kadai paneer recipe

kadai paneer recipe with video and step by step photos – restaurant style delicious semi dry curry made with paneer, capsicum 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.

this kadai paneer is one of the most popular paneer recipe on blog along with paneer butter masala, palak paneerpaneer bhurji and chilli paneer. it could be made dry, semi dry or gravy version. there is also a kadai 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.

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. kadai is used to prepare many indian dishes like dry kadai mushroom, vegetable kadai gravy, kadai mushroom gravy.

i prefer to use kadai in making recipes which 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.

kadai paneer recipe

few tips for making kadai paneer recipe:

  • 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 to make paneer at home then you will not feel like buying it from outside.

serve kadai paneer hot with rotis or naan or parathas.

restaurant style kadai paneer recipe below:

restaurant style kadai paneer recipe
4.9 from 48 votes
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restaurant style kadai paneer recipe

kadai paneer recipe - restaurant style semi dry curry made with cottage cheese, capsicum/green bell peppers and indian spices.

course main course
cuisine indian
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 4
calories per serving 335 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for kadai masala:

  • 5 to 6 kashmiri red chilies
  • 1.5 tablespoons coriander seeds (bhuna sabut dhania)

for kadai paneer gravy:

  • 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 peppers or shimla mirch)
  • 1 or 2 green chilies - slit (hari mirch)
  • 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 or dhania patta)
  • 1 inch ginger, julienne
  • salt as required

how to make recipe?

making kadai masala:

  1. in a grinder or mortar-pestle take the coriander seeds and red chilies.  

  2. grind to a semi fine powder.

making kadai paneer gravy:

  1. in a kadai heat 2 tbsp oil. add finely chopped onions and saute them till they turn translucent. 

  2. then add ginger-garlic paste. saute till the raw aroma of ginger-garlic goes away. 

  3. now add the finely chopped tomatoes. saute tomatoes for 3 to 4 mins. 

  4. then add the ground kadai masala to the tomatoes.

  5. saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
  6. now add the capsicum julienne. saute the capsicum for some 3 to 4 minutes. 

  7. then add green chilies. add water.

  8. mix very well and saute till the capsicum is half done.

  9. then add salt and garam masala powder. mix these with the rest of the masala.

  10. now add the paneer cubes. again mix very well. 

  11. lastly add kasuri methi, ginger julienne and coriander leaves. mix again. 

  12. serve the kadai paneer, hot with rotis or naans.

recipe video


step by step restaurant style kadai paneer recipe:

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.

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

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, 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




250 thoughts on “kadai paneer recipe restaurant style | how to make kadai paneer recipe”

  1. 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

    1. 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.

  2. 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!

  3. 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?

  4. 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. Preethi M Kamalraj

    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….

  6. 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

  7. 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.

  8. 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

    1. 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.

  9. 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)

    1. 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.

  10. 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.

  11. 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.

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

  13. 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…

  14. Hi Dassana,
    Thank u so much for sharing wonderful recepies. The pictures u post helps a lot. Made kadai paneer, dal makhani & chocolate cake with help of your recepies, and my guests simply loved them. Thanks to you ?

  15. Hi dassana
    u r recipes are really wonderful and well explained. Detailed recipes with pictures help to understand better. Thanks for r wonderful recipes.

  16. Grt recipe….trying it out today☺
    Can i substitute capsicum with somethin else????pls suggest.
    do share your cooking website.

  17. Dassana u r an amazing chef… :).. Tried dis outn it was just superb…. Thanks fr sharing these with us
    Love
    Meena

  18. Hey,I am in maternity leave right n have time at hand and try your dishes from time to time..must say you make it easy for all of us..my husband is thrilled i discovered your web page cause he gets to eat gets to eat restaurent sylt food at home..kudos to you:)

  19. Ur recipes looks very deliciouss….I have tried kadhaai paneer n it ws very tastyyy….thanks for these deliciouss recipes….tym to try da next masala paneer….

