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Craving a rich, spicy, and flavorful kadai paneer recipe that brings the bold taste of North Indian dhabas right to your kitchen? Discover how to make restaurant-style kadai paneer gravy using fresh, aromatic spices, crisp capsicum, and tender paneer cubes. This “kadai paneer masala” transforms a simple vegetarian curry into a royal feast—perfect when paired with butter naan, jeera rice, or hot paratha.
Whether you’re searching for easy kadai paneer recipe, authentic kadai paneer at home, or aiming to impress with a restaurant-style kadai paneer sabzi, you’re in the right place. Let’s dive in and learn how to make dhaba-style kadai paneer that’s rich, spicy, and utterly irresistible.
About Kadai Paneer
Kadai Paneer is one of the most loved North Indian paneer curries, known for its bold flavors, rustic charm, and irresistible aroma. The dish gets its name from the traditional Indian wok called the “kadai” in which it is cooked. Unlike other paneer recipes, kadai paneer is prepared with a freshly ground blend of kadai masala, roasted spices, crunchy capsicum, onions, and soft paneer cubes that soak up all the rich flavors.
Historically, kadai-style cooking has been a part of Indian households and dhabas (roadside eateries) for centuries. The heavy-bottomed kadai helped retain heat and enhanced the smoky, earthy taste of food—making dishes like dhaba-style kadai paneer a timeless favorite. Over time, this simple vegetarian curry became a star on restaurant menus across India, often served with naan, jeera rice, roti, or butter paratha.
Today, kadai paneer has countless variations—from kadai paneer gravy for those who love rich curries, to dry kadai paneer sabzi perfect with chapati or as a side dish. No matter the style, its spicy, tangy, and aromatic profile makes it a true celebration of Indian flavors.
If you’re searching for authentic kadai paneer recipe, easy homemade kadai paneer, or even restaurant-style kadai paneer masala, this dish always promises comfort and taste in every bite. It’s not just food—it’s a flavorful journey through the heart of Indian cuisine.
Ingredients – Kadai Paneer
Paneer – 200 gms (cubed).
Butter – 2 tbsp (divided).
Oil – 3 tbsp (divided).
Onion – 3 (1 diced + 2 finely chopped)
Capsicum – 1 (diced)
Tomato – 3 (1 diced + 2 finely chopped)
Tomato puree – 2 medium-sized
Ginger-garlic-green chili paste – 3 tsp (divided)
Crushed coriander seeds – 1 tsp
Red chili flakes – 1 tsp
Black pepper – ½ tsp
Cumin seeds – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Turmeric powder – ¼ tsp
Kasoori methi – 1 tsp
Fresh coriander leaves – handful (for garnish)
Salt – 1½ tsp (or as per taste)
Water – ½ cup
How To Make Homemade Kadai Paneer Step By Step
1 .Grab a frying pan and place it over medium-high heat. Add 1 tablespoon of butter.
2. 1 tablespoon of oil. The combination of butter and oil prevents the butter from burning, giving you a rich, golden flavor.
3. Once the butter has melted and is sizzling gently, add your whole spices 1 teaspoon of crushed coriander seeds.
4. Add 1 teaspoon of chili flakes.
5. Add 1/2 teaspoon of black pepper.
6. Add 1/2 teaspoon of cumin seeds.
7. Saute it for a minute.
8. Now, it’s time for the aromatics! Add 1 teaspoon of a ginger-garlic-green chili paste.
9. Add your diced vegetables: 1 diced onion
10. Add 1 diced capsicum (bell pepper).
11. Add 1 diced tomato.
12. Toss them in the pan for about 5 minutes. We’re not looking to make them mushy here; we want them to remain a bit crisp, with a slight char. This is what gives Kadai Paneer its signature texture.
13. Once the veggies are beautifully roasted, transfer them to a bowl and set them aside. They’ll be added to the gravy later to maintain their crunch.
14. Using the same pan (no need to clean it, those leftover flavors are gold!), add 2 tablespoons of oil.
15. Add 1 tsp butter.
16. Add 2 finely chopped onions.
17. Saute them on medium heat until they turn a beautiful golden brown. This step is key to a flavorful, sweet gravy.
18. Add 2 teaspoons of ginger-garlic-chili paste.
19. Saute for a minute until fragrant.
20. Now, add 2 finely chopped tomatoes.
21. Add 2 tomato purees.
22. Mix everything well. Cook this mixture until the tomatoes become soft and the oil starts to separate from the masala. This indicates a perfectly cooked base.
