kadai paneer gravy recipe, how to make kadai paneer gravy recipe

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kadai paneer gravy recipe with step by step photos. slightly spicy, tangy and delicious kadai paneer recipe. it is one of the most easy to prepare yet delicious paneer recipe.

the recipe gets its name ‘kadai paneer’ as it is made in a kadai (kadhai or karahi). kadai is a utensil which is similar to the chinese wok – the only difference being, kadai has more depth than the wok. in fact in india, the kadai is used as an utensil for deep frying as well as to make many dishes like:

this delicious kadhai paneer recipe is a gravy version. its 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. there is one more recipe of semi dry kadai paneer with video also posted the blog – restaurant style kadai paneer.

to make kadai paneer gravy, 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.

the kadai paneer gravy or curry is tangy and this comes from the tomatoes. if you prefer to the balance the tang, then add some cream towards the end. use fresh red and ripe tomatoes in this recipe. avoid using tomatoes which are sour. the recipe is slightly spicy. reduce the quantity of red chilies if you don’t want any spiciness.

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.

since this kadai paneer is a gravy recipe, it goes well with the usual rotis, parathas or rumali roti or naan and also equally well with plain steamed rice or jeera rice. the kadai paneer is again adapted from jigg kalra’s recipe.

if you are looking for more paneer gravy recipes then i suggest following paneer recipes with gravy:

  1. shahi paneer
  2. paneer butter masala
  3. palak paneer
  4. aloo paneer gravy recipe
  5. chilli paneer gravy recipe
  6. matar paneer gravy
  7. malai kofta gravy.

kadai paneer gravy recipe below:

4.52 from 58 votes
kadai paneer gravy recipe | paneer kadai gravy recipe
prep time
20 mins
cook time
20 mins
total time
40 mins
kadai paneer gravy recipe - slightly spicy and tangy recipe of cottage cheese cooked with tomatoes and freshly ground coriander and dry red chilies in a kadai.

nutrition info is per serving

Nutrition Facts
kadai paneer gravy recipe | paneer kadai gravy recipe
Amount Per Serving
Calories 207 Calories from Fat 112
% Daily Value*
Total Fat 12.4g 19%
Saturated Fat 6.7g 34%
Trans Fat 0.3g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3.1g
Cholesterol 33.5mg 11%
Sodium 825.8mg 34%
Potassium 608.9mg 17%
Total Carbohydrates 17.2g 6%
Dietary Fiber 4.9g 20%
Sugars 7.9g
Protein 10.1g 20%
Vitamin A 21%
Vitamin C 95%
Calcium 11%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
course: main course
cuisine: north indian
servings: 4
calories: 207 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients for kadai paneer gravy:
  • 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
  • a few chopped coriander leaves for garnish
  • salt as required
for the kadai masala:
  • 5 teaspoons coriander seeds (sabut dhania)
  • 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.
how to make recipe
preparation for kadai paneer gravy recipe:
  1. first roast the coriander and dry kashmiri red chilies in a pan on a low flame till aromatic.
  2. when the spices cool, grind both of them in a grinder to a semi fine powder. keep aside.
  3. finely chop the onions. julienne (cut into very thin strips) the capscium/green bell pepper.
  4. 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.
  5. crush the ginger-garlic to a fine paste in a mortar-pestle.
making kadai paneer gravy recipe:
  1. in a pan heat butter or oil or ghee. then add the ginger-garlic paste and saute till their raw aroma disappears.

  2. then add the chopped onions and saute till transparent.
  3. add the ground coriander and kashmiri red chilli powder that we made. also add green chilies. mix well.

  4. 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.

  5. then add tomato puree.

  6. stir well and continue to saute till you see oil leaving the sides. about 9 to 10 mins on a low flame.
  7. add the capsicum/green bell pepper julienne. stir and simmer for 2 to 3 minutes on a low to medium flame.
  8. add water and salt and continue to simmer for some 7 to 8 minutes.
  9. later add crushed kasuri methi/dry fenugreek leaves and garam masala powder and stir.
  10. add the paneer cubes or slices. stir gently. cook the paneer for about 1 to 2 minutes.

  11. you can also 2 tbsp of cream toward the end. just stir the cream gently in the kadai paneer gravy.

  12. garnish with chopped coriander leaves and serve kadai paneer gravy with rotis, naan, steamed rice or jeera rice.

how to make kadai paneer gravy recipe:

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

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.

3. in a pan heat 2 to 3 tablespoon butter or oil or ghee. 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.

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

5. add the freshly ground coriander and kashmiri red chili powder. also add 1 to 2 chopped green chillies.

6. mix and stir well.

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).

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.

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.

