If you are a hopeless curry lover, then you have landed on the right page!
In this article, we are going to explore 8 things you simply must know about paneer makhani vs kadai paneer. What is so interesting about these delicious Asian dishes, and why do we love them so much?
Let’s dive right into it!
#1: Paneer Makhani and Paneer Butter Masala are Not The Same Dishes
Yes, you heard, they are not the same! While they may use the same ingredients, it is the quantities that set these firm favorites apart.
For example, a typical paneer makhani recipe involves much more butter than a butter masala.
So what is the difference between kadai paneer and paneer makhani?
Take a look at the table below:
| Paneer Makhani | Kadai Paneer | |
| Taste | Slightly spicy with a creamy, buttery taste | Spicy, smoky flavor |
| Texture | Velvety and smooth | Thick and chunky |
| Vegetables Used | Fresh tomatoes, onion | Fresh tomatoes, capsicum (green bell pepper), red onion |
| Herbs And Spices Used | Garam masala, red chili powder, kasuri methi (dried fenugreek leaves), cumin seeds, cardamom pods, bay leaf | Dried Kashmiri red chilies, coriander seeds, garam masala, kasuri methi |
| Calories Per Serving | 420 | 280 |
Want to read more about the battle between paneer makhani vs paneer butter masala?
#2: Oil or Butter? Which Should You be Using
First thing’s first, you need to be careful with what you choose to grease your pan with. In Paneer makhani, the word ‘makhani’ literally translates to ‘buttery.’ So you guessed it, this one is cooked in unsalted butter.
On the other hand, restaurant-style kadai paneer should always be cooked in oil. Furthermore, it should not contain any butter at all!
#3: Paneer Makhani vs Kadai Paneer: It’s All About The Gravy – Or is it?
According to every paneer makhani recipe on the planet, the flavor test lies in the onion tomato gravy. Whipped with lashings of heavy cream and butter, it might sound like a heart attack waiting to happen but it really is all about the sauce.
A true kadai paneer contains less liquid and is much chunkier in consistency. This curry is all about enjoying the spicy chopped onions, peppers, and paneer. Many Indian restaurants serve it in gravy, but it is never as creamy or sweet as a makhani.
#4: Cook Your Kadai Inside A Kadai
No, we haven’t lost our minds, and we meant what we said! An authentic kadai paneer should be cooked inside a kadai.
A kadai is a popular cooking pot that is similar to a Chinese wok. The difference is that it has a tighter diameter with taller or steeper sides. Also known as a karahi, they are traditionally made using cast iron. Nowadays, they are often created using stainless steel, copper, or aluminum. The deep design makes this pot perfect for frying foods, as there is less risk of oil splattering.
#5: How to Make A Kadai Paneer Gravy
This optional aromatic gravy is a popular choice in many Indian restaurants around the world. Many people like to mop up the remains with garlic naan or other Indian flatbreads.
Ingredients:
- 1 tbsp cooking oil
- 4 cloves garlic
- 1 cube of ginger
- 2-3 green chilies
- 1 onion
- 4 large tomatoes
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 cup of cold water
Here’s How to Make it
1. Add a tablespoon of cooking oil to a pan (or kadai) and place on medium heat. Add finely chopped garlic, ginger, and green chilies (ginger or garlic paste is also fine).
2. Then, add chopped onions and fry for 4-5 minutes until they turn brown.
3. Puree the tomatoes and add them to the pan. Simmer for 5-6 minutes.
4. Add a teaspoon of coriander powder, garam masala, red chili powder, and turmeric to the mix.
5. Finally, add a cup of water to the pan and simmer for 3-4 minutes before adding sliced capsicum and cubes of paneer.
#6: Both Dishes can be Made with Vegan Ingredients
Who doesn’t love a plant-based meal? Nowadays, the vegan market is booming, with tasty alternatives for just about anything. So when it comes to kadai paneer vs paneer makhani, you’re probably wondering how to switch it up, but also keep that creamy gravy taste.
Here’s how to do it:
Swap The Paneer for Tofu
Alternatively, you could use your fave veggies instead. Mushrooms are always a winner as they provide that guilt-free meaty texture. You could even use potatoes or corn kernels.
Add More Cashew Nuts
As long as you don’t suffer from allergies, adding more cashew nuts (to a paneer makhani) will make it creamier. If you don’t want any nuts at all, you can always opt for watermelon, poppy, or even sunflower seeds.
Fake it Until You Make it!
Replace the real stuff with dairy-free alternatives. This is a great chance to experiment with different products to find the right one for you.
#7: Side Dish or Main?
Paneer makhani vs kadai paneer; how is each dish served?
Paneer makhani is served as a main course and can be eaten with a selection of Indian flatbreads, including naan and plain roti. Sides of basmati and jeera rice also pair nicely with this highly-rated Indian meal. You will often find this Asian cuisine on the menu at celebrations, including weddings and parties.
Kadai paneer, on the other hand, is widely recognized as a side dish or an appetizer. This north Indian favorite is usually served with jeera rice, steamed rice, naan, or roti.
To find out how to prepare the best kadai paneer, watch this video!
#8: Paneer Makhani vs Kadai Paneer: One is Healthier Than The Other
Finally, something that tastes good and has health benefits! So how do they differ in terms of health?
A standard bowl of kadai paneer contains around 280 calories (excluding rice/naan/roti etc.) which is a lot less than a typical paneer makhani (420 calories). A kadai dish also contains less cream and butter. In fact, unless you choose to make a gravy base, you won’t need to use any of these dairy products.
And that’s not the only benefit!
Kadai paneer contains vegetables and spices that have been scientifically proven to boost the immune system and ward off illness. We’ll take that!
While a makhani includes similar spices, the sheer amount of heavy cream and lashings of butter kind of defeat the object, don’t you think?
Why not take a look at the differences between a kadai paneer vs tikka masala?
Other Dishes That May be of Interest
Paneer makhani vs navratan korma are also similar in terms of color and even taste. These popular cream curries are a firm favorite, especially with young children who may like less spicy cuisine.
Paneer jalfrezi vs kadai paneer are also comparable as both use similar ingredients and offer a tangy, spicy taste.
