In this article, paneer butter masala vs kadai paneer, we will talk about all that you must know about these two dishes. Paneer is a fresh cheese created by curdling hot milk. Acidic agents include lemon juice, vinegar, and curd.
Paneer is a famous form of Indian cheese. It is versatile and is generally a mainstay in Indian eateries. Paneer, while pregnant, is safe to eat as it is a low-calorie, low-lactose dairy product.
1. What is Paneer Butter Masala?
With a thick tomato sauce and chunks of solid Indian cottage cheese (Paneer), this Indian curry dish is sure to please any palate. It takes just a few minutes to cook at home and tastes better than taking out a restaurant dinner. It is amongst the most popular dishes in Indian Cuisine.
2. What is Kadai Paneer?
Cooking paneer and bell peppers in a spicy masala make Kadai Paneer such a famous paneer dish.
Over the centuries, it has been developed as a delicious Indian dish. Every family has its unique method of preparing this exquisite delicacy.
3. Paneer Butter Masala vs Kadai Paneer: Differences and Similarities
Paneer butter masala and kadai paneer gravy are made with cubed paneer pieces and have the same color and texture. Both Indian recipes have a thick, rich gravy that is rich in flavor.
Nonetheless, paneer butter masala vs. kadai paneer are two famous paneer dishes that are distinct from each other. Even though most of the components are the same, the way they are cooked and seasoned is different between the two dishes. You can check out how to marinate paneer here.
When soft paneer is boiled in a savory onion tomato gravy or makhani gravy, the result is a creamy, rich, and smooth dish with aromatic gravy favorite among Indians. It has a moderately spicy flavor and a distinct sweet taste to it. The sauce of paneer butter masala is thicker and creamier in texture, and it has a sweeter flavor.
Kadai paneer recipe is well-known for its fiery taste and robust flavor. This semi-dry meal with bits of paneer, onions, and capsicum is made using a specific spice mix known as kadai masala and is made with it.
It is spicier than paneer butter masala because it contains freshly created kadai masala, a spicy ground pepper mixture. Compared to paneer butter masala, the amount of fresh cream and butter used is much smaller.
The sauce of kadai paneer vs tikka masala is almost the same, so store kadai masala if you are planning for this dish shortly. However, there is a variance in the spice blend used in each dish. The preparation procedure, as well as the flavor, differ from one another.
4. Paneer Butter Masala vs Kadai Paneer: History
Paneer butter masala is reported to have been originated by Punjabis in the famous Moti Mahal restaurant in Delhi in the mid-1950s. The combination of butter and tomato-based sauce is naturally Punjabi, which contributes to the dish’s distinct flavors.
Kadai Paneer is a spicy paneer dish cooked with capsicum and spices. The word kadai refers to a wok, and paneer refers to Indian cottage cheese. This curry comes from the northern area of India and is known for its flavor.
5. Paneer Butter Masala vs Kadai Paneer: Taste, Smell and Texture
Paneer butter masala
Paneer cubes (Indian cottage cheese) are cooked in an onion tomato sauce to make this thick and creamy paneer dish. It’s one of the most widely served Indian curries in restaurants all around the world. It’s famous for its gently sweet and spicy flavor, which is enhanced by the addition of fresh cream and butter, as well as moist paneer. It’s one of the most popular curries among vegetarians, and it’s eaten with freshly baked roti, chapati, naan, and even rice.
Kadai Paneer
Paneer and bell peppers are cooked in a fragrant, fresh ground spice powder to make kadai paneer, a spicy, comforting, savory, and incredibly delicious dish. This kadai paneer has a distinct flavor and spice profile that sets it apart from other popular paneer gravy meals like paneer butter masala and shahi paneer.
6. Kadai Paneer vs Paneer Butter Masala: Method Of Preparation
Paneer Butter Masala
- To begin, this paneer butter masala recipe, melt the butter in a large pan over high heat. Add in the ginger and garlic and cook for 30 seconds to 1 minute, or until the ginger and garlic are fragrant.
- Add water, tomato puree, and spices, then cover and simmer for approximately 10-12 minutes until cooked through.
- The paneer cubes, herbs, sugar, and heavy cream are all added after taking off the cover. Alternatively, you may use full-fat coconut milk or a dairy-free option to heavy whipping cream instead of the heavy whipping cream. Allow for 3-4 minutes of simmering time to thicken the sauce.
- Your senses will be alerted by the dish’s fragrance. Your paneer butter masala is now ready to be served! Just give it a wonderful garnish with some fresh coriander leaves. You may also opt to include some black pepper in the spice mixture, but this is entirely up to your personal preference.
Kadai Paneer
- Utilize fresh handmade paneer whenever feasible; there is nothing better. If you’re using store bought paneer, be sure to soak it in warm water for 15-20 minutes to avoid crumbling.
- For this dish, use freshly ground kadai masala with a powerful blender.
- Heat a medium-sized pan or kadai over low flame and dry roast the spices for the kadai masala for 4-5 minutes, or until they are aromatic.
- Turn off the heat under the kadai and transfer the roasted spices to a spice grinder.
- Allow it to cool for a 5-6 minutes before grinding the dry spices into a fine powder. Keep the container aside.
- Melt 1 tbsp butter and 1 tbsp – oilin a kadai or pan over medium heat.
- Toss in the finely chopped onion and cook for 2-3 minutes, or until the onion is tender. Sauté 1 to 2 minutes after putting the chopped green chilies and teaspoon ginger garlic paste.
- Finally, add the tomato paste and diced tomatoes—Cook for about 3-5 minutes, or until the tomatoes are quite tender.
- After that, add 2 to 3 tbsp of the kadai masala you previously made. Add in the kashmiri red chili powder and garam masala.
- Add a part of the julienned ginger to the mixture—Cook for 30 seconds after stirring in the spices.
- After that, put 1/2 cup water and mix well.
- Mix a teaspoon salt, sugar, and cream into the mixture—Cook for a minute on medium heat.
- Stir in the capsicum and paneer until everything is well combined. Bell peppers should be slightly softened after 8-10 minutes cooking time in a covered pan or kadai over medium heat. Remove the kadai from heat as the capsicum has to be half-cooked in this case.
- Add kasuri methi and mix well.
- Garnish with ginger julienne and cilantro if desired.
Serve the kadai paneer with paratha, naan, laccha paratha, jeera rice, or plain rice to complete the meal.
7. Paneer Butter Masala or Kadai Paneer: Preservation Techniques
Paneer butter masala
The gravy of paneer butter masala can be frozen for up to two months in a freezer-safe container. Simply thaw for 3-4 hours on the counter, then reheat in a skillet or microwave with cream before serving.
Kadai Paneer
Leftover kadai paneer can be kept in the refrigerator for up to two days in an airtight container. This can easily be reheated in the microwave. It can also be frozen in a freezer-safe glass jar.
