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Kadai Paneer Recipe

Kadai Paneer is made with paneer cooked in tomato based gravy along with onion, capsicum and freshly grind aromatic spices. Kadai Paneer is a great side dish for chapati, roti, pulka, rice, pulao etc. This restaurant style Kadai Paneer is unique and tastes so flavorful, you need to try this. Learn to make Kadai Paneer with step by step pictures and video.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings3
AuthorSharmilee J

Ingredients

  • 200 grams paneer
  • 2 tablespoon onion
  • 2 tablespoon green capsicum
  • 2 tablespoon red capsicum
  • 1 medium sized onion finely chopped
  • 1 teaspoon ginger garlic paste
  • 3 medium sized tomatoes
  • 1 heaped teaspoon red chili powder
  • 2 tablespoon fresh cream
  • 1 teaspoon kasoori methi
  • 1 tablespoon coriander leaves
  • water as needed
  • salt to taste

To temper

  • 1 tablespoon oil
  • 1 tablespoon ghee
  • 1/2 teaspoon cumin seeds

For making Kadai Masala

  • 2 tablespoon coriander seeds
  • 2 kashmiri red chilies
  • 10 whole pepper
  • 1/2 teaspoon cumin seeds
  • 1 one inch cinnamon
  • 1 clove
  • 1 cardamom

Instructions

  • First take 3 medium sized tomatoes, puree it fine without adding water, set aside.
  • To a pan add 2 tablespoon coriander seeds, 2 Kashmiri red chilies, 10 whole pepper, 1/2 teaspoon cumin seeds, one 1 inch cinnamon, 1 clove, 1 cardamom. Dry roast it well until golden or aroma comes.
  • Cool down completely then grind it slightly coarse, Set aside.
  • To the same pan heat 1 tablespoon oil add 2 tablespoon onion, 2 tablespoon green capsicum, 2 tablespoon red capsicum.
  • Saute in high flame for one minute.
  • Add 200 grams paneer, add 1 and 1/2 teaspoon prepared kadai masala.
  • Saute for 2 minutes then toss in high flame for 1 minute and switch off, set aside.
  • To a kadai add 1 tablespoon oil, 1 tablespoon ghee add 1/2 teaspoon cumin seeds, let it splutter.
  • Add 1 medium sized onion (finely chopped), 1 teaspoon ginger garlic paste, salt to taste. Saute until it turns golden.
  • Add tomato puree, 1 heaped teaspoon red chili powder.
  • Mix it well.
  • Cook covered until raw smell leaves,10-12 minutes.
  • Add little water.
  • Add remaining prepared kadai masala.
  • Add tossed paneer, onion and capsicum.
  • Mix it well. Cook for 2 minutes.
  • Add 2 tablespoon fresh cream, crush and add 1 teaspoon kasoori methi and 1 tablespoon coriander leaves.
  • Mix it well. Cook for 1 minute.
  • Oil starts to separate and float on top, switch off.
  • Kadai Paneer is ready!

Video

Notes

  • Toasting onion, capsicum and adding it at the final stage retains the crunch. Do not add and boil for more time then it will become soft.
  • Add 1/2 teaspoon garam masala powder if you want more masala flavor.
  • Add kashmiri red chilies gives bright color to the gravy.
  • Use tofu instead of paneer for a vegan option.
  • You can replace paneer with mushrooms or any vegetable of your choice.
  • Garnish with ginger julienne if you like the flavor.
  • I added green and red capsicum, you can add a mix of color capsicum too as per your liking. Use tomatoes that are ripe.
  • You can add chopped tomatoes or tomato puree.
Nutrition Facts
Kadai Paneer Recipe
Amount Per Serving (100 g)
Calories 354 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 50mg17%
Sodium 2618mg114%
Potassium 544mg16%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 9g10%
Protein 12g24%
Vitamin A 1966IU39%
Vitamin C 59mg72%
Calcium 387mg39%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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