Sitting in an Indian restaurant, choosing just one dish featuring paneer cubes can be pretty daunting. The almost overwhelming variety makes it easy to confuse one paneer gravy with another. Not anymore! In this article, we compare the popular Kadai Paneer vs Handi Paneer, so you know exactly what makes them unique.
To find how the two paneer gravies match up, keep reading!
Kadai Paneer vs Handi Paneer: Are They Similar?
While this Kadai Paneer vs Handi Paneer comparison primarily focuses on each paneer curry’s distinctive flavor profile, there are a few similarities between the two.
Number one: the obvious! Both gravies do not feature meat and use paneer pieces as the protein source. Moreover, various recipe cards for these dishes mention cubed onions and capsicum for added flavor. Furthermore, both recipes are better made with homemade paneer. If store-bought paneer is used, it is first soaked in hot water for 10 to 15 minutes.
If you are wondering where to buy paneer cheese, read this article for all the information.
Another similarity that you may notice right off the bat is the use of some similar ingredients. They both use a gravy base of onions and tomatoes, with aromatics like green cardamoms and bay leaves. Other spices used in these paneer dishes include chili powder, turmeric, and fenugreek leaves.
Kadai Paneer vs Handi Paneer: The Differences
Even though both these recipes use store-bought or homemade paneer cubes, there are numerous differences when you compare Kadai Paneer vs Handi Paneer.
Cooking Utensils
The most glaring difference between Kadai Paneer and Handi Paneer is evident in the names of the dishes. Kadai Paneer is made in a Kadai, a wok-like metal utensil with a flat base. The heavy base allows the spices and gravy ingredients to reduce to a thick consistency. Therefore, you tend to use more oil when cooking in a Kadai.
In contrast, Handi Paneer is made in a clay pot called a handi, traditionally used to cook on wood and coals. The handi has a broad base when compared to its short height.
Texture
While both these gravies use onion and tomatoes along with ground and whole spices, the Kadai Paneer vs Handi Paneer textures is different.
Kadai Paneer has much drier consistency, whereas Handi Paneer is much smoother and runnier. The looser texture of Handi Paneer is due to the addition of cream, milk powder, yogurt, or cashew paste, which makes this paneer recipe much silkier in comparison. Therefore, Kadai Paneer is closer to a tikka masala in texture. To learn more, read this article on kadai paneer vs tikka masala.
Fresh cream is used in some versions of a Kadai Paneer recipe, but it is more of a garnish than a gravy base. If you are not a fan of the cream, here is a restaurant-style Kadai Paneer recipe that makes the delicious gravy without it.
Cooking Method
Both the gravies are cooked on medium heat for most of the recipe. However, they differ slightly in the cooking method. In Handi Paneer, the base ingredients like golden onions and sautéed tomatoes are typically blended and mixed with cream for a smooth paste.
Kadai Paneer is chunkier, with the same key ingredients cooked till they are dry in considerably more oil. Moreover, cubed onions and capsicum retain their shape in the Kadai gravy and are much more prominent than in a Handi.
Another primary difference in the cooking method is the inclusion of kadai masala, which is essential for the signature Kadai flavor. The masala is made by dry roasting and grinding red chilis, cumin, fennel, coriander, and black peppercorns. Some versions omit the black peppercorns and add green cardamom instead.
Remember that some recipes for both dishes have an additional step of frying the paneer cubes before adding them to the sauce.
Color
While both the dishes have an orangish-yellow colored sauce, Kadai Paneer looks much more vibrant and reddish in comparison. On the other hand, the Handi Paneer is more yellowish, closer to a Paneer Butter masala or Shahi Paneer in color. This color variation is due to the much spicier taste of Kadai (thanks to chili powder) and a more reduced sauce which evenly coats the paneer cubes.
In comparison, the much more subtle curry-like color of Handi Paneer is due to the recipe being more cream-heavy.
Taste
Both Handi Paneer and Kadai Paneer are delicious in their own right. Since both dishes are cooked on medium heat, they are given ample time for the spices to fuse and cook down, resulting in rich and complex gravies. However, traditionally Kadai, sans the addition of cream, is much spicier than a Handi Paneer.
Handi Paneer is slightly spicy, often leaning on the sweeter side based on what ingredients are used. For example, if milk powder, heavy cream, or cashew paste is used, Handi Paneer is mild and rich, much like a Shahi Paneer or a Paneer Butter Masala flavor profile.
Please find more information on how kadai vs shahi paneer compare here.
Side Dishes
Kadai Paneer is usually served with naan bread, roti, or paratha. On the other hand, due to its slightly runnier consistency, Handi Paneer can be eaten with roti, naan, paratha, and steamed rice.
However, increasing the number of tomatoes in Kadai Paneer can increase the gravy, which can also be served with rice, but it is not the traditional way.
Why is Kadai Paneer called Kadai paneer?
Kadai Paneer gets its name from the special wok it is cooked in – a Kadai. A Kadai is a metal utensil with a flat and heavy base, often used in Indian cooking to make meat and vegetarian gravies. Gravies cooked in Kadai are made on high to medium heat and usually have an onion and tomato base.
How many carbs are there in Kadai paneer?
One serving portion of Kadai paneer has 248 calories, making 12% of a daily caloric requirement of an average adult, with carbs making up 31 calories.
Is Kadai Paneer Spicy?
Traditionally Kadai Paneer is on the spicier side, owing to the addition of the Kadai masala and when compared with the creamy gravy of handi paneer. However, the spice levels are based on how much red and green chili goes into making the dish.
