Kadhai Paneer is one of the most beloved dishes in Indian cuisine, known for its rich and bold flavors. This dish is made with soft, paneer (Indian cottage cheese) cubes cooked in a spicy, aromatic tomato-based gravy with freshly ground spices. Traditionally served in a “kadhai” (a wok-like vessel), Kadhai Paneer has an irresistible flavor that’s both spicy and tangy, making it a favorite in Indian restaurants. If you’re craving the restaurant-style taste of Kadhai Paneer, here’s a recipe you can try at home.
Ingredients:
For the Gravy:
- 250 grams of fresh paneer (cut into cubes)
- 2 tablespoons of oil or ghee
- 1 large onion (finely chopped)
- 2 medium tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt, to taste
- 2 tablespoons of fresh cream (optional, for creaminess)
- 1 tablespoon of kasuri methi (dried fenugreek leaves)
For the Fresh Ground Spices (Kadhai Masala):
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds (optional)
- 2-3 dried red chilies
- 1-inch cinnamon stick
- 4-5 black peppercorns
Garnish:
- Fresh coriander leaves (chopped)
- Slivers of ginger (optional)
Method:
1. Prepare the Kadhai Masala: Start by dry-roasting the whole spices for the kadhai masala. In a pan, add cumin seeds, coriander seeds, fennel seeds, dried red chilies, cinnamon stick, and black peppercorns. Roast the spices over medium heat for about 2 minutes until they become fragrant. Remove from heat and let them cool. Once cooled, grind them into a coarse powder using a spice grinder or a mortar and pestle. Set the fresh ground kadhai masala aside.
2. Sauté the Base: Heat oil or ghee in a kadhai (or a deep pan) over medium heat. Add the finely chopped onions and sauté until they turn golden brown. This step is essential for building flavor in the dish.
3. Cook the Tomatoes: Add ginger-garlic paste and sauté for another minute. Then, add the tomato puree, red chili powder, turmeric, and salt. Let the mixture cook until the oil separates from the masala and the tomatoes become soft and mushy. This will give your dish a deep, rich flavor.
4. Add the Fresh Ground Spices: Now, add the freshly ground kadhai masala to the cooked tomato mixture and cook for about 2 minutes. The aromatic spices will infuse into the gravy, giving the dish its signature restaurant-style flavor.
5. Add the Paneer: Add the paneer cubes to the gravy and mix gently. Allow the paneer to cook in the masala for 5-6 minutes so it soaks up all the delicious flavors. If you want a creamy texture, add a tablespoon of fresh cream and stir well.
6. Final Touches: Sprinkle some kasuri methi over the dish to add a distinct flavor and cook for another 2 minutes. Garnish with freshly chopped coriander leaves and slivers of ginger for an added crunch and freshness.
Serve:
Serve the Kadhai Paneer hot with naan, roti, or steamed rice. The dish pairs wonderfully with a side of cooling raita (yogurt dip) and a squeeze of lemon for extra zing.
Tips for Restaurant-Style Kadhai Paneer:
- Use Fresh Paneer: Always use fresh, soft paneer to get the perfect texture in your Kadhai Paneer. If using store-bought, you can soak the paneer cubes in warm water for 15-20 minutes before using them to soften them.
- Adjust Spice Levels: The heat of the dish can be adjusted by adding more or fewer dried red chilies or chili powder to the kadhai masala.
- Tandoori Option: For an authentic restaurant-style flavor, you can char the paneer cubes on a tandoor or a grill pan before adding them to the gravy for a smoky flavor.
Enjoy this rich, flavorful, and aromatic Kadhai Paneer made in the comfort of your own kitchen!
