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Restaurant Style Kadai Paneer recipe

Craving restaurant-style Kadai Paneer? Make it at home! This easy recipe delivers that delicious, spicy, and creamy flavor with paneer & bell peppers in a flavorful kadai masala. Perfect for vegetarians & vegans (with a tofu swap)!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course, Punjabi
Cuisine Indian
Servings 4 servings
Calories 213 kcal

Ingredients
  

  • 4 Kashmiri dried red chillies
  • 1 tsp Fennel seeds
  • 2 tsp Cumin seeds
  • 3 tbsp Coriander seeds
  • 1/2 tsp Black peppercorns
  • 200 grams Cottage Cheese paneer
  • 2-3 tbsp oil
  • 6 medium tomatoes chopped
  • 1 tsp Kashmiri red chilli powder
  • Salt to taste
  • 1 inch ginger cut into juliennes
  • 1/2 medium onion cut into cubes
  • 1/2 medium green capsicum cut into cubes
  • 1 medium tomato
  • 1 tsp garam masala powder
  • 1 tsp dried fenugreek leaves kasuri methi

Instructions
 

How to make Kadai Powder?

  • Dry roast 2 red chillies, fennel seeds, 1 tsp cumin seeds, 2 tbsp coriander seeds, peppercorns till fragrant.
    4 Kashmiri dried red chillies, 2 tsp Cumin seeds, 3 tbsp Coriander seeds, 1/2 tsp Black peppercorns, 1 tsp Fennel seeds
  • Cool and grind into a coarse powder.

How to make Kadai Paneer?

  • Heat oil in a non-stick pan. Add remaining cumin seeds and red chillies and saute till seeds crackle.
    2 tsp Cumin seeds, 2-3 tbsp oil, 4 Kashmiri dried red chillies
  • Add remaining coriander seeds, tomatoes, salt and red chilli powder mix and saute for 5-6 minutes or thill tomatoes are pulpy.
    3 tbsp Coriander seeds, 6 medium tomatoes, Salt to taste, 1 tsp Kashmiri red chilli powder
  • Cut cottage cheese into cubes.
    200 grams Cottage Cheese
  • Add 1 tbsp kadai powder and mix well. Add onion cubes and capsicum cubes.
    1/2 medium onion, 1/2 medium green capsicum
  • Cut tomato into cubes and add. Mix well and add cottage cheese cubes. Toss to mix and cook for a minute.
    1 medium tomato, 200 grams Cottage Cheese
  • Add garam masala powder, toss to mix and cook for 1/2 a minute. Add dried fenugreek leaves and toss to mix.
    1 tsp garam masala powder, 1 tsp dried fenugreek leaves
  • Sprinkle 1 tbsp kadai powder on top and serve hot garnished with Ginger juliennes.
    1 inch ginger

Video

Notes

  • Kadai Masala can be stored in air tight container for approximately 45 days. After this, the fragrance will start decreasing. 
  • Prefer freshly ground Kadai masala.