Kadai Paneer Recipe in 10 Minutes – The Spicy and Tempting Dish

Kadai Paneer Recipe: Kadai paneer is a mouthwatering, spicy dish that is immensely popular on restaurant menus. The aromatic tomato-onion gravy paired with fried paneer cubes is irresistible and flavourful.

This easy recipe will guide you to recreate the magic of kadai paneer at home with simplicity. Let’s get started!

Ingredients You Will Need

To serve 3-4 people, you will need:

For the Paneer:

• 250g paneer, cut into 1 inch cubes
• 1 tbsp oil
• 1 tsp garam masala
• 1 tbsp corn flour
• Salt to taste

For the Gravy:

• 3 medium tomatoes, chopped
• 1 medium onion, chopped
• 1-2 green chilies, chopped
• 1 inch ginger, chopped
• 4 garlic cloves, chopped
• 2 tbsp oil
• 1 tsp cumin seeds
• 5-6 cashews
• 1 bay leaf
• 1⁄4 tsp turmeric
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp kashmiri red chili powder
• 1⁄2 cup water
• 2 tbsp cream or butter
• Cilantro for garnish
• Salt to taste

That’s all you need to recreate everyone’s favorite kadai paneer right at home!

Step-By-Step Kadai Paneer Recipe

Prepping the Paneer

1. Pat dry the paneer cubes and coat with corn flour, garam masala and salt.
2. Heat 1 tbsp oil in a pan. Fry seasoned paneer cubes on medium heat till golden brown.
3. Remove fried paneer onto kitchen paper. Set aside.

Making the Gravy

1. Heat oil in a kadai or pan. Add cumin seeds and let them crackle.
2. Add cashews and fry till golden. Remove onto a plate.
3. Add bay leaf and chopped onion. Fry till translucent.
4. Add ginger-garlic paste and green chilies. Saute for 30 seconds.
5. Add chopped tomatoes and cook till mushy and fat separates.
6. Add turmeric, coriander powder, garam masala and red chili powder. Fry for a minute.
7. Add water and boil for 2-3 minutes till gravy thickens. Turn off heat.

Putting It All Together

1. Add fried paneer cubes to the gravy. Gently simmer for 2-3 minutes.
2. Finish with cream or butter. Garnish with cilantro and fried cashews.

Your restaurant-style kadai paneer is ready to relish! Enjoy it with naan or rice.

Tips and Variations

• Use fresh, soft paneer for the best texture.
• Skip green chilies for a milder version.
• Add veggies like bell peppers or onions.
• Finish with a dash of kasuri methi for aroma.
• Use yogurt or low fat milk if avoiding cream.
• Add a teaspoon of garam masala to the gravy.
• Garnish with chaat masala for a tangy taste.
• Use oyster mushrooms instead of paneer for vegan option.

The basic kadai paneer recipe can be customized in many ways to suit individual tastes and preferences.

Serving Suggestions

Kadai paneer goes very well with:

• Naan, roti, paratha or phulka
• Plain basmati rice or jeera rice
• Onion and cucumber raita
• Vegetable sides like dal makhani, aloo gobi etc
• Salad, papad and cold drink

The combination of the spicy gravy with cooling raita and fluffy naan is a match made in heaven!

Storage and Reheating

The kadai paneer gravy keeps well refrigerated for 2-3 days in an airtight container. To extend its shelf life:

To freeze:

• Let the gravy cool completely before transferring to a freezer safe container. Freeze for up to 1 month.

To reheat:

• Thaw the frozen gravy overnight in the refrigerator before reheating with a splash of water.
• Add the fried paneer right before serving.

For best results, its best to finish kadai paneer within 2-3 days of preparing it.

The History of Kadai Paneer

While the exact origins of kadai paneer are unknown, it likely originated in Punjabi dhabas and restaurant kitchens in India. The combination of a spicy tomato-onion base with paneer was popularized by creative cooks.

The dish gets its name from the ‘kadai’ – a round-bottomed Indian wok – that was traditionally used to make the gravy. The kadai allowed for even heating and continuous stirring of the gravy.

Over time, kadai paneer became a regular feature at restaurants and dhabas across North India owing to its finger-licking taste and versatility. It is now relished all over the world!

Why Make Kadai Paneer at Home?

Here are some great reasons to make kadai paneer at home:

• Control spiciness – Make it mild or extra hot per taste
• Play with textures – Smooth or chunky gravy
• Use fresh ingredients – Tomatoes, onions, spices
• Customize taste – Cater to individual preferences
• Healthy factor – Regulate oil, cream and salt
• Cost effective – Much cheaper than restaurant rates
• Quick weeknight meal – Ready sauce to use as needed

With this easy recipe, you can enjoy restaurant-style kadai paneer any time without the extra calories and costs!

Tips for Best Results

Follow these tips for foolproof kadai paneer every single time:

• Use good quality, fresh paneer cut into big cubes
• Ensure the onions are golden browned
• Fry tomato paste well till fat separates
• Cook cashews along with onion for crunch
• Finish with butter or cream just before serving
• Adjust spices according to taste preferences
• Garnish with cilantro and serve immediately

Getting the techniques right ensures homemade kadai paneer turns out perfect!

Conclusion

Kadai paneer is an iconic North Indian preparation that combines paneer with a thick, aromatic tomato-onion gravy. With a few basic ingredients and easy technique, you can recreate this restaurant favorite at home anytime.

Adjust the spices to preference and finish with a touch of cream for richness. Enjoy kadai paneer with naan or rice for a satisfying meal. Preparing big batches allows you to stock up the gravy for quick weeknight dinners.

So break out your kadai and get ready to impress your folks with home-cooked restaurant special kadai paneer!