Kadai Paneer Recipe (Restaurant & Homestyle)

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Kadai Paneer is a vibrant, tangy, deeply spiced paneer recipe that is perfect for enjoying all year round. Made with pantry staples like onions, tomatoes, capsicum (green bell peppers) and Indian spices, this bright dish comes together in 30 minutes. I share two ways to make this curry – a semi dry restaurant style version and a spicy home style gravy.

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

What is Kadai Paneer

As the name suggests, Kadai Paneer is a recipe using Indian style cottage cheese a.k.a Paneer which is a soft cheese that does not melt.

Paneer is a fresh cheese made by curdling milk with lemon juice or vinegar. Unlike American style cottage cheese that is loose and has individual curds, paneer is firm (like tofu), non-melting and can be easily cut into cubes.

Due to its texture, paneer makes an excellent addition in many Indian curry recipes like Paneer Butter Masala, Palak Paneer, Shahi Paneer and Matar Paneer.

The word kadai refers to a humble piece of Indian cookware; a kadai is similar to a Chinese wok, but with steeper sides and more depth. This entire dish is made in the kadai, and thus the dish is named “Kadai Paneer” or “Karahi Paneer”.

Aside from the paneer itself, the three quintessential ingredients added to kadai paneer are: onions, capsicum (green bell peppers) and tomatoes.

A freshly ground spice mixture made from coriander seeds and dry red chillies – known as kadai masala is also added.

If you do not have these whole spices to grind at home, you can simply add ground spices like turmeric, red chili powder, garam masala and coriander instead.

That said, the freshly pounded kadai masala does lend a beautifully bold flavor to the recipe – if possible, I recommend you make it fresh.

Kadai Paneer is one of the easiest and most delicious paneer recipes around. It is a perfect recipe for when you have unexpected guests, or you are too tired or in no mood for an elaborate dish. Seriously, this is one of those recipes you should keep on hand for hectic weeknights!

This restaurant style kadai paneer recipe makes for a semi-dry and mildly spiced curry. It uses a freshly ground kadai masala that is made with whole spices. While many spices are used in the masala, coriander seeds and Kashmiri chiles are the most notable.

I adapted this simple kadai paneer recipe from the cookbook “Prashad – Cooking with Indian Masters” by Jiggs Kalra.

Step-by-Step Guide

How to Make Kadai Paneer (Restaurant Style)

Recipe 1

Make Kadai Masala

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

TIP: Tear or break the dry chillies 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 red chilies in a grinder for kadai masala recipe

2. Grind to a semi fine powder or a fine powder if you prefer. Set aside.

ground kadai masala

Sauté onions, tomatoes & spices

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

finely chopped onions added in hot oil in a kadai

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

onions sautéed until translucent and softened

5. Then add 1 teaspoon ginger-garlic paste.

ginger garlic paste added to onions

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

ginger garlic paste being sautéed with a spoon

7. Now 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 or finely chopped cherry tomatoes.

finely chopped tomatoes added

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

tomatoes being sautéed with aromatics

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

ground kadai masala added to tomatoes

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

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

tomatoes being sautéed until thick and pasty to make kadai paneer

Sauté capsicum

11. Now add ¾ to 1 cup capsicum julienne (thin slices).

thin capsicum slices added to tomato masala

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

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

sautéing capsicum

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

water being added

14. Mix very well and sauté until the capsicum is al dente. If you prefer, you can cook the capsicum completely, but I prefer a bit of crunch to the dish.

kadai gravy being sautéed with a steep spoon

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

garam masala powder being added

Assemble Kadai Paneer

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

paneer cubes in a white plate to be added to kadai masala

17. Again, mix very well.

paneer cubes evenly mixed with dry curry sauce

18. Lastly add 1 teaspoon crushed kasuri methi (dried fenugreek leaves), ginger julienne (from 1 inch ginger) and 2 tablespoons coriander leaves. Mix again and turn 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 great deal of fresh, zesty flavor to the dish.

coriander leaves added to prepared kadai paneer

19. Serve Kadai Paneer hot from the pan with roti, naan, Paratha or pudina paratha.

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

Serving Suggestions

This semi-dry version of kadai paneer tastes good with any kind of Indian flatbreads like naan, roti or paratha; though you can also have it with bread or dinner rolls to sop up the sauce. Serve with a side of onion rings and lemon wedges.

A more innovative idea would be to make grilled sandwiches, toasties or a wrap or Kathi Roll with the restaurant style kadai paneer; they’ll taste awesome! Add some melting cheese to make these warm sandwiches even more tasty.

