Kadai Paneer- Restaurant style

Kadai paneer is one of the most popular North Indian curries along with Paneer butter masala, malai kofta, Palak paneer. The original authentic recipe calls for the roasted and ground kadai masla. But here I am posting the recipe for the restaurant style kadai paneer that is rich and creamy. To make this recipe we need to prepare the red gravy base. Do check the recipe for the red gravy base.


Ghee-1 tbsp

Ginger garlic paste- 1/2 tsp

Onion- 1 (finely chopped)

Tomato – 1 (finely chopped)

Onion cubes- 3/4 cup

Capsicum cubes- 3/4 cup

Paneer cubes- 3/4 cup

Red gravy – 2 ladle

Water- As required

Masala powder

Garam masala- 1 tsp

Kitchen King masala- 1 tsp

Cumin seed powder- 1 tsp

Chilli powder – 1 tsp

Salt – To taste

Butter – 1 tbsp

  • Coriander – To garnish
  • In a heavy bottomed vessel add ghee, ginger garlic paste until the raw smell goes off.
  • Add onion and saute until the onion become translucent.
  • Then add the tomatoes and mix well for two minutes.
  • Once the onion and tomatoes are cooked well, add onion cubes, capsicum cubes. Add little water and allow them to cook well.
  • Meanwhile add the masala powders like cumin seed powder, garam masala, kitchen king masala, red chilli powder, salt and cook until the capsicum cubes are semi cooked.
  • Then add the red gravy, butter, paneer cubes and mix well.
  • Allow everything to cook until it thickens.
  • Finally garnish it with coriander and serve with phulka, roti, naan, kulcha.



Red gravy base for restaurant style North Indian curries

Rich, creamy North Indian curries are everyone’s favourite especially the paneer based curries. As everyone of us is keen in making it at home . To make it in the same way you eat in the restaurant, we need to prepare two bases- white gravy base and red gravy base. If you have these bases ready, you can make a lot more North indian curries. This base can be stored in refrigeratoe for one month.


Tomato Puree

Tomatoes- 1/4 kg

Onion Puree

Onion – 1 kg

Red chilli – 4

Turmeric powder – 1/4 tsp

Water – To cook


Marathi mokku- 3

Cloves- 4

Star anise – 2

Cinnamon- 3

Bay leaf- 2

Ginger garlic paste- 50 g

Chilli powder- 25 g

Turmeric powder- 1 tsp

Garam masala- 2 tsp

Coriander seed powder- 1 tsp

Cumin seed powder- 1 tsp

White gravy base– 200 ml

Oil- 100 ml

Tomato Puree

  • Take water in a vessel and then add the tomatoes.
  • Blanch them ie boil them until the tomatoes are cooked.
  • The outer skin comes out. turn off the stove, cool the tomatoes.
  • Remove the skin and grind it to  a fine paste.
  • The tomato puree is ready. Transfer it to a vessel.

Onion puree

  • Take required amount of onions and chop them into big chunks. You can either boil them in an open pan or cook it in a pressure cooker.
  • While cooking add red chillies, turmeric powder.
  • If you are cooking in an open pan, cook until they turn transparent. If you are cooking in a pressure cooker, cook it for three to four whistles.
  • Cool it down and grind it to a fine paste.
  • Donot add water while grinding.


  • Heat oil in a heavy bottomed vessel.
  • Add ginger garlic paste and saute until the raw smell goes off.
  • Then add the spices like marathi mokku, cloves, cardamom, cinnamon, bay leaf, star anise one by one. Saute them well until you geta nice aroma.
  • Then add the white gravy base and cook it for 4 to 5 minutes.
  • Add the tomato puree and then add masala powders like garam masala, cumin seed powder, coriander seed powder, turmeric powder, chilli powder and saute well.
  • Finally add the onion puree and boil it for 30 minutes.
  • Allow it to cool, refrigerate and use it when required.


White gravy base for Restaurant style North indian curries

Hi everybody!! Here I am with the base for North Indian curries. To make the restaurant style rich creamy North indian curries, you need two main bases – White gravy base and Red gravy base. Apart from this, you need Palak puree for some gravies like – palak paneer, Veg hyderabadi, etc., When you have the bases in hand, you can make different types of gravy in no time. You can refrigerate it for one month and use when required. this white gravy is also used in small quantity to make red gravy. I bet you will be able to provide restaurant style curries to your family and guests and everyone will fall in love with your cooking skills.


