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restaurant style kadai paneer served in a copper pan with a spoon.
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5 from 3 votes

Kadai Paneer

Kadai paneer is a delicious restaurant style paneer recipe made with Indian cottage cheese, bell peppers, onion, tomatoes spiced with fresh ground kadai masala. This is an excellent paneer curry packed with flavor. Best served with naan bread, roti and other flar bread. It also goes well with pulao, jeera rice or plain basmati rice.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: kadai paneer
Servings: 3
Calories: 256kcal
Author: Harini


  • Kadai or heavy pan


For Kadai Masala

  • 6 dried red chilies
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon black peppercorn

For Kadai Paneer Curry

  • 2 tablespoons butter or oil
  • 1 small onion finely chopped
  • 1/2 inch ginger peeled and minced
  • 1 green chilli slit
  • 4 garlic cloves peeled and minced
  • 1 cup cubed onions from 2 large onions
  • 1 cup cubed bell peppers from 1 large bell pepper
  • 1.5 cups paneer cubed
  • 2.5 cups tomatoes very finely chopped or minced
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon kashmiri chilli powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon kasuri methi
  • Salt to taste
  • ginger julienne as required
  • 2 tablespoons chopped coriander leaves cilantro leaves


  • heat a small pan and add the whole spices to the pan. Dry roast the spices in low flame for 3-4 minutes.
    roasting whole spices -coriander seeds, dry red chilies, cumin seeds and black peppercorns for kadai masala
  • Let them cool and transfer to a dry grinding jar.
    roasted whole spices in a mixer jar
  • Grind to a fine powder and set aside this kadai masala until use.
    freshly ground kadai masala powder
  • Heat a kadai or pan with 2 tablespoons butter or cooking oil. To the pan one by one add cumin seeds, finely chopped onions, minced ginger garlic and slit green chili. Saute them well for a minute until the raw smell of ginger garlic leaves and onions get cooked a bit.
    sautéing onion, ginger garlic and green chili in butter in a kadai
  • Next add the cubed onions and bell peppers. Saute them in high heat for 2 minutes continuously.
    cubed onion and bell pepper added to the sautéed onions
  • Now add the tomato puree or finely chopped tomatoes and tomato paste. Mix well and cook for 2 minutes in medium flame.
    tomato puree added to bell peppers for kadai paneer recipe
  • Add 2 tablespoons of the ground masala powder, garam masala , Kashmiri red chilli powder, turmeric powder and salt to taste.
    kadai masala, garam masala added to onion tomato base for kadai paneer recipe
  • Mix well and cook well till the tomatoes are completely cooked and fat releases from the sides. Add 1/2 cup water at this stage if needed.
    onion tomato base for making kadai paneer recipe
  • Add the cubed paneer and toss gently.
    paneer added
  • Finally add the ginger julienne, crushed kasuri methi or dried fenugreek leaves and mix very well.
    kadai paneer garnished with ginger julienne
  • Transfer kadai paneer to a serving bowl and garnish with finely chopped coriander leaves. Serve immediately with naan or rice.
    delicious semi dry kadai paneer served in a copper pan


Kadai Paneer Gravy
To make gravy version of this curry simply increase the quantity of pureed tomatoes to 3.5 cups. Saute the cubed onions and bell peppers separately and remove to a plate.
Follow the recipe and at the stage of adding finely chopped tomatoes, add the tomato puree along with paste if using. Also add the kadai masala and other spice powders.
Mix well and cook till it leaves out fat. Add 2 cups water and simmer till the gravy consistency is reached. Once the gravy is thick to your liking add sautéed onions, bell pepper and cubed paneer. Mix well and remove from flame.
Recipe Notes
Reduce the quantity of red chilies for less spicy curry.
you can double the recipe.


Serving: 3g | Calories: 256kcal | Carbohydrates: 13g | Protein: 18g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 94mg | Sodium: 155mg | Potassium: 376mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1284IU | Vitamin C: 21mg | Calcium: 596mg | Iron: 2mg