Kadai Paneer Recipe|Restaurant Style Kadai Paneer

Kadai Paneer or Karahi Paneer is a famous dish of India and is one of the most common dishes preferred in restaurant. It is spicy and delicious and is best paired with roti, paratha. Kadai Paneer is a spicy curry recipe with a lot of spices to give it a robust bold flavor.

Paneer is my favorite dish and I try various recipes of Paneer but Kadai paneer is very special one:).

Ingredients for Kadai masala

  1. 1 to 1.5 tbsp coriander seeds
  2. 4 or 5 black pepper seeds
  3. 1 tbsp cumin seeds
  4. 2 Cardamom pods
  5. 2 cloves (lavang)
  6. 1/2 or 1 inch of Cinnamon stick

Ingredients for Gravy / Curry

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  1. 2 large tomatoes chopped
  2. 1 large Onions chopped
  3. 1 teaspoon Kashmiri Red chili powder
  4. 2 tbsp cream
  5. 1/2 to 3/4 teaspoon Garam Masala/ Kadai Paneer masala
  6. 1 teaspoon Kasoori Methi ( Dried fenugreek leaves)
  7. Salt as per taste

Other Ingredients for making Kadai Paneer

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  1. 1/2 Capsicum cubed
  2. 1 large or Medium sized Onions cubed

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  1. 250 gram Paneer or Indian Cottage Cheese cubed or triangled
  2. Handful coriander leaves finely chopped

Direction for Kadai Paneer Recipe

Preparation of Kadai masala:

  • Dry roast bay leaf, black Cardamom