Kadai Paneer | How to make Kadai Paneer

By Sagarika Sudharshan  |  4th Oct 2015  |  
4.6 from 2 reviews Rate It!
  • Photo of Kadai Paneer by Sagarika Sudharshan at BetterButter
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About Kadai Paneer Recipe

Being a vegetarian, the only rich side dish for rotis or Naans are paneer gravies.. Of all the curries, I like kadai paneer the most.. Saw various styles of kadai paneer recipes on the net and finally gave little changes as per my taste and voila!! yummy restaurant style kadai paneer is ready..

Kadai Paneer is a delicious dish which is liked by the people of every age group. Kadai Paneer by Sagarika Sudharshan is a step by step process which is best to understand for the beginners. Kadai Paneer is a dish which comes from Punjabi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Kadai Paneer takes few minute for the preparation and 30 minute for cooking. The aroma of this Kadai Paneer make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Kadai Paneer will be the best option for you. The flavor of Kadai Paneer is unforgettable and you will enjoy each and every bite of this. Try this Kadai Paneer at your weekends and impress your family and friends.

Kadai Paneer

Ingredients to make Kadai Paneer

  • paneer 2 Cups diced
  • Big sized onions 2
  • Red tomatoes 4
  • Medium capsicum 2 (i used one green and one yellow)
  • ginger garlic paste 1 tsp.
  • Kashmiri red chillis 6 (add as per your taste)
  • coriander seeds 3 tsp.
  • cashews 10 (optional)
  • Fresh cream 1/3 Cup
  • Kashmiri chilli powder to taste
  • Garam masala 1 tsp
  • Kasuri methi 1/2 tbsp
  • coriander leaves a handful
  • salt To taste
  • oil 3 tbsp

How to make Kadai Paneer

  1. Dry roast red chilli and Coriander seeds until aromatic, switch off flame and coarsely grind it in mixer.
  2. Soak Cashews in water for 10 mins and grind it into a smooth paste. (If you’re going to use Cashews do this step, else skip it)
  3. Grind one big onion and make a paste, keep aside.
  4. Grind the tomatoes into smooth paste and keep aside.
  5. Cut the remaining big onion, paneer and capsicum into cubes and keep aside.
  6. Heat 1 tbsp oil in a pan and fry the paneer cubes until light golden in color, remove from pan and keep aside.
  7. In the same pan add another tbsp of oil and fry the onion and capsicum which we have cut into cubes for 5 mins and remove from pan. This gives nice crunch to the veggies in the curry.
  8. Add the remaining tbsp of oil. Add onion paste and ginger garlic paste and saute for a minute until raw smell disappears.
  9. Now add the coarsely ground red chilli and coriander powder and saute for a minute.
  10. Add tomato puree to the pan and let cook.
  11. Add little water, chilli powder salt, garam masala and cashew paste. Mix well until the cashew paste raw smell goes.
  12. Reduce the flame to low and add cream. Mix well until a thick curry is formed. – Now add the Paneer, onion and capsicum on the gravy and let it boil in gravy for 5 mins, until the veggies and paneer coat well with gravy. (can add water too)
  13. Add kasuri methi and give it a nice mix, add Coriander leaves in the end and switch off. Serve hot.

My Tip:

– Adding cashew paste is optional. – Instead of shallow frying the paneer you can immerse it in hot water for 30 secs abs then quickly add in gravy to keep the paneer soft. – I used a pinch of orange color but it’s just optional. – Instead of fresh cream you can add 1/2 cup milk.

Reviews for Kadai Paneer (2)

Anuradha Vaddadi2 years ago


Anil Kumar2 years ago

Good and easy

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