Kadai Paneer Recipe (Restaurant Style)

By Dassana Amit
Last Updated: May 10, 2025

Gluten Free, Vegetarian
4.98 from 101 votes • 280 Comments

Step by StepJump to Recipe

Out of the many kadai preparations that are popular in North Indian restaurants across the globe, Kadai Paneer is one of the most loved vegetarian variants. Kadai Paneer recipe is a tangy, deeply spiced dish that is perfect for enjoying all year round. Made with pantry staples like onions, tomatoes, capsicum (green bell peppers) and Indian spices, this paneer dish comes together in 30 minutes. Here, I have shared a semi-dry restaurant style version.

overhead shot of kadai paneer in a small kadai (Indian wok) on a light blue board
WhatsAppPinShares16k

About Kadai Paneer

As I have mentioned above, Kadai Paneer is a North Indian/Punjabi dish featuring soft paneer cubes cooked in a spicy, aromatic tomato-based gravy with sautéed onions and capsicum, infused with freshly ground kadai masala.

As the name suggests, Kadai Paneer is made with Indian cottage cheese, a.k.a paneer – a soft cheese that does not melt. Apart from being prepared in a kadai, a special kadai masala also adds to the unique rustic flavor of this dish.

The word ‘kadai’ or ‘karahi’ refers to a humble piece of Indian cookware, similar to a Chinese wok but with steeper sides, greater depth, and more thickness. Since the entire dish is typically made in a kadai, it is aptly named Kadai Paneer.

Table of Contents

  1. About Kadai Paneer
  2. How to make Kadai Paneer
  3. Expert Tips
  4. FAQs
  5. Recipe Card

Paneer is a fresh cheese made by curdling milk with an acidic food ingredient like lemon juice or vinegar. Unlike American-style cottage cheese, which is loose and made of individual curds, paneer is firm (like tofu), non-melting, and can be easily cut into cubes – making it the perfect choice for this Kadai Paneer recipe.

Due to its texture and firmness, paneer makes an excellent addition in other Indian curry recipes like Paneer Butter Masala, Palak Paneer, Shahi Paneer and Matar Paneer as well as various sabjis, stir-fries, and salads.

Kadai Paneer is one of the easiest and most delicious paneer recipes you can make.

Why This Recipe Works

This restaurant-style Kadai Paneer makes a semi-dry, mildly spiced dish with bold, rustic flavors. Its signature taste comes from freshly ground kadai masala, where coriander seeds and Kashmiri dried red chilies are the key spices.

If you do not have whole spices, you can substitute with spice powders like turmeric, Kashmiri red chili powder, garam masala, and coriander powder. Still, I highly recommend preparing the fresh kadai masala, as it lends a richer and deeper flavor.

In addition to paneer, onions, capsicum (green bell peppers), and tomatoes are the classic ingredients that complete the dish, along with a few select herbs and spices.

This simple yet flavorful recipe is adapted from the renowned cookbook Prashad – Cooking with Indian Masters by Jiggs Kalra.

Step-by-Step Guide

How to make Kadai Paneer

Make Kadai Masala

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

Tip: Tear or break the dried chilies and remove the seeds before you make the kadai masala. Also, ensure that your spices are fresh and without any molds or insects.

coriander seeds and kashmiri dried red chilies added in a grinder for making kadai masala for kadai paneer recipe.

2. Grind to a semi fine powder or a fine powder if you prefer. Set the ground kadai masala aside.

ingredients ground to a semi fine kadai masala for kadai paneer recipe.

Sauté Onions, Tomatoes & Spices

3. In a kadai or wok or a sauté pan, heat 3 tablespoons oil. Add ⅓ to ½ cup finely chopped onions.

finely chopped onions added in hot oil in a pan or kadai paneer recipe.

4. Sauté onions on medium-low to medium heat until they soften and turn translucent.

sautéing onions for kadai paneer recipe.

5. Then, add 1 teaspoon ginger-garlic paste.

ginger-garlic paste added to onions.

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

sautéing ginger-garlic paste.

7. Next, add 2.5 to 3 cups finely chopped tomatoes.

The tomatoes have to be ripe, red and sweet. If tomatoes are not in season, I recommend using canned tomatoes that you pulse in a food processor.

finely chopped tomatoes.

