Kadai Paneer vs Tikka Masala: All You Need to Know

Kadai Paneer vs Tikka Masala: All You Need to Know

When it comes to vegetarian curries, Kadai paneer vs tikka masala are the most popular choices in Indian restaurants. However, many vegetarians are perplexed as to why the curries they make at home do not taste as good as the ones they eat in restaurants.

It’s not only about the onion tomato gravy with a dash of garam masala, but that’s part of it. Every curry has a distinct flavor, which is mostly due to the manner it is prepared. Some curries call for browning the onions, while others call for boiling the onions. Some people want the onions and tomatoes to be chopped, while others request that they be pureed. 

Both kadai paneer vs tikka masala are healthy dishes, and it is advised to have paneer during pregnancy. However, even though eating paneer in pregnancy has many benefits, you should explore it and make sure it is fresh and produced from high-quality components. To read similar articles, check this out: Kadai vs shahi paneer.

What exactly is Kadai Paneer?

Kadai Paneer is one of the most popular curries in North Indian cuisine, and it may be prepared in a variety of ways. It entails frying paneer in a Kadhai or wok and then dressing it with a rich and creamy sauce after it has been cooked. In this Indian dish, cubes of paneer or cubed cottage cheese are cooked with bell peppers, a blend of spices, and garam masala, all of which contribute to the dish’s popping flavor. 

Almost any restaurant-style Kadai paneer is just not the same. From variations in color and texture from one dish to the next, the curry may be naturally made spicy or delivered on a sweeter note, depending on the ingredients used. 

Its most appealing feature is that it may be prepared dry, semi-dry, or gravy based on what you want to serve it with! Rice, rotis, and parathas are all excellent accompaniments to kadai paneer.

What is Tikka Masala and how does it taste?

In Indian cuisine, the term “Tikka” refers to chunks of vegetables or meat that have been marinated in many Indian spices. “Masala” is a term used to describe spice mixtures that are either powder or paste form. 

Grilled paneer cubes are dipped in a tomato-based gravy prepared from onions and tomatoes to create this unusual Indian curry dish. In a spicy yogurt marinade, the soft chunks of paneer are combined with the capsicums, tomatoes, and onions, which are then grilled, imparting an earthy, smokey flavor to the whole meal. Paneer tikka masala is a deliciously creamy curry and can be served with bread or rice. Chicken tikka masala is an aromatic dish that is often substituted for this dish. Refer to this article to know how to keep paneer soft?

What are the similarities between Kadai paneer vs paneer tikka masala?

The similarity between both these dishes is that they use paneer. Some of the common ingredients between Kadai Paneer and Paneer Tikka Masala are ginger, garlic, garam masala, onion, tomato, and coriander seeds.

What is the difference between Kadai Paneer and Paneer Tikka Masala?

Kadai Paneer vs Tikka Masala: As far as appearance goes, they seem to be almost identical. The specificities of kadai paneer, compared to tikka masala, are fairly similar in appearance, but there are some slight changes in the way they are made.

In order to make paneer tikka masala, some curd is required, which is usually leftover marinade from the tikkas. When making Kadai paneer, there is a particular ingredient called kadhai masala that is used to give the meal a distinct and correct taste. It is created from a mixture of warm spices known as kadai masala.

 Kadai Paneer vs Paneer Tikka Masala: Ingredients

Kadai PaneerTikka Masala
PaneerPaneer
Water Melon Seeds
Cooking OilCooking Oil, Butter or Ghee
Salt Salt
Kashmiri Red Chilli PowderCumin
Red Dry Chilli BydagiSalt
Coriander Seeds Coriander
Fennel Seeds
Cumin SeedsCloves
Cinnamon Sticks
Garam MasalaGaram Masala
Ginger Garlic PasteGinger, garlic
Tomato PureeTurmeric
Onion Onion
TomatoTomatoes
Capsicum
Cashew nuts
Water
Heavy Cream
Coriander Leaves
Green Chillies
Paprika
Sugar
Yogurt
Black pepper

