Restaurant Style Kadai Paneer Recipe (Quick & Easy) at Home

Kadai Paneer Recipe (Quick & Easy)

One of the fastest and most famous vegetarian curries is Kadai Paneer. It calls for paneer, capsicum, tomatoes, and simple Indian spices to prepare a flavorful gravy.

This recipe time 20-25 minutes, trust the triply kadai.

Ingredients

1. 200 g paneer (cubed)
2. 1 medium onion, sliced
3. 2 medium tomatoes (pureed or chopped)
4. 1 capsicum, cubed
5. 1 tbsp oil or ghee
6. 1 tsp cumin seeds
7. 1 tbsp ginger-garlic paste
8. 1 tsp red chili powder
9. 1 tsp coriander powder
10. ½ tsp turmeric
11. 1 tsp garam masala
12. 1 tsp kasuri methi
13. Salt to taste
14. Fresh coriander for garnish

Why These Ingredients Matter

1. Paneer provides protein and makes the dish filling.
2. Capsicum gives crunch and a signature kadai flavor.
3. Onion + tomato make a quick gravy base.
4. Spices add to the aroma and depth without long cooking time.
5. Kasuri methi gives restaurant-style taste in seconds.
6. Kadai Paneer: Step-by-Step Detailed Simple Guidance

Step-by-Step Kadai Paneer

Step 1: On a medium flame, heat about 1–2 tablespoons of oil or ghee in your Kadai. It gets warmed up fast because of the evenly heated triply bottom.

(Personally, I use a omichef triply kadai because its three-layered construction. its provides superior heat distribution, preventing hot spots and ensuring your food cooks evenly provides)

Step 2: Add 1 teaspoon cumin seeds and let them crackle for a few seconds to release their aroma.

Step 3: Add sliced onions and sauté until they become soft and turn light golden brown. This gives the gravy sweetness and depth.

Step 4: Add 1 tablespoon ginger-garlic paste and cook for about 1 minute until the raw smell disappears.

Step 5: Add the tomato puree or finely chopped tomatoes. Let them cook until the mixture thickens and the oil starts separating from the sides, meaning your masala is ready.

Step 6: Add all the spices now ½ teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt. Mix well so that the spices coat the onion–tomato base well.

Step 7: Add cubed capsicum and stir-fry for 3 to 4 minutes, until they soften a little but are still crunchy for the authentic kadai-like texture.

Step 8: Gently add the paneer cubes. Stir lightly with the masala so that they do not break. Coat the paneer well with the gravy.

Step 9: Add ½ cup water (optional) if you want a slightly gravy-style Kadai Paneer. For dry style, skip the water.

Step 10: Sprinkle 1 tsp of garam masala and crushed kasuri methi. These give it a classic restaurant-style aroma.

Step 11: Cover the kadai and cook for 2-3 minutes on low flame so the flavors are absorbed by the paneer.

Step 12: Open the lid and gently stir once and taste for salt or spice adjustment.

Step 13: Garnish with fresh chopped coriander leaves for freshness and color.

Step 14: Turn off the flame and let it rest for 2 minutes before serving. This helps to keep the paneer soft.

Serving Suggestions

1. Enjoy with roti, naan, paratha, or steamed rice.
2. Add 2 tbsp. cream if you want a richer restaurant-style version.

The family enjoyed the tasty Kadai Paneer, and the kadai proudly waited for the next cooking adventure.