Kadhai Paneer Recipe/Dhaba-style Kadhai Paneer/Restaurant style Kadhai Paneer/Easy Kadai Paneer

How to make kadhai paneer( Dhaba-style)

Kadhai Paneer! Take one bite of this and you will be transported to your favorite dhaba!

Kadhai Paneer Recipe (Dhaba-style)

Difficulty:IntermediatePrep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings:4 servings


Kadhai Paneer! Paneer pieces stir fried with bell pepper, onions, tomatoes and coated with an aromatic kadhai masala and a delicious gravy! Now, you can make this popular dhaba-style dish in your kitchen!


    Kadhai Masala

  • For Stir Fry

  • For Gravy


  1. There are three steps in making Kadai Paneer 
  2. Step 1: make the gravy base, step 2: Stir fry veggies, paneer and coat with Kadai masala, step 3: combine the stirfry and the gravy.
  3. Dry roast the spices for the Kadai masala till aromatic. It should approximately take 2 to 3 minutes
  4. Grind the spices to a coarse powder 
  5. Step 1: Making the gravy

  6. Set a pan on medium heat, add 2 tablespoons cooking oil, add cumin seeds, onion, garlic, ginger, sprinkle some salt and stir fry until the onions turn translucent. This should approximately take one minute 
  7. Add turmeric powder and coriander powder 
  8. Give it a quick stir
  9. Next add in the tomato purée, mix well, place the lid on and simmer for three minutes
  10. Stir fry the gravy for one minute till the gravy starts to look oily and the tomato paste is fried well 
  11. Add salt to taste, garam masala powder and add Kasuri methi leaves (crush Kasoori methi in between your palms and add it. This way the flavours are intensified) 
  12. Set the gravy aside 
  13. Step 2: Stir frying Paneer and veggies

  14. Set another pan on medium heat, add 1 tablespoon oil and 1 tablespoon butter 
  15. Once the butter melts smear it on the pan, add the veggies and the Paneer and stir fry for approximately two minutes or till the Paneer has a light golden brown colour (don’t stir fry the Paneer too long if not its texture would turn leathery) 
  16. Coat the stir fry with Kadai masala and set that side
  17. Step 3: Combining the stir fry and the gravy

  18. Heat the gravy again, add the stir fry into the gravy 
  19. Mix gently so that the paneer pieces don’t break
  20. Add some heavy cream (optional)
  21. Garnish with coriander leaves 


  • If you don’t have dried Kashmiri red chilies you can use 2 teaspoons of Kashmiri red chilli powder if you want to use Normal dried red chilies one or two should be enough if not your gravy will be very hot!
  • This curry tastes well with Jeera rice or Roti or Naan!
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