23. It’s time to bring in the spices! Add 1 teaspoon of red chili powder.
24. Add 1 teaspoon of coriander powder
25. Add 1/2 teaspoon of cumin powder.
26. Add 1 and 1/2 teaspoons of salt (adjust to your taste).
27. Add 1/4 teaspoon of turmeric powder.
28. Cook this mixture until the oil starts to separate from the masala. This indicates a perfectly cooked base.
29.Pour in about 1/2 bowl of water. Stir well to create a smooth, thick gravy. Let it simmer for 2-3 minutes to allow the flavors to meld together.
30. Carefully add the roasted vegetables you set aside earlier into the simmering gravy. Mix gently so they are coated in the rich sauce.
31. Add your paneer cubes to the pan. You can use 200-250g of paneer.
32. Sprincle some kasoori methi.
33. Give it a gentle mix.
34. Now sprinkle some coriander leaves to enhance flavor.
35. Your delicious Kadai Paneer is ready to be served! Serve hot with freshly sliced onions and green chilies on the side.
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Recipe Card
Kadai Paneer Recipe
Course: MainCuisine: IndianDifficulty: Easy6
servings10
minutes20
minutes30
minutesCraving that spicy, smoky, and aromatic restaurant-style kadai paneer at home? Here’s a step-by-step recipe that will help you make this delicious North Indian curry in a simple and fuss-free way. Loaded with fresh vegetables, paneer cubes, and homemade kadai masala, this dish pairs perfectly with naan, jeera rice, or butter roti.
Ingredients
Paneer – 200 gms (cubed)
Butter – 2 tbsp (divided)
Oil – 3 tbsp (divided)
Onion – 3 (1 diced + 2 finely chopped)
Capsicum – 1 (diced)
Tomato – 3 (1 diced + 2 finely chopped)
Tomato puree – 2 medium-sized
Ginger-garlic-green chili paste – 3 tsp (divided)
Crushed coriander seeds – 1 tsp
Red chili flakes – 1 tsp
Black pepper – ½ tsp
Cumin seeds – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Turmeric powder – ¼ tsp
Kasoori methi – 1 tsp
Fresh coriander leaves – handful (for garnish)
Salt – 1½ tsp (or as per taste)
Water – ½ cup
Directions
- Step 1: Roast the Veggies
- Heat a frying pan and add 1 tbsp butter along with 1 tbsp oil.
- Add crushed coriander seeds, red chili flakes, black pepper, and cumin seeds. Sauté for a few seconds until they release aroma.
- Add ginger-garlic-green chili paste and cook for a minute.
- Toss in diced onions, capsicum, and tomatoes. Stir-fry for about 5 minutes until veggies turn slightly soft but still remain crunchy.
- Transfer the roasted veggies to a bowl and keep aside.
- Step 2: Prepare the Gravy
- In the same pan, heat 2 tbsp oil and 1 tsp butter.
- Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic-green chili paste and cook until the raw smell disappears.
- Mix in chopped tomatoes and tomato puree. Cook until oil starts separating.
- Now add all the dry spices: red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well.
- Pour in ½ cup water and stir to form a smooth gravy.
- Step 3: Combine Everything
- Add the roasted veggies back into the gravy.
- Gently mix in the paneer cubes.
- Sprinkle kasoori methi for that restaurant-style flavor.
- Garnish with fresh coriander leaves and give it a final mix.
- Step 4: Serve
- Your flavorful Kadai Paneer is ready! Serve hot with onions and green chilies on the side, along with naan, tandoori roti, or jeera rice.
Recipe Video
Notes
- Always use fresh paneer for soft and melt-in-mouth texture.
Roast the capsicum and onions lightly to retain their crunch.
Freshly crushed kadai masala (coriander + red chilies) enhances the authentic flavor.
Avoid overcooking paneer, as it can turn chewy.
For a richer taste, you can add a splash of cream at the end.
Frequently Asked Questions (FAQs)
Q1: What is Kadai Paneer?
A: Kadai Paneer is a North Indian curry made with paneer (Indian cottage cheese), capsicum, onion, tomato, and aromatic kadai masala, cooked in a wok-style pan called kadai.
Q2: Can I make kadai paneer without capsicum?
A: Yes, but capsicum adds crunch and authentic flavor. If not available, you can skip it or replace it with bell peppers.
Q3: How do I keep paneer soft in kadai paneer?
A: Always use fresh paneer. If using store-bought, soak paneer cubes in warm water for 10 minutes before adding to the curry.
Q4: Is kadai paneer spicy?
A: Traditionally, yes—it has a bold and spicy flavor. You can adjust red chili powder and chili flakes as per your taste
Q5: What can I serve with kadai paneer?
A: Kadai Paneer tastes best with naan, butter roti, lachha paratha, jeera rice, or even plain steamed rice.