Kadai Paneer Recipe (Restaurant Style)
Food Recipes

Kadai Paneer Recipe (Restaurant Style)

When we talk of paneer dishes, Kadai Paneer is evidently going to cross our minds. This peppery, spiced and flavourful dish is a wonderful delight. It’s relishing and the desirable aftertaste is something we all love. However, you don’t have to go out to the restaurant every time you crave this wonderful dish. Today, we will tell you how to make a fantastic restaurant-style Kadai Paneer at home. 

 

What is Kadai Paneer?

Kadai Paneer is a blend of fresh paneer and tomato gravy with spicy Khade or Kadai masala. Kadai paneer is usually served with Tandoori Roti or Naan

If you are wondering what exactly a Kadai is, it is a type of traditional Indian cooking wok that is circular in shape and thick on the outside. 

This vessel is deep and is most commonly used to fry and roast gravies. It’s also used for deep frying food items. 

 

How Did Kadai Paneer Originate? 

According to modern studies, the exact origin of Kadai Paneer is unknown. 

It is believed that paneer was invented in the 16th century and was popularly cooked throughout North India particularly the Punjab-Haryana region. 

It was famous for the traditional cooking style and the use of strong, aromatic spices. 

 

Why is Kadai Paneer so Popular in India?

Kadai paneer is one of the most popular vegetarian dishes in India. 

Paneer is one of the most versatile ingredients.

This milky and soft cheese (also called ‘Chhena’ when used in desserts) is used in preparing mouth-watering desserts like kalakand, Rasmalai and Sandesh

Its also used to make savoury delicacies like Paneer Tikka Masala, Paneer Bhurji, Paneer Lababdar, Shahi Paneer, Palak Paneer, Paneer Tikka Kebabs and a lot more. 

From all these other paneer dishes, Kadai Paneer stands out because of its unique and spicy flavours. 

It is popularly relished throughout North India and its served in traditional Indian Dhabas as well as fine-dining restaurants. 

The secret of this dish lies in its spices.

Select spices are used to prepare this dish which is freshly ground and prepared at home.

Capsicum and onions are mixed in a deliciously spicy and smoky gravy which is lip-smacking, unlike Shahi Paneer and Paneer Lababdar which are more of a sweet, creamy gravy. 

 

Benefits of Kadai Paneer

This dish is definitely relishing and mouth-watering. Furthermore, it also has a good number of benefits.

Before enjoying this flavoursome dish, take a look at a few benefits of consuming this superb dish:

 

Benefits of Kadai Paneer

 

1. Makes an Excellent Dish for Parties

Kadai Paneer definitely adds a luxurious and traditional Indian touch to your menu whenever you are planning a get-together.

It’s extremely easy to make even if you are wary about the use of spices and not well-informed with the procedure. 

You can always include this dish if you are planning to host a party.

Also, it is flexible when it comes to the consistency of the gravy.

You can make it dry, semi-dry or with gravy, it is your choice!

It goes well with naan, roti or pulao

 

2. Provides Adequate Calcium and Protein For Adults

Paneer is rich in calcium and proteins that help in keeping your bones and teeth healthy. 

According to Food NDTV, 100 grams of Paneer constitutes about 83 grams of protein.

This makes up around 8-10% of your daily protein and calcium requirements. 

Protein is important for growth and development.

It helps in repairing cells and tissues in our body and form new ones. 

For proper bodily functions and metabolic development, protein must be a necessary addition to your diet.

Calcium is the storehouse of minerals that helps in keeping our bones and teeth strong. 

Moreover, calcium helps in the proper clotting of blood, regulating heartbeat and proper muscle functions. 

Daily intake of calcium is extremely beneficial for long term health and to avoid the risk of osteoporosis that normally occurs with ageing. 

 

3. Promotes Hair Growth

Capsicums are the crunchy, delicious and most nutritious vegetables put into this dish. 

They give a relishing and a sweet-savoury flavour as well as it is one of the best vegetables to be consumed for hair growth. 

According to Kerotin, capsicum contains vitamin A and vitamin C that speeds up the hair growth process by 40-50%. 

This wonder vegetable helps in stimulating the flow of blood in the scalp which makes the roots of the hair strong. Hence, preventing hair fall. 

Add red and yellow capsicum to enhance the look and taste of your dish. 

 

4. Is Safe for People With Diabetes

Did you know that paneer can help in lowering blood sugar levels? 

Another added benefit of eating Kadai Paneer is that it helps in regulating the sugar levels in the blood. 

Paneer has a good amount of magnesium that also helps in maintaining the heart rate, hence, avoiding fluctuations. 

For diabetic people, the high amount of protein present in this dish allows the slow release of sugar in the blood.

This prevents a sudden spike or dip in blood pressure and keeps it regulated.

