Paneer ki sabji – Kadai Paneer Restaurant Style
Paneer ki sabji (पनीर की सब्जी) is an Indian Cuisine Dish which has different variations like, Kadai Paneer, Lahsoon Methi Paneer, Famous Palak Paneer, Paneer Pasanda, Paneer do piyaza, Paneer Tikka Masala, Paneer Chilli, Paneer Bhurji, Shahi Paneer, Kadai Paneer (which is also spelled as Kadhai Paneer) etc.
Let us see a Paneer ki Sabji’s one of the famous dish which is Restaurant Style Kadai Paneer or you can call as Restaurant Style Karahi Paneer or Kadai Paneer Restaurant Style.
Recipe of Kadai Paneer Restaurant Style
Kadai Paneer (Karahi Paneer or Restaurant Style Kadai Paneer) is one of the most popular paneer recipes from the northern region of India.
Kadai is a large and shallow cooking pot or bowl of metal and paneer is a famous Indian cottage cheese. Kadhai paneer is basically a paneer cubes cooked with onions, bell pepper. It is spicey onion + tomato based gravy flavored with a freshly ground homemade kadai masala(spices), this is a special masala spices powder gives this curry a very delicious flavor.
Anyone can find this delicious recipe in the menu list of all almost every Indian Restaurant. It is a simple recipe that takes very little everyday ingredients and can be made in the comfort of your home.
You can make it with gravy or dry or semi fry, that’s totally up to you. This dish can also be made without onion & garlic.
Below is the method to make the curry smoky also, just like the one you get at your favorite restaurant or dhaba. So paneer lovers, let’s see how to make this restaurant style kadai paneer recipe at home using easy and simple recipe
Kadai Paneer recipe ingredients
– The curry gets its flavor from the freshly ground kadai masala. You will need whole spices like coriander seeds, dry red chillies, fennel seeds, cumin seeds, cloves, black cardamoms, black pepper, and cinnamon to make it.
Paneer(पनीर) – Paneer is the base ingredient of this recipe. Paneer (Indian cottage cheese) is very different from the regular cottage cheese that you get commonly.
It is readily available in any Indian grocery stored in freezer. It is also available in many dairy stores or in mall’s food section or you can also make it at home.
If you are using frozen paneer then, make sure to thaw it until it is soft.
Green or any color Bell Peppers – These add a lovely crunch and color to the gravy using mixed bell peppers.
Onions – Onions in cubed and finely chopped form.
Masala or Spice Powders – You will need Kashmiri or Degi red chilli powder and garam masala powder, little turmeric powder for a brighter color of the curry.
Tomatoes – Tomatoes give a lovely tang flavor to the curry. Use finely chopped ripe tomatoes and canned tomato puree or tomato paste. Tomato paste must be used in small quantity as it is more concentrated.
Oil – Use any cooking oil or Butter to make the curry. Add a little ghee is at the end to give it a rich look and flavor.
Others – Apart from the above-mentioned ingredients, you will need green chilies, ginger-garlic paste, and lime juice.
You can also add some Kasuri Methi at the end for extra taste.
You can also add some Kasuri Methi at the end for extra taste.
How To Make a Kadai Paneer Restaurant Style (Paneer ki sabji – पनीर की सब्जी )?
To make it richer, add some heavy cream at the end and mix it.
Preparation:
Rinse 250gm (8oz) paneer, 1 large bell pepper, and 1 large onion and cut into 1-inch cubes.
Note – Using Frozen paneer? make sure to thaw it.
Finely chop 1 medium onion and 1 large tomato and slit 2-3 green chilies into half.
Gather the remaining ingredients.
Make Paneer Kadai Masala
Add 2 table-spoon coriander seeds, 1 teaspoon cumin seeds, 2-3 cloves, 2 whole black cardamoms, 5-6 whole black pepper-corns, 3-4 Kashmiri dry red chilies, 1 teaspoon fennel seeds and a 1-inch piece of cinnamon stick to a small metal skillet(cooking/frying) pot.
