Kadai Paneer Recipe – 2 Ways (Semi Dry & Gravy)

Kadai Paneer is a delicious dish made from firm cottage cheese, onions, tomatoes, capsicum (green bell peppers) and Indian spices. There are two ways the recipe can be made and I am sharing both the versions in this post.

  1. Kadai Paneer – Semi Dry Restaurant Style
  2. Kadai Paneer Gravy – Spicy Home Style

Both the recipe versions taste fabulous and you can choose what you prefer. The semi dry version of kadai paneer tastes excellent with naan, roti or paratha. The gravy version can be had with some steamed rice or peas pulao and even naan or roti.

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kadai paneer recipe

What is Kadai Paneer made of

Well as the name suggest Kadai Paneer has two words “Kadai” and “Paneer”. The word Kadai refers to a humble Indian cookware which is similar to the Chinese wok but with steeper sides and more depth than that of a wok.

Paneer is fresh cheese made by curdling milk with lemon juice or vinegar. We call paneer as cottage cheese in India, but it very different than the cottage cheese available outside India. This Indian cottage cheese is firm and can be easily cut into cubes. Thus it is used to make many curry recipes like paneer butter masala, palak paneer, shahi paneer and matar paneer etc.

Since this entire dish is made in Kadai and hence the name “Kadai Paneer”.

3 quintessential ingredients added to kadai paneer are onions, green bell peppers and tomatoes. Freshly ground spices known as kadai masala are also added. But if you do not have these whole spices, it is fine.

You can just add the ground spices and your kadai paneer will taste good. I have made kadai paneer a few times with adding ground spice powders and the taste has been good. That said the freshly pounded kadai masala does give strong and bold flavors to the recipe.

Kadai Paneer is one of the most easy to prepare yet delicious paneer recipe. You can make it at times when you have unexpected guests, or you are too tired or in no mood to go for an elaborate cooking process.

About This Kadai Paneer Recipe

This Restaurant Style Kadai Paneer Recipe is a semi dry, mildly spiced curry and uses freshly pound kadai masala made with whole spices.

The flavors of this paneer recipe come 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.

The recipe is simple and very easy to make and adapted from the cookbook “Prashad – Cooking with Indian Masters” by Jiggs Kalra.

kadai paneer recipe

Tips to make Best Kadai Paneer

Kadai: Don’t have a kadai? No problem. Simply use a frying pan or a wok.

Kadai Masala: Coriander seeds and dried red chillies go in the kadai masala making it aromatic and pungent. You can even add a bit of cloves, cinnamon, green cardamom in the kadai masala.

Dry Red Chillies: For the red chillies, use ones which has low to medium heat. Highly pungent and hot chillies will make the recipe too spicy. If you can get Kashmiri Red Chillies, then add them as they are low in heat and impart a vibrant orange-red color in the recipe. If you do not have Kashmiri chilies, then use any Indian dry red chillies which have a low to medium heat quality. Just reduce the quantity depending on the heat and pungency of the chilies. Since red chilies are added in the recipe, you do not need to add red chili powder.

Grinding the spices: The spices for kadai masala 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.

Paneer: It is always better to use homemade paneer for any paneer recipe. You can even use packaged store-bought paneer. Read the instructions on the package on how to use the paneer. Frozen paneer cubes need to be soaked in hot water before adding them in the dish.

Tomatoes: Use tomatoes which are ripe, red and with a sweet taste. Do not use very tart or sour tomatoes.

Onions: You can use both red onions and white onions.

Capsicum (Bell Pepper): Usually green bell pepper is added in the dish. But you can break the norm and use red or yellow bell pepper. With red or yellow bell pepper, the dish get nice subtle sweet tones. The capsicum are cut in strips or julienne. The capsicum can also be diced, but making julienne means faster cooking.

Garnish: Do not forget to garnish with some ginger julienne and coriander leaves. Especially, the ginger julienne impart zesty, warm and pungent notes while eating.

Vegan Option: Use tofu instead of paneer and use oil instead of butter or ghee.

