paste instead of fresh garlic and ginger but remember to cook it well until the raw flavor of the paste is gone.

2. Lower the gas flame, add the Kashmiri Chili Powder, Coriander Powder, Turmeric Powder and Garam Masala. Cook the spices with the onion on a low flame and keep adding little water once the mixture is dry. Once you do so you will have thick paste and will see oil leaving the paste.

3. To this paste add the cube cut vegetables (onion, bell peppers and tomatoes) and mix well.

4. In a blender, add the cashew nuts, 3 - 4 Paneer cubes and little water and grand it to a thin paste.

5. To the vegetable gravy add the cashew, paneer paste and mix well. (Add water if the gravy is too thick for your preference). Add sugar and tomato sauce and give it a quick mix.

6. When the gravy is done, remove it from the heat and stir in 1 teaspoon Kasturi methi and fresh coriander.

Garnish with chopped cilantro and serve with fresh, hot jeera rice and fresh homemade Naan bread!

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