To Grind

Cashew – 125 g

White sesame seeds – 50 g

Poppy seeds – 43 g


Marathi mokku – 2

Cloves-  4

Cinnamon – 3

Star anise – 2

Cardamom – 4

Bay leaf – 2

Sugar – 2 tsp

Butter – 1 tbsp

Khova / Milk powder in water – 1 tsp

Oil – 100 ml

Cashew paste

  • Add cashews, poppy seeds, sesame in a vessel. Add water allow it to cook.
  • The ingredients should be soft.
  • Strain the ingredients and grind it to a fine paste.
  • The cashew paste should be like a dosa/idli batter.
  • Keep the paste aside.


  • Add 100 ml oil in a pan or a vessel.
  • Add the spices like marathi mokku, cardamom, cloves, star anise, bay leaf, cinnamon stick one by one.
  • Saute them until you get a nice aroma.
  • Then add the ground cashew paste or white puree and mix well.
  • Add butter, sugar, khova at this stage.
  • Add water and allow it to cook for 15 – 20 minutes or until the mixture thickens.
  • The white gravy base is ready. You can refrigerate it for a month and use whenever required.


Rama Navami

Rama navami is considered as the birthday of Lord Rama. It falls  on the ninth day from Ugathi. Usually in Hindu culture ashtami( the eighth day from full moon day or no moon day) and Navami(ninth day from full moon day or no moon day) is considered as inauspicious days. People wont celebrate any function on these days. So Lord Vishnu said in one birth he will born on ashtami and in another birth he will born on navami. In this way we started celebrating gokulashtami(Birthday of Lord Krishnan) and Ramanavami(birthday of Lord Rama).During this day people make Neer mor or Sambaram, paanagam and kosumalli to offer it to Lord Rama. Moreover since this comes during Summer season, consuming Neer mor(Spicy buttermilk), Paanagam and kosumalli will cool one’s body and helps in hydrating. Here are the recipes for the occasion.





Ribbon Pakodam

Ribbon pakodam or Oattu pakodam as it is called, is one of the famous snacks in Tamilnadu.  This takes me back to my school days. It is one of the regular snacks that my mom makes at home. Always the tin is filled with this snack. When it is about to finish, she makes next set of pakodams. This is the favourite tea time snack for all the members of the family. This is also made for Diwali along with other savouries.


Besan flour – 1 cup

Rice flour – 1/2 cup

Red chilli powder- 2 tsp

Salt – To taste

Asafoetida – 1/2 tsp

Hot oil – 2 tsp

Water – To knead the dough


  • In a bowl, take besan flour, rice flour, red chilli powder, salt, asafoetida and mix well. So that they blend well.
  • Heat the oil in a kadai. Add 1 small ladle of hot oil into the bowl. This make the pakodam very crispy.
  • Add water little by little and knead it into a dough.
  • Check the temperature of the oil by dropping a small ball of the dough into it.  When the dough raises immediately, the temperature is just right.
  • Take the murukku maker and select the pakodam mould to make the crispy pakodams.


  • Take a ball of the dough and keep it in the murukku maker.  Simmer the stove. Press the murukku maker over the hot oil in a circular manner.
  • Let it cook in one side till the sizzling sound disappears.
  • Flip it and cook on the other side too till the sizzling sound ceases.


  • Remove it from the oil and drain it on a tissue paper.

Sambaram/ Neer moru

    Sambaram or Neer moru is the drink made in my home during summer days. Once the summer season starts my mom makes this at home and refrigerate it. During the summer vacation we will have this at noon. Now I have also started doing the same during summer season. This helps in hydrating our body and keeps our body cool. Also this is made on Raama navami(Lord Rama’s birthday). It is a very simple and easy drink that one should drink during summer days.


Curd – 1 cup

Water – 3 cups

Cumin seed powder- 1/2 tsp

Salt- As required

To grind

Green chillies- 2

Coriander- 4 arcs

Curry leaves-  few

Water – To grind

  • Wash and grind the coriander, curry leaves, green chillies with little water.
  • Take a cup of curd in a vessel. Add a cup of water and blend well to remove lumps.
  • Add remaining two cups of water.
  • Add 3/4 th tbsp of the ground paste and mix well.
  • Finally add the cumin seed powder.
  • Serve chill .


Paanagam is a drink that is made on Raama navami aand thaipoosam. Thaipoosam is the festiveal celebrated for Lord Muruga by Hindus. We offer paanagam and thattaipayaru sundal (Cow peas) to Lord Muruga. Paanagam reduces body heat and prevents us from chicken pox and other heat related diseases during summer.



Jaggery – 1 cup

Water – 3 cups

Cumin seeds powder – 1/2 tsp

Chukku (Dried ginger ) powder – 1/2 tsp

  • Mix jaggery and water and heat it.
  • Allow the jaggery to dissolve completely in water.
  • Now turn off the flame and strain it to remove the dust particles.
  • Now add the cumin seed powder and dry ginger powder.
  • It is ready to serve.

Note: The quantity of water vary slightly depending on the quality of jaggery.

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