Kadai Paneer vs Tikka Masala: Method

Kadai Paneer: Method

  •  Add Water, dried melon seeds, and cashews to a bowl and soak for 1 hour.
  •  Fill a heavy-bottomed pot partly with water and add the soaked dried melon seeds and Cashews. Bring to a boil.
  •  Blend the boiled dried melon seeds and Cashews in a blender until they are a fine purée.
  •  Next, heat the oil. Sauté for a few minutes after adding the Ginger Garlic Paste. 
  •  Add the chopped onion and salt, and cook until the onion is brown.
  •  Add Turmeric Powder and Red Chilli Powder and heat for a further one minute.
  •  Cook until the tomatoes are mushy and the gravy has thickened.  Remove the mixture to a bowl and set it aside.
  •  Heat a skillet and add the coriander seeds,  Bydagi Chilli, fennel seeds, cinnamon stick, and cumin seeds, and mix until aromatic.
  •  Blend and set aside for the time being.
  •  Using a pan, heat the oil. Add the chopped onion, green pepper, red pepper, yellow pepper, salt, and sauté for a few minutes before removing from the heat and setting aside.
  •  In a pan, heat the oil. Sauté till golden brown, adding minced garlic, green chilies, cumin seeds, and ginger garlic paste as needed.
  •  Cook for a few minutes after adding the Garam Masala,  Onion Tomato Masala,  and Kadai Masala
  •  Stir for a few minutes after adding the diced paneer, onions, and sautéed peppers.
  • Serve hot.

 Tikka Masala: Method

  • Cut paneer into small cubes and put it in a mixing bowl, and set aside.
  • In a medium-sized bowl, whisk together the paprika, ginger, garlic, cumin,  yogurt, and salt until well blended. Put the yogurt marinade well over the paneer and toss to combine. Refrigerate for a minimum of 30 minutes before using the paneer. 
  •  After the paneer gets marinated, it is ready to be pan-fried. Heat oil in a pan. Fry the paneer from both sides.
  • Pour the cooked paneer onto a platter and turn off the flame. Transfer the paneer that has been cooked to a pan.
  • Over medium heat, add another 2-3 tablespoons of safflower oil to a good capacity sauté pan and heat through. Cook for 5 minutes while putting the onions and 1/2 teaspoon salt. 
  • To the skillet, add the garlic, ginger, paprika, black pepper, garam masala, coriander, turmeric, and lastly the leftover teaspoon of salt. Stir well. Sauté for 30 seconds-1 minute. 
  • Lessen the flame to medium-low and add the tomatoes, sugar, and water. Allow for 10-12 minutes of simmering time after covering the pan. Remove the cover and stir in the remaining yogurt marinade, heavy cream and cayenne pepper. Using a whisk, mix all of the ingredients. 
  •  In the end, add the paneer that has been cooked to the gravy and let it heat for about 1-2 minutes. Remove from the heat. 
  •  If desired, serve the dish with cilantro and red pepper flakes on the side. Serve with basmati rice or jasmine rice that has been cooked. 

If you are short of time, it takes just a few minutes to make paneer in an instant pot at home and tastes better than taking out a restaurant dinner.

Kadai Paneer vs Paneer Tikka Masala: Preservation

Kadai paneer may be kept in an airtight container in the refrigerator for up to three days. You can reheat this dish in the microwave with relative ease. Additionally, you may freeze it in a glass container that is freezer-safe.

Always store food in glass containers that are freezer and microwave safe. Whenever you are ready to serve, just remove the kadai paneer from the freezer, defrost it on the kitchen counter, and then reheat it.

It is possible to cook tikka masala in large quantities and store it in an airtight container or freeze it for later use. For example, you may increase the quantity of roasted spices by two and roast them all at the same time. Using this method, you’ll be able to cook more quickly and save time in the future as well.

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