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

4.48 from 59 votes

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:

kadai paneer gravy recipe

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 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:

kadai paneer gravy
4.48 from 59 votes

kadai paneer gravy recipe | paneer kadai gravy recipe

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
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
servings 4
rough calories per serving 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.

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

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 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 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.

kadai paneer gravy recipe

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

kadai paneer gravy, kadai paneer gravy recipe


dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.

187 thoughts on “kadai paneer gravy recipe, how to make kadai paneer gravy recipe

  1. 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.

  2. 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.

    • Welcome Jaspreet. Nice to know this. Thanks for your positive feedback.

  3. Can I substitute fresh tomatoes for tin tomatoes and if so what measurements?

    • 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.

      • 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.

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

    • welcome rahul and thanks for the feedback on the recipe.

  5. 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.

  6. Hi, vry use full recipe &sweet of recipe &my health is vvvvry superb

    • Thanks Nbanu

  7. I made this recipe today…. Mam it taste very good, everyone like it. Excellent dish

    • Thanks Diksha for sharing positive feedback.

  8. V.gud recipe

    • Thanks Sadia

  9. 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.

  10. thankuuuuu…….the receipe came very well…as if restaurant style

    • thanks a lot shilpa for this nice feedback.

  11. nice recpie ..thanks ..I will try for sure:)…

    • thanks.

  12. 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.

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

    • could you explain a bit more as to how the taste was. then i can tell what must have gone wrong.

  14. 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 😀

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

  15. 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.

  16. Hi can you tell me which mixer r u using.i want to buy a new for my kitchen please share

    • 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.

    • Go for a Sujata Mixer grinder. Costly, but heavy duty and awesome.

  17. Awesome i try it

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

    • thanks gautham. have taken a note of your recipe request. will try to add.

  19. 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

    • sirisha, you added methi leaves or methi seeds?

  20. Felt like was eating at restaurant it was delicious . Thank you???

    • welcome riya and thankyou so much.

  21. made this yesterday. it is an amazing recipe. thanks for sharing.

    • welcome nidhi and thankyou 🙂

  22. 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 !!

    • pleased to know this thankyou so much indrayani 🙂

  23. 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.

  24. 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!

    • pleased to know thus jisha thankyou for your kind words 🙂 and you are welcome.

  25. 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

    • add cream.

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

    • welcome and thankyou surabhi 🙂

  27. tried this today! simply amazing..very restaurant style and my husband loved it 🙂 Thank you very much.

    • welcome shweta 🙂

  28. 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.

  29. How can I download dis recipe?????

    • you can save the recipe or print the recipe from the recipe card.

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

    • welcome and thankyou nidhi 🙂

  31. Thank you for the step by step procedure of the recipes. Very helpful. They taste great 🙂

    • thankyou Ayesha 🙂

  32. 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.

  33. Ya I love it tooooo xoxoxoxo

  34. 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.

  35. Tried this out – it turned out very good. The fresh crushed coriander does the trick. Very good recipe.

    • thankyou naresh glad you liked the kadai paneer recipe 🙂

  36. Perfect….

    • thankyou akshay 🙂

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

    Thank you.

    May God Bless you!

    • pleased to know this akshay thankyou for your positive words god bless you too 🙂

  38. Waw recipe is very testy

    • thankyou mukesh 🙂

  39. 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?

    • surely try shweta and let us know how it was? just follow the proportions and instructions to the tee also add 1 tsp salt check the taste then alter the spices and seasoning as per your taste.

      • Thankyou so much dassana ji
        This came out very well 🙂

        • glad you liked thankyou shweta and you are welcome.

  40. 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.

  41. 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.

  42. 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.

  43. very nice disses.

    • thankyou sangeeta 🙂

  44. I prepared your recipe and it’s yummmmmm… Thank you so much.

    • thank you krishna.

  45. It’s awesome, nice recipe, enjoying a lot while Cook. Awesome taste. Smell is fabulous.

    • great pulkit we are happy to know this and thankyou for your positive words 🙂

  46. Just awesome, feels like after a long time i’ve had proper food

    • thanks mayank for sharing positive feedback.

  47. Can i add normal red chilli powder instead of dry kashmiri red chillies

    • heena, yes you can add. but reduce the quantity. the flavor will change.

  48. 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

    • welcome dolly. thanks for sharing your positive feedback.

  49. 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.. 🙂

    • thanks a lot sravya for sharing your positive feedback as well as your experience.

  50. 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.

    • welcome shweta. nice to know this. yes do try some more recipes.

  51. I Have tried the butter paneer its awsome thanx for posting nice dishes…………..its easy to make us…….

    • welcome vandana

  52. Full five stars to this 🙂

    • thanks kanan

  53. Hi 🙂
    I tried this recipe few days back. Incase you remember, I asked for substituting paneer with tofu. Well, it worked very well. A big thanks to you for all your perfect measurements.