 

5. Lowers Cholesterol

A recent study by the National Centre for Biotechnology Information has shown that consuming onions can help with lowering cholesterol and improving the overall health of the heart.

Onions have anti-inflammatory properties and reduce the thickening of the arteries which helps in the proper functioning of the heart. 

The National Centre for Biotechnology Information has also concluded that the sulphur in onions helps in lowering blood sugar levels by allowing increased production of insulin. 

The quercetin in onions helps in reducing the risk of heart attacks as well as heart strokes. 

Adding onions into Kadai paneer is definitely worth it because of its taste as well as the health benefits. 

 

6. Helps Deal With Pain During Pregnancy

Becoming a mother is a life-altering experience. 

However, with pregnancy comes joint aches and pains which will quickly make you uncomfortable. 

Paneer has anti-inflammatory properties that help reduce pregnancy-related swelling and pains to a greater extent. 

It also helps in reducing the symptoms of nausea and morning sickness. 

Consuming Kadai Paneer with naans is also a fantastic way to satisfy your spicy food cravings. 

Additionally, Paneer is rich in Folate which is one of the vital nutrients in the development of the baby. 

Moreover, calcium will help strengthen your and your baby’s bones. 

 

7. Reduces the Risk of Cancer

Another benefit of consuming onions is that it can prevent the occurrence of cancer.

Extensive research done by PubMed concluded that high allium containing vegetables like onion can help prevent the risk of gastric cancer. 

Quercetin consists of anti-cancer properties which can restrain the involvement of cancer cells in the breast, colon, ovary, lungs and prostate. 

 

8. Is Healthy and Contains fewer calories

It might be a little hard to believe but according to Tarla Dalal, Kadai Paneer contains only 248 calories. 

One portion of Kadai Paneer fulfils 10-12% of the daily calorie requirement. 

 

9. Boosts Weight Loss 

Did you know that paneer is low in carbohydrates that can actually help you in losing weight? 

Paneer is a diet-friendly food. This means you can eat it guilt-free!

Due to paneer’s high protein and calcium content, paneer helps in boosting weight loss. 

It keeps you full for a longer duration and prevents you from snacking on junk food throughout the day. 

 

10. Prevents Seasonal Illness

A very significant additive in this dish is the ginger-garlic paste. 

Ginger has anti-inflammatory properties that help in preventing seasonal flu, sore throat and cold. 

Whereas, when mixed with garlic, it becomes even more beneficial.

Garlic helps in releasing harmful toxins from the body.

It also aids in lowering blood pressure as well as cholesterol content in the body. 

The freshly grounded spices used in the dish also helps in boosting the immune system.

According to NetMeds, they prevent the risk of various diseases such as digestive problems, cardiovascular ailments and risk of high cholesterol levels. 

 

What Do We Put in Kadai Paneer?

Kadai paneer is made by blending onions and capsicums in tomato gravy. 

The signature element in this dish is the Kadai or Dry masala. 

These freshly ground spices make this dish unique.

The spices required for the dry masala are:

  • Coriander seeds
  • Green cardamom pods
  • Fennel seeds
  • Cloves
  • Large whole red chillies
  • Black peppercorns.

 

Kadai Paneer Recipe

Kadai Paneer is prepared by blending onions, capsicum and paneer in semi-dry tomato gravy and spicing the dish with traditional Indian ground spices called Kadai masala.

This dish is served with roti, naan or pulao.

 

Kadai Paneer Recipe

 

Prep time: 10 minutes    Cook time: 25 minutes    Total time: 35 minutes    Serves: 4    Calories per serving: 255    Cuisine: Indian 

 

Ingredients:

500 Gram paneer (cubed and deep-fried to a light brown), 3-4 Green chillies (slit), 2 large cubed onions, 1 teaspoon ginger-garlic paste, ½ cup hung curd or cream (optional), ¼ cup oil, 2 tsp cumin seeds, 4 cloves, 1 teaspoon fennel seeds, 3 green cardamom pods, 1 large red chilli, 1 tablespoon coriander seeds, ½ teaspoon turmeric, Salt (to taste), ½ teaspoon garam masala, 4 green capsicums (cubed), 4 medium tomatoes (chopped), 1 tablespoon coriander leaves (chopped, for garnish)

 

Procedure for The Dry Masala:

In a Kadai or a wok, roast all the dry spices of the Kadai masala for 4 to 5 minutes until they turn aromatic. Add the red chilli and let it cook for a while. Remove from fire and allow it to cool. Transfer the spices into a blender and grind into a smooth powder.

