Name: Restaurant Style Kadai Paneer (With gravy) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: Paneer – 400 – 500 gm, cubed; Oil – 3 – 4 tbsp; Whole spices – green cardamom – 3 – 4, cinnamon stick – 1/2 inch, cloves – 4, bay leaf – 1; Onion – 1 cup, finely chopped; Ginger-garlic paste – 1.5 tbsp; Turmeric powder – 1/4 tsp; Kashmiri chilly powder – 1.5 tsp; Coriander powder – 2 tsp; Cumin powder – 1/2 tsp; Tomato – 2 medium-small, pureed or finely chopped; Green bell pepper / capsicum – 1/3 cup, cubed; Onion – 1/3 cup, cut into large cubes; Kasoori methi – 1/2 tsp, crushed; Garam masala powder – 1/4 tsp; Butter – 2 – 3 tsp; Heavy cream – 1.5 tbsp; Coriander leaves – 3 tbsp, chopped; Green chilies – 2 – 3, diagonally sliced; Ginger – 1/2 tsp, thinly sliced; Salt – To taste; Coriander seeds – 1 tbsp; Dried red chilies – 2; Whole black peppercorns – 1/2 tsp; Fennel seeds – 1/4 tsp; Cumin seeds – 1/2 tsp

Jump to Recipe

Restaurant Style Kadai Paneer (With gravy) is that classic Indian comfort food that can turn any everyday meal into a celebration. Imagine soft cubes of paneer swimming in a lusciously spiced, thick tomato gravy—fragrant with freshly ground kadai masala and speckled with crisp onion and bell pepper. The aroma and color are just as irresistible as the taste. This is the kind of dish that gets everyone lingering at the table for “just one more bite.” I promise: if you’ve ever wished you could recreate that special “kadai paneer” magic from your favorite restaurant, this recipe is about to become your new go-to.

Ingredients You’ll Need

Restaurant Style Kadai Paneer (With gravy) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Restaurant Style Kadai Paneer (With gravy) lies in its harmony of simple ingredients—each one has its purpose, building flavor and bringing authentic color and richness. Here’s what you need, along with some of my favorite little tips to make your homemade version truly special.

Paneer (400–500 gm, cubed): The star—soft, creamy homemade or good-quality store-bought paneer is essential for best texture.
Oil (3–4 tbsp): Helps roast spices and onions for extra flavor depth—use a neutral oil for classic taste or ghee for richness.
Whole spices (cardamom, cinnamon, cloves, bay leaf): These infuse the oil with an inviting warmth right at the start—don’t skip them!
Onion (1 cup, finely chopped): A foundational sweetness and body for the gravy; sauté until just golden for best results.
Ginger-garlic paste (1.5 tbsp): Adds that deep aroma—homemade paste will deliver the strongest, freshest flavor punch.
Spice powders (turmeric, Kashmiri chili, coriander, cumin): The blend that gives the dish its iconic color, fragrance, and kick of heat—go for fresh, vibrant spices for the most lively flavor.
Tomato (2 medium-small, pureed or chopped): Provides body and tang—puree for smooth sauce or chop for a rustic texture.
Green bell pepper (1/3 cup, cubed): A sweet-crunchy pop that sets this dish apart—also adds beautiful color.
Onion (1/3 cup, large cubes): Tossed in towards the end to stay slightly crisp and flavorful, balancing the creamy gravy.
Kasoori methi (1/2 tsp, crushed): Dried fenugreek leaves; even a small pinch brings out a subtle, earthy note unique to restaurant versions.
Garam masala (1/4 tsp): Sprinkled at the end for a final aromatic flourish.
Butter (2–3 tsp): Makes for a truly indulgent, glossy sauce—don’t hold back.
Heavy cream (1.5 tbsp): A splash brings everything together into that signature “restaurant style” gravy.
Coriander leaves (3 tbsp, chopped): Fresh herbs brighten each bite—save some for garnish.
Green chilies (2–3, sliced): Adjust to your spice preference; they add zing and a pop of freshness.
Ginger (1/2 tsp, thinly sliced): For garnishing, lending a gentle heat and crunch.
Salt to taste: Don’t forget to season as you go for layered flavor.
Kadai masala (1–1.5 tsp, see below): This is non-negotiable! Dry roast and coarsely crush the blend to unlock that signature aroma.
Coriander seeds (1 tbsp): For the kadai masala; provides citrusy warmth.
Dried red chilies (2): Vital for smoky heat in the masala.
Black peppercorns (1/2 tsp): Adds subtle heat and aroma to kadai masala.
Fennel seeds (1/4 tsp): A touch of licorice sweetness in the spice blend.
Cumin seeds (1/2 tsp): Brings earthy undertones, tying the masala together.

How to Make Restaurant Style Kadai Paneer (With gravy)

Step 1: Prepare the Kadai Masala

Start your Restaurant Style Kadai Paneer (With gravy) adventure by dry roasting coriander seeds, dried red chilies, black peppercorns, fennel seeds, and cumin seeds in a small pan for just a minute or two over medium-low heat. This step is a game changer—the aroma that wafts up will tell you these spices are ready! Let them cool, then grind coarsely. You’ll only need 1 to 1.5 teaspoons for this recipe, but trust me, you’ll want to stash any extra away for next time.