8. Mix well and sauté tomatoes on medium-low to medium heat 3 to 4 minutes.

sautéing tomatoes with aromatics.

9. Then, add the prepared kadai masala to the tomatoes.

prepared kadai masala added to onion-tomato mixture.

10. Mix well. Sauté till the entire mixture turns into a paste and starts separating from the oil. (This method is called ‘bhunao‘ in Hindi.)

This onion-tomato masala will also begin to thicken and become glossy.

sautéing onion-tomato masala.

Sauté Capsicum

11. Add ¾ to 1 cup capsicum juliennes (thin slices).

capsicum juliennes added to onion-tomato masala for kadai paneer recipe.

12. Sauté the capsicum on medium-low to medium heat for 3 to 4 minutes.

Note: You can use red, orange, yellow or green colored capsicum, or a mix of various colored bell peppers.

sautéing capsicum for kadai paneer recipe.

13. Add 1 to 2 slit green chilies (or 1 small serrano pepper) and about ½ cup water.

Note: Add about 1 cup water, or as needed, to get a pouring consistency. You can make the dish dry or with some gravy by adding less or more water.

slit green chilies and water added for kadai paneer recipe.

14. Mix very well and sauté until the capsicum is al dente.

Note: If you like, you can cook the capsicum until soft, but I prefer keeping a slight crunch in the dish.

sautéing kadai gravy for kadai paneer recipe.

15. Once the capsicum is cooked to your liking, add ½ teaspoon garam masala powder and salt as required. Mix these with the rest of the masala.

adding garam masala powder and salt for kadai paneer recipe.

Make Restaurant Style Kadai Paneer

16. Next, add 250 grams cubed paneer.

adding cubed paneer for kadai paneer recipe.

17. Again, mix very well.

paneer cubes evenly mixed with dry curry sauce for kadai paneer recipe.

18. Lastly, add 1 teaspoon crushed dried fenugreek leaves (kasuri methi), ginger juliennes (from 1 inch ginger) and 2 tablespoons chopped coriander leaves. Mix again and switch off the heat.

Note: If you do not have kasuri methi, then simply omit them. Fresh ginger is a must, so do not skip. It imparts a fresh, zesty flavor to the dish.

crushed kasuri methi, ginger juliennes and chopped coriander leaves added to cooked kadai paneer.

19. Serve Kadai Paneer hot with chapati, naan or Paratha

kadai paneer served in a small kadai (Indian wok) on a light blue board.

Serving Suggestions

This semi-dry Kadai Paneer tastes good with any kind of Indian flatbreads like Naan, paratha or Roti. It also pairs nicely with Pudina Paratha or Roomali Roti.

You can also have it with bread or dinner rolls (Pav), it’ll just taste as good as it does with the flatbreads. Make sure to serve with a side of onion rings and lemon wedges.

A more innovative idea would be to make grilled sandwiches, toasties, wrap or Kathi Roll with this restaurant style Kadai Paneer recipe; they simply taste incredible. Add some melting cheese to make these warm dishes even more tasty.

You can also make a Pizza with this semi-dry Kadai Paneer and mozzarella cheese as toppings.

Expert Tips

  1. Paneer: It is best to use homemade paneer, whenever possible. Although you can also 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 in the dish.
  2. Tomato: Use red, ripe and sweet tomatoes. Avoid using tart, green or sour tomatoes.
  3. Onion: You can use either red, yellow or white onions. All work well in this dish.
  4. Capsicum (bell pepper): Green bell pepper/capsicum is essentially added in this dish. But you can break the norm and use red or yellow bell pepper too. With red or yellow bell pepper, the dish will have subtle sweet tones.
  5. Homemade kadai masala: Coriander seeds and dried red chillies go in the kadai masala, making it aromatic and pungent. You can also add a bit of cloves, cinnamon, green cardamom in the masala, if you like.
  6. Dried red chillies: If Kashmiri chillies are unavailable, use any Indian dried red chilies with a low-medium heat quality. Highly pungent hot chillies will make the recipe too spicy. Change the quantity depending on the spiciness of the chillies. Since red chilies are added in the recipe, you do not need to add red chili powder.
  7. How to grind 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 first.
  8. Cooking in a pan: No kadai? No problem. Simply use a frying pan or a sauté pan or a wok.
  9. Garnish: Do not forget to garnish the dish with some ginger juliennes and fresh coriander leaves (cilantro).
  10. Vegan option: Use tofu, instead of paneer and use oil, instead of butter or ghee (clarified butter).

