Kadhai Paneer is a vibrant and flavorful Indian dish made with soft paneer cubes, bell peppers, and onions cooked in a spicy tomato-based gravy infused with freshly ground spices. This restaurant-style Kadhai Paneer is a popular vegetarian delight that brings authentic Dhaba-style flavors to your home.
Kadhai Paneer Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For Kadhai Masala (Spice Mix):
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 4-5 dried red chilies (adjust to taste)
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For the Main Dish:
- 250 grams Paneer, cut into cubes
- 2 tablespoons oil
- 1 tablespoon butter
- 1 teaspoon ginger-garlic paste
- 1 large onion, thinly sliced
- 1 large tomato, pureed
- 1/2 cup bell peppers (red, green, yellow), cut into cubes
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 1/2 teaspoon black pepper powder (optional for extra heat)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Step-by-Step Instructions
Step 1: Prepare the Kadhai Masala
- Dry Roast the Spices:
Heat a pan over medium flame and dry roast coriander seeds, cumin seeds, and dried red chilies until aromatic, about 2-3 minutes. Stir continuously to avoid burning. - Grind the Spices:
Let the roasted spices cool slightly, then grind them coarsely using a mortar and pestle or a spice grinder. This fresh Kadhai masala adds a bold and authentic flavor to the dish.
Step 2: Sauté the Vegetables
- Heat Oil and Butter:
In a kadhai or deep pan, heat oil and butter on medium heat. The combination of oil and butter enhances the flavor without burning. - Sauté Onions:
Add the sliced onions and sauté until they turn golden brown. This step builds the base flavor for the dish. - Add Ginger-Garlic Paste:
Stir in the ginger-garlic paste and cook until the raw aroma disappears, usually about 1 minute. - Add Bell Peppers:
Toss in the cubed bell peppers and sauté for 2-3 minutes. The peppers should remain slightly crunchy, adding texture to the dish.
Step 3: Cook the Gravy
- Add Tomato Puree:
Pour the fresh tomato puree into the pan and cook until the oil separates from the mixture. This step ensures a rich and flavorful base for the Kadhai Paneer. - Add Spices:
Add the freshly ground Kadhai masala, turmeric powder, red chili powder, salt, and black pepper powder if using. Mix well and let the masala cook for another 2-3 minutes to enhance the flavors. - Adjust Consistency:
Add a splash of water if the gravy is too thick. Adjust the consistency to your preference and let it simmer.
Step 4: Add Paneer and Finish the Dish
- Add Paneer Cubes:
Gently fold in the paneer cubes, ensuring they are well coated with the spicy masala. - Sprinkle Kasuri Methi and Garam Masala:
Crush kasuri methi between your palms and sprinkle it along with garam masala. This imparts a delightful aroma to the dish. - Cook for a Few Minutes:
Let everything simmer together for 2-3 minutes, allowing the paneer to absorb the flavors. Be careful not to overcook the paneer to maintain its softness.
Step 5: Garnish and Serve
- Garnish:
Garnish with freshly chopped coriander leaves. - Serve Hot:
Serve your delicious Kadhai Paneer with naan, roti, or steamed rice.
Expert Tips for Perfect Kadhai Paneer
- Freshly Ground Spices: Always use freshly roasted and ground spices for the best aroma and flavor.
- Paneer Texture: Use fresh, soft paneer for a melt-in-the-mouth experience. Soak store-bought paneer in warm water for a few minutes to soften it.
- Do Not Overcook Paneer: Overcooking paneer can make it chewy. Add paneer towards the end and simmer just enough to heat it through.
- Balancing Spices: Adjust the red chilies in the Kadhai masala based on your heat preference.
Frequently Asked Questions (FAQs)
1. Can I make Kadhai Paneer without grinding fresh spices?
Yes, you can use store-bought Kadhai masala, but freshly ground spices elevate the flavor to a restaurant-quality level.
2. How can I make the dish less spicy?
Reduce the number of dried red chilies and red chili powder to lower the spice level.
3. Can I add other vegetables to Kadhai Paneer?
Yes, you can add mushrooms, baby corn, or broccoli to make the dish more versatile.
If you have any questions not covered in this post and if you need help, leave a comment or mail us at blog@ramshiromanicaterers.in and we’ll help as soon as we can.
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