  20. I just made this for dinner and it was delicious! 🙂 it’s a simple recipe when you’re pressed for time and not many ingredients or lots of fine chopping either! Thanks Dassana! 🙂

  21. Mind blowing recepie, i tried it second time yesterday and i got so many appreciations from my friends…..I want recipie of malai kofta also, do you have that too?

  22. Awesome….thank you so very much….now we can proudly say that we guys do not depend upon anyone for a real treat….

  23. Hi,

    I really wanna thank you for this website. It is a blessing. As Im not a good cook. But I make few receipies from your website and they are just awesome. Pls continue with more receipes.

    Cheers,
    Jinal

  24. Another perfect recipe!!! I used home made Seitan instead of paneer and it worked great. Love your recipes

  25. I made this today and it turned out awesome except for one mistake I made. Sharing so others do not make the same. I added more than the recommended amount of Kasuri Methi due to which there was an after taste . Stick with the recepie and it will turn out great!!

    Thank you for the wonderful recepie and the very nice photographs which I found so useful along the way!!

    1. thanks aruna. we all learn from our mistakes 🙂 i too make them at times. kasuri methi always has to be added in less amounts. like you say it leaves an after taste and also there is a slight bitter taste in the food.

  26. hi , i tried the kadai paneer. i am actually a begineer in cooking. ur blog helped me a lot. taste is really awesome. i would say wow. thanks for the receipie.
    now i am gonna try all other gravies from ur blog.

  27. Your recipes are simple yet amazing. I can use my kitchen utensils in the best possible way without fretting over any thing in particular. Thank you so much.

  28. Hi,

    I really find the way you explain to recipe interesting. However, just want to give a feedback about Garnishing. Kindly also mention how we can garnish various dishes (mentioned on your pages), so as to make it attractive (attractive to eyes which complements the taste).

  29. Hi Dassana,
    Recently I tried two recipes of yours, the yellow dal tadka and the kadai paneer (following your instructions as written). And both the dishes turned out awesome. I wasnt able to get a paneer dish right but ur recipe was a deal cracker for me. Thank you and I look forward to trying many more of your recipes.

  30. Hey Dassana & Amit,

    It’s very nice to see you both working together for your website which is totally
    dedicated to help others.
    Since there are lot of links available online, I got confused today and thought of
    raising this stupid question to you guys 😀
    I think the website background was in green colour before,
    cause lot of times I got help from the green colour website and I could not remember the name.
    Now I am familiar with the style of pics and UI and I remember the name 🙂
    The question is coming from my past memory . Lol

    You guys are doing great job. The pics are awesome and steps are not at all boring.
    Since there is no video it can be accessed from anywhere 😉

    Wishes & Regards,

    1. welcome rishika. our previous website background color was white and link colors were pink. you can bookmark the website for easy reference. do visit again.

  31. This recipe was super tasty….my family loved juz loved it!!! I also tried it wit soyabean and that tasted tooo gud.
    Thank you so much : ))

  32. Hello,

    I have been following ur blogs n recipes and tried kadai paneer for the first time.

    It was very good and my family enjoyed it and I loved cooking it as it was so simple n clean recipe.

    Thank you so much and keep sharing more simpler recipes.

    Regards
    Tina Rohra

  33. i always love ur site .something attracts me here.Its your pictures or your words i dont know .This recipe seems to be so intresting and yummy .I tried your whole wheat bread with few changes and i will be posting it in my space soon .

  34. Came out really tasty…..but added onions for more gravy…tastes better thn restaurant …nd very simple to make..thx alot

  35. Dassana, this is the second recipe of your’s I’m trying in the same week (-:
    Came out awesome! Everyone loved it and it truly is restaurant style (but better).

    PS: I used ginger and garlic paste at the start and then added ginger pieces at the end. I needed to julienne my ginger finer or chop it up as I had a few pieces of almost raw ginger when I ate my serving 😛

    Thank you!

