//Kadai Paneer – 2 ways

Kadai Paneer – 2 ways

Kadai Paneer is a delicious Indian dish made with cottage cheese, capsicum/green bell peppers and Indian spices. This recipe is called as kadai paneer as the whole dish is prepared in a kadai or karahi. This humble Indian cookware which is similar to the Chinese wok but with steeper sides.

Kadai paneer is one of the most popular paneer recipe. It can be made dry, semi-dry or gravy version. I have shared both the versions in this post:

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kadai paneer recipekadai paneer recipe

  • Kadai Paneer – Semi Dry Restaurant Style
  • Kadai Paneer Gravy – Spicy Home Style

This Restaurant Style Kadai Paneer Recipe is a semi dry curry made with cottage cheese, capsicum/green bell peppers and Indian spices.

The flavors of this paneer Recipe come from freshly pounded coriander seeds and Kashmiri red chilies and yes adding freshly pounded spices do make a lot of difference to the food that we cook.

The recipe is simple and very easy to make. This recipe is adapted from the cookbook “Prashad – cooking with Indian masters” by Jiggs kalra.

This book has restaurant style recipes, but most of them are non vegetarian ones. A must have book if you want to have some yummy food. I have made a few veg recipes from the book and they have all been great.

kadai paneer recipe

kadai paneer recipe

I prefer to use kadai in making recipes that need a lot of stirring as it is heavy and has a thick bottomed base. if you don’t have a kadai, then make the recipe in a pan.

Serve kadai paneer hot with rotis or naan or parathas.

How to make Kadai Paneer

1. in a grinder or mortar-pestle, take 1.5 tablespoons coriander seeds and 5 to 6 Kashmiri red chilies.

making masala for kadai paneer recipe

making masala for kadai paneer recipe

2. Grind to a semi fine powder.

making masala for kadai paneer recipe

making masala for kadai paneer recipe

3. In a kadai, heat 2 tablespoons oil. Add ⅓ to ½ cup finely chopped onions.

onions for kadai paneer recipe

onions for kadai paneer recipe

4. Saute onions till they turn translucent.

onions for making kadai paneer recipe

onions for making kadai paneer recipe

5. Then add 1 teaspoon ginger-garlic paste.

making kadai paneer recipe

making kadai paneer recipe

6. Saute till the raw aroma of ginger-garlic goes away.

making kadai paneer recipe

making kadai paneer recipe

7. Now add 2.5 to 3 cups finely chopped tomatoes.

tomatoes for making kadai paneer recipe

tomatoes for making kadai paneer recipe

8. Mix well and Saute tomatoes for 3 to 4 minutes.

saute tomatoes

saute tomatoes

9. Then add the ground kadai masala to the tomatoes.

making restaurant style kadai paneer recipe

making restaurant style kadai paneer recipe

10. Mix well. Saute the tomatoes till the whole mixture become like a paste and starts to leave oil. this method is called ‘Bhunao‘ in hindi.

making restaurant style kadai paneer recipe

making restaurant style kadai paneer recipe

Making kadai paneer

11. Now add ¾ to 1 cup capsicum julienne.

making restaurant style kadai paneer recipe

making restaurant style kadai paneer recipe

12. Saute the capsicum for some 3 to 4 minutes.

making restaurant style kadai paneer recipe

making restaurant style kadai paneer recipe

13. Then add green chilies and ½ cup water. You can add less or more water as required.

making restaurant style kadai paneer recipe

making restaurant style kadai paneer recipe

14. Mix very well and saute till the capsicum is half done. If you want you can cook the capsicum completely.

making kadai paneer recipe restaurant style

making kadai paneer recipe restaurant style

15. Once the capsicum is half cooked,  then add garam masala powder and salt. Mix these with the rest of the masala.

making kadai paneer recipe restaurant style

making kadai paneer recipe restaurant style

16. Now add the paneer cubes (250 grams).

making kadai paneer recipe restaurant style

making kadai paneer recipe restaurant style

17. Again mix very well.

making kadai paneer recipe restaurant style

making kadai paneer recipe restaurant style

18. Lastly add 1 teaspoon crushed kasuri methi (dry fenugreek leaves), ginger julienne (from 1 inch ginger) and 2 tablespoons coriander leaves. Mix again.

