Kadai Paneer Recipe Dhaba Style

Ingredients

• 2 tablespoons Oil (neutral oil such as vegetable or canola)
• 2 large Onion (cut into large pieces for sautéing)
• 3 pieces Bell Pepper (one each of green, red, and yellow; cut into large strips)
• 2 pieces Green Chili (finely chopped, deseeded for less heat if desired)
• 1 tablespoon Ginger (finely grated)
• 1 large Tomato (cut into wedges)
• 0.5 cup Tomato Paste (store‑bought or homemade)
• 2 tablespoons Onion Paste (blend onions until smooth; cook until oil separates)
• 1.5 tablespoons Maggi Hot & Sweet Ketchup (adds sweet‑spicy flavor)
• 1.5 teaspoons Kashmiri Red Chili Powder (mild heat, bright red color)
• 1 teaspoon Salt (adjust to taste)
• 0.5 cup Fresh Cream (Amul fresh cream or any high‑fat dairy cream)
• 200 grams Paneer (firm paneer, cut into 1‑inch cubes; optional soak in warm water for 5 min)
• 0.5 cup Grated Paneer (adds extra texture; can be fresh paneer grated)
• 2 tablespoons Fresh Coriander (chopped, for garnish and flavor)
• 30 grams Kadhai Paneer Masala (whole spices) (blend of bay leaf, Kashmiri red chilies, whole coriander seeds, cardamom, clove, black pepper, star anise, cinnamon, and mace; roasted and ground)

Instructions

1. Prepare the Kadhai Paneer Masala

   In a dry iron pan over low flame, add 5 bay leaves, 5 Kashmiri red chilies, 2 Tbsp whole coriander seeds, 2 Tbsp mixed whole spices (small cardamom, large cardamom, clove, black pepper, star anise), 5–6 cloves, 6–7 black peppercorns, 2 cinnamon sticks, and 1 tsp mace. Roast gently for about 5 minutes until fragrant, being careful not to brown. Transfer to a plate, let cool, then grind to a fine powder.

   Time: PT5M

   Temperature: Medium heat

2. Prep Vegetables and Paneer

   Cut the onions into large pieces, bell peppers into strips, tomatoes into wedges, and finely chop green chilies and ginger. Grate 0.5 cup paneer. If using store‑bought paneer, soak cubes in warm water for 5 minutes and drain.

   Time: PT10M

3. Make Onion Paste

   Blend the chopped onions in a blender until smooth. Transfer to a small pan, add a splash of oil, and cook on medium heat, stirring, until the mixture turns golden and the oil separates (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

4. Sauté Vegetables and Spices

   In the iron pan, heat 2 Tbsp oil over medium flame. Add the onion pieces, bell pepper strips, and the prepared onion paste. Stir for 2 minutes, then add the ginger, green chilies, tomato wedges, 0.5 cup tomato paste, 1.5 Tbsp Maggi Hot & Sweet ketchup, 1.5 tsp Kashmiri red chili powder, 1 tsp salt, and 1.5 tsp of the freshly ground Kadhai Paneer masala. Cook, stirring frequently, until the oil separates from the masala (about 8 minutes).

   Time: PT8M

   Temperature: Medium heat

5. Add Cream

   Stir in 0.5 cup fresh cream. Continue cooking for 2 minutes until the cream blends and the mixture thickens, and the oil begins to rise to the surface.

   Time: PT2M

   Temperature: Medium heat

6. Incorporate Paneer

   Gently add the paneer cubes and the grated paneer to the pan. Toss carefully for 3 minutes so the paneer coats with the sauce but does not break. Sprinkle 2 Tbsp chopped fresh coriander and give a final stir.

   Time: PT3M

   Temperature: Low heat

7. Finish and Serve

   Turn off the heat. Transfer the Kadhai Paneer to a serving dish, garnish with extra coriander if desired, and serve hot with naan, roti, or rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

12 g

Fat

28 g

Fiber

3 g