Serving Suggestions:  The semi dry version of Kadai paneer tastes good with roti or naan or paratha (Indian flatbreads). The gravy version pairs well with steamed rice, jeera rice (cumin rice), peas pulao and even roti or naan. Serve with a side of onion rings and lemon wedges.

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

3. In a kadai, heat 2 tablespoons oil. Add ⅓ to ½ cup finely chopped onions.

onions for kadai paneer recipe

4. Sauté onions till they turn translucent.

onions for making kadai paneer recipe

5. Then add 1 teaspoon ginger-garlic paste.

making kadai paneer recipe

6. Sauté for a few seconds till the raw aroma of ginger-garlic goes away.

making kadai paneer recipe

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

tomatoes for making kadai paneer recipe

8. Mix well and sauté tomatoes for 3 to 4 minutes.

saute tomatoes

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

making restaurant style kadai paneer recipe

10. Mix well. Sauté 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

11. Now add ¾ to 1 cup capsicum julienne.

making restaurant style kadai paneer recipe

12. Sauté the capsicum for some 3 to 4 minutes.

making restaurant style kadai paneer recipe

13. Then add 1 to 2 green chilies (slit) and ½ cup water. You can add less or more water as required.

making restaurant style kadai paneer recipe

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

making kadai paneer recipe restaurant style

15. 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

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

making kadai paneer recipe restaurant style

17. Again mix very well.

making kadai paneer recipe restaurant style

18. 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

19. Serve Kadai Paneer, hot with roti or naan or plain parathas or pudina paratha.

dry kadai paneer recipe

More popular Paneer recipes

This post is from the archives and has been republished and updated on 24 May 2020. 

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

Kadai Paneer Recipe (Restaurant Style)

4.92 from 75 votes
Kadai Paneer is a semi dry curry made with firm cottage cheese, onions, tomatoes, capsicum (green bell peppers) and freshly powdered kadai masala. This Kadai Paneer recipe tastes awesome and is truly a restaurant style recipe.
restaurant style kadai paneer recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Course:main course
Cuisine:north indian,punjabi
Difficulty Level:Easy
Servings (change the number to scale):4

RECIPE VIDEO

(1 CUP = 250 ML)

Ingredients

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

Instructions

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.

Notes

Kadai: If you do not have a then make the recipe in a frying pan or a wok.
Kadai Masala: The kadai masala is made with coriander seeds and dried red chillies. A bit of cloves, cinnamon, green cardamom can also be added in the kadai masala.
Dry Red Chillies: Use dry red chillies which have low to medium heat. Pungent and hot chillies will make the recipe too spicy. If possible add dry kashmiri red chillies since they are not very hot and give a nice orange-red color to the dish. If you do not have Kashmiri chilies, then use any Indian dry red chillies which have a low to medium heat quality.
Grinding the spices: You can grind the spices for kadai masala 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.
Paneer:  It is better to use homemade paneer. You can even use packaged store-bought paneer. Read the instructions on the package on how to use the paneer. Frozen paneer cubes need to be soaked in hot water before adding them in the dish.
Tomatoes: Use tomatoes which are ripe, red and with a sweet taste. Do not use very tart or sour tomatoes.
Onions:  Both red onions and white onions can be added in the recipe. 
Capsicum (Bell Pepper): Usually green bell pepper is added in the dish. But you can use red or yellow bell pepper. With red or yellow bell pepper, the dish get nice subtle sweet tones. The capsicum are cut in strips or julienne. The capsicum can also be diced, but making julienne means faster cooking.
Garnish: Do not forget to garnish with some ginger julienne and coriander leaves. Especially, the ginger julienne impart zesty, warm and pungent notes while eating.
Vegan Option: Use tofu instead of paneer and use oil instead of butter or ghee.
Serving Suggestions:  The semi dry version of Kadai paneer tastes good with roti or naan or paratha (Indian flat breads). The gravy version pairs well with steamed rice, jeera rice (cumin rice), peas pulao and even roti or naan. Serve with a side of onion rings and lemon wedges.

