kadai paneer recipe | karahi paneer | how to make kadai paneer gravy


this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

kadai paneer recipe | karahi paneer | how to make kadai paneer gravy restaurant style with detailed photo and video recipe. perhaps one of the popular paneer based main dish or gravy based curry recipe mainly served with roti or naan. basically, the paneer is cooked in a tomato and onion based gravy with a special spice powder known as kadai masala. the spice powder adds a unique flavour and taste to the curry compared to the other paneer curries.
kadai paneer recipekadai paneer recipe | karahi paneer | how to make kadai 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, full of spice flavoured recipe is 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 colour of all these paneer recipes are very similar but completely different with 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 colour as compared to kadai recipe and butter masala recipes which are either orange or reddish in colour.

karahi paneercomparatively, the recipe for kadai paneer has a medium complexity, hence i would like to share some tips and variation 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 result. 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 to 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 recipes 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 chilli paneer gravy. further, i also request you to visit my other similar recipes collection like,

kadai paneer video recipe:

recipe card for kadai paneer gravy recipe:

kadai paneer recipe

kadai paneer recipe | karahi paneer | how to make kadai paneer gravy

HEBBARS KITCHEN
easy kadai paneer recipe | karahi paneer | how to make kadai paneer gravy
4.84 from 303 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course curry
Cuisine punjabi
Servings 3 Servings

Ingredients 

for kadai masala:

  • 2 tsp coriander seeds
  • 1 tsp cumin / jeera
  • ½ tsp black pepper
  • 3 dried kashmiri red chilli

for onion tomato paste:

  • 2 tsp oil
  • 3 clove garlic (crushed)
  • 1 inch ginger (chopped)
  • 1 onion (sliced)
  • 2 tomato (finely chopped)

for kadai paneer gravy:

  • 1 tbsp butter
  • 1 bay leaf / tej patta
  • 1 green chilli (slit)
  • 1 tsp kasuri methi / dry fenugreek leaves
  • ½ onion (petals)
  • ½ capsicum (cube)
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • 1 cup water
  • 12 cube paneer / cottage cheese
  • 2 tbsp cream
  • ¼ tsp garam masala
  • 2 tbsp coriander leaves

Instructions
 

  • firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.
  • further saute ½ onion petals and ½ cubed capsicum.
  • add ¼ tsp turmeric and ½ tsp chilli powder.
  • further add blended tomato-onion paste and mix well.
  • in addition, add prepared kadai masala and 1 tsp salt.
  • cook till the masala paste starts to release oil.
  • now add ½ to 1 cup water adjusting consistency as required.
  • add 12 cubes homemade paneer, 2 tbsp cream and mix gently.
  • cover and simmer for 5 minutes.
  • furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
  • finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati.

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how to make kadai paneer with step by step photo:

kadai masala recipe:

  1. firstly, dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppers and 3 dried red chillis. fry till they turn aromatic.
    kadai paneer recipe
  2. allow to cool and coarsely powder them in a mixer. keep aside.
    kadai paneer recipe

tomato-onion paste recipe:

  1. firstly, in a kadai, roast 3 clove garlic and 1 inch ginger with 2 tsp of oil. fry for a minute.
    kadai paneer recipe
  2. next add chopped 1 sliced onions and fry till they turn golden brown.
    kadai paneer recipe
  3. in addition, add 2 chopped tomatoes, 5 cashew and saute well.
    kadai paneer recipe
  4. saute until the tomatoes turn soft and mushy.
    karahi paneer
  5. cool completely and blend to smooth paste without adding any water. keep aside.
    kadai paneer recipe

paneer kadai recipe:

  1. firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.
    kadai paneer recipe
  2. further add ½ onion petals and ½ cubed capsicum.
    kadai paneer recipe
  3. fry till they shrink slightly. do not cook completely; they should be crunchy.
    karahi paneer
  4. keep onions and capsicum aside. add ¼ tsp turmeric and ½ tsp chilli powder.
    karahi paneer
  5. saute on low flame till the spices turn aromatic.
    karahi paneer
  6. further add blended tomato-onion paste and mix well.
    karahi paneer
  7. in addition, add prepared kadai masala and 1 tsp salt. adjust the masala to your taste.
    how to make kadai paneer gravy
  8. mix well and cook for 5 minutes or more.
    how to make kadai paneer gravy
  9. cook till the masala paste starts to release oil.
    how to make kadai paneer gravy
  10. now add ½ to 1 cup water adjusting consistency as required.
    how to make kadai paneer gravy
  11. add 12 cubes homemade paneer, 2 tbsp cream and mix gently. do not break the paneer.
    how to make kadai paneer gravy
  12. cover and simmer for 5 minutes or till paneer absorbs flavour.
    how to make kadai paneer gravy
  13. furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
    how to make kadai paneer gravy
  14. finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati.
    karahi paneer

notes:

  • firstly, use butter for restaurant-style flavour.
  • also, cook masala paste till the oil releases, this helps to enhance the flavour.
  • additionally, cut the pieces of paneer to the shape of your choice.
  • additionally, prepare fresh kadai masala for aromatic gravy.
  • finally, to prepare kadai paneer dry skip adding water and to prepare kadai paneer gravy add water.

faq’s for kadai paneer recipe

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 colour 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 are 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 colour. whereas kadai paneer and paneer butter masala are reddish or orange in colour which also includes tomatoes in gravy.

how does the kadai paneer taste?

here in kadai paneer, paneer and capsicum are cooked in onion and tomato-based gravy with freshly prepared homemade kadai masala. this special spice powder adds a unique flavour and taste to the kadai paneer compared to other paneer curries. usually, kadai paneer will be a bit spicy which contains the flavour of freshly grounded coriander, jeera, pepper and red chillies along with onion tomato gravy. this goes well and is one of the great combinations for chapati, naan, rotis and also rice varieties.

do we need to cook the paneer?

how to make kadai paneer gravy

usually, paneer needn’t be cooked for a long time to absorb all the flavours 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 the least, paneer can also be marinated and added to the gravy.

how is kadai masala made?

kadai paneer recipe

it is a special homemade spice powder which is made of freshly grounded spices. spices include 2 tsp of coriander, 1tsp of cumin, 3-4 red chillies 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 in the airtight container for future use.

how to prepare the kadai paneer which tastes the same as the restaurant one?

to have the same taste as the restaurant one, you need to use a generous amount of butter. it’s always good to use the freshly prepared kadai masala rather than the old ones. and also roast the kadai masala spices well before blending it to the coarse powder. cook the tomato-onion based gravy with that of kadai masala for a longer time by keeping the flame in low. cook the masala paste, till the oil releases. this helps to enhance the flavour. the longer time you cook it, the tastier it becomes.

can the kadai paneer be used to make kadai paneer pizza?

yes. but as the kadai paneer is a dry sabzi and not a gravy curry, you just need to add tomato puree to it. this helps to make it a gravy curry. now the kadai paneer sauce acts similarly as a pizza sauce which is then applied to the pizza to make it kadai paneer pizza.

can the kadai paneer dry also made as kadai paneer gravy?

how to make 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, diced onion and tomatoes are added which is later mixed with kadai masala whereas in kadai paneer gravy onion and tomato is blended to form a paste and then added water to it to make it look like gravy.

is kadai paneer healthy? what is it made of?

yes. kadai paneer is healthy as it’s made of paneer which includes lots of proteins and calcium, an onion which helps in boosting the immunity, ginger which helps in cure of cold, cough and sore throat, garlic which helps in lowering the cholesterol and control of blood pressure. this also includes capsicum, tomatoes and many other indian spices. all these have their own health benefits which make overall kadai paneer a healthier one.

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, paneer will be collected in the muslin cloth. you can cut it to any desired shape and use in any dishes. this stays good for about 2-3 days when stored in the refrigerator.

what type of gravies can be prepared from paneer?

karahi paneer

there are varieties of gravies which can be made from paneer. some of them are kadai paneer, shahi paneer, paneer butter masala, reshmi paneer, paneer korma, lasooni paneer, paneer lababdar, paneer bhurji, paneer tikka gravy, paneer capsicum, paneer kolhapuri, paneer nawabi, kaju paneer, palak paneer, paneer ghee roast, paneer hyderabadi, tawa paneer, paneer jalfrezi and many more.


this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)