 

For the Gravy:

In the same Kadai pour some oil or butter (optional). Add cumin seeds and let them crackle. Toss in the onions and sauté them for around 4 to 5 minutes until the onion turns golden brown and is translucent. Add green chillies and ginger-garlic paste. Add in the chopped tomatoes. Mix the masala well until the tomatoes are soft and squishy. Continue to cook until the oil begins to separate. Add the ground Kadai masala along with red chilli powder, turmeric, salt and garam masala. Mix all the ingredients well and let it cook for 2 to 3 minutes. Toss in the capsicum and stir until the masala is coated on them. Cook for around 7 to 8 minutes on medium flame until the capsicums turn a little soft. Don’t overcook the capsicums as you’ll want them a little crunchy. Add the hung curd and give it a good stir. Add the paneer pieces along with a little water to reach the desired consistency. Let it cook for a minute before transferring to a serving bowl. Garnish it with chopped coriander leaves. Serve with Tandoori roti, naan or pulao

 

Notes:

  1. It is best if you consider using fresh paneer for the dish. If you are using frozen paneer, remember to soak it in warm water for 25-30 minutes. This will keep the paneer soft and fresh for long.
  2. Alternatively, you can use tomato paste ground with ginger and garlic instead of chopped tomatoes. However, it is recommended to use both simultaneously. This will enhance the flavour and make the dish tangier. 

 

Benefits of Kadai Paneer

Kadai Paneer Recipe

Anushka Bhargava
Kadai Paneer is prepared by blending onions, capsicum and paneer in semi-dry tomato gravy and spicing the dish with traditional Indian ground spices called Kadai masala. This dish is served with roti, naan or pulao.
5 from 24 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 255 kcal

Ingredients
  

  • 500 grams Paneer cubed and deep-fried to a light brown
  • 3-4 Green chillies slit lengthwise
  • 2 large cubed onions
  • 1 tsp ginger-garlic paste
  • ½ cup hung curd or cream (optional)
  • ½ cup oil
  • 2 tsp cumin seeds
  • 4 cloves
  • 1 tsp fennel seeds
  • 3 green cardamom pods
  • 1 large red chilli
  • 1 tbsp coriander seeds
  • ½ tsp turmeric
  • Salt to taste
  • ½ tsp garam masala
  • 4 green capsicums cubed
  • 4 medium tomatoes chopped
  • 1 tbsp coriander leaves chopped, for garnish

Instructions
 

For the Dry Masala

  • In a Kadai or a wok, roast all the dry spices of the Kadai masala for 4 to 5 minutes until they turn aromatic. Add the red chilli and let it cook for a while.
  • Remove from fire and allow it to cool. Transfer the spices into a blender and grind into a smooth powder.

For the Gravy

  • In the same Kadai pour some oil or butter (optional). Add cumin seeds and let them crackle.
  • Toss in the onions and sauté them for around 4 to 5 minutes until the onion turns golden brown and is translucent. Add green chillies and ginger-garlic paste.
  • Add in the chopped tomatoes. Mix the masala well until the tomatoes are soft and squishy. Continue to cook until the oil begins to separate.
  • Add the ground Kadai masala along with red chilli powder, turmeric, salt and garam masala. Mix all the ingredients well and let it cook for 2 to 3 minutes.
  • Toss in the capsicum and stir until the masala is coated on them. Cook for around 7 to 8 minutes on medium flame until the capsicums turn a little soft. Don’t overcook the capsicums as you’ll want them a little crunchy. Add the hung curd and give it a good stir.
  • Add the paneer pieces along with a little water to reach the desired consistency. Let it cook for a minute before transferring to a serving bowl.
  • Garnish it with chopped coriander leaves. Serve with Tandoori roti, naan or pulao.

Notes

  1. It is best if you consider using fresh paneer for the dish. If you are using frozen paneer, remember to soak it in warm water for 25-30 minutes. This will keep the paneer soft and fresh for long.
 
  1. Alternatively, you can use tomato paste ground with ginger and garlic instead of chopped tomatoes. However, it is recommended to use both simultaneously. This will enhance the flavour and make the dish tangier.
Keyword Kadai Paneer, Kadhai Paneer

 

FAQs 

Kadai Paneer Recipe Dhaba Style

What is the difference between Kadai Paneer and Shahi Paneer?

Although both the dishes include paneer and are cooked in tomato gravy, the main difference between Kadai Paneer and Shahi Paneer is because of their spices. Kadai Paneer is spicier than the Shahi paneer because of the high involvement of ground spices. Shahi Paneer, on the other hand, is creamy and smooth and a bit sweetened in taste and also involves dry fruits.

 

Can I make the Kadai Paneer spicier?

Yes, of course! If you want to make the dish spicier, grind the ground spices in double quantities. Instead of one red chilli, you can add 2-3. You can also increase the amount of garam masala used in this recipe to make it spicier. 

 

How do I add a smoky flavour to Kadai Paneer?

Kadai Paneer with a little bit of smoky flavour is always tasty. To get a smoky flavour, toss the veggies on high flames in ghee or butter to get the smoky flavour and aroma before adding it into the gravy. Alternatively, try the Dhangar method if you want authentic Dhaba style flavour. 