Nutrition Info (approximate values)

Nutrition Facts
Kadai Paneer Recipe (Restaurant Style)
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.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
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Home Style Kadai Paneer Gravy Recipe

This is a Spicy and Tasty Gravy Recipe of Kadai Paneer. This curry is slightly spicy and tangy than the version of dry kadai paneer which I have shared above.

This gravy recipe uses a lot of tomatoes – so make sure they are ripe and sweet.

kadai paneer recipe gravy

This gravy recipe also uses the kadai masala. As I have mentioned above, the kadai masala made with freshly ground coriander and dry red chillies add a lot of flavor in the dish.

This Kadai Paneer Gravy goes well with the roti, paratha or rumali roti or naan and also equally well with plain steamed rice or cumin rice.

How to make Kadai 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

3. In a pan heat 2 to 3 tablespoon butter or oil or ghee (clarified butter). 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). Sauté till their raw aroma disappears.

making kadai paneer gravy recipe

4. Then add 2 medium sized chopped onions (100 grams) and sauté till translucent.

onions for kadai paneer gravy recipe

5. Add the freshly ground coriander and kashmiri red chilli 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. Sauté 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-sized tomatoes, pureed in a blender).

kadai paneer gravy recipe

8. Stir well and continue to sauté 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 gravy.

making kadai paneer recipe

12. Then add 250 to 300 grams paneer cubes or slices. Mix gently.

kadai paneer gravy recipe

13. Switch off the flame. Don’t overcook the paneer as then it will become hard and you won’t get the desired texture in the paneer.  You can also add 2 tablespoons cream at this step and then just gently mix the cream in the gravy.

kadai paneer gravy recipe

14. Garnish with chopped coriander leaves, ginger julienne or grated paneer. Serve Kadai Paneer Gravy with roti, naan, steamed rice or cumin rice or peas pulao or biryani rice.

kadai paneer gravy, kadai paneer gravy recipe

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

Spicy Kadai Paneer Gravy

4.91 from 66 votes
This is a slightly spicy and tangy recipe of cottage cheese cooked with tomatoes and freshly ground coriander and dry red chilies in a kadai.
kadai paneer gravy recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:main course
Cuisine:north indian,punjabi
Difficulty Level:Moderate
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients

main ingredients

  • 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 (clarified butter)
  • a few chopped coriander leaves for garnish
  • salt as required

for the kadai masala

  • 5 teaspoons coriander seeds
  • 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.

Instructions

preparation

  • 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 home style kadai 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 gravy.
  • Garnish with chopped coriander leaves and Serve Kadai Paneer Gravy with rotis, naan, steamed rice or jeera rice.

Notes

  1. The gravy 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.

Nutrition Info (approximate values)

Nutrition Facts
Spicy Kadai Paneer Gravy
Amount Per Serving
Calories 339 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 68mg23%
Sodium 1017mg44%
Potassium 561mg16%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 11g22%
Vitamin A 1895IU38%
Vitamin C 109.5mg133%
Calcium 348mg35%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.
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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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266 comments/reviews

  1. I have tried a lot of your recipes and they have all come out perfect. The pictorial explanation at every stage is very helpful. I have tried both these paneer recipes and they are superb. May I request you to please add kodbale recipe too. Vegrecipesofindia is my favorite site, and I am very comfortable to try recipes posted by you.5 stars

    • Thanks a lot Bina for this lovely feedback. Thank you for the rating as well as the feedback on both the Kadai paneer recipe versions. I have got a few requests to add Kodbale recipe. I have already noted it down and will try to add in some time.

  2. Thank you for sending this all emails. I appreciate the work done by you.

    • Thank you and welcome. Glad to know.

