kadai paneer

Kadai paneer recipe With video and step by step photos – kadai paneer is a semi dry curry made with cottage cheese, capsicum/green bell peppers and Indian spices.

The flavors of this restaurant style kadai paneer Recipe comes from freshly pounded coriander seeds and Kashmiri red chilies and yes adding freshly pounded spices do make a lot of difference to the food that we cook.

kadai paneer recipe

This kadai paneer is one of the most popular paneer recipe on blog. It could be made dry, semi dry or gravy version. There is also a Kadhai paneer gravy version posted on the blog.

This kadai paneer recipe is a semi dry version. the recipe is simple and very easy to make. This restaurant style kadai paneer recipe is adapted from the cookbook “Prashad – cooking with Indian masters” by Jiggs kalra. this book has restaurant style recipes, but most of them are non vegetarian ones. A must have book if you want to have some yummy food. I have made a few veg recipes from the book and they have all been great.

kadai paneer recipe

This recipe is called as kadai paneer as the whole dish is prepared in a kadai or karahi. This humble Indian cookware which is similar to the Chinese wok but with steeper sides. I prefer to use kadai in making recipes that needs a lot of stirring as it is heavy and has a thick bottomed base. if you don’t have a kadai, then make the recipe in a pan.

Serve kadai paneer hot with rotis or naan or parathas.

Kadai paneer recipe video

How to make Kadai paneer

1. in a grinder or mortar-pestle, take 1.5 tablespoons coriander seeds and 5 to 6 Kashmiri red chilies.

making masala for kadai paneer recipe

2. Grind to a semi fine powder.

making masala for kadai paneer recipe

Making masala for kadai paneer

3. In a kadai, heat 2 tablespoons oil.

oil for kadai paneer recipe

4. Add ⅓ to ½ cup finely chopped onions.

onions for kadai paneer recipe

5. Saute onions till they turn translucent.

onions for making kadai paneer recipe

6. Then add 1 teaspoon ginger-garlic paste.

making kadai paneer recipe

7. Saute till the raw aroma of ginger-garlic goes away.

making kadai paneer recipe

8. Now add 2.5 to 3 cups finely chopped tomatoes.

tomatoes for making kadai paneer recipe

9. Mix well. 

making restaurant style kadai paneer recipe

10. saute tomatoes for 3 to 4 minutes.

11. Then add the ground kadai masala to the tomatoes.

making restaurant style kadai paneer recipe

12. Mix well.

making restaurant style kadai paneer recipe

13. Saute the tomatoes till the whole mixture become like a paste and starts to leave oil. this method is called ‘Bhunao‘ in hindi.

making restaurant style kadai paneer recipe

Making kadai paneer

14. Now add ¾ to 1 cup capsicum julienne.

making restaurant style kadai paneer recipe

15. Saute the capsicum for some 3 to 4 minutes.

making restaurant style kadai paneer recipe

16. Then add green chilies.

making restaurant style kadai paneer recipe

17. Add ½ cup water. You can add less or more water as required.

making restaurant style kadai paneer recipe

18. Mix very well and saute till the capsicum is half done. If you want you can cook the capsicum completely.

making kadai paneer recipe restaurant style

19. Once the capsicum is half cooked,  then add garam masala powder and salt. Mix these with the rest of the masala.

making kadai paneer recipe restaurant style

20. Now add the paneer cubes (250 grams).

making kadai paneer recipe restaurant style

21. Again mix very well.

making kadai paneer recipe restaurant style

22. Lastly add 1 teaspoon crushed kasuri methi (dry fenugreek leaves), ginger julienne (from 1 inch ginger) and 2 tablespoons coriander leaves. Mix again.

