Kadai Paneer Recipe At Home Easy Restaurant Like Kadai paneer

 This café style Kadai Paneer gets its one of a kind flavor from newly ground flavors like coriander and red chilies! Appreciate it with naan or paratha. 

Paneer is one of my better half’s number one vegetable (on the off chance that you consider it as a vegetable that seems to be, Indians unquestionably do!) and green pepper or capsicum as we call it in India is mine. 

So it’s not amazing that kadai paneer is one of our most loved dish! 

What is Kadai Paneer ?

Kadai Paneer is a well known paneer formula where paneer and ringer peppers are cooked in a fiery masala. 

It is one of the most well known paneer plans. It’s there on the menu in practically all Indian cafés. I recollect continually requesting it when we ate out. 

Kadai is a like a wok regularly utilized in Indian cooking. We use it to make sautéed food and a wide range of things. We likewise use it for profound searing bites and desserts. 

This dish is called Kadai Paneer on the grounds that it’s cooked in a kadai. However, on the off chance that you don’t have a kadai you can basically utilize a wok or some other skillet. I really didn’t make it in a kadai! 

Kadai Masala 

This kadai paneer formula gets its interesting flavors from newly ground masala. It’s known as the kadai masala. 

Here’s all that I added to my kadai masala 

• Coriander seeds 

• Dried red chilies 

• Green cardamom


• Fennel seeds 

• Cloves 

The coriander seeds and dried red chilies are the fundamental elements of the kadai masala. I likewise like including cardamom, fennel and cloves for that additional flavor. 

The flavors are dry simmered until fragrant and afterward ground to a fine powder. 

The expansion of new flavors makes this dish very delightful. It’s astonishing how much distinction the expansion of new flavors can make to a dish. They truly make the flavors pop. 

This zest mix can really be utilized in various plans, it’s so acceptable. So in the event that you need you can make a major bunch of this and store in an impenetrable holder. 

That way you don’t need to do the additional progression of making the new masala when making kadai paneer. 

You can utilize this masala to some other dish you like. For instance kadai vegetable or with tofu. It will add such a great amount of flavor to these dishes. 

Instructions to Make The Best Kadai Paneer 

Here are a portion of my tips to change a basic kadai paneer from normal to goodness! 

✓ If conceivable utilize new hand crafted paneer, there’s nothing similar to it. Be that as it may if utilizing locally acquired paneer, make sure to absorb it warm water for 20-25 minutes before utilizing in the formula. 

This is particularly valid for paneer that is sold at the Indian supermarkets in the US. You have to absorb it warm water before utilizing. 

✓ Do utilize newly made kadai masala for this formula. Try not to utilize your normal masalas here. The newly ground flavors have an enormous effect. 

✓ If you can, do add tomato glue to the formula. It’s a smidgen yet adds quite a lot more flavor to the curry.

✓ Adding some ginger juliennes to the curry while its cooking makes it so much tasty. 

✓ Tiny piece of sugar helps in adjusting the flavors. 

✓ You can likewise utilize dhungar technique to mix smokey flavor to your kadai paneer. I have not done it here yet you may. 

For the dhungar strategy, heat a bit of coal, place it in a bowl and afterward place that bowl in your kadai paneer dish. 

Pour ghee over hot coal. You will see vapor emerging from it, quickly spread the skillet with a cover. 

Let it remain secured for 15 minutes until the sabzi gets implanted with the smokey flavor. Try not to leave it for a really long time else it will turn out to be very smokey. 10 to 15 minutes ought to be adequate. 

This formula of kadai paneer has the ideal equalization of flavors as I would like to think. I made this many time before hitting the nail on the head. 

It generally turned out excessively hot for my enjoying. When I added peppercorns to my kadai masala and they included an excess of warmth. 

At that point once there was an excess of dried red chilies in my masala and it again ended up hot. 

Along these lines, after parcel of preliminaries, I think this form works best. Be that as it may, I know some of you do like fiery food, so this is what you can do. 

To make this Kadai Paneer spicier 

• utilize twofold the measure of red chilies while making the kadai masala. 

• utilize the whole kadai masala in the formula. I utilized 3 to 4 teaspoons of the masala and was left with a few. 

• utilize 1/2 teaspoon garam masala instead of 1/4. 

Serving Suggestions for Kadai Paneer 

I think kadai paneer tastes best with garlic naan or lachcha paratha. So I enthusiastically suggest serving it with both of the two. 


1-To a little kadai or dish, dry meal the flavors for kadai masala for 3 to 4 minutes on medium warmth until fragrant. (Include more red chilies for a spicier masala). 

2-Remove kadai from warmth and move the broiled flavors to a zest processor. 

3-Let it chill off a piece and afterward crush to a fine powder. Put in a safe spot. You can likewise make this kadai masala ahead of time and store it. 

4-In an enormous kadai or some other skillet, presently liquefy margarine with oil on medium warmth. 

5-Add the hacked onion and saute for 3 minutes until relaxed. At that point include the cut green bean stew and ginger garlic glue and saute for another 1 to 2 minutes. 

6-Then include the hacked tomatoes and tomato glue. Blend and cook for around 6 minutes until tomatoes are truly delicate. 

7-Then add 3 to 4 teaspoons of the kadai masala that you arranged before (or include the entire thing on the off chance that you like it zesty). Additionally include the garam masala, kashmiri red bean stew powder. 

8-Add half of the ginger julienne. Mix the flavors and cook for 30 seconds 

9-Then include 1/2 cup water and mix. 

10-Add cream, salt and sugar and blend. Cook for one moment. 

11-Add in the paneer and chime peppers (capsicum) and blend. Spread the skillet or kadai with a cover and cook for 5 to 6 minutes on medium warmth until ringer peppers are somewhat mollified. You just need them half cooked here 

12-Crush kasuri methi and add to the container. 

Embellishment with staying ginger julienne and cilantro. 

Serve kadai paneer with naan or paratha.



Hello! Beautiful People!
I am Kavish Sharma, An IT Engineer By profession and blogger by Passion. I am a big foodie and love to write about restaurant reviews and food recipes. I just love Indian foods and love to share the legacy of it.

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