FAQs

If I only have ground Kashmiri chili powder, how much should I use?

About 2 to 3 teaspoons should be good, depending on your preferred level of heat.

I made my masala mix too spicy. What can I do to fix it?

The spiciness of the masala is directly related to the type of chili you use and the amount of capsaicin it contains. If you want to mellow out the heat, you can add a bit of heavy cream, malai or dried milk powder to the mix.
Dairy helps to block capsaicin (the compound that tastes ‘spicy’) from your taste receptors. I’ve also found that adding a few spoonfuls of mashed potatoes can help to mitigate the heat. However, it’ll change the texture and appearance of the curry a bit.

What is the best way to clean a kadai?

Caring for your cookware is one of the best things you can do to save money. First, make sure your kadai is properly seasoned. Next, don’t use a scrubber on your kadai, rather 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 itself. Then, using a sponge, wipe the solution over stains or marks. Once the iron kadai is clean and dry, there should be no need to re-season it.
In case food starts sticking or you don’t plan on using your kadai for a while, then, after you have cleaned and dried the kadai, spread a thin layer of oil prior to storing it. There is no need to heat this oil.

Can I make this Kadai Paneer recipe without onions or garlic?

Yes, simply add a pinch or two of asafoetida (hing) to mimic the allium flavors.

More Paneer Recipes To Try!

If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.

closeup shot of kadai paneer in a small kadai (Indian wok)

Kadai Paneer Recipe (Paneer Bell Pepper Curry)

By Dassana Amit

Kadai Paneer is a North Indian dish featuring soft paneer cubes cooked in a spicy, aromatic tomato-based gravy with sautéed onions and capsicum, infused with freshly ground kadai masala. Traditionally prepared in a thick-bottomed wok (kadai), this dish boasts bold flavors with a smoky, rustic touch, making it a popular choice in Indian restaurants and home kitchens alike.
4.98 from 101 votes
Print Pin
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine North Indian, Punjabi
Course Main Course
Diet Gluten Free, Vegetarian
Difficulty Level Moderate

Share

Servings 4
Units

Ingredients

For kadai masala

  • 5 to 6 kashmiri red chilies – broken and seeds removed
  • 1.5 tablespoons coriander seeds

Other ingredients

  • 3 tablespoons oil
  • ⅓ to ½ cup (90 grams or 1 medium-sized) onions – finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2.5 to 3 cups (400 grams or 5 to 6 medium-sized) tomatoes – finely chopped
  • ¾ to 1 cup (1 medium to large) capsicum – thinly sliced
  • 1 to 2 green chilies or 1 small serrano pepper – slit
  • ½ cup water or add as required
  • ½ teaspoon Garam Masala
  • 250 grams Paneer – cubed (Indian cottage cheese)
  • 1 teaspoon dried fenugreek leaves – crushed (kasuri methi)
  • 2 tablespoons coriander leaves – chopped (cilantro leaves)
  • 1 inch ginger – julienne
  • salt as required

Instructions
 

Making kadai masala

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

Making kadai paneer

  • In a kadai or frying pan, heat oil. Add finely chopped onions and sauté 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. The mixture will also look glossy and you will see oil releasing from the sides.
  • Now add the capsicum julienne. Saute the capsicum for about 3 to 4 minutes. 
  • Then add green chilies and water.
  • Mix very well and saute till the capsicum is half-cooked.
  • Add salt and garam masala powder. Mix these well.
  • Next add the paneer cubes and gently stir to combine with the sautéed masala base.
  • Lastly add crushed frenugreek leaves, ginger julienne and coriander leaves. Mix again. 