making kadai paneer recipe restaurant style

making kadai paneer recipe restaurant style

19. Serve kadai paneer, hot with rotis or naan or plain parathas or pudina paratha.

dry kadai paneer recipe

dry kadai paneer recipe

Tips for making kadai paneer

  • The spices can be easily ground in a small grinder or a spice grinder. To make the pounding easier in a mortar pestle, dry roast the red chilies and coriander seeds.
  • The capsicum can also be diced, but making juliennes means faster cooking.
  • Since red chilies are used, one does not need to add red chili powder.
  • You have to make this recipe in the kadai and not in any other pan 🙂 folks who do not have kadai, use a wok instead.
  • This kadai paneer recipe is a semi dry and mildly spiced recipe.
  • Best to have kadai paneer with onion rings, lemon wedges and butter naan or garlic naan or tandoori roti.
  • Its always better to use homemade paneer for any paneer recipe. Once you learn how to make paneer at home then you will not feel like buying it from outside.

More popular Paneer recipes

This post is from the archives and has been republished and updated on 24 May 2020. 


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Kadai Paneer

Kadai paneer is a semi dry curry made with cottage cheese, capsicum/green bell peppers and Indian spices.

restaurant style kadai paneer reciperestaurant style kadai paneer recipe

Servings (change the number to scale):4

(1 CUP = 250 ML)

for kadai masala

  • 5 to 6 kashmiri red chilies
  • 1.5 tablespoons coriander seeds

other ingredients

  • 3 to 4 tablespoons oil
  • 1 medium to large onion or 90 grams onions – finely chopped or ⅓ to ½ cup finely chopped onions
  • 2 teaspoons ginger-garlic paste
  • 5 to 6 medium tomatoes or 400 grams tomatoes – finely chopped or 2.5 to 3 cups finely chopped tomatoes
  • 1 large capsicum – julienned or sliced or ¾ to 1 cup thinly sliced capsicum (bell pepper)
  • 1 or 2 green chilies – slit
  • ½ cup water or add as required
  • ½ teaspoon garam masala powder
  • 250 grams paneer – cubed (cottage cheese)
  • 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 2 tablespoons chopped coriander leaves (cilantro leaves)
  • 1 inch ginger, julienne
  • salt as required

making kadai paneer

  • In a kadai heat 2 tbsp oil. Add finely chopped onions and saute them till they turn translucent. 

  • Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away. 

  • Now add the finely chopped tomatoes. Saute tomatoes for 3 to 4 mins. 

  • Then add the ground kadai masala to the tomatoes.

  • Saute the tomatoes till the whole mixture become like a paste and starts to leave oil.

  • Now add the capsicum julienne. Saute the capsicum for some 3 to 4 minutes. 

  • Then add green chilies. add water.

  • Mix very well and saute till the capsicum is half done.

  • Then add salt and garam masala powder. Mix these with the rest of the masala.

  • Now add the paneer cubes. Again mix very well. 

  • Lastly add kasuri methi, ginger julienne and coriander leaves. Mix again. 

  • Serve the kadai paneer, hot with rotis or naans.

Nutrition Facts

Kadai Paneer

Amount Per Serving (4 g)

Calories 335 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 10g63%

Cholesterol 41mg14%

Sodium 648mg28%

Potassium 510mg15%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 7g8%

Protein 11g22%

Vitamin A 1485IU30%

Vitamin C 119.7mg145%

Calcium 337mg34%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.


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Recipe 2 – Home Style Kadai Paneer Gravy

This is a Spicy and Tasty Home Style Gravy Recipe of Kadai Paneer with step by step photos.

This curry is a slightly spicy and tangy recipe of cottage cheese cooked with tomatoes and freshly ground coriander and dry red chilies in a kadai. It is one of the most easy to prepare yet delicious paneer recipe.

