Kadai paneer recipe

Preparation Time : 30 min Cooking Time : 25 min Serves : 4

Kadai paneer is a yummy side dish to serve with any Indian bread. It is a mouthwatering combination of paneer, capsicum, tomato, onion and traditional Indian spices. Dry Kashmir chilies are blanched with onion which makes a colourful and tasty curry. An easy to make recipe, Just try and enjoy as a side dish for any Indian bread.


To grind –

Onion – 2 no’s chopped roughly

Kashmir chilies – 10 no’s

Tomato – 2 no’s chopped roughly

Tomato sauce or Tomato ketchup – 1 tbs (adjust to your taste)

Cashew nut – 10 to 12 no’s

Other ingredients –

Paneer (cottage cheese) – 200 gm cubed

Fennel seeds – 1 pinch

Clove – 2 no’s

Cinnamon – 1 small piece

Cardamom – 1

Bay leaf – 1 small

Ginger garlic paste – 1 tsp

Onion – 1 small chopped

Capsicum – 1 small chopped

Chili powder – 1/2 tsp

Coriander powder – 3/4 tsp

Garam masala powder – 1/2 tsp

Kasuri methi – 1/4 tsp

Coriander – 1 small bunch for garnishing

Spring onion – 1 tbs for garnishing

Salt to taste

Oil – 1 tbs

Ghee – 1 tbs

Fresh cream or butter – 1 tbs




Heat water in a vessel, when it begins to boil, add onion, Kashmir chilies and cashew nuts in it, boil for 3 min and drain the water and allow it to cool to blend.


When it is ready to blend, put it in a mixer jar and blend it to a smooth paste without adding water and set aside, in the same mixer jar add tomatoes and blend it to a paste and keep ready.


Keep all the ingredients handy to start. Heat a pan by adding ghee in it, when it is hot add paneer cubes in it and fry in a medium flame until it turns golden brown in color and set aside, in the same pan add little oil,


when it is hot add fennel seeds, clove, cinnamon, cardamom and a bay leaves, saute in oil,


Add chopped onion fry until it turns to translucent, add ginger garlic paste and saute until you get a fresh aroma,


Add onion paste fry until onion separates from the edges.


Add tomato paste and tomato sauce, again fry until oil separates from it.


Add chopped capsicum, saute


Add spice powder one by one, stir fry


Add 1/2 cup of water and salt to taste, bring it to boil for 2 to 3 min, cover the lid and cook


Bring the curry to a grayish consistency, check the taste, the taste must be sweet sour and spicy, add if any ingredient if necessary to adjust to your taste. Add fried paneer into it, stir fry for 3 min in a medium low flame.


Add butter or fresh cream, stir remove from the flame.


Add chopped coriander and  spring onion, mix with the curry.


Transfer it to a serving dish and enjoy Kadai Paneer as a side dish with any Indian bread, Akki rotti or it goes well with poori’s.


Note –

Kashmir chilies gives natural colour to the dish instead of adding food colour, these chilies are mild spicy compared to other dry chilies.

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