Serving Suggestions

  • Serve kadai paneer, hot or warm with Indian flat breads – roti, paratha or naan. You can also serve it with a soft bread or fluffy dinner rolls. Remember to serve with a side of thinly sliced onions and lemon wedges.
  • You can make grilled sandwiches, toasties or a wrap or roll with the dry kadai paneer. Add some melting cheese when making these warm sandwiches or rolls.
  • Another idea is to make a pizza with the semi-dry kadai paneer and mozzarella cheese as toppings.

Video

Notes

  • No Kadai: If you do not have a kadai, simply 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 (Paneer Bell Pepper Curry)
Amount Per Serving (4 g)
Calories 321 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 41mg14%
Sodium 428mg19%
Potassium 325mg9%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 5g6%
Protein 10g20%
Vitamin A 1058IU21%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 41mg50%
Vitamin E 5mg33%
Vitamin K 11µg10%
Calcium 328mg33%
Vitamin B9 (Folate) 19µg5%
Iron 1mg6%
Magnesium 21mg5%
Phosphorus 39mg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Kadai Paneer recipe from the archives was first published on September 2009.

Share This Recipe:

WhatsAppPinShares16k

Meet Dassana

I am Dassana Amit, a vegetarian chef and baker with decades of experience, professionally trained in Indian and continental cooking and baking. I’m also a certified pastry chef, trained at Le Cordon Bleu in plant-based patisserie. For over 16 years, I’ve shared trusted, strictly vegetarian recipes with step-by-step photos, expert tips, and practical guidance. Bringing together tradition, technique, and a love for honest, soulful vegetarian cooking.

Learn More about Dassana
Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

More Vegetarian Recipes You'll Love

Comments are closed.

280 Comments

  3. Your all recipes are so wonderful that if I wanna try something new , i search especially for your recipe… Thank you so much for sharing your gift with all of us🙂. Keep going on 👍5 stars

  4. For this recipe, i’ve learned how to make paneer, also from your recipe !! Whenever i want to impress my guests, i cook this one 😛 never fails 😉 Thanks, Dassana

  5. Hi Dassana

    Paneer dishes are my favourite ones. But kadai paneer is something exceptional. Tried your recipe – exactly what i expected and even more ! Tasty gravy and balanced taste. Thank you a lot a lot a lot !!!!5 stars

    1. Wonderful and thanks so much for sharing this lovely feedback. Most welcome.

  6. Thank you mam, I have being following your recipes since quite sometime now and all have come out perfectly well they are easy and I love the way you describe the steps in easy ways.. thank you so much!

    1. Great to know! Most welcome and thanks for the positive feedback on the recipes. Glad that the stepwise recipes are helpful.

  7. I only have kashmiri powder. Kadai Paneer calls for 4-5 whole kashmiri peppers. How much powder should I use instead of whole chilis? Thank you.

    1. You can add about 2 to 3 teaspoons of kashmiri red chilli powder in the recipe. Welcome.

  8. Hi. The Gravy Paneer Kadai was a hit.But the semi dry one was just okay.Maybe I added less of tomatoes.Will try again.i have also tried some other recipes of yours. All were too good and yummy.Thanks5 stars

    1. Thanks for the feedback on both the kadai paneer recipes as well as the other recipes you have tried from the blog. Glad to know. Happy Cooking.

  9. 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

    1. 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.

  11. 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

    1. 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/

  12. 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.

    1. 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.

  15. 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

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

  17. 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…

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

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

  19. 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.

  21. 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

  24. 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?

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

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

  27. 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

    1. 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.

  28. 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

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

  29. 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

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

  30. 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.

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

  31. 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.

  32. 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.

  34. 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

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

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

  36. 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.

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

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

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

  39. 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

  41. 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

  44. 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 ?5 stars

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

  49. I love this recipe. I make it once a week. It’s so healthy and tasty. Thank you!

  51. Grt recipe….trying it out today☺
    Can i substitute capsicum with somethin else????pls suggest.
    do share your cooking website.4 stars

    1. thanks venisa. capsicum is needed. otherwise something will be missing in the dish. it gives a very good flavor and taste.

    1. shimani, might be because tomatoes were too sour. otherwise the taste is not like this.