  3. Dear Dassana, I have been using your recipes for well over two years and appreciate all the effort you put into testing and fine tuning the ingredients before posting and/or adjusting recipes when you’ve found a better upgrade. It’s the only times where I haven’t had to add any additional spices to make the dishes taste like homemade. The semi dry Kadai Paneer came out delicious- I don’t have Kashmiri Red Chillies but will try to find them for next time! When you have chance can you add a recipe for stuffed kerelā which doesn’t turn out bitter.
    Thank you and wishing continued success and good luck! Nyle5 stars

    • Thanks a lot Nyle for this lovely feedback. If the bitter gourds are very bitter, then just mix the chopped karela with salt and rest for about 10 minutes. Later squeeze the chopped karela and then rinse the karela very well in water. This does gets rid of some bitterness. I have a recipe of stuffed karela made with caramelized onions. The sweetness of the onions does balance out the bitterness in this recipe – https://www.vegrecipesofindia.com/bharwan-karela-stuffed-bitter-gourd/

  4. I make all my dishes consulting your recipies and they always turn out good.
    I tried making semi gravy kadai paneer.. but it turned out very spicy. Maybe bcoz of dry red chilly. Can u please tell me how to make the existing gravy less spicy.

    • Thanks Rinki. The spiciness is due to the type of red chillies you have added which are spicy. You can add some cream in the recipe. It will balance the spiciness and reduce it. Adding 1 tablespoon of milk powder or dairy whitener will also help. But this will give some slight sweet taste to the gravy. Some boiled mashed potatoes will also reduce the spiciness, but the overall look and taste of the dish will change. I hope this helps.

  5. Very nice recipe…i just loved it…5 stars

    • thanks for this positive review and feedback on kadai paneer.

  6. Amazing recipe….Love it..Thanku5 stars

  7. 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

    • thanks again winnie. you always take out some time to share the recipe feedback on the blog. thanks for that too.

  8. Perfect as always.5 stars

  9. 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…

    • thanks again prajakta for this lovely feedback on kadai paneer. glad to know. happy cooking.

  10. This is the second time I’m using this recipe and it has turned out so very YUM5 stars

    • Thanks Aditi for sharing positive feedback on kadai paneer recipe.

  11. 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?
    Thanks

    • 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.

      • Thank you so much for this reply. Thanks a lot5 stars

        • Welcome Ruchi

  12. Thank u…… I loved it…..5 stars

    • welcome nizz

  13. 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

    • welcome kavita. glad to know this.

  14. Awesome website.. Very very very convenient..

    • thanks akash.

  15. I followed your exact instructions and it turned out awesome. Thank you :).5 stars

    • thanks a lot bilwa for this feedback. nice to know.

  16. 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?

    • Welcome Rahul. Nice to know this. We don’t have a ebook or pdf version of recipes.

  17. absolutely loved this!!!!!! thank you for making cooking easy us, non-cooks.5 stars

    • Welcome Tanu

  18. I made it was super tasty. I only reduced tomato by one. Can I add some grated paneer

    • Thanks Pallavi. Yes you can add some grated paneer in the end.

  19. 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

    • thanks a lot nazia. i hope your mom is easily able to make the recipe. any queries on the recipes, you can always ask. thanks again.

  20. 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

    • thanks preethi for sharing this lovely and wonderful feedback. so glad that your son liked the recipe. thanks again.

  21. 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

    • thank you very much sonal for this comment and for your kind wishes 🙂

  22. 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.

    • thanks ayesha for positive views and also for sharing your suggestions. you are welcome.

  23. 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.

  24. 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.

  25. Sounds yummy will try it tomorrow

  26. 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

    • welcome varsha glad you liked the kadai paneer recipe. thankyou for trying them and for your positive words.

  27. Amazzing…out of the world… <3 <3 !! Great…bettee than all those resturant !!

    • thank you swarn for this feedback 🙂

  28. 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.

    • pleased to know this krishna 🙂 glad you liked the pictures. you are welcome have taken your feedback for creating an app thanks again.

  29. I want to thank her for such nice and easy recipies.

    • welcome always prava and thankyou.

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

    • thanks shruthi. with veggies also the gravy tastes good. i have posted a slightly different version with mixed veggies and its too good.

  31. 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

    • thanks a lot kavya 🙂

  32. Looks so yummy …cannot wait to try!!! 🙂

    • thankyou tanushree do try and let us know how it was?

  33. 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

    • glad to know this zainab thankyou and you are welcome 🙂

  34. Very nice recipe, added 2 chopped onions also.

    • thnakyou trinette 🙂