Paneer Kadai Masala Recipe – Authentic Indian Restaurant-Style

Last Updated on 2 months by Neha Deshmukh

Paneer Kadai Masala Recipe – Authentic Indian Restaurant-Style

Hey everyone! If you’ve ever craved that rich, smoky, and utterly delicious Paneer Kadai Masala you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate this at home – it took a few tries to get it just right, but now it’s a family favorite. And honestly, it’s easier than you think! Let’s dive in and make some magic.

Why You’ll Love This Recipe

This Paneer Kadai Masala is seriously good. It’s packed with flavor, has a beautiful color, and the paneer just melts in your mouth. It’s a relatively quick weeknight meal, but feels special enough for guests. Plus, the aroma while it’s cooking? Unbeatable! You’ll be hooked after the first bite, I promise.

Ingredients

Here’s what you’ll need to create this restaurant-style delight:

• 250 grams paneer, cut into large chunks
• 1 large onion, cut into large chunks
• 1 cup bell pepper, cut into large chunks
• 2 medium tomatoes, cut into large chunks
• ½ cup tomato puree
• 2 tbsp Kadai Masala
• 1 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 2 tbsp fresh cream
• Oil for cooking (I prefer vegetable or canola)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Kadai Masala: This is the star! It’s a blend of roasted spices that gives Kadai Masala its signature smoky flavor. Traditionally, it includes cumin seeds, black pepper, cinnamon, coriander seeds, dried ginger (sonth), and red chilies. You can find pre-made Kadai Masala at most Indian grocery stores, or make your own (more on that in the FAQs!). Regional variations exist – some blends include cloves or cardamom.
• Paneer: I like to use fresh, soft paneer for this recipe. It holds its shape well and absorbs the flavors beautifully. You can find it at Indian grocery stores, or sometimes even in the refrigerated section of larger supermarkets. If using frozen paneer, thaw it completely and gently squeeze out any excess water.
• Kashmiri Red Chili Powder: Don’t skip this! It’s not just about the heat; it gives the dish that gorgeous, vibrant red color. It has a mild heat level, so you get color without overpowering the flavor.
• Kasuri Methi: These dried fenugreek leaves add a unique, slightly bitter, and wonderfully aromatic flavor. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your paneer, onion, bell pepper, and tomatoes into large, bite-sized chunks. Don’t worry about being too precise – rustic is good!
2. Heat about 2-3 tablespoons of oil in a kadai or wok over high heat. Add the chopped vegetables and sauté until they’re slightly crunchy and lightly browned. This takes about 5-7 minutes. Remove them from the kadai and set aside.
3. Now, for the magic! Prepare your Kadai Masala by coarsely grinding cumin seeds, black pepper, cinnamon, coriander seeds, dried ginger, and red chilies. If you’re using store-bought, you can skip this step.
4. In the same kadai, add the tomato puree and cook until the oil starts to separate from the sides – this usually takes about 3-5 minutes. Then, add the Kadai Masala, coriander powder, Kashmiri red chili powder, and salt. Sauté for another minute until fragrant.
5. Pour in 1 cup of water and let it simmer for 2 minutes. This helps the spices meld together and create a beautiful gravy.
6. Add the sautéed vegetables and paneer to the kadai. Gently stir to coat everything in the masala.
7. Stir in the fresh cream and crushed kasuri methi. Cook for 3-4 minutes, allowing the flavors to combine.
8. Garnish with fresh coriander leaves and thin strips of ginger. Serve hot with naan, roti, or rice.

Expert Tips

• Don’t overcrowd the kadai when sautéing the vegetables. Work in batches if necessary to ensure they get nicely browned.
• Be careful not to overcook the paneer, or it will become rubbery.
• Adjust the amount of chili powder to your liking.

Variations

• Mushroom Kadai Masala: Swap the paneer for 200 grams of mushrooms for a delicious vegetarian alternative. My friend, Priya, swears by this version!
• Chicken Kadai Masala: Replace the paneer with 300 grams of boneless, skinless chicken pieces. Marinate the chicken in a little yogurt and ginger-garlic paste for extra tenderness.
• Spicy Kadai Masala: Add a pinch of cayenne pepper or a finely chopped green chili for an extra kick.

Vegan Adaptation

To make this dish vegan, simply substitute the paneer with firm or extra-firm tofu (pressed to remove excess water) and replace the cream with cashew cream or coconut cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the ingredients of your Kadai Masala to ensure it doesn’t contain any gluten-based additives.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the Kashmiri red chili powder to ½ tsp and omit the cayenne pepper.
• Medium: Use 1 tsp Kashmiri red chili powder.
• Hot: Add ¼ – ½ tsp cayenne pepper or a finely chopped green chili.

Festival Adaptations (Navratri, Diwali)

This dish is perfect for festive occasions! During Navratri, you can use sabudana paneer (sago paneer) as a fasting-friendly alternative. For Diwali, it’s a wonderful addition to your celebratory spread.

Serving Suggestions

Serve Paneer Kadai Masala hot with:

• Naan bread
• Roti
• Jeera rice (cumin rice)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Kadai Masala and can I make it from scratch?

Kadai Masala is a spice blend traditionally used in Kadai dishes. Yes, you can absolutely make it from scratch! Roast 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, ½ inch cinnamon stick, ½ tsp dried ginger powder, and 2-3 dried red chilies. Cool and grind to a coarse powder.

What type of paneer works best for Kadai Masala?

Fresh, soft paneer is ideal. It holds its shape well and absorbs the flavors beautifully.

How can I adjust the spice level of this dish?

Adjust the amount of Kashmiri red chili powder and add cayenne pepper or green chilies for extra heat.

Can I use a different type of cooking oil?

Yes, you can use vegetable, canola, or even sunflower oil.

How can I prevent the paneer from becoming rubbery?

Don’t overcook the paneer! Add it towards the end of the cooking process and cook just until heated through.

What is Kasuri Methi and where can I find it?

Kasuri Methi are dried fenugreek leaves. You can find them at most Indian grocery stores. They add a unique flavor to the dish!

Enjoy making this delicious Paneer Kadai Masala! Let me know how it turns out in the comments below. Happy cooking!