  36. Hi Dassana, tried this recipe today for lunch…it was so delicious…thanx a lot for ur amazing efforts….m thinking to try shahi paneer soon ..want to know the melon seeds u mentioned there are musk melon seeds or watermelon seeds..

  37. Definitely a 5-star recipe 🙂
    So tasty, please give it a try.

    (I would have rated it on my last post but the rating stars weren’t working)

  38. I made this recipe this evening and it was tasty! However I mad a couple alterations. Instead of using paneer, I used tofu. I am confident that paneer would be really tasty however I am trying to lower my dairy intake.
    I also used fenugreek powder (1/2 tsp) instead of fenugreek leaves and I used ground ginger (less than 1 tsp) instead of fresh ginger.

  39. Hi dasanna,

    i have been reading and trying most of the recipes that you post. I like them. I just wanted to know whether we get dry fenugreek leaves in market? I have been searching for it at many places but could not get it.. most of your recipies use this, so please tel me whether this can be home made

    Regards,
    Amitha

    1. we do get dry fenugreek leaves in the market. its called as kasuri methi. you can make at home too. an easy way is to just dry the methi leaves in the sun. first rinse the leaves well, pat then dry with a kitchen towel and then dry them in the sun. when they are completely dried, store in an air tight box. btw the finest kasuri methi comes from kasur/qasoor in pakistan.

  40. Hi Dassana,
    Thank you once again for this simple and flavourful recipe.Made it few days back with rotis. Everyone loved it.

  41. hi dassana,
    the recipe is awesom n so easy to make. im single n hardly cook, though i like cooking bt my job doesnt allow me to do so. i love kadhaai paneer bt nvr tried my hands in it./….today the cook dint turn up n i had all the veggies required so i decided to cook n search fr the recipe…this was the first site i stumbled upon n the result ws surprising…:) thanks a lot n keep it up….will surely try ur other recipes. all the best!

  42. Hi,
    I am making this like every other week, It is just yummy, thank you,
    I would like to make a suggestion to it, saute the paneer in some oil before mixing it to the curry, it enhances the taste.:-)

    Thank you,

    1. thanks farhath. i know sauting the paneer in oil before adding to the masala does taste good. will add your suggestion in the notes section of the recipe.

  43. Too good………. I made this at eid party and everyone loved it. Will try some other receipts by you very soon.

  44. Thanxx…

    i have made paneer tikka with ur recipe and its was ultimate… 1st dish that made tasty in my life 🙂
    thanks dear

  45. Hello Dassana,

    Thank you for providing this recipe.. I am a novice but it turned out to be very good and my family members loved it! Thanks again for guiding newcomers like me 🙂

  46. Hi Dassana
    Thanks for the recipe, I would be trying it soon and would definitely give you my feedback then. I loved your style of ‘Recipe writing’ and somehow it made me want to write to you. I am a very occasional cook but I love cooking. I love to just search the web for new newer and unique recipes!!!
    however I really want a recipe for cooking paneer without onions and garlic, since my husband eats vegetarian food on Saturdays, and he loves paneer. Hope you might be aware that for Bengalis vegetarian means without onions and garlic, though I find it queer, but still that is what is vegetarian for us!!!So I was hoping whether you can help me out with a recipe for paneer without onions and garlic. Though frankly speaking I would be trying out this recipe of yours without the garlic 😉 tomorrow and would let you know the outcome.
    Thanks and warm wishes
    Chayanika.

    P.S. I would have asked you the meaning of Dassana, but then my good sense prevailed and I went back to your ‘About’ page and read the meaning. its a beautiful name!!

    1. hi chayanika. thanks for writing and am glad you wrote. i had a feeling that for bengalis vegetarian means without onion & garlic, but was not completely sure about this. now i know 🙂
      just add a generous pinch of hing/asafoetida to the kadai paneer recipe, if you prefer. just to slightly mimic the onion-garlic flavors.

      warm wishes to you too chayanika. you also have a beautiful name and i wonder what does it mean.

