About Kadai Paneer
Kadhai paneer is one of my top five favorite paneer dishes. Because it requires little effort, comes together quickly, and best of all – the distinctive spicy-smoky flavor of the masala infused with the pieces of tender paneer makes you go clean the bowls one after the other. It is a dish loved by meat-eaters and vegetarians alike and one that almost every Indian family adores. Unlike some other paneer recipes, kadhai paneer does not require a hefty preparation, nor does it need an extensive span of time to get ready. This Kadai paneer recipe is quite simple and straightforward. Difference between Kadhai paneer and shahi paneer As the name suggests, shahi paneer is a typical Mughlai dish with a rich and creamy texture. Whereas, the kadhai paneer has a more Dhaba like rustic appeal. The shahi paneer or paneer butter masala has a hint of sweetness to it while the Kadai paneer is just the opposite -full of bold flavors. But both of these paneer dishes can be enjoyed with naan, paratha, or tandoori roti.
The Secret Kadai Masala
The taste of restaurant-style Kadai paneer comes from a special spice mix known as Kadai masala. I have tried tons of packaged kadhai paneer masala, but none of them taste better than the homemade one. Unlike, other spice powders Kadai masala has only five whole spices – Kashmiri red chili, peppercorns, cumin seeds, coriander seeds, and fennel. Dry roast the spices till aromatic, next, coarsely ground. Store the leftover spice mix in an airtight container at room temperature, and use it to season other vegetable curry and stir fry.
My Tried & True Tips
Soft Paneer: I’m going to take a moment here to speak about how important the paneer is, to the Kadhai paneer recipe. Soak paneer in lukewarm water for 5 – 6 minutes before adding to the curry. It will be soft and mouth-melting. Do not over-cook: The dish requires you to retain the crunchy texture of the vegetables. It is best to chop and keep everything ready by your side before you start making the karahi paneer. It is a crime to over-cook capsicum, onion, and tomato in kadhai paneer. Must add ingredients: The dried fenugreek leaves and the thinly sliced ginger strips are the two must-add finishing ingredients for perfect kadhai paneer. These two create some kinda magic in the final dish making it lip-smacking. Kadhai Paneer Gravy: If you want to make Kadai paneer gravy, add approximately 1 Cup of water after frying tomato masala and allow it to simmer for 5 – 10 minutes before adding paneer.
Watch Kadai Paneer Video
Serving Suggestion
Serve karahi paneer with piping hot naan smeared with ghee and pickled onion for a perfect Indian restaurant-style meal at home. Store leftover Kadai Paneer in an airtight container in the refrigerator for 3 – 5 days. Reheat in a microwave or a pan on the stovetop. The leftover Kadhai Paneer masala can be used as a sandwich or wrap stuffing. Or you can make delicious paneer pulao using the leftover vegetables and paneer.
More Paneer Recipes
Chilli Paneer Paneer Curry Paneer Jalfrezi Achari Paneer Tikka Dhaba Style Matar Paneer Restaurant Style Paneer Makhani Subscribe to our weekly newsletter or follow us on Youtube for video recipes.
