Kadai Paneer is a very famous North Indian side dish usually served with chapatis or pulao. This restaurant style kadai paneer is a semi-dry version which is very easy to make at home with few everyday spices and veggies. My family just loves this dry version, they like to have this with fried rice and this will be for sure on the menu whenever I make fried rice at home. They also go well as side with paratha / parotta / roti. Restaurants add in a few spices which adds that special punch which we think is something extraordinary, all they add is few freshly ground coriander seeds and kasuri methi to make it special. As you all know Kadai refers to the Karahi or wok in which its prepared, you may use any deep fry pan.
| Ingredients | |
|---|---|
| Paneer | 10 (Cut into big chunks) |
| Onion | 1 (large size, chopped lengthwise) |
| Tomato | 2 (large size, chopped lengthwise) |
| Green Bell Pepper | 1 (medium size, chopped lengthwise) |
| Green Chilies | 1 (small size, finely chopped) |
| Ginger | 2 inch ( julienned) |
| Dry Red Chilies | 4 (long variety, preferably Kashmiri chillies) |
| Red Chili Paste | 2 Teaspoon (Substitute with Red Chili powder) Refer recipe here |
| Coriander Powder | 1 Teaspoon (preferably dry roasted & freshly ground) |
| Turmeric powder | 1/4 Teaspoon |
| Cumin seeds | 1 Teaspoon |
| Garam Masala Powder | 1/2 Teaspoon |
| Kasuri Methi | 1 teaspoon |
| Coriander leaves | 4-5 stalks (finely chopped for garnish) |
| Salt | 1 Teaspoon (or as needed) |
| Sugar | 1 pinch |
| Oil | 2 Tablespoon |
Notes:
Yields about 3 cups of cooked dish, serve 4 adults.
Substitute for Red Chili paste – Plain red chili powder (1/2 regular plain chili powder + 1/2 Kashiri Chili powder) This gives good color to the dish.
Freshly ground coriander gives good flavor, if not add regular coriander powder.
Vinegar is to give a tangy taste and also gives the restaurant touch. This is purely optional.
I’ve used some tomato pulp to make it slightly saucy.
Comments
11 responses to “KADAI PANEER RECIPE- Restaurant style kadai paneer”
Hi Mullai, This came out really well, I see you have mentioned kasuri methi, where have you used this in your recipe? Is it instead of corriander leaves?
Gald to hear Shanky, you can pretty much add kasuri methi at an step… i usually do while sauteing the onions. Also you add this in addition to coriander leaves. Thanks for your feedback dear!
Hi mullai I tried out this receipe and it came out deliciously… I have been trying your receipes often and it has never disappointed me. I especially like the way you give the measurements its all just perfect… thanks a lot for those tasty receipes.
Thanks Sinduja for trying my recipes and stopping by to drop a comment, really appreciate! You made my day!
looks soo amazing,lovely clicke too…
Thanks a ton Kim, Ritu & Madhavi… you gals always make me happy.
Can the Paneer be replaced with Firm Tofu slices for more healthier choice ?
Ofcourse you may use tofu, pls make sure it’s a firm tofu to avoid breaking while sauteing. You may also lightly shallow fry in a tawa and add. Thanks MC for stopping by! Try and let me know.
I am definitely going to try this out the next time I make paneer. Great recipe
It looks amazing. Too good. I am tempted to try it out soon. Yummy yummy 🙂
Looks so delicious & lovely clicks.. 🙂