Kadhai Paneer Dhaba Style Curry Recipe

About this recipe

Kadhai Paneer Dhaba Style Curry is a hearty and flavorful Indian dish, perfect for a family meal. This medium-spiced curry combines tender paneer cubes with a rich, tangy tomato-based gravy infused with aromatic spices like coriander, cumin, and garam masala. Sliced capsicum and onions add texture and a subtle sweetness, while fresh cream lends a luxurious finish. Served best with warm naan or steamed rice, this recipe balances bold flavors and creamy textures to create a dish that’s both comforting and satisfying.

Ingredients

• 200 g Paneer
• 1 Kg Kissan Tomato Puree
• 500 g Onion
• 500 g Capsicum Green
• 200G Adrak Lasun Paste (200g)
• 100G Oleo
• - Fresh Cream
• 25 g Kasuri Methi
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil in a kadhai (wok) on medium heat. Add cumin seeds and let them splutter, then stir in the ginger-garlic paste and sauté for 1-2 minutes until fragrant.
2. 2. Add the chopped onions and sauté until golden brown. Stir in the turmeric powder, red chili powder, coriander powder, and salt, cooking for another minute to toast the spices.
3. 3. Pour in the tomato puree and cook for 7-8 minutes on medium heat, stirring occasionally, until the oil separates from the mixture.
4. 4. Add the sliced capsicum and cook for 3-4 minutes to soften slightly. Then, add the paneer cubes and gently mix to coat them in the gravy.
5. 5. Sprinkle the garam masala and crushed kasuri methi over the curry, stirring well. Simmer for 5 minutes to allow the flavors to meld.
6. 6. Reduce the heat to low and stir in the fresh cream. Cook for another 2 minutes, ensuring the curry has a creamy consistency.
7. 7. Garnish with chopped fresh coriander leaves and serve hot with naan, paratha, or steamed rice.