Kadai Paneer Recipe | Karahi Paneer Restaurant Style – 5 Tips

Kadai Paneer Recipe | How to make Karahi Paneer Gravy Restaurant Style with detailed photo and video recipe. Perhaps one of the popular paneer curry or gravy-based curry is mainly served with roti or naan. Basically, the paneer is cooked in tomato and onion-based gravy with a special spice powder known as kadai masala. The spice powder adds a unique flavor and taste to the curry compared to the other paneer curries.

Kadai Paneer Recipe | How to make Karahi Paneer Gravy Restaurant Style with step-by-step photo and video recipe. Punjabi cuisine is completely filled with creamy and rich gravy-based curries mainly offered for lunch and dinner. Particularly, paneer recipes get a lot of attention, especially from the vegetarian crowd. One such unique, spice-rich flavored recipe is the kadai paneer recipe or karahi paneer known for its unique blend of spices infused into the soft and moist paneer.

I often get this question about the difference between kadai paneer vs paneer butter masala vs shahi paneer recipe. I thought I will take this opportunity to clear it once and for all. Basically, the texture and perhaps the color of all these paneer recipes are very similar but completely different in the taste and way it is prepared. Karahi paneer is spicier compared to the other 2 recipes which include the addition of freshly prepared kadai masala. Whereas the butter masala and shahi recipes are creamier and rich. Also generally shahi recipes are prepared with a choice of dry nuts like cashew and almonds without tomatoes in them. And hence generally it carries bright yellow color as compared to kadai recipes and butter masala recipes which are either orange or reddish in color.

Comparatively, the recipe for kadai paneer has a medium complexity, hence I would like to share some tips and variations to make it easier. Firstly, I always prepare the kadai masala well ahead in advance and store it in an airtight container. Moreover, the spice mixture can also be used for other paneer curries or gravies as a variation. Secondly, use soft and tender homemade paneer cubes for better results. Alternatively, you can also use store-bought paneer, but make sure to soak it in warm water for 5-10 minutes to make it tender. Lastly, the other popular variation of this recipe is the kadai paneer dry recipe. you can prepare it by not adding water and keeping it dry.

Finally, I request you to check my other Paneer Recipe Collection with this post on how to make kadai paneer gravy. It includes recipes like palak paneer, paneer butter masala, shahi paneer, paneer jalfrezi, paneer kofta, khoya paneer, paneer kolhapuri, malai kofta, and chili paneer gravy. Further, I also request you to visit my other similar recipes collection,

• Curries or Sabzi Recipes Collection
• Paratha Recipes Collection
• Rice Recipes Collection

About Kadai Paneer:

It is basically a premium paneer semi-dry curry made with paneer cubes, in a tomato onion gravy with a blend of spices. In other words, the Kadai paneer is an extension of any paneer gravy with a special mix added to the gravy. It can be a perfect gravy curry served especially with the typical Indian flatbreads, but can also be a wonderful side dish for flavored rice.

There are myriad ways of preparing the traditional Karai paneer recipe. The most common way to make it is as a semi-dry curry, but then it can be completely dry or gravy based. The dry variant is purpose-based and can be limited to a few types of bread. However, the gravy-based can be used for any type of bread and even rice. In short, it is up to the individual and the preference for the type of curry to be prepared and served with any choice of meal.

Why this recipe works

There are several prominent & significant reasons why this paneer curry is preferred. To name a few –

1. Use of Paneer – With Indian or Punjabi cuisine, any curry recipe prepared with paneer is an instant hit. It is an obvious popular choice with vegetarians, but very well embraced even with meat eaters too.
2. Spice Mix Blend – Unlike any other popular paneer curries, Kadai Paneer, is made with a unique blend of spices known as kadai masala. This blend of spices adds a unique spice edge compared to other paneer curries.
3. Combination of Flavors – The combination of paneer, tomato, onion, and the specially made blend of spices makes it full of flavors. Particularly the roasted and caramelized onions and capsicum add ice on the caking.
4. Versatility – The uniqueness of this recipe is its adaptability. This recipe can be made dry, semi-dry, and even gravy-based curry. Moreover, it can also be varied with the type of spice level based on individual preferences.

Chef Pro Tips for Kadai Paneer –

I treat this recipe as a medium complexity and hence I would like to add a few important tips to make it a perfect semi-dry curry.