10. add ½ to ¾ cup 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.

11. then add ½ tablespoon crushed kasuri methi (dry fenugreek leaves) and ¾ to 1 teaspoon garam masala powder. stir the kadai paneer gravy.

12. then add 250 to 300 grams paneer cubes or slices. stir gently.

13. simmer till the paneer is cooked, for about 1 to 2 minutes. don’t over cook 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.

14. garnish with chopped coriander leaves or grated paneer. serve kadai paneer gravy with rotis, naan, steamed rice or jeera rice or biryani rice.

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This post was last modified on May 11, 2018, 1:29 pm

    Categories Curry RecipesDinner RecipesIndian Vegetable RecipesNorth Indian RecipesPaneer RecipesPopular Indian Recipes

View Comments (187)

  • Hi amit, I just followed your recipe and it taste awesome.my kids,husband n my friends just loved its taste.thanks for ur elaborate method with pics.l just loved it,n I'm going to try few more recipe of yours.

  • Hi.. I tried this recipe for d first tym n it turned out awesomeeeeee.. My dad doesn't compliment any1 easily bt today aftr eating this kadhai paneer he said its very very gud.. Thank u soooo much.. Ur recipes r wonderful.. :-)

  • Hy i jus luv kadai paneer n i made dat recipee yesterday eeryone luve it thank u so much for dis recipee..keep going tc

  • Ive tried paneer mutter, paneer masala, kadai paneer, paneer butter masala,daal recipes etc. All are so tasty and simple. The picture description makes it easier. Thank u

    • rose we are glad to know this :) you tried so many paneer recipes and liked them too. thankyou so much and you are welcome.

  • I love ur recipes.., they are really awesome, can u pls advice which redchillie powder do u use and of which brand.

    • thanks. i use organic brand of red chili powder. mostly it is 24 letter mantra or from fabindia.

  • Hi Dassana

    My husband and I love your recipes. We have tried many and they have mostly turned out great. Thank you for generously sharing your recipes with us. We think you should write a cookbook !!

    Thanks again

    • thankyou devayani :) for your positive words we would surely think upon your advice and you are welcome.

  • Hi
    I am so eager to try this recipe
    I would like to hear some tips for making this recipe a best one
    And can you tell how much amount of Salt to be added?

  • This is the Fifth recipe from Dasanna Amit and it was Fantastic and perfect recipe.

    Thank you.

    May God Bless you!

  • I tried d receipe . It turned out really well . My whole family loved it . It was very tasty . U shd really launch an app or write a cook book . Thanx n keep posting . ????

    • thankyou so much sapna for your kind and positive words. we already have an app do download for free from google play :) glad your family love dteh kadai paneer recipe. would keep posting you take care.

  • very very good recipe as i can see , i am excited to get started and tell what it became to be, thanks for this recipe.

  • Thank you for the step by step procedure of the recipes. Very helpful. They taste great :)

  • I try this recipe its too yummy and my inlaws like this recipe. Thanks for this recipe.

  • Hey, Thanks for this. i am trying tomorrow. Can you tell me if 5 tsp of ginger garlic paste is equivalent to whatever provided on the recipe? In general, how much does 1 tsp of ginger garlic contain garlic and ginger?

    • thanks sharadh. in the recipe, it comes to 2 to 2.5 tsp of ginger-garlic paste. 5 tsp will become too much and offset the taste. usually 1/2 inch ginger + 3 to 4 small to medium garlic cloves yield about 1 tsp of ginger-garlic paste.

  • tried this today! simply amazing..very restaurant style and my husband loved it :) Thank you very much.

  • Love all your recipe so far. This site is the only site I refer for veg recipe now. Thanks a ton!

  • Hey dassana id like to know I made this recipe today turn out to b little spicy which is fine but can I add little milk or something else to make it little less spicy ? Plz help

  • Hi Dassana,
    I am from Canada and I tried out this receipe. It came out really good. My family liked it. Thank you so much for this receipe. The step by step procedure with pictures made it very easy to understand and cook better. Will be looking at more receipes to make!

  • Have loved all your recipes so far. And have tried making quite a few . your measurements for the masala are precise and yield a perfect aromatic gravy . thank you and keep up the good job !!

    • thankyou indrayani for your positive feedback :) pleased to know this and you are welcome.

  • Have tried many of your recipes . the measurements for masala are precise and yield a aromatic gravy .
    Do keep up the good work dassana and amit !!

  • Hi.. i have made this paneer dish today. it looks amazing but thers a bitterness to the dish which wouldnt reduce inspite of adding sugar and cream. is this because of methi seeds? pls help

  • I tried this recipe its delicious. I need recipe of navaratna juice. Will post it ?plz. Thanks in advance.