    Keep posting such nice recipes 🙂

    • welcome kanan. glad to know this. thanks for sharing your positive feedback.

  54. Hi tried this today, infact now for lunch. Looks good, though a bit too tangy for our taste.
    Just waiting for my daughter to return from school and give the verdict 🙂

    A query incase a gravy turns out to be sweet or tangy, what do we add to make it less tangy/sweet?
    Another one to make a dish spicy with green chillies when do we add them? In the beginning along with all the wet and dry masalas or once the masalas have roasted?

    • hi minakshi, tanginess is due to the quality of tomatoes. i make tomato based gravies often at home. sometimes even i have faced this issue. cashew paste tones down the tanginess. also if you use cream then this also balances the tangy taste. you can also use sugar. but use sparingly as otherwise the gravy becomes sweet as well as tangy. when chilies are added when you add water to the masala, then they gravy has that spice and heat due to the chilies. when sauteed or fried intially, the gravy does not become spicy, unless if you add lots of green chilies. whenever you make a north indian tomato based gravy, use tomatoes which are ripe and less sour or tangy. taste the tomatoes and then add in the recipe.

  55. Dear Dassana,

    I tried this recipe yesterday and I fell in love with it! This is indeed the authentic restaurant-style Kadai Paneer recipe and whoever is looking for the perfect recipe fpr this, should end their search here!

    Looking forward to trying out the rest of the stuff on this website!

    • thanks priyanka for this positive feedback. yes do try some more recipes.

      • I tried this recipe with chicken instead of paneer and it tasted great! Do you not publish non-vegetarian recipes because you are a vegetarian or do you have a separate blog for non-veg recipes?

        • priyanka, i don’t publish non-vegetarian recipes because i am a vegetarian and thus only cook veg food at home.

  56. Hey Dassana,
    I am making this today and want to substitute paneer with tofu as I didn’t get paneer. Will it taste same ?

    • kanan, tofu will taste different from paneer.

  57. Loved it!!!!!!!

  58. Tried this out, took slightly excess coriander seeds, n started smelling strong, but in the end added some kitchen king and fresh cream and then let it set for a while, then, voila, it was the most amazing curry ever!
    I’m a college student and I find your recipes easy to follow, and never goes wrong, and feel inspred to try out new stuff! I love your style of cooking !
    Thank you Mrs Dassana!

    • thanks vidhya. chalo, you added the kitchen king and fresh cream and they helped. welcome and do try the recipes.

  59. I tried this recipe and came out very tastier.. I used red chilly powder and coriander powder instead of kadai masala as you told.. My hubby n mother in law were very happy with my new recipe I mean your recipe.. Thank you amith for sharing such a tastier recipe

    • thanks pushpa for sharing positive feedback. what you have substituted is also right.

  60. Ilovesd yr kadhi paneer receipe specially the eay you explained the flavourings

    • thanks sangita

  61. Hi. Thank you for sharing such an easy and awesome recipe! I would like to know if I can add cashew nuts paste in to the gravy? If so then at which stage?

    • welcome deepika. add after sauting the tomatoes.

  62. Hey I am becoming a fan of your recipes..every recipe I try turns out to be great and easy to make at at home..

    • thanks mandeep for sharing this positive feedback on recipes.

  63. Dear Amit,

    I made last evening Kadahi Paneer (with gravy) following the instructions given by yourself. Dish turned out to be good (taste wise) however, I noticed that the dish was a bit watery. I added 1/2 cup of water as advised in the instructions (used same quantity of Paneer and other spices as advised) except two changes,

    1. I put the Paneer in water for 10 minutes with the intention to make Paneer a bit soft.
    2. After adding capsicum to the gravy, I covered the lid of pan so that the capsicum becomes soft easily.

    I boiled the dish for some more time to make the gravy a bit thick but not much luck. Can you please advice if there was any mistake my preparation method. Taste wise, the dish didn’t have any thing wrong but due to this, presentation of dish was not great. Appreciate your comment please! Many thanks!

    • hi mukul, if the dish is cooked without lid, then you will get the correct consistency. when a pan is covered while cooking, steam is formed and this will make the dish a bit watery. adding paneer is water is fine. many home chefs use this method for softening paneer. before you add the paneer, you can reduce the water content, by cooking on a high flame without the lid. the gravy will thicken and you will get the right consistency.

      • Dear Amit,

        Many thanks for the response and tips. I will try it out next time. As always, your recipes are easy to follow and motivate us to try new things. Really appreciate your efforts!

        • welcome mukul. thanks for this positive feedback. happy cooking.

  64. Easy nd tasty….yummmmy!!!

    • thanks sehrish

  65. Recipe looks tasty

    • thanks joicy

  66. Hi, is there an alternative for the kasuri methi?

    • shamanth, you can add 1 or 2 pinches of methi seeds powder. otherwise skip it, if you don’t have them.

  67. Hello Mam, can you please provide some soya chunk recipes…

    • meenakshi, i don’t use soya chunk at home. so can not add the recipes.