Step 2: Sauté the Whole Spices & Onions

In a heavy-bottomed pan, heat the oil, then add green cardamom, cinnamon stick, cloves, and a bay leaf. Stir for a few seconds until the kitchen smells enticing and the spices begin to crackle. Toss in the finely chopped onion with a generous pinch of salt. Sauté until soft and light golden—it’s this step that gives the gravy backbone and subtle sweetness.

Step 3: Ginger-Garlic & Spice Powders

Once your onions hit golden perfection, stir in the ginger-garlic paste. Continue sautéing until the raw smell fades and a deep aroma takes over, with the paste turning lightly golden. Now sprinkle in turmeric, Kashmiri chili powder, coriander powder, and cumin powder. Let these bloom gently over low heat until that heady, “pan-ready” smell tells you the spices are cooked through—no rawness, just pure flavor.

Step 4: Tomato Time

Add your tomato puree or finely chopped tomato and let it work its magic, simmering for 8 to 10 minutes. This slow cooking is key: as the oil separates from the masala, you know the flavors have concentrated and cooked down into a rich base. Be patient; this is the foundation of your luscious Restaurant Style Kadai Paneer (With gravy) gravy!

Step 5: Peppers, Cubed Onions & Kadai Masala

Toss in the cubed green bell pepper and large onion pieces, along with 1 to 1.5 teaspoons of your freshly ground kadai masala and the crushed kasoori methi. Mix well and let everything fry together for a minute or two, stirring occasionally, so each piece gets coated in the bold, layered flavors.

Step 6: Create the Gravy

Pour in about half a cup of hot water and bring to a gentle boil. Slip in the soft paneer cubes and stir until everything is combined. Lower the heat, cover, and let it all cook for 4 to 5 minutes. The paneer soaks up the aromatic gravy, and the onions and peppers go perfectly tender while keeping a hint of crunch.

Step 7: Finish with Butter, Cream & Freshness

Now for the restaurant magic! Uncover the pan and swirl in the butter and heavy cream. Add the chopped coriander, julienned ginger, and sliced green chilies. Give everything a gentle mix—don’t break up those beautiful paneer cubes. Let it sit for 10 minutes off the heat before serving, so the flavors can combine and the gravy thickens just right.

How to Serve Restaurant Style Kadai Paneer (With gravy)

Garnishes

A sprinkle of chopped coriander leaves, a scatter of julienned fresh ginger, and a few vibrant green chili slices lend a restaurant-style finish that’s as beautiful as it is appetizing. If you like, a final drizzle of cream can elevate the look and add a silky touch to each bite.

Side Dishes

Restaurant Style Kadai Paneer (With gravy) is made for scooping up with fluffy naan or chapathi; the rich gravy is perfect for mopping. It pairs wonderfully with simple steamed rice or an aromatic pulao. You could even serve it alongside jeera rice or a fragrant fried rice for a more festive spread.

Creative Ways to Present

Try serving this dish in a mini kadai (Indian wok) for an authentic feel—it’s sure to impress guests. For a modern twist, pile it over toasted sourdough for a fusion offering, or spoon it into lettuce cups for a trendy, lighter party bite. However you present it, Restaurant Style Kadai Paneer (With gravy) is always the center of attention.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the cooled Restaurant Style Kadai Paneer (With gravy) to an airtight container. It will happily keep in the refrigerator for up to three days—just be sure to refrigerate within two hours of cooking for freshness and safety.

Freezing

While paneer-based curries can be frozen, the texture of paneer does change slightly on thawing. If you do freeze, use a well-sealed container, and freeze for up to one month. For best results, freeze before adding the cream and butter, then stir those in fresh after reheating.

Reheating

To reheat, gently warm the curry over low heat on the stovetop, adding a splash of hot water if the gravy has thickened too much. Stir in a quick drizzle of cream once hot for that just-made taste. Microwave reheating works in a pinch—cover loosely and heat in short bursts, stirring between each.

FAQs

Can I make Restaurant Style Kadai Paneer (With gravy) vegan?

Absolutely! Simply swap the paneer for extra-firm tofu, use oil instead of butter, and replace the cream with cashew cream or coconut cream. The results are just as creamy, comforting, and loaded with flavor.

What makes kadai masala different from regular garam masala?

Kadai masala is made fresh by roasting and grinding specific whole spices—mainly coriander seeds, dried chilies, fennel, and black pepper—which bring a unique, toasty flavor and fragrance. Regular garam masala is a more general blend and doesn’t have the same punchy, smoky character.

Is it necessary to use both cubed and finely chopped onions?

Yes! Finely chopped onion helps form a thick, silky gravy base, while the larger cubed pieces tossed in later stay slightly crisp and provide welcome texture and bite in every spoonful, just like you’d find in the best restaurant versions.

Can I use store-bought paneer?

Definitely. Good-quality store-bought paneer works well—just soak it in some warm water for 10 minutes before adding to the gravy. This keeps it soft and helps it soak up the delicious sauce even better.

How spicy is Restaurant Style Kadai Paneer (With gravy)?

It’s mildly spicy, thanks to Kashmiri chili powder (more for color than heat) and a couple of green chilies. If you prefer a milder touch, reduce the green chilies or skip them. Like it hot? Add an extra chili or a pinch more freshly ground black pepper!

Final Thoughts

This Restaurant Style Kadai Paneer (With gravy) is proof that you can bring restaurant magic right into your own kitchen—no special equipment needed, just a little love and the right mix of spices. If you’re looking to wow family or friends or just treat yourself to something special, give this a try. Your taste buds (and your dinner table) will thank you!