This delicious kadai paneer gravy is easy to prepare. You can make it at times when you get unexpected guests, or you are too tired or in no mood to go for an elaborate cooking process.

kadai paneer recipe gravy

kadai paneer recipe gravy

To make this curry, you will need paneer in handy and the usual Indian herbs and spices. the Recipe uses a lot of tomatoes. For the base I have added onions, tomatoes and freshly roasted and powdered coriander seeds and Kashmiri red chilies. Both these spices impart a lot of flavor in the dish.

It goes well with the usual roti, parathas or rumali roti or naan and also equally well with plain steamed rice or jeera rice. The recipe is again adapted from jigg kalra’s recipe.

How to make home style kadai paneer gravy

1. First roast 5 teaspoon coriander seeds and 4 to 5 dry Kashmiri red chilies in a pan on a low flame till aromatic.

making masala for kadai paneer gravy recipe

making masala for kadai paneer gravy recipe

2. When the spices cool, grind both of them in a grinder to a semi-fine or fine powder. Avoid keeping the powder coarse as then the gravy has grits and the masala comes in the mouth while eating.

spices for kadai paneer gravy recipe

spices for kadai paneer gravy recipe

3. In a pan heat 2 to 3 tablespoon butter or oil or ghee (clarified butter). Then add the ginger garlic paste (1.5 inch ginger, chopped + 7 to 8 medium sized chopped garlic, crushed in a mortar-pestle to a fine paste). Saute till their raw aroma disappears.

making kadai paneer gravy recipe

making kadai paneer gravy recipe

4. Then add 2 medium sized chopped onions (100 grams) and saute till transparent.

onions for kadai paneer gravy recipe

onions for kadai paneer gravy recipe

5. Add the freshly ground coriander and Kashmiri red chili powder. Also add 1 to 2 chopped green chillies.

making kadai paneer gravy recipe

making kadai paneer gravy recipe

6. mix and stir well.

kadai paneer gravy recipe

kadai paneer gravy recipe

7. Add 2 medium finely chopped tomatoes. Saute till the tomatoes soften and become pulpy. You will also see oil releasing from the sides of the onion-tomato masala. Then only add the tomato puree (5 medium tomatoes, pureed in a blender).

kadai paneer gravy recipe

kadai paneer gravy recipe

8. Stir well and continue to saute till you see oil leaving the sides. About 9 to 10 mins on a low to medium-low flame.

making kadai paneer masala

making kadai paneer masala

9. Add 1 small to medium sized capsicum (green bell pepper) julienne. Stir and simmer for 2 to 3 minutes on a low to medium flame.

making kadai paneer gravy recipe

making kadai paneer gravy recipe

10. Add ½ to ¾ cup of water and salt (as required). Continue to simmer for some 7 to 8 minutes. Once the gravy is done, you will some oil specks on the top.

preparing kadai paneer recipe

preparing kadai paneer recipe

11. Then add ½ tablespoon crushed kasuri methi (dry fenugreek leaves) and ¾ to 1 teaspoon garam masala powder. Stir the gravy.

making kadai paneer recipe

making kadai paneer recipe

12. Then add 250 to 300 grams paneer cubes or slices. Stir gently.

kadai paneer gravy recipe

kadai paneer gravy recipe

13. Simmer till the paneer is cooked, for about 1 to 2 minutes. Don’t overcook the paneer as then it will become hard and you won’t get the desired texture in the paneer. Once the paneer is cooked, then you can also add 2 tablespoons cream. Just gently mix the cream in the gravy.

kadai paneer gravy recipe

kadai paneer gravy recipe

14. Garnish with chopped coriander leaves or grated paneer. Serve with rotis, naan, steamed rice or cumin rice or biryani rice.

kadai paneer gravy, kadai paneer gravy recipe

kadai paneer gravy, kadai paneer gravy recipe

More Paneer gravy recipes

  1. Shahi paneer
  2. Paneer butter masala
  3. Palak paneer
  4. Matar paneer
  5. Malai kofta
  6. Paneer lababdar

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Spicy Kadai Paneer Gravy

This is a slightly spicy and tangy recipe of cottage cheese cooked with tomatoes and freshly ground coriander and dry red chilies in a kadai.