1. Fresh Moist Paneer – The key ingredient for this recipe is Malai Paneer. Hence it has to be fresh. Preferably, homemade paneer is most recommended.
2. Use of Spices – Do not compromise on the set of spices used to make kadai masala. In other words, the USP of this recipe is the karai masala hence be generous with it.
3. Onion & Tomato Ratio – I generally follow the 3:2 ratio of tomato vs onions for most of my curries. This should be ideal for this recipe too, as it provides the necessary tanginess and sweetness to the gravy.
4. Use of Butter & Cream – To get the dhaba style or restaurant style kadai paneer, be generous with the use of cream and butter. Use butter to fry and use the cream for toppings.
5. Use of Vegetables – The most common set of vegetables used to make this paneer curry is tomato, onion, and capsicum. This combination is ideal. But you may add carrots and sweet corn too.

Faqs:

Is there any difference between kadai paneer with shahi paneer and paneer butter masala?

Yes. All three are different from each other though they have the same color and texture. the preparation method and taste also vary from each other. Kadai paneer is spicier than the other two as there is the addition of freshly prepared kadai masala in it. Whereas shahi paneer and paneer butter masala are more rich and creamy and sweet in taste. Also, shahi paneer is prepared with dry fruits like cashew and almonds without having any tomatoes in it. So they are usually yellow in color. Whereas kadai paneer and paneer butter masala are reddish or orange in color which also includes tomatoes in gravy.

Do we need to cook the paneer?

Usually, paneer needn’t be cooked for a long time to absorb all the flavors in it. As they are curdled with lemon juice, they will not melt like cheese. So you can just add the cubed paneer to the gravies as it is or you can pan fry the paneer or fry the paneer in the oil until it turns golden brown and then use it in gravies. Here the paneer will be crisp outside and soft inside. You can also add the fried paneer to the hot water to maintain the softness in it. Last but not least, paneer can also be marinated and added to the gravy.

How is kadai masala made?

It is a special homemade spice powder which is made of freshly grounded spices. Spices include 2 tsp of coriander, 1 tsp of cumin, 3-4 red chilies depending upon the spiciness, and ½ tsp of pepper. These are dry roasted in the pan until they turn aromatic and once they are cooled, they are blended to the coarse powder in the mixer without adding any water to it. You can also prepare this in advance or increase the quantity and store it in an airtight container for future use.

Can the kadai paneer dry also be made as kadai paneer gravy?

Yes. Kadai paneer dry can also be extended to kadai paneer gravy by just adding the required amount of water to the onion-tomato puree. In kadai paneer dry version, diced onion, and tomatoes are added which are later mixed with kadai masala. Whereas in kadai paneer gravy onion and tomato are blended to form a paste and then added water to it to make it look like gravy.

Can we make paneer from spoiled milk?

Yes. Paneer can be made from spoiled milk. just strain the spoilt milk using the muslin cloth. Tie it tightly for about 6 to 8 hours. After 8 hours, when you untie it, the paneer will be collected in the muslin cloth. You can cut it to any desired shape and use it in any dishes. This stays good for about 2-3 days when stored in the refrigerator.

Video Recipe:

Recipe Card for Kadai Paneer Gravy:

How to make Karai Paneer with step-by-step photos:

1. Firstly, to prepare kadai masala, in a pan take 2 tbsp coriander seeds, 2 tsp cumin, 2 tsp fennel, 3 dried red chilli, 3 dried red chilli and 2 tsp pepper.
   
2. Dry roast on low flame until the spices turn aromatic.
   
3. Cool completely, and grind to a coarse powder. kadai masala is ready.
   
4. To prepare the sabzi, in a kadai heat 2 tbsp oil, 2 tsp ghee and saute 1 tsp cumin until it turns aromatic.
   
5. Now add 5 cloves garlic, 1 inch ginger, 2 onion and saute until the onions turn golden brown.
   
6. Further keeping the flame low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tbsp kadai masala, 1 tsp salt.
   
7. Saute on low flame until the spices turn aromatic.
   
8. Now add 3 tomato and saute until the tomato turn soft and mushy.
   
9. Continue to cook until the oil separates from the sides.
   
10. Further, in a pan take 2 tsp oil. add onion, capsicum, tomato, paneer and 1 tsp garam masala.
    
11. Stir fry on high flame until the vegetables turn crunchy.
    
12. Transfer the stir-fried vegetables, and add half a cup of water.
    
13. Mix well and cook for 2 minutes.
    
14. Further add 2 tbsp cream, 1 tsp kasuri methi, crushed, 2 tbsp coriander and 1-inch ginger. mix gently.
    
15. Finally, Kadai Paneer Recipe is ready to enjoy with roti or naan.
    

Notes:

• Firstly, dry roast the spices on a low flame to prevent it from burning.
• Also, you can prepare the kadai masala in large quantities and store it in an airtight container.
• Additionally, prepare the semi-gravy consistency, or adjust the consistency as required.
• Finally, Kadai Paneer Recipe tastes great when prepared slightly spicy.