 

Which is the best Paneer?

The best Paneer is obviously the one that is freshly made at home. Homemade paneer is free of added preservatives and is also relatively cheaper than frozen ones. To recognise if the paneer is fresh, consider the following factors to make sure you are purchasing the best paneer:

Odour: 

Fresh paneer usually smells mild, milky and fresh. If the paneer smells sour, this means that it is stale or spoiled.

 

Texture: 

The texture of fresh paneer is smooth, spongy and milky with a bright white appearance. If the paneer is pale yellow and looks watery, consider it spoiled. 

 

Taste: 

Fresh paneer tastes milky and mildly acidic because of the natural curdling agent used in preparing the paneer. If the paneer tastes sour and highly acidic, consider it to be spoiled. Always be wary of choosing only fresh paneer for your dishes. Homemade paneer can be stored for 5-7 days in the refrigerator. 

 

Do You Need to Cook Paneer?

Unlike other cheeses, paneer does not have to be aged. Once you have prepared, shaped and pressed the cottage cheese, it can be cut into cubes or slices and eaten raw. Raw paneer is popularly used for weight loss as it contains low amounts of fats and fewer calories. However, you can saute paneer in olive oil along with spices and herbs for 3-4 minutes and add it in salads or eat it just like that. Paneer does not require a long cooking time. Because of its spongy texture, paneer soaks up the flavour quickly when added into a dish. 

 

What Is Paneer Called In English?

Paneer is called Indian Cottage Cheese or simply, Cottage Cheese in English. Paneer was discovered in the 16th century in the Northern part of India which was then ruled by Mughal and Persian rulers. The word ‘paneer’ is said to derive directly from the Turkish language word ‘Peynir’ which means cheese. 

 

Why Is Kadai Paneer Called Kadai Paneer?

As mentioned earlier, Kadai Paneer is called Kadai Paneer because of its origin. This dish was primarily made in a Kadai which is a type of a traditional Indian wok. The Kadai is a circular shaped, deep vessel which is used for deep frying as well as slow simmering meat and vegetable curries. An article in 2019 published by The Times Of India said that cooking dishes in an iron Kadai can pose numerous health benefits such as increasing the overall Iron content in the food, enhancing the flavour of the food and foods that are supposed to be cooked on high heat is possible with the use of Kadai. 

 

The Takeaway

It can undoubtedly be said that Kadai Paneer is a perfect and unique dish to be cooked in parties, dinners or for a family get-together. 

Packed with numerous health benefits, it’s our go-to recipe whenever we’re in the mood for some healthy, tasty food.

Making restaurant-style Kadai Paneer is overall, not so difficult as it uses minimum vegetables and a few handpicked spices. 

Using fresh ingredients and homemade masala will ultimately enhance the flavour of your dish rather than using packed and preserved food items. 

Did you try our recipe? Please let us know how your experience was in the comments section below!

24 thoughts on “Kadai Paneer Recipe (Restaurant Style)

  1. 5 stars
    Can’t believe it’s so easy to make Kadai Paneer at home, thanks for sharing this lovely recipe! 🙂

  2. 5 stars
    I’m an Indian and I’ve had almost all types of Paneer variations that exist out there. But, I’ve never tasted such an indulgent Kadai Paneer! I now make it at least once every week.

  3. 5 stars
    I’m an Indian and I’ve had almost all types of Paneer variations that exist out there. But, I’ve never tasted such an indulgent Kadai Paneer! I now make it at least once every week.

  4. 5 stars
    I had served this during my kitty party and ALL of my friends praised it! Please share more Indian recipes on your blog!

  5. 5 stars
    I made it and it’s really simple and tasty , your recipe turned to be wow , awesome .everyone loved it .

  6. 5 stars
    If you’re looking for something delicious, you’re at the right place. At the same time, you get health benefits and taste what else we want.

  7. 5 stars
    This is the right place where we can find the mouth watering recipes. Looks yummy and tastes delicious.

  8. 5 stars
    I made it for my family and they literally enjoyed it to their fullest… Thanks a lot for sharing!!

  9. 5 stars
    I ‘am Indian, an almost I had taste all the variations of paneer but these is little interesting !!! Thanks a lot for sharing.

  10. 5 stars
    Obviously, paneer is the best thing to ever go for , but this recipe is really justify the taste of paneer.

  11. 5 stars
    Paneer is the life of every meal and make this dish to impress your loved ones because it’s a mix of flavors and love.

  12. 5 stars
    Indian cuisine is our pride. No matter wherever you are you should definitely try this once!

  13. 5 stars
    I like the fact that it looks like you’ve spent hours and hours cooking it but actually, you’ve barely spent any time making it.

Leave a Reply

Your email address will not be published.

Recipe Rating