About This Restaurant-Style Kadai Paneer
If there’s one dish that perfectly captures the essence of North Indian cuisine, it’s Kadai Paneer. This recipe brings together soft paneer cubes, colorful bell peppers, and a rich, spicy tomato-based gravy that makes every bite irresistible. Whether you’ve had it at a Punjabi dhaba or in a fine-dine restaurant, that smoky aroma and deep, vibrant flavor are unforgettable.In this homemade version, we’ll recreate that same restaurant-style taste right in your kitchen with simple ingredients and a freshly ground homemade kadai masala. It’s not just about mixing spices; it’s about balancing bold flavors with a creamy yet tangy tomato base that gives this dish its unique identity.
The best part? You can customize it the way you like make it dry Kadai Paneer to serve with chapati or paratha, or go for a gravy-style version that pairs beautifully with naan or jeera rice. It’s truly one of those dishes that can transform an ordinary meal into a celebration.
What makes this recipe even more special is that it’s beginner-friendly and uses ingredients you already have at home. No fancy sauces, no complicated steps just pure, comforting Indian flavors. Once you try this, you won’t need to order from a restaurant again.
So, let’s get started and bring that irresistible Punjabi-style Kadai Paneer magic to your plate a dish that fills your kitchen with warmth, color, and mouthwatering aroma.
What Make This Kadai Paneer Recipe Is Special
There are countless ways to make Kadai Paneer, but this version stands out for its authentic flavor and simplicity. What makes it truly special is the freshly prepared kadai masala a blend of roasted coriander seeds, dry red chilies, and peppercorns. Grinding these spices at home adds a depth and aroma that store-bought masalas can never match.Another highlight is the perfect texture and color. Slow-cooked onions and tomatoes form a rich base that gives this dish its signature thick and flavorful gravy. The combination of soft paneer cubes and crisp bell peppers brings a beautiful contrast spicy, creamy, and fresh all at once.
This dish is also incredibly versatile. You can make it semi-dry for chapati and paratha, or keep it gravy-style for rice and naan. It’s ideal for both everyday meals and festive dinners.
And the best part? It’s made with everyday kitchen ingredients nothing fancy, nothing complicated. It’s proof that even simple, homely cooking can taste like a restaurant-style Kadai Paneer when made with love and the right balance of spices.
So next time you crave something rich and flavorful, skip the takeout make this Kadai Paneer at home and watch how everyone at the table asks for seconds.
Ingredients List for Kadai Paneer
Let’s gather everything you need before we start cooking this delicious restaurant-style Kadai Paneer. All the ingredients are easily available in your kitchen nothing fancy, just simple flavors that come together beautifully.Paneer (Cottage Cheese) – 250 g
Cut into medium-sized cubes. You can lightly toast them for extra flavor or use them as is for a softer texture.
Capsicum (Bell Peppers) – 1 cup, diced
Use a mix of green, red, and yellow peppers for a vibrant, restaurant-style look.
Onion – 2 medium, sliced
Half for the gravy and half for sautéing with the bell peppers.
Tomatoes – 3 large, chopped
Fresh and juicy tomatoes form the base of that rich kadai gravy.
Ginger-Garlic Paste – 1 tbsp
Adds a strong aroma and depth of flavor to the masala.
Whole Spices (for authentic flavor)
For the Gravy
Oil or Ghee – 2 tbsp
Ghee adds richness, while oil keeps it lighter. You can mix both for balance.
Cut into medium-sized cubes. You can lightly toast them for extra flavor or use them as is for a softer texture.
Capsicum (Bell Peppers) – 1 cup, diced
Use a mix of green, red, and yellow peppers for a vibrant, restaurant-style look.
Onion – 2 medium, sliced
Half for the gravy and half for sautéing with the bell peppers.
Tomatoes – 3 large, chopped
Fresh and juicy tomatoes form the base of that rich kadai gravy.
Ginger-Garlic Paste – 1 tbsp
Adds a strong aroma and depth of flavor to the masala.
Whole Spices (for authentic flavor)
- Coriander Seeds – 1 tbsp
- Dried Red Chilies – 3 to 4
- Cumin Seeds – ½ tsp
- Black Peppercorns – 4 to 5
- Cardamom – 2 pods (optional)
For the Gravy
Oil or Ghee – 2 tbsp
Ghee adds richness, while oil keeps it lighter. You can mix both for balance.
Kashmiri Red Chili Powder – 1 tsp
For color and mild heat.
For color and mild heat.
Turmeric Powder – ¼ tsp
Gives a beautiful golden tone to the gravy.