For 3-4 minutes, dry roast all the above ingredients on medium heat until they appear lightly browned and fragrant.
Remove the skillet from the heat and let the spices cool down slightly.
Use a grinder or a food processor and grind the spices to make a fine powder. Now the main kadai masala is ready.
Best Tip: Always make some good quantity of this masala and keep it for using it whenever required in future too.
How to Make Kadai Paneer Gravy
Lets us now heat 1(one) tablespoon of vegetable oil in a pan on some high flame.
Once the oil is hot, add 1 cup cubed onions and 1 cup cubed green bell peppers and saute them until they are slightly charred (for 3-4 minutes). Try to keep them slightly crunchy.
Remove on a plate and set aside.
In the same pan, add the remaining 3 tablespoon oil and heat it on medium high flame.
When the oil is hot, add ½ cup finely chopped onions and fry until they are lightly brown in color (for about 4-5 minutes), while stirring frequently.
Add 2-3 green chilies (slit them into half) and 2 teaspoon ginger garlic paste and fry them until onions turn golden brown in color (for almost 6-10 minutes). Stir frequently while frying.
Now add ¼ cup tomato puree & ½ cup finely chopped tomatoes and fry for 2-3 minutes.
Now add ¼ cup tomato puree and ½ cup of finely chopped tomatoes and fry for 2-3 minutes.
Add half a cup of water and cook for 2-3 minutes. Stir it at regular intervals.
Finally, add 250gms (8 oz) paneer (cut into 1-inch cubes), and the sautéed onions and bell peppers and cook for 2-3 minutes. Then add some hot water if the gravy is too thick.
Cook until the oil starts to separate from the sides (for at least 2-3 minutes).
Check salt as per the required taste.
Add 1 tablespoon ghee and 1 tablespoon lime juice and mix well.
Now it is ready to serve.
Simple Technique to get Smoky Flavor like Restaurant or a Dhaba style kadai paneer
Heat 1 or 2 small pieces of coal over a burner or a whole cinnamon stick for 5-10 minutes until they red hot.
Use aluminum foil and keep over the curry and then keep the pieces of hot coal over it. Pour 1 tablespoon ghee on the hot coal and immediately close the lid for 5-10 minutes. Open the lid and discard the coal and give the curry a stir while keeping it hot to serve
Let us see what is the difference between the two paneer ki sabji(पनीर की सब्जी) – paneer butter masala vs kadai paneer?
Kadai paneer is a spicy gravy recipe that uses a lot of spices to give it a strong flavor.
However, paneer butter masala is little sweetish creamy dish with cashew nuts and tomato based curry which has mild spices and nuts.
Karahi paneer has bell pepper added to the gravy along with paneer to give it that crunchy bite, however in paneer butter masala, it is only the paneer.
What is the difference between the two paneer ki sabji(पनीर की सब्जी) – kadai paneer vs shahi paneer?
The name Shahi paneer itself means a rich and creamy curry that is made using almonds and cashews without the use of tomatoes, and is flavored with everyday spices, whereas kadai paneer is made using a freshly roasted masala that adds a strong flavor to it.
Kadhai paneer has bell peppers in it as one of the main ingredients, while in shahi paneer ki sabji it is not used.
Suggestions for Serving Kadai Paneer Restaurant Style
Important Tip:
- Kadai Paneer Restaurant Style tastes great with any Indian bread like Coconut flour roti, Lachha Paratha, Tandoori Roti, Butter Naan, Garlic Naan, or Malabari Tawa Paratha.
- If you make the gravy a little thinner and serve it with steamed rice, jeera Rice, or Veg Pulao you will enjoy it.
Recipe Video: Paneer ki sabji (पनीर की सब्जी) | Kadai Paneer dhaba style | Kadai Paneer Restaurant Style | Best Indian Cuisine | 2022
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