kadhai paneer gravy recipe, how to make kadai paneer gravy

kadhai 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.

kadai paneer gravy 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 kadai mushroom or veg kadai.

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.

kadai paneer recipe gravy

to make karahi 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.

since this kadhai 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 kadhai paneer is again adapted from jigg kalra’s recipe.

how to make kadhai 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

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

making kadhai paneer gravy

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.

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

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

making kadai paneer gravy recipe

6. mix and stir well.

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

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

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

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

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

making kadai paneer recipe

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

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

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

kadai paneer gravy, kadai paneer gravy recipe

tips for making kadhai paneer gravy

  1. the kadai paneer gravy or curry 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.

more paneer gravy recipes

  1. shahi paneer
  2. paneer butter masala
  3. palak paneer
  4. matar paneer
  5. malai kofta
  6. paneer lababdar

kadhai paneer gravy

4.7 from 60 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:main course
Cuisine:north indian
Calories: 339kcal
Servings (change the number to scale):4
kadai paneer gravy recipe
kadai paneer gravy - slightly spicy and tangy recipe of cottage cheese cooked with tomatoes and freshly ground coriander and dry red chilies in a kadai.

INGREDIENTS FOR kadhai paneer gravy

(1 CUP = 250 ML)

main ingredients for kadhai 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 kadhai paneer gravy

preparation for kadhai paneer gravy

  • 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 kadhai 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 kadhai paneer gravy.
  • garnish with chopped coriander leaves and serve kadhai paneer gravy with rotis, naan, steamed rice or jeera rice.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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196 comments/reviews

  1. Hello Dassana,

    I just wanted to say, I’ve literally learnt everything I know through you, every recipe I’ve made using your methods has never failed me! Always a big hit, in fact my mother loves them all too!

    Just want to say big thank you and please keep sharing! It absolutely makes cooking super easy for the average person like me in the kitchen ❤️

    Lots of love,
    Hiral5 stars

    • thank you so much hiral. so glad to read your positive and encouraging feedback. yes, i will be sharing newer recipes as and when time permits. thanks again and happy cooking.

  2. Dear Dassana,

    So far I have tried the following: Mushroom Masala
    Kadai Mushroom
    Chettinad Mushroom Biryani
    Paneer Kadai

    Not one has failed me!!
    They all have turned out amazingly well!!!!
    Thank you so much for sharing these recepies!!5 stars

  3. Hello,
    Whenever i need to check out for any new recipe i just blindly come to your website becoz i’m sure you will have the best and easy ones… This Paneer recipe is just awesome and loved it.. Keep up the good work!!!!5 stars

  4. HEy ur receipes are superb my hubby is very happy cos I make very tasty dishes every day I wil also recommend others to see ur recipes as well🤗

  5. 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 👍🏽❤️5 stars

    • 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.

  6. 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.

    • 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.

    • 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.5 stars

      • 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.

  7. 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.4 stars

    • 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.

  8. 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!4 stars

    • 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.

  9. 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.5 stars

    • 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.

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

  11. 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 😀

  12. 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.

    • 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.

  13. I tried this recipe its delicious. I need recipe of navaratna juice. Will post it ?plz. Thanks in advance.5 stars

  14. 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