  68. I really like the way you describe each and every method. It becomes easier to understand n remember the steps to make any recipe.thnx

    • welcome annie. good to know that you like the recipes presentation.

  69. It’s very nice thanks for the recipe

    • welcome janani

  70. Very nice recipe…I like the way you describe every dish specially the pictures are very nice…Keep going

    • thanks piyali

      • nice recipe marvelous , delicious cooking

        • thanks sneha

  71. This is very good recipe my sister demand me to eat this recipe on her birthday. I tried it and it make soo gud

    • thanks a lot ankit for your feedback.

  72. I tried this recipe …. Its very good thank you sooo much

    • welcome amit

  73. Hi
    I tried ur 2/3 recipes n they all were good..but today I tried paneer kadhai which I did not find hotel style..do they put khoya for thickening in it?
    N can u add starters on ur blog pl..
    But neway thanks for such wonderful dishes….

    • thanks pallavi. every restaurant have their own recipe for kadai paneer. i have had kadai paneer in many restaurants and they all taste different. the only thing common is that the capsicum. the masala tastes different. i have not mentioned that this is a hotel style kadai paneer. the dry version does taste like hotel style, but not this one. generally in the kadai masala, khoya or cashew paste is not added. but then each hotel or restaurant have their own variations. in fact hotels have all the gravies ready kept in the fridge. the remove the gravy, temper it with additional onions, tomatoes, garam masala or veggies and then the kadai paneer is ready. starters on this link – https://www.vegrecipesofindia.com/recipes/indian-snacks-indian-starters/

  74. very nic recipe..thanks for advice……..

    • welcome.

  75. I love cooking and now with your site I am daily trying some thing new…Thanks

    • welcome tanuja

  76. Thank you for the recipe. You made my one of Diwali holidays experiment successful.

    • welcome bhumika 🙂

  77. When I made this, using the measurements and roughly the same times (maybe a little longer simmering since I like mine thicker) it was a much different color. Mine came out less red, and less dark. Do you know why this might be? I’ve never had kadai paneer before but I liked the way it tasted, it just looked different and I’m thinking maybe I didn’t saute the tomato long enough or used too much tomato?

    • the red color is due to the quality of chilies. so the color will vary. i don’t think its due to the tomatoes, if you have use ripe red tomatoes.

  78. Very tempting dish tried it out came out well

    • thanks poonam

  79. I stay away from my family due to my job and cook myself to avoid outside junk. I followed your instructions and guess what! I had one of the most delicious and healthy Kadai Paneer i ever had. Many thanks and keep up the good work !

    • thanks a lot avinash for your feedback.

  80. Excellent Karahi paneer recipe.

    • thanks sony.

  81. Great recipe however felt the gravy was too bitty. Would it be better to blend after the tomatoes have cooked through? Your recipes, photos and details are exemplary.


    • if you powder the roasted spices finely, you won’t find the small bites in the gravy. to get a more smoother gravy, you can puree all the tomatoes, instead of adding finely chopped tomatoes later. then there is no need to blend the ingredients. the bites are due to the spices and if the finely chopped tomatoes are not cooked. finely powdered spices & properly cooked tomatoes, won’t give you this texture. thanks.

  82. Very very delicious…. its a hit!!

    • thanks monika

  83. Hi dassana,
    Today i was down with viral fever…opened ur blog asked husband to follow ur recipe…and guess what…awesome restaurent style kadai pneer for dinner…thanku sooo much dassana…. it was just delicious

    • thanks monika. your comment proves that recipe is fool proof !!. get well soon.

  84. i made this dish today however 5tbsp of dhaniya was over powering. the dish looks good if not for the excess dhaniya taste i am sure it would have tasted better.

    • i am sorry gayathri. i made a typo error. i have corrected now. when i read your comment, my first impression was that there was no over powering coriander taste in the kadai paneer. i checked the pics and the amount does not reflect 5 tbsp. so i went back to my notes and found out that its 5 tsp and not 5 tbsp. i am sorry your dish came out not so good. next time please try with 5 tsp and i promise the dish will be better 🙂


    • welcome sapna

  86. Thank you for doing step by step photos, it totally helps, will try this recipe.

    • welcome rozae

  87. I made this today when I saw your recipe. I made the paneer using your microwave recipe. I made hara bhara kabab yday.
    I love your blog and it is a boon to me since I am a vegetarian and live alone in the US. 🙂

    • thanks princess for the positive feedback on blog. keep visiting.

  88. My wife made this kadai paneer. Thanks to this recipe we enjoyed our meal. Even my sis in law liked it very much who is very fond of punjabi food. Keep sharing the recipes.

    • thanks amitabh for the feedback 🙂

  89. very informative 😉

    in kadai paneer shouldnt the paneer be fried or boiled

    • no need to boil or fry the paneer in kadai paneer.

      • Thank you for the post. very handy and useful.

        • welcome annapoorani 🙂

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