  47. hey mem tody i make paneer kadhai with ur recipe and its was realy to good like resturent thanku

  48. Hi Dassana,
    Thanks a lot for this wonderful recipe, tried your Kadai Paneer and loved it a lot. Posted the recipe on my space too 🙂 Thanks again..love ur pictures !

  49. Thanks a lot to make such a good n testy recipe web site..
    yesterday i made Kadai Paneer and i got so great response from my family…they just loved it….the all credit goes to you because of your blog i made such a good recipe…
    again thanks a lot…

  50. Wow…..I made this yesterday and it turned out just like from a restaurant. I only made one change by adding some thinly sliced red onions and I guess it added to the flavor of the dish. I have also tried your pav bhaji and spinach daal recipes and it was the best ever bhaji I’ve ever made….my husband just loved it ( and he’s a picky eater)
    I am just going to stick to your blog for my cooking needs from now on. Thanks for your wonderful recipes and your awesome blog!

  51. After successful attempt in cooking your PBM recipe, all of a sudden I have developed interest in cooking. So the next in line was Kadhai Paneer. I cooked it y’day. What I can say, again a gr8 restaurant style recipe and so easy to make. My husband and me are relishing your recipes.

  52. This is the 5th consecutive day i m preparing this dish n believe me , it myt continue for few more days …everyone loved it.!! I google a lot on recipes n m so fortunate to have found u ,of all sites i have ever come across , u r d best ! its simple , easy to make and taste ?… jus heavenly !!! 🙂

  53. Thank you so much for this great recipe. Made it today and none of my friends could believe that it was made at home. Typical restaurant type taste.

  54. Woohhh u know my dad is an NRI not really fond of paneer
    He came to see us and i used ur recipe
    He simply loved it and told me he is proud to have a daughter like me
    M just 19 and cooked this for the first time
    And it looked yum and tasted even better
    Thank you thank you thank you…
    You are simply awesome 😀
    Keep up the good work!
    m/

  55. I love ur recipe…it is so easy to understand, the way u hv added the pics at each step is amazing..thank you so much for a wonderful site…I m going to try it tomorrow n I m a new ingredient in kitchen…so all the best to me..thanx a ton

  56. Loved it! It was easy to make.. even when I didnt have kashmiri mirch and green chillies and added some red chilli powder instead, turned out really good. Really enjoyed the pictorial depiction, so comforting for a beginner cook.. Thanks for posting!

  57. Amazing!!! because of the pictures I didn’t forget the steps and could make kadai paneer more easily. Please give some more such recipes which are easily available in kitchen. Thanks.

    1. thanks manjula. there are many recipes on the blog that has ingredients easily available in the kitchen. in your free time you can surf the recipes on the blog.

  58. hi dassana,
    this is a lovely recipe for kadhai paneer!!! my husband only likes to eat shahi paneer but i took a gamble and used your recipe and the result was SUCCESS. He finished the entire bowl!!! thank you so much!

  59. Hi, thanks for posting this. i’ve followed your paneer recipe and i’m going to store it for me to mke this kadai paneer tomorrow. must i fry the paneer? is not, how do i have to store it – in the fridge or freezer? what do i have to do before using the paneer tomorrow?
    thanks for such wonderful recipes. 🙂

    1. thanks ashna. no need to fry the paneer. if using the next day, then you can keep in the fridge. but keep in a box or keep covered. you can also keep the paneer in the tray just below the freezer if this option is there in your fridge. just let the paneer come to the room temperature before you add in the kadai for making kadai paneer. enjoy cooking 🙂

      1. thank you Dassana 🙂
        i’m planning to cook this along with aloo bhatura but i’m unable to make a distinction between wheat flour and refined wheat flour. I live in Mauritius, so i don’t think the ingredients are named the same way as yours. can you shed some light, please?