You could also make a pizza with the semi-dry kadai paneer and mozzarella cheese as toppings.

Step-by-Step Guide

How to make Homestyle Kadai Paneer Gravy

This is spicy and tasty Kadai Paneer recipe has a curry or gravy base. The curry is slightly spicy and tangy than the version of the dry kadai paneer which I have shared above.

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

kadai paneer recipe gravy in a small copper kadai garnished with coriander sprigs

The curry variation also includes 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.

Kadai Paneer Gravy is best eaten with roti, paratha or rumali roti or naan and also with plain steamed rice or cumin rice.


Recipe 2

1. First roast 5 teaspoon coriander seeds and 4 to 5 dry Kashmiri red chilies (seeds removed) in a pan on a low heat till aromatic. Take care not to burn them.

spices for kadai masala being roasted

2. When the spices cool, grind both of them in a spice-grinder or mixer-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.

kadai masala spices ground in a grinder to make kadai paneer recipe

3. In a pan heat 4 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.

ginger-garlic paste being sautéed in butter

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

onions being sautéed

5. Add the freshly ground coriander and kashmiri red chilli powder. Also add 1 to 2 chopped green chillies (about 1 teaspoon chopped chillies).

kadai masala and green chilies added

6. Mix and stir well.

kadai masala and chillies mixed

7. Add 2 small to mediums-sized finely chopped tomatoes. Sauté until the tomatoes soften and become pulpy. You will also see oil releasing from the sides of the onion-tomato masala.

When the chopped tomatoes have softened completely, then only add the tomato puree (5 small to medium-sized tomatoes, pureed in a blender).

tomato puree added

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 heat.

tomato puree mixed well

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.

You could add any variety of capsicum or bell pepper – green, yellow or red. Adding a mix of different colored bell pepper look lovely as well as taste great.

thinly cut capsicum slices added to kadai masala gravy to make kadai paneer 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.

water and salt added

11. Then add ½ tablespoon crushed kasuri methi (dried fenugreek leaves) and ¾ to 1 teaspoon garam masala powder. Stir the gravy.

Skip if you do not have the dried fenugreek leaves.

garam masala powder and crushed dried fenugreek leaves added

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

paneer cut in long rectangles are added to curry base for making kadai paneer recipe

13. Switch off the heat. Don’t overcook the paneer as then it will become chewy and you won’t get the desired texture in the paneer.

You can also add 2 tablespoons light cream or low-fat cream or 1 tablespoon heavy cream at this step and gently mix the cream in the gravy.

paneer mixed and kadai paneer gravy is ready to be served

14. Garnish with chopped coriander leaves, ginger julienne or grated paneer. Do not skip on either coriander leaves (cilantro) or ginger julienne.

Both add plenty of freshness, especially the ginger hits you with its warm and pungent taste.

Serve kadai paneer gravy with roti, naan, steamed rice or cumin rice or peas pulao or biryani rice.

kadai paneer recipe gravy in a small copper kadai garnished with coriander sprigs and grated paneer

Expert Tips

  • No Kadai? No problem. Simply use a frying pan or a wok.
  • 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.
  • Use chili peppers which have low-medium heat. Highly pungent hot chilies will make the recipe too spicy. If you can, I suggest using Kashmiri Red Chillies, as they are low in heat and impart a vibrant orange-red color in the recipe.

    If Kashmiri chilies are unavailable, then use any Indian dry red chillies which have a low-medium heat quality. Change 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.
  • 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.
  • Use High Quality Paneer: It is always better to use Homemade Paneer whenever possible, though you can use packaged store-bought paneer in a pinch. 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.
  • Choose Ripe Tomatoes: Use tomatoes which are ripe, red and sweet. Do not use tart, green or sour tomatoes.
  • Any Onions Will Do: You can use either red, yellow or white onions.
  • Capsicum (Bell Pepper) Color Isn’t Important: Usually, green bell pepper is added in this dish, but you can break the norm and use red or yellow bell pepper. With red or yellow bell pepper, the dish will have nice, subtly sweet tones.
  • Don’t Forget a Garnish: Do not forget to garnish your finished kadai paneer with some ginger julienne and fresh coriander leaves!
  • Vegan Option: Use tofu instead of paneer and use oil instead of butter or ghee.


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

About 1 to 2 tablespoons ought to do it, depending on your preferred level of heat.

