RECIPE ALERT: Delicious Restaurant-Style Kadhai Paneer By Deepa Venkat!


Who doesn’t love restaurant food, especially the dhaba style? Everybody does! You may know Deepa Venkat as the dubbing artist but she is far more than that. Bringing her home to the Spice my Food kitchen, Deepa shows us the ultimate way to make the most authentic Kadhai Paneer, her style.


For the masala:

Dhaniya – 5 tsp
Cumin seeds – 1.5 tsp
Kashmiri dried red chillies – 6 or 7

For the Subzi:

Paneer – 200 gms
Onions – 3
Tomatoes – 4
Capsicum – 1
Ginger – One inch piece
Ginger garlic paste – 2 tsp
Cumin seeds – 1/2 tsp
Red Chilly powder – 1 tsp
Dhaniya powder – 1 tsp
Jeera powder – ¼ tsp
Oil – as per requirement
Salt – as per taste
Milk cream – ½ tbsp

Masala – Dry roast Dhaniya, Cumin seeds, and Kashmiri dried red chillies. Coarsely grind in a blender and keep aside.

Subzi – Heat 2 tsp oil in a kadai and add cumin seeds. After cumin splutters, add 2 finely chopped onions to it. When onions start becoming soft, add thinly sliced ginger pieces. Next, add the ginger garlic paste. Now add Red chilly powder, dhaniya powder and jeera powder and give it a quick mix into the oil. Then, add the puree of 3 tomatoes and let this mixture reach a boil. Let it simmer till the oil separates. In another kadai, heat 1 tsp of ghee and 1 tsp oil. To this, add 1 onion cut into chunky pieces, 1 sliced capsicum and 1 diced tomato. Add 200gms of diced paneer also to this. After lightly tossing these, sprinkle the coarsely ground masala so that all the vegetables and paneer are evenly coated. Next add the simmering onion and tomato gravy to this and the required amount of salt. Mix slowly so that paneer cubes do not break. Allow all ingredients to simmer for a minute. Add the milk cream and stir it in gently. Switch off the stove. Garnish with fresh corriander before serving.



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