Punjabi Dhabha Style Kadai Paneer Step by Step Recipe
Kadai Paneer is a spicy, semi dry restaurant style curry that goes well with roti, naan, paratha or khatti rolls. Make it at home with my step by step recipe and impress your guests!
To get the authentic restaurant-style smoky flavour, do not skip smoking the onions and bell peppers. This method is easy and quick as mentioned below.
1. Marinate the Paneer
Wash 8 oz (250 g) paneer and cut it into 1-inch cubes. Peel and dice 1 large onion. Finely chop 2-3 green chilies.
Dry roast coriander seeds and kashmiri red chilli until nice aroma releases, for around 1 minute on medium flame. Add these to a blender or food processor and grind to make a fine powder. This is your kadai masala.
Toss the marinaded paneer and veggies in a large bowl and mix well to coat all pieces evenly. Cover and keep it in the refrigerator to marinate for 30 minutes.
2. Saute the Onions and Bell Peppers
For a semi dry kadai paneer add 3 to 4 tbsps of fresh cream towards the end. This will make the dish richer.
In a kadai heat 2 tbsp oil and add 1 bay leaf, 2 pods cardamom, 1 inch cinnamon and 2 cloves. Saute until the spices become aromatic.
Now add chopped onions and green chillies slit. Saute until the onion turns golden brown. Add the prepared kadai masala and salt. Saute on a low flame for a few minutes. Then add tomatoes and saute till they are soft. Lastly, add turmeric, chilli powder and garam masala.
3. Add the Tomatoes
A blend of aromatic spices including panchpuran, coriander, cumin, red chili, turmeric, fenugreek and garam masala lend a distinct flavour to this dish. If using store-bought paneer, make sure to soak it in water until soft before adding it to the gravy.
Heat oil in a kadai (or a pan) and saute the onions until they are light pink or translucent. Add the ginger and garlic paste and cook until the raw smell goes away.
Now, add the tomatoes and salt. Mix well and cover the kadai and cook for 3-4 minutes. Garnish with fresh cilantro leaves and serve with naan or paratha.
4. Add the Paneer
Paneer is a firm, non-melting cheese. It’s best to use homemade paneer, but if you’re short on time, you can also buy frozen paneer cubes.
Add the paneer and saute on a medium flame until it becomes tender (should take less than 2 minutes). Adding the paneer at this stage helps to retain its texture. Toss it well with the vegetables. Add crushed kasuri methi and ginger julienne (1 inch piece) towards the end and turn off the heat. This infuses the dish with a fresh, zesty flavour. Serve kadai paneer with naan, roti or pudina paratha to enjoy it in all its glory.
5. Add the Kadai Masala
Kadai Paneer is a semi-dry Indian dish made with Indian cottage cheese (paneer) and mixed peppers in an onion tomato gravy that has a freshly ground spice mixture known as Kadai Masala. It is one of the easiest restaurant style paneer recipes to make at home.
Tip – Use fresh paneer to get the best flavor and texture for this recipe. If you don’t have any at home, then frozen paneer works just fine too (refresh it in hot water before using).
Dry roast all the spices in a skillet for 3-4 minutes on medium heat until lightly browned and fragrant. Let them cool down and then grind to a powder.
6. Add the Fresh Cream
Kadai Paneer is a semi-dry curry that’s mildly spicy and uses a special kadai masala powder. The whole spices are dry roasted and ground to make this unique masala which gives this dish its distinct flavor.
Adding fresh cream makes it creamy and adds to the overall taste of this recipe. You can also use butter or ghee instead of the cream if you prefer.
Toss in the fried paneer cubes, garam masala and crushed kasuri methi (fenugreek leaves). Mix well and switch off the heat. Serve this kadai paneer with phulkas or parathas. Enjoy! If you want a smoky flavor to this recipe then smoke the onions and bell peppers on high flame before using them.
7. Add the Ginger Juliennes
To finish the dish add some chopped coriander leaves and ginger juliennes. This gives it a nice freshness and the flavours are rounded out well by this addition. Then serve the kadai paneer gravy with some roti or naan and enjoy the taste of dhaba style restaurant quality kadai paneer at home.
This kadai paneer recipe uses freshly ground kadai masala but you can also buy the spice powder at stores if you don’t have it on hand or want to save time. However, dry roasting the spices at home and grinding them yourself gives it a much richer flavour.
8. Add the Coriander Leaves
Paneer Kadai is a spicy curry that uses a lot of spices to give it its authentic and robust flavor. It also includes a little bit of ghee, which adds to the richness of the dish.
For best results, use homemade paneer. However, store-bought paneer works just fine in this recipe as well. It just may need to be soaked in hot water for a few minutes before using.
To prepare the kadai masala, dry roast coriander seeds and red chilies in a frying pan. Once roasted, grind them into a coarse powder. This will give the kadai masala its distinctive, restaurant-style flavor.
9. Add the Garnish
If you want to enjoy kadai paneer in a restaurant style, try giving it a slight smoky flavor by adding some charcoal dhungar. It adds a wonderful aroma and enhances the taste of the dish.
Dry roast the spices mentioned under ‘Kadai Masala’ over low heat until aromatic and lightly brown. Let them cool down and grind to a coarse powder in a spice grinder. Do not skip this step as it adds the key flavor to this recipe! Use homemade paneer if possible, but store-bought works fine too. If using frozen, defrost it well before adding to the curry.