Ooops! 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, though 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, then 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: 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 asafetida to mimic the allium flavors.

More Popular Paneer Recipes

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

Kadai Paneer Recipe (Restaurant Style)

Kadai Paneer is a tangy, deeply spiced paneer dish that is perfect for enjoying all year round. Made with Indian pantry staples like onions, tomatoes, capsicum (green bell peppers) and Indian spices, this bright dish comes together in 30 minutes.
4.97 from 101 votes
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
Servings 4


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 finely chopped onions – 90 grams or 1 medium-sized
  • 2 teaspoons ginger-garlic paste
  • 2.5 to 3 cups finely chopped tomatoes – 400 grams or 5 to 6 medium-sized)
  • ¾ to 1 cup thinly sliced capsicum or 1 large (bell pepper)
  • 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 (cottage cheese)
  • 1 teaspoon kasuri methi – crushed (dried fenugreek leaves)
  • 2 tablespoons chopped coriander leaves (cilantro leaves)
  • 1 inch ginger – julienne
  • salt as required


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.



  • 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 (Restaurant Style)
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 gravy recipe

Homestyle Kadai Paneer Gravy

A slightly spicy and tangy curry recipe of Indian cottage cheese cooked with onions, tomatoes, bell peppers and freshly ground kadai masala in a kadai or wok.
4.96 from 70 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine North Indian, Punjabi
Course Main Course
Diet Gluten Free, Vegetarian
Difficulty Level Moderate
Servings 4


Main ingredients

  • 250 to 300 grams Paneer (Indian cottage cheese)
  • 1 small to medium capsicum (green bell pepper), thinly sliced
  • 1.5 inches ginger and 7 to 8 medium sized garlic- crushed in a mortar-pestle to a paste
  • 1 to 2 green chilies – chopped
  • 2 onions (medium-sized) – 100 grams, finely chopped
  • 7 tomatoes (small to medium-sized) – 500 to 550 grams (2 tomatoes, finely chopped and 5 tomatoes, pureed in a blender)
  • ¾ to 1 teaspoon Garam Masala
  • ½ tablespoon crushed kasuri methi (dried fenugreek leaves)
  • ½ to ¾ cup water or add as required
  • 2 tablespoons light cream or 1 tablespoon heavy cream – optional
  • 4 tablespoons Butter or oil or ghee (clarified butter)
  • 1 to 2 tablespoons chopped coriander leaves – for garnish
  • salt as required

For kadai masala

  • 5 teaspoons coriander seeds
  • 4 to 5 kashmiri red chilies – seeds removed – for other variety of dry chilies, reduce to 2 to 4 depending on their heat, pungency



  • First roast the coriander and dry kashmiri red chilies in a pan on a low heat 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 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.


  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. Simply reduce the quantity depending on the heat and pungency of the chilies.

Nutrition Info (Approximate Values)

Nutrition Facts
Homestyle 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.

This Kadai Paneer recipe from the archives was first published in September 2009. It has been updated and republished on December 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. 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

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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/

  9. 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.

  10. 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.

  11. 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.

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

  13. 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?

    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.

  14. 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

  15. 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.

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

  17. 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.

  18. 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.

  19. 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 🙂

  20. 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.

  21. 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.

  22. 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.

  23. 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.

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

  25. 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.

  26. 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.

  27. 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

  28. 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

  29. 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

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

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

  32. 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.

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

  34. 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:)

  35. 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

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

  37. 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

  38. 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

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

  40. 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.


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

  41. 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.

  42. 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.

  43. 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.

  44. 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.

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

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

  47. 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.

  48. 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.

  49. 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.

  50. 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 : ))

  51. 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.

    Tina Rohra

  52. 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

  53. 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.

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

  55. 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.

  56. 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.

  57. 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

  58. 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.

  59. 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


    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.

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

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

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

  63. i love ur all receipe.plz give me some tandoori deceices…

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

  64. 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!

  65. 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.

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

  67. Thanxx…

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

  68. 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.

  69. 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

    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.

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

  71. 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.

  72. 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

  73. 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!

  74. 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

  75. 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 !!! 🙂

  76. 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.

  77. 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!

  78. 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

  79. 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.

  80. 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.

  81. 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

  82. 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.

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

  83. 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 🙂

  84. 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.

  85. 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 🙂

  86. 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 🙂

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

  88. 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!

  89. 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!

  90. 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

  91. 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.

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

  93. 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.

  94. 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.

  95. 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 !!!!!!

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

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

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

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

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

  101. 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…