Gives a beautiful golden tone to the gravy.
Coriander Powder – 1 tsp
Salt – to taste
Tomato Puree (optional) – 2 tbsp
For smoother texture and restaurant-like consistency.
For smoother texture and restaurant-like consistency.
Final Touch Ingredients
Kasuri Methi (Dried Fenugreek Leaves)
Adds a signature Punjabi flavor to your Kadai Paneer.
Fresh Cream – 1 tbsp (optional)
To make the gravy richer and smoother skip if you prefer a lighter version.
Fresh Coriander Leaves
for garnish
Lemon Juice
Brightens the flavors and balances the spices.
Lemon Juice
Brightens the flavors and balances the spices.
Essential Equipment Need For Kadai Paneer
- Kadai or Wok: For sautéing paneer, capsicum, and spices at high heat to get that authentic smoky flavor.
- Cutting Board & Knife: To chop onions, tomatoes, and bell peppers evenly.
- Spatula or Ladle: For stirring the gravy and mixing the masala properly.
- Blender or Grinder: To make a smooth tomato-onion paste or grind fresh kadai masala.
- Mixing Bowls: For keeping chopped vegetables and spices ready before cooking.
- Measuring Spoons & Cups: To get the spice balance just right.
- Serving Bowl: For presenting the final Kadai Paneer beautifully on the table.
How To Make It' Perfect Restaurant Style Kadai Paneer
Prepare the IngredientsStart by gathering all your ingredients so cooking becomes smooth and fun. Chop the onions and tomatoes finely. Cut the capsicum (bell peppers) into medium-sized cubes. Dice the paneer into soft, bite-sized cubes — not too small, as they should hold shape while cooking. Keep the ginger-garlic paste, dry spices, and oil ready.
Make the Fresh Kadai Masala
For that signature aroma, dry roast a few coriander seeds, red chilies, and black peppercorns in a pan on low flame. Once they turn fragrant, let them cool, then grind them into a coarse powder. This fresh kadai masala will elevate the flavor and give your dish an authentic touch that no store-bought spice can match.
Sauté the Aromatics
Heat 2 tablespoons of oil or ghee in a kadai. Add cumin seeds and let them crackle. Now add finely chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears — this step is key to developing deep, rich flavors in the gravy.
Create the Masala Base
Add finely chopped tomatoes and a pinch of salt to help them soften faster. Cook until the tomatoes break down completely and the oil starts separating from the masala. Now add turmeric, red chili powder, coriander powder, and freshly ground kadai masala. Mix well and cook for another minute to release the spices’ aroma.
Add the Vegetables
Toss in the cubed capsicum and stir-fry on medium flame. The goal is to keep them slightly crunchy, so don’t overcook. This gives your Kadai Paneer that perfect restaurant-style texture.
Prepare the Gravy
Pour in a small splash of water (or a bit of cream or milk for a richer texture if you prefer) and let the gravy simmer for 3–4 minutes. Adjust salt as needed. The gravy should be thick, not runny this helps coat the paneer beautifully.
Add Paneer Cubes
Now gently add the paneer cubes and toss them in the masala. Mix carefully so they absorb all the flavors without breaking. Cover the kadai and let it cook for 2–3 minutes on low flame, allowing the paneer to soften and soak up the spices.
Final Touch
Turn off the flame and sprinkle garam masala along with some crushed kasuri methi (dried fenugreek leaves) for that finishing restaurant-style aroma. Give it one last gentle stir.
Serve Hot
Transfer your fragrant Kadai Paneer into a serving bowl. Garnish with fresh coriander leaves and serve it hot with roti, naan, paratha, or jeera rice.
Chef-Style Pro Tip for Perfect Kadai Paneer
Use fresh paneer: Always use soft and fresh paneer for the best texture. If using store-bought paneer, soak it in warm water for 10 minutes to make it soft and spongy.Roast the spices: For authentic flavor, always roast your kadai masala (coriander seeds, red chilies, and peppercorns) before grinding. It brings out a rich aroma and that signature restaurant-style taste.
Balance the gravy: If your curry tastes too tangy due to tomatoes, balance it with a pinch of sugar or a spoon of cream or cashew paste.
Don’t overcook the paneer: Add paneer cubes at the end and simmer only for 2–3 minutes. Overcooking can make them rubbery and dry.
Use a heavy-bottomed pan or kadai:
Cooking in a kadai helps the masala caramelize properly without burning giving the dish that deep, smoky flavor.
Add bell peppers at the right time: Sauté the bell peppers lightly; they should stay crisp and colorful, not soggy. This adds both crunch and freshness to your dish.
