Deepak Lekhwar  2025-07-06

Kadhi Paneer – A Halwai-Style Recipe Worth Mastering

There are some dishes that feel like home, and then there are dishes that feel like a celebration in your home. Kadhi Paneer is one of those rich, comforting dishes that bridges everyday simplicity and festive indulgence.

If you’ve only had the regular Punjabi kadhi with pakoras, let us introduce you to the halwai-style Kadhi Paneer – a version that’s richer, silkier, and served at weddings, dhabas, and roadside eateries where every spoon sings with flavor.

In this blog, you’ll learn how to prepare the ingredients like a halwai, set up your kadhi base, and add that melt-in-your-mouth paneer that makes the whole dish irresistible.

 Step-by-Step Preparation – Like a Halwai

1. Prep the Kadhi Base

• Whisk the curd until smooth. Add besan, turmeric, red chilli powder, and salt.

• Add water gradually and whisk to make a lump-free, thin batter.

• Tip: Halwais prefer slightly sour curd — it brings out the tang in the kadhi.

2. Cook the Kadhi

• In a deep kadai or heavy-bottomed pot, heat a little ghee and add hing.

• Pour the besan-curd mixture and bring it to a boil on medium-high heat, stirring continuously to avoid curdling.

• Once it starts boiling, lower the flame and let it simmer for 30–40 minutes. Stir occasionally. The kadhi should thicken and develop a golden color and deep flavor.

3. Prepare the Paneer

• Cut the paneer into cubes or rectangles.

• Lightly toss in haldi, salt, and red chilli powder.

• Pan-fry in ghee until golden on the edges but still soft inside. (Halwais often shallow-fry in desi ghee for extra richness.)

• Set aside on a plate.

4. Final Tadka (Flavor Bomb)

• Heat ghee in a small pan.

• Add mustard seeds, cumin, fenugreek seeds. Let them splutter.

• Add red chillies, curry leaves, ginger, and garlic (if using).

• Pour this sizzling tadka over the simmering kadhi. Stir gently.

5. Bring It Together

• Add the fried paneer into the kadhi and let it simmer for another 5–10 minutes so the flavors soak in.

• Adjust seasoning.

 Garnish & Serve

Garnish with chopped coriander, and serve hot with:

• Steamed basmati rice or jeera rice

• Phulka or tandoori roti

• Aachar and papad on the side

 Halwai Secrets & Tips

 Use full-fat curd for creaminess.
 Always simmer kadhi on low for a long time – this gives it that halwai-style depth.
 Paneer should be soft – avoid over-frying.
 Ghee makes a massive difference in flavor. Don’t skip it!

 Why You'll Love It

Kadhi Paneer combines the earthy tang of traditional kadhi with the richness of paneer. It’s comforting, festive, and deeply rooted in Indian food traditions. Once you try the halwai-style, there’s no going back!