Kadai paneer step-by-step recipe with video and photos.
About this recipe
Kadai is an Indian wok (similar to a wok). This is the most commonly used utensil in Indian cooking. Kadai paneer is cottage cheese cooked in a kadai with tomatoes, onions, capsicum, and a blend of Indian spices. The main flavour of this dish comes from freshly pound spices. And if you don’t have a kadai, just cook it in a frying pan – it would still taste amazing.
The recipe here is Dhaba-style kadai paneer. Dhabas are popular roadside eateries, which are located mostly on highways. Dhabas generally serve local cuisine. They are usually located near petrol stations and also serves as a truck stop. The food served there has lead to developing a cooking style famously known as dhaba-style.
Paneer: Paneer or Indian cottage cheese is the main ingredient.
Coriander seeds and dried chilli: These are freshly roasted and pound into a coarse powder.
Onion and capsicum: Slightly charred onion and capsicum adds great texture to the dish.
Tomatoes: Tomatoes form the base of the gravy.
Fenugreek seeds: This is added to the tempering.
Ghee: I make this dish with ghee; however, you may replace it with cooking oil.
Tips for making the best kadai paneer
Use freshly roasted spices. This is going to make the kadai panner very flavourful and aromatic.
Do not grind the roasted spices into a fine powder. Just pound them coarsly.
Saute the onion and capsicum, and let it char slightly.
I prefer to cut the paneer, onion, and capsicum into thick fingers. However, you may dice it if you prefer it that way.
Mix the paneer gently as they tend to break easily.
Have you tried making pizza with this dish? Yes, that's right! Kadai paneer pizza - a must-try.
Click here for more paneer recipes.
This dish is:
– restaurant quality
– very easy to make and suitable for beginner
– a great change from regular curries
Kadai paneer recipe step by step instructions
1. Dry-roast coriander seeds and dry red chilli. Cool it and pound in a mortar pestle
2. Saute onion and capsicum until they are slightly charred. Set aside
3. In the same pan, heat 2 tablespoon oil. Add methi and garlic. Fry until the garlic is golden
4. Add the pounded spice powder and cook for a minute
5. Add ginger paste and green chilli
6. Add the tomatoes and salt. Mix well and cook until the tomatoes are cooked completely
7. Add the onion and capsicum
8. Cook for a further 3-4 minutes
9. Add the paneer. Mix gently and cook for 2-3 minutes
10. Garnish with coriander leaves and serve hot
- 3 cups paneer cut into long fingers
- 2 teaspoon coriander seeds
- 3 dry red chilli
- 3 tablespoon ghee
- 1 cup onion cut into thick slices
- 1 cup capsicum cut into long fingers
- ½ teaspoon fenugreek seeds methi
- 4-5 cloves garlic roughly chopped
- 1 teaspoon ginger paste
- 1-2 green chilli or as per taste
- 1 cup tomatoes chopped
- Salt to taste
- 2 tablespoon coriander leaves chopped
- Dry roast the coriander seeds and dry red chilli in a frying pan. Cool and pound them in a mortar pestle. Set aside
- Heat 1 tablespoon ghee in a kadai or fry pan. Saute onion and capsicum until they are slightly charred. Set aside
- In the same pan, heat 2 tablespoon ghee. Add methi and garlic. Fry until the garlic is golden
- Add the pounded spice powder and cook for a minute
- Add ginger paste and green chilli
- Add the tomatoes and salt. Mix well and cook until the tomatoes are cooked completely and oil starts to separate (about 5-6 minutes)
- Add the onion and capsicum. Cook for a further 3-4 minutes
- Add the paneer. Mix gently and cook for 2-3 minutes
- Garnish with coriander leaves and serve hot
Click here to watch kadai paneer web story.