making kadai paneer recipe restaurant style

23. Serve kadai paneer, hot with rotis or naan or plain parathas or pudina paratha.

dry kadai paneer recipe

Tips for making kadai paneer

  • The spices can be easily ground in a small grinder or a spice grinder. To make the pounding easier in a mortar pestle, dry roast the red chilies and coriander seeds.
  • The capsicum can also be diced, but making juliennes means faster cooking.
  • Since red chilies are used, one does not need to add red chili powder.
  • You have to make this recipe in the kadai and not in any other pan 🙂 folks who do not have kadai, use a wok instead.
  • This kadai paneer recipe is a semi dry and mildly spiced recipe.
  • Best to have kadai paneer with onion rings, lemon wedges and butter naan or garlic naan or tandoori roti.
  • Its always better to use homemade paneer for any paneer recipe. Once you learn how to make paneer at home then you will not feel like buying it from outside.

More popular Paneer recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Kadai Paneer

4.9 from 66 votes
Kadai paneer is a semi dry curry made with cottage cheese, capsicum/green bell peppers and Indian spices.
restaurant style kadai paneer recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Course:main course
Servings (change the number to scale):4
(1 CUP = 250 ML)


for kadai masala

  • 5 to 6 kashmiri red chilies
  • 1.5 tablespoons coriander seeds

other ingredients

  • 3 to 4 tablespoons oil
  • 1 medium to large onion or 90 grams onions - finely chopped or ⅓ to ½ cup finely chopped onions
  • 2 teaspoons ginger-garlic paste
  • 5 to 6 medium tomatoes or 400 grams tomatoes - finely chopped or 2.5 to 3 cups finely chopped tomatoes
  • 1 large capsicum - julienned or sliced or ¾ to 1 cup thinly sliced capsicum (bell pepper)
  • 1 or 2 green chilies - slit
  • ½ cup water or add as required
  • ½ teaspoon garam masala powder
  • 250 grams paneer - cubed (cottage cheese)
  • 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 2 tablespoons chopped coriander leaves (cilantro leaves)
  • 1 inch ginger, julienne
  • salt as required


making kadai masala

  • In a grinder or mortar-pestle take the coriander seeds and red chilies.  
  • Grind to a semi fine powder.

making kadai paneer

  • In a kadai heat 2 tbsp oil. Add finely chopped onions and saute them till they turn translucent. 
  • Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away. 
  • Now add the finely chopped tomatoes. Saute tomatoes for 3 to 4 mins. 
  • Then add the ground kadai masala to the tomatoes.
  • Saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
  • Now add the capsicum julienne. Saute the capsicum for some 3 to 4 minutes. 
  • Then add green chilies. add water.
  • Mix very well and saute till the capsicum is half done.
  • Then add salt and garam masala powder. Mix these with the rest of the masala.
  • Now add the paneer cubes. Again mix very well. 
  • Lastly add kasuri methi, ginger julienne and coriander leaves. Mix again. 
  • Serve the kadai paneer, hot with rotis or naans.


NUTRITION INFO (approximate values)

Nutrition Facts
Kadai Paneer
Amount Per Serving (4 g)
Calories 335 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 41mg14%
Sodium 648mg28%
Potassium 510mg15%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 7g8%
Protein 11g22%
Vitamin A 1485IU30%
Vitamin C 119.7mg145%
Calcium 337mg34%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Dassana Amit

Dassana Amitnamaste 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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258 comments/reviews

  1. Tried this recipe and it turned out very good.My son loved it so much that he has asked me to make it again.5 stars

  2. Made this yesterday – and it is absolutely fantastic. Actually restaurant style like you mentioned! Will be my go to recipe when inviting friends over.
    Thank You…

  3. Hi dassana,
    I wanted to ask one thing about seasoned iron kadai. After seasoning it & cooking sabzi in it, can we wash it using detergent & scrubber? Or will that spoil the seasoning?

    • ruchi, don’t use a scrubber. use a sponge with detergent. for very stubborn stains you can mix some baking soda, vinegar and water and heat this solution in the pan or tawa or kadai itself. then using sponge wipe the stains or marks. once the iron kadai is clean and dry, then no need to season it. i have four iron kadais and i only seasoned them once. after cooking many dishes in it, food does not stuck to them. in case food starts sticking, then after rinsing and wiping dry the kadai, spread a layer of oil and store the kadai. no need to heat. if you do not plan to use the kadai for a long time, then also spread some oil. this way the kadai won’t rust.