kadai paneer gravy recipekadai paneer gravy recipe

Diet:gluten-free,vegetarian


Servings (change the number to scale):4

(1 CUP = 250 ML)

main ingredients

  • 250 to 300 grams paneer (cottage cheese)
  • 1 small to medium capsicum (green bell pepper), julienned
  • 1.5 inch ginger + 7 to 8 medium sized garlic, crushed in a mortar-pestle to a fine paste
  • 1 to 2 green chilies, chopped
  • 2 medium sized onions or 100 grams onions, finely chopped
  • 7 medium tomatoes or 500 to 550 grams tomatoes (2 tomatoes, finely chopped and 5 tomatoes, pureed in a blender)
  • ¾ to 1 teaspoon garam masala powder
  • ½ tablespoon crushed kasuri methi (dry fenugreek leaves)
  • ½ to ¾ cup water, add as required
  • 2 tablespoons cream, (25 to 30% fat) – optional
  • 3 tablespoons butter or oil or ghee (clarified butter)
  • a few chopped coriander leaves for garnish
  • salt as required

for the kadai masala

  • 5 teaspoons coriander seeds
  • 4 to 5 dry kashmiri red chilies, if using any other variety of dry red chilies, then reduce to 2 to 4 depending on the heat and pungency of the chilies.

preparation

  • First roast the coriander and dry kashmiri red chilies in a pan on a low flame till aromatic.

  • When the spices cool, grind both of them in a grinder to a semi fine powder. Keep aside.

  • Finely chop the onions. Julienne (cut into very thin strips) the capscium/green bell pepper.

  • Finely chop 2 tomatoes. Roughly chop 5 tomatoes and add them to the blender. Make a puree of the tomatoes. Keep the tomato puree aside.

  • Crush the ginger-garlic to a fine paste in a mortar-pestle.

making home style kadai paneer gravy

  • In a pan heat butter or oil or ghee. Then add the ginger-garlic paste and saute till their raw aroma disappears.

  • Then add the chopped onions and saute till transparent.

  • Add the ground coriander and kashmiri red chilli powder that we made. Also add green chilies. mix well.

  • Then add the finely chopped tomatoes and sauté till the tomatoes become pulpy and you see oil releasing from the sides of the tomato masala.

  • Then add tomato puree.

  • Stir well and continue to saute till you see oil leaving the sides. About 9 to 10 mins on a low flame.

  • Add the capsicum/green bell pepper julienne. Stir and simmer for 2 to 3 minutes on a low to medium flame.

  • Add water and salt and continue to simmer for some 7 to 8 minutes.

  • Later add crushed kasuri methi (dry fenugreek leaves) and garam masala powder and stir.

  • Add paneer cubes or slices. Stir gently. Cook the paneer for about 1 to 2 minutes.

  • You can also 2 tbsp of cream toward the end. Just stir the cream gently in the gravy.

  • Garnish with chopped coriander leaves and serve with rotis, naan, steamed rice or jeera rice.

  1. The gravy is tangy and this comes from the tomatoes. If you prefer to balance the tang, then add some cream towards the end.
  2. Use fresh red and ripe tomatoes in this recipe. avoid using tomatoes which are sour.
  3. The recipe is slightly spicy. Reduce the quantity of red chilies if you don’t want any spiciness.
  4. The dry Kashmiri red chillies added here, give a nice red color to the gravy accompanied with the tomatoes. Kashmiri chilies have less heat as compared to other varieties of red chilies. If you don’t have Kashmiri chilies, then use any Indian dry red chillies. Just reduce the quantity depending on the heat and pungency of the chilies.

Nutrition Facts

Spicy Kadai Paneer Gravy

Amount Per Serving

Calories 339 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 15g94%

Cholesterol 68mg23%

Sodium 1017mg44%

Potassium 561mg16%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 7g8%

Protein 11g22%

Vitamin A 1895IU38%

Vitamin C 109.5mg133%

Calcium 348mg35%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.


All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.