    • malka, in the pics, its panasonic, but the mixer-grinder got some problems after grinding idli-dosa batter. so i returned it in exchange of preethi mixer grinder, which you can see in my latest posts. currently still working very well and i do use it for a lot of grinding. the one i have purchased is 750 watts preethi blue leaf mixer grinder.

  • maybe try adding onions first and then the ginger garlic paste. I burnt my self coz the ginger garlic paste was splattering all around. Lovely recipe though.

    • yes you can do that way. if the heat is low, then there is not too much spluttering of the ginger-garlic paste. and also when adding onion paste or tomato paste, if it splutters too much, then cover the pan with a lid and cook till the spluttering stops.

  • Your recipes are so easy and am never worried trying it for first time during festivals. I always turn up to ur app to try new interesting and delicious recipes and sweets. Tried this recipe, dum aloo, tawa pulao and paneer bhurji in these 3 days of Diwali !!! All turned out to b WOW as usual :) thanks for making festivals more special. God bless You... Happy Diwali to You and Your family !!!
    P.S. Trying kalakand now :D

    • thanks a lot nehal. wish you and your family too a happy diwali. i hope the kalakand has turned out good.

  • Made as directed. But the taste was not as good as expected. Don't know what was wrong exactly with my food. ?

  • Hi
    Your recipe looks delicious.
    I have party this weekend and I really want to make this dish but I don't know the quantity for 17 people.
    Can you please help me or tell me in detail how many onions and other veggies will I need.

    • anna, in recipes like kadai paneer, its difficult to get the right taste and flavour by increasing the ingredients proportionally, especially the spices. so when making for large numbers, the ingredients have to be eye balled and then added. we call this method here in india as 'andaz' which means approximation. so its difficult to give in writing the proportion of ingredients that will be needed.

  • My only critique is that I would add ALL the spices (included fenugreek) after the tomatoes turn pulpy, but before the tomato puree. This will make the spices more flavorful and fragrant!

    • thanks for the suggestion patrick. generally most of the spices are added in indian cooking are added in oil, so that they release their essential oils and aroma which infuses the dish with their flavors. but in this recipe, you can add the ground red chilies and coriander to the tomatoes. you can even add once the tomato puree is sautéed. for more flavors from the fenugreek, they can be sautéed directly in oil. for a light flavor, its advisable to add them once the gravy is done.

  • Hi dear,
    I have tried so many recipes of urs. All turned out delicious. But I m so much frustrated with red gravy with tomatoes. Whenever I make punjabi sabji with only tomatoes it becomes sour. I tried with riped tomatoes even I added cream everything I tried but it becomes sour. What do I do with this? I have to add onion all time in gravy. Please guide. And biggest thanx for serving us delicious recipes.

    • roshni, try using large sized tomatoes and ones which are red in color. the smaller sized round tomatoes can be too sour. you can also add some cashew paste or almond paste to balance the sourness. some khoya (mawa) also helps in reducing the tanginess. apart from that a bit of sugar can also be added. and yes as you mention onions and cream both help.

  • I added 2 TS of sugar as I didn't have cream and it turn out great. Thanks for the recipe.

    • Kelly, go ahead and use canned tomatoes. I put in 1/2 tin of a 450 gms of diced tomatoes. My paneer was 200gms. The colour and the taste were great. I left out the tomato purée because as compared to fresh tomatoes,canned ones are more intense in colour and flavor .

      Thanks Dassana for another great recipe.

      • thanks anu for replying to kelly. even my doubt is solved regarding canned tomatoes and your suggestion will help readers who want to try kadai paneer gravy with canned tomatoes. thanks again.

    • kelly i have never used tinned tomatoes. so i have no idea regarding their taste, whether they are less sour or mores sour. so i am unable to tell you how much tomatoes you can add. since tomatoes are one of the main ingredient in this recipe, i would suggest to add fresh tomatoes.

  • Just made kadai paneer following your recipe, it turned great. I could not believe that i made it. Thanks Amit
    I have added a pinch of sugar to avoid the tangy taste of tomatoes, taste good.

  • Thanks for the recipe. Made it and tasted wonderful. Fee queries though. I thought it was slightly sour inspite ofvusong rioe tomatoes. Should reduce the tomatoes next time? Also I felt the ones we get in restaurant Asteria thicker/ richer. What did I miss out?

    But I have tried out lots of stuff from your blog and they are always perfect 👍🏽❤️

    • welcome jyoti. the restaurant kadai gravy recipes have cream and cashew paste added to the gravy, thats why the thickness and richness. but usually kadai paneer gravy has a slight tangy taste. you can definitely reduce the tomatoes next time.

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