  4. I tried this recipe and it came out very well. My daughter and husband loved it. will be making it again. Thank you very much!5 stars

  5. I tried this recipe yesterday and it came out to be delicious. I followed all the steps added a little more water to make gravy. I love this recipe. Thanks Dasanna Amit.
    Can I get a PDF version of all your recipes?

  6. This is an amazing receipe.My brothers love to eat paneer as their evening snacks.My mother has read your full receipe.She is very interested to make this kadai paneer for our evening snacks.I am not fond of eating paneer but after seeing your receipe I also want to taste it as soon as possible.This blogs help us a lot to make new food items.When we get boring after eating one type of foods, this receipes remove the boringness about food.Thanks a lot.5 stars

  7. Hi dassana, tried this recipe today for our son’s lunchbox with chapattis… My God! he just tasted a little and had a big grin on his face… what else could bring more happiness to a mother! Truly you’re blessed with an amazing talent! God bless you. Don’t search any other website for recipes these days….5 stars

  8. Hi dasannna, I have been a follower of your recipes since last 2 years…and I am very fond of making new dishes, so I always prefer your blog…really love the way you cook ! you make these recipes so simple for anyone to follow very easily, hats off for your efforts and keep spreading smile by continuing this amazing work. Best wishes

  9. Hi. I started cooking six months ago. I usually Google for recipes. Your recipes are really easy to follow and taste great. Thanks!
    I use a thread to cut paneer instead of a knife. You don’t get choppy edges.

  10. Hi …i m newly married..i try ur recipy almost everyday…i really want to thanku frm the bottom of my heart ur recipy made my day…they are so simple and convinent ,ingredients which u use are alwz available …as well as quantity measurement and obviously taste are superb..never had to apply extra effort in that …its saves lots of time also..m big fan of urs…now i never ever search recipy on other sites…bt ur app is not working properly …it alwz hv not found mode…plz hv comment section in aap also

    • thank you much sania. regarding the app, there is a comment section. you can reply via the app. there is a minor bug in the new version of app. so delete the app and reinstall it again. it will work properly.

  11. I am newly married and I make your recipes almost everyday. everything is always perfect and I have never cooked in my life ! thank you so much for sharing your expertise. I did face a problem with the kadai paneer yesterday. The curry came out tasting a little like tomato ketchup. It was sweet and tangy rather than spicy. I couldnt pin point what I did wrong. Any idea? (the tomatoes I used were not the best btw)

    • thanks tanvi. the curry does not taste like tomato ketchup. yes there is a tang of the tomatoes, but there no sweetness no sugar is added. depending on the type of red chilies added, the spice and heat factor will vary from being less spicy to more spicy. the taste that you finally got, could be due to the quality of tomatoes. when making any curry or gravy with tomatoes, its always best to use ripe and red tomatoes. they should be fresh too.

  12. I tried this recipe just yesterday. It came out really yummy. I made my variations like cubed capsicum instead of julienne capsicum ( you have it mentioned ), added cubed onions too. Thanks for the recipe.5 stars

  13. Your recipes quick and easy to prepare and the way you explain the process with step by step pictures is awesome. Great effort and also need to credit the photographer who is taking the pictures. Thanks a lot. Keep up the great work. If you can get a app in future that will take your work to a different level.

  14. Tried it. Was very yummy. Going to try again with veggies,ike carrot, beans and potato sometime instead of paneer.

  15. Made it…came out exactly d way ur final pic looked like…simply amazing…loved d flavour…thank u..u deserve 100 stars from my side…5 stars

  16. Thank u Dassana for such grt recipes. Me n my family love to eat them. U r a saviour for people lyk me.5 stars