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

  55. 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:)

  57. 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….5 stars

  58. You have amazing recipes on this site and this one is perfect for paneer thank you 🙂5 stars

  61. 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! 🙂5 stars

  62. 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?5 stars

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

  64. 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

    1. welcome jinal. thanks for your awesome feedback on recipes. glad to know this.

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

    1. thanks deepa for sharing your variation and positive review. seitan will go well.

    1. welcome jaishree. thanks for sharing your positive feedback on recipes.

  69. 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.

  71. 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.5 stars

    1. thanks meenakshi for the feedback on this kadai paneer recipe. do try the other recipes as well.

  72. 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.

  73. Papa aur bhai ko aapki ye recipe bohat pasand aati h I love to make this by your way.5 stars

  74. Awesome recipe. Family loved it. Now , this our favorite recipe for Paneer.
    Thanks a ton.5 stars

  77. 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).5 stars

    1. thanks sudhanshu. have taken your suggestions and will try to add in recipe posts when required.

  78. 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.4 stars

    1. welcome nisha and big thanks for this positive feedback. yes do try some more recipes from the blog.

  79. 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.

  80. 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 : ))

  82. 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

  83. 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 .4 stars

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

    1. welcome siri and thanks for sharing the positive feedback on kadai paneer recipe.

  88. nicely explained with pictures and also simple methods given thank s a lottt

  89. 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!5 stars

    1. welcome nikhil. glad to know that you liked the recipe. do try more recipes.

  90. 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..

    1. thanks kirti. in the shahi paneer recipe watermelon seeds are used to make the paste.

  91. 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)5 stars

  92. 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.

    1. thanks stacey for sharing your variation. yes, you can make the dish with tofu also.

  93. 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.

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

  96. i am going to try this. I dont know would i can do tis but this is awosome…………….

  98. This looks heavenly i have a block of paneer in the refrigerator and this dish of yours is asking me to make it :))

  99. i love ur all receipe.plz give me some tandoori deceices…
    thanks
    chanu(twesha)

    1. thanks chanu, i will post few more tandoori recipes in few days time. there are already few posted in the blog.

  100. 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!

  101. 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,5 stars

    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.

  102. Too good………. I made this at eid party and everyone loved it. Will try some other receipts by you very soon.5 stars

  103. Thanxx…

    i have made paneer tikka with ur recipe and its was ultimate… 1st dish that made tasty in my life 🙂
    thanks dear5 stars

  104. 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 🙂5 stars

    1. thanks deepti for the positive feedback. you can also try more step by step recipes from the blog.

  105. 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!!5 stars

    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.

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

  108. 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 !

    1. thanks sangeetha for trying the paneer recipe as well as giving the link. much appreciated.

  109. 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…5 stars

  110. 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!

  111. 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.5 stars

  113. 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 !!! 🙂

  114. 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.

  115. 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/

  116. 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

  117. 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!5 stars

    1. thanks ritika. the pics do help. even when i surf, the pics do help when making a particular recipe.

  118. 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.

  119. 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!5 stars

  120. 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 🙂

  121. 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 🙂

  123. 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.

  124. 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 🙂

  125. 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! 🙂

    1. thanks bharti for those beautiful words. i am humbled to know that the punjabi recipes remind you of your grandma 🙂

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

  127. 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!

  128. 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!

  129. 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

  130. 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!

    1. thank april for your encouraging comments. yes do try the other recipes from the blog as well.

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

  133. 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!

    1. thanks nandini for making the kadai paneer and good to know it came out nice. do visit whenever time permits.

  134. 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..

    1. dear suhani, thanks for all your encouraging comments. i don’t have any words to say as i am feeling so good for you.

  135. 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 !!!!!!

  136. One of my favourite dish.mouthwatering………..yummmmm.I am cooking tonight.

  138. I tried out this dish. It was marvellous. This dish is a must try. Hats off….

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

  141. the kadai paneer came out so good…..thanks…never thought its so simle to prepare…. 🙂

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

  146. 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. i tried dis recipe but my dish came out to veryyyy sour :(…hw cud i have corrected it?

      1. dear divya, there are only two ingredients in this recipe that can go sour – tomatoes or paneer. what was sour…. the masala or the paneer?

          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…