        1. refined wheat flour is all purpose flour and wheat flour is whole wheat flour. its just the linguistic differences like corn starch is called as corn flour in india.

          1. ok, thank you 🙂 am cooking all these for my fiance. hope I’m as successful as you in the kitchen 🙂

  60. Hey Dassana!!!

    ‘The recipe turned out AWESOME’…will be an understatement :)) Pictures surely did speak louder than words and the step by step process clicked…goes to show ur passion for cooking 🙂 Thanks for a terrific recipe girl 🙂

  61. I have to say that this recipe was easy and delicious. Even my daughter who is not a big fan of Indian food loved it. Usually I am very sceptical about “restaurant style” recipes because I am thinking lots of grease, ingredients that I don’t have at home, too many spices, etc, etc…But this recipe was very different and is a keeper. Thanks so much for posting this online.

    1. thanks jay. in the restaurants they use a lot of oil, spices etc. but when we make at home we can create the same taste & flavor using healthy ingredients.

  62. I just tried this restaurant style kadai paneer and it was simply superb! Tastes even better than restaurant ! Thank you for such a wonderful recipe! I am looking forward to trying other recipes on your website 🙂

  63. DELICIOUS! I loved the simplicity and taste of this recipe. I’ve been reading all of your punjabi recipes and a lot of them remind me of what my grandma used to make. Your recipes are authentic and delicious. Keep it up! 🙂

  64. Wow!!!!!! your kadhai paneer is superbly fantastic. It tastes better than any restaurant. I am loving it Ooh:-)

  65. I tried this dish today and it came out amazing! My co-worker came to my desk through the wonderful smell. She tasted it and loved it too!

  66. Aimee | The Honeyed Almond

    I’ve just learned how to make paneer and came across this recipe which looks incredible. I’m definitely going to try it out with the paneer!

  67. i have just read this reciepe …yummy…mooh me pani aa raha hae..he best part is that…each step itne achae se bataya hae k confidence aa jata hae…yes i can make it…..tand now i could not stop myself from trying it….i hope jitni achee dikh rahi hae utni yummy bane b….i.’ll surely let u know…..Thankyou so much

  68. I’m a new reader of your blog, from the US. Made this recipe over the weekend and it turned out great. I even made my own paneer thanks to your directions. Can’t wait to try more of your recipes!

  69. i love kadai paneer,,,,,,,,,,,,,,,, lekin aaj me is recipe se banaya
    hmmmmm…………. bahut yami-yami bna

  70. Hi Dassana,
    Just made this and it turned out so good.
    Thankyou for the easy recipe. I came across your blog just today
    your pictures and recipes are great, made me want to try this immediately!
    I will surely be back again and again!

  71. i made kadai paneer today with dhaba style dal, jeera rice and rotis..the food was heavenly..the kadai paneer was so tasty that my husband declared me the masterchef of the house..i m so glad to have found this site nd most importantly u Dassana..i m so grateful to u to be my cooking friend and guide..

  72. In any other websites they hardly attract users to feel they want to try the recipe. this is the only page i found with great pictures of step by step process which makes me feel that i’ll succeed in my attempt of making this dish

    please keep going!!!

    upload more and more recipes

    i’m a fan of your site from now on 🙂

    all the best !!!!!!

  73. superb yaar…..will try today itself….I am sure my hubby goin to impress with this…..cheers…………….

  74. The pictures are so tempting! And the step by step instructions with pictures are just fantastic! Thank you so much.

  75. Dassana,
    Came here through tastespotting and so glad to find you!
    Your kadai paneer looks and sounds so lip smacking. Even though I’m not a big fan of paneer, the husband is and I’m *so* tempted to give it a try..

          1. ok…. it is the sour tomatoes that i presume must have made the masala go sour. sometimes one does get sour tasting tomatoes, even though they look red and ripe from outside. i would suggest to add 1 or 2 tbsp of cream in this case… it will lighten the sourness of the masala. but there is nothing one can do when such things happen…

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