Kadhai Paneer Recipe
Kadhai Paneer (Dhaba Style)
If there’s one dish that captures the spirit of North Indian cooking, it’s Kadhai Paneer. Bold, smoky, and packed with freshly ground spices — this recipe gives you that authentic dhaba-style experience at home.
🍳 What Makes It Special?
- Freshly ground kadhai masala
- Crunchy capsicum for texture
- No cream-heavy gravy — thick masala coating
- Cooked on high heat for smoky flavor
🛒 Ingredients
Kadhai Masala
- 2 tbsp coriander seeds
- 4–5 dried red chillies
- 1 tsp cumin seeds
- ½ tsp peppercorns
- 2 cardamom
- Small cinnamon stick
Main Dish
- 300g paneer
- 1 capsicum
- 1 onion (split use)
- 3 tomatoes
- 1 tbsp ginger-garlic paste
- Spices + oil + kasuri methi
👩🍳 Instructions
1. Make Masala
Dry roast spices and grind coarsely.
Dry roast spices and grind coarsely.
2. Fry Paneer
Lightly pan-fry until golden (optional).
Lightly pan-fry until golden (optional).
3. Sauté Veggies
Cook capsicum & onion petals on high heat.
Cook capsicum & onion petals on high heat.
4. Make Base
Cook onions → ginger-garlic → tomatoes until oil separates.
Cook onions → ginger-garlic → tomatoes until oil separates.
5. Add Masala
Mix fresh kadhai masala and cook till aromatic.
Mix fresh kadhai masala and cook till aromatic.
6. Combine
Add paneer + veggies + kasuri methi + lemon.
Add paneer + veggies + kasuri methi + lemon.
7. Serve
Garnish and serve hot.
Garnish and serve hot.
💡 Pro Tips
- Always use fresh masala
- Cook on high flame
- Don’t overcook capsicum
- Soak paneer for softness
🔄 Variations
- Add water for gravy version
- Use coal smoke for restaurant flavor
- Replace paneer with tofu
- Add mushrooms for depth
🍽 Serve With
- Butter naan
- Laccha paratha
- Jeera rice
- Missi roti
📦 Storage
Store in fridge for 2–3 days. Reheat in pan with a splash of water.
✨ Made this Kadhai Paneer?
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