Garnish matters: Finish with a sprinkle of freshly ground kadai masala or kasuri methi before serving. It instantly enhances aroma and taste.
Pair it perfectly: Serve hot with butter naan, roti, or jeera rice. A small bowl of raita on the side makes it a complete meal!
How To Enjoy This kadai Paneer dish
- With Indian Breads: Enjoy your Kadai Paneer with butter naan, garlic naan, tandoori roti, or paratha. The thick, flavorful gravy pairs beautifully with soft breads.
- With Rice: Serve it alongside jeera rice, plain basmati rice, or peas pulao for a comforting and filling meal.
- Add a Cooling Side: Balance the spice with a bowl of boondi raita, mint yogurt dip, or onion salad on the side.
- Perfect for Gatherings: Kadai Paneer looks stunning on a party table — serve it hot in a copper handi or small kadai for that authentic restaurant-style touch.
- Pair with Drinks: A glass of sweet lassi, masala chaas, or even lemon soda complements the rich and spicy flavors perfectly.
Nutritional Information (Per Serving)
Calories: 280–320 kcal — Perfect balance for a hearty meal.
Protein: 13–15 g — Rich paneer content makes this dish a protein powerhouse.
Carbohydrates: 18–22 g — Mainly from tomatoes, onions, and bell peppers.
Fats: 18–20 g — Derived from paneer and the use of light ghee or oil.
Fiber: 3–4 g — Added goodness from fresh vegetables and spices.
Sugar: 4–5 g — Natural sweetness from caramelized onions and ripe tomatoes.
Cholesterol: 35–40 mg — Moderate level, mostly from paneer (milk protein).
Sodium: 380–420 mg — Can be lowered by adjusting salt to taste.
Tip: Serve with whole wheat roti or brown rice for a wholesome Indian meal.
Trying This Twist Of Kadai Paneer
Restaurant-Style Kadai Paneer
This is the rich and creamy version you often enjoy in North Indian restaurants. It’s made using butter, fresh cream, and a tomato-onion gravy with a blend of kadai masala and dried fenugreek leaves (kasuri methi). Best served with naan or jeera rice for that restaurant-style experience at home.
Dry Kadai Paneer
A semi-dry or completely dry variation that focuses more on the roasted flavors of capsicum, onions, and paneer. The masala clings to the paneer cubes, making it perfect to pair with chapati or as a filling in wraps and rolls.
Healthy Kadai Paneer (Without Cream)
Skip the cream and butter for a lighter, healthier version. Use olive oil or minimal ghee and substitute cream with cashew or almond paste for richness without heaviness. Ideal for fitness enthusiasts or those who prefer low-fat meals.
One-Pot Kadai Paneer
This simplified version is perfect for busy weeknights. All the ingredients onions, tomatoes, spices, and paneer are cooked together in a single pan, saving both time and cleanup while still keeping the authentic flavor.
Spicy Punjabi Kadai Paneer
Turn up the heat with extra red chili powder, crushed coriander seeds, and whole spices. This variation gives that bold, fiery Punjabi dhaba-style tast perfect with tandoori roti or butter naan.
Kadai Paneer with Coconut Milk
For a South Indian twist, replace cream with coconut milk. It adds a subtle sweetness and creamy texture, making it unique and perfect with steamed rice or appam.
Mixed Veg Kadai Paneer
Enhance your dish by adding vegetables like green peas, carrots, or baby corn. It becomes colorful, nutrient-rich, and great for family dinners or kids who enjoy variety on their plate.
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Kadai Paneer FAQ
Kadai Paneer is a vibrant North Indian dish where cubes of cottage cheese are tossed in a spiced tomato-onion gravy with crisp bell peppers. It’s traditionally finished in a kadai (wok), which helps develop a slightly smoky, robust flavor.
Unlike cream-heavy paneer dishes, Kadai Paneer relies on freshly roasted whole spices and chopped vegetables for texture and punch. The emphasis is on coarse, aromatic kadai masala and the bite of sautéed capsicum rather than a silky, buttery sauce.
Kadai masala is a coarse spice mix usually made by dry-roasting coriander seeds, dried red chilies, cumin and black pepper, then grinding them lightly. The result is fragrant, slightly gritty spice that clings to the gravy and gives the dish its signature warmth.
Yes—reduce the dried chilies when roasting the masala, swap hot chili powder for paprika, or remove seeds from fresh chilies. Adding a spoon of yogurt or a small knob of butter near the end also softens the heat without diluting flavor.
Use fresh paneer or briefly soak store-bought cubes in warm water before using. Add paneer towards the final minutes of cooking and simmer gently—overcooking makes it rubbery, while a short, low-heat finish helps it stay soft and absorb the gravy.
Absolutely. Use tomato, roasted bell peppers, and a touch of ginger and spices to build depth. Roasted cumin and a pinch of asafoetida (hing) can replace the savory notes of onion and garlic for a flavorful alternative.
Finish with a quick “dhungar” (smoke) method: heat a small piece of charcoal until red-hot, place it in a bowl, set the bowl inside the curry pan, pour a teaspoon of ghee over the coal, and cover immediately for 1–2 minutes—this imparts a subtle smoky aroma like restaurants.
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently on low heat with a splash of water or milk to loosen the gravy; avoid vigorous boiling to keep paneer tender.
Difference Between Kadai Paneer and Other Popular Paneer Dishes
Kadai Paneer
Kadai Paneer is known for its bold and spicy flavor made with freshly ground kadai masala a mix of coriander seeds, red chilies, and garam masala. It’s cooked in a kadai (wok) with capsicum (bell peppers), onions, and tomatoes, giving it that signature smoky aroma. You’ll often find both dry and gravy versions, usually paired with naan or jeera rice.
Shahi Paneer, as the name suggests (“Shahi” means royal), is a rich and creamy curry made with cashew and almond paste, butter, and cream. Unlike Kadai Paneer, it has no bell peppers or strong spices the flavor is mild, sweet, and luxurious, often enjoyed with naan or butter roti.
Palak Paneer is a green spinach-based curry, where soft paneer cubes are simmered in a smooth puree of spinach, garlic, and mild spices. The flavor is earthy, healthy, and less spicy than Kadai Paneer. It’s one of the most nutritious paneer dishes, loved for its balance of taste and health benefits.
Paneer Tikka Masala is made using grilled or tandoori-style paneer tikka pieces that are added to a smoky tomato-based gravy. The paneer has a charred flavor from grilling, and the gravy is similar to Kadai Paneer but slightly creamier. It’s a restaurant favorite for those who love that tandoor taste.
Paneer 65 is a South Indian appetizer, not a curry. The paneer cubes are marinated in yogurt, chili powder, and spices, then deep-fried and tossed in curry leaves and garlic. It’s spicy, crispy, and often served as a snack or starter very different from the gravy-based Kadai Paneer.
Paneer Butter Masala is the creamiest and mildest among all paneer gravies. Made with butter, cream, and tomato puree, it’s sweet and rich in flavor with a silky texture. While Kadai Paneer focuses on spice and aroma, Paneer Butter Masala highlights smoothness and sweetness perfect for those who prefer less heat.
Final Thoughts
Kadai Paneer is one of those timeless Indian dishes that never fails to impress whether it’s a family dinner, a festive gathering, or a simple weekend meal. What makes it truly special is the perfect balance of bold spices, fresh capsicum, and soft paneer, all cooked in that rustic kadai-style gravy.
Unlike other paneer curries, Kadai Paneer has a distinct homemade charm spicy, aromatic, and full of flavor in every bite. Pair it with naan, jeera rice, or soft chapati, and you’ve got a meal that feels both comforting and restaurant-worthy.
If you love exploring paneer recipes, don’t forget to try Paneer Butter Masala, Paneer Tikka Masala, or even a healthy Palak Paneer next time each one has its own unique flavor story to tell.
Cooking is all about experimenting, tasting, and enjoying the process and this dish is a perfect reminder of that. So grab your kadai, toss in those colorful peppers, and let your kitchen fill with that irresistible aroma of fresh masala and paneer love!
Kadai Paneer
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 3–4
Cuisine: Indian
Category: Main Course
Ingredients
- 200g paneer, cubed
- 1 large onion, sliced
- 1 large capsicum, sliced
- 2 medium tomatoes, pureed
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp crushed kasuri methi
- Salt to taste
- Fresh coriander leaves for garnish
- 1 tsp Kadai masala (roasted coriander, cumin, and dry red chili ground coarsely)
Instructions
- Heat oil or ghee in a pan and add cumin seeds.
- Add onions and sauté until light golden.
- Stir in ginger-garlic paste and cook for a minute.
- Add tomato puree and cook until oil separates.
- Mix in red chili powder, turmeric, coriander powder, garam masala, and salt.
- Add sliced capsicum and cook for 2–3 minutes until slightly soft.
- Add paneer cubes and Kadai masala, mixing gently to coat evenly.
- Simmer for 5 minutes on low heat to absorb flavors.
- Sprinkle kasuri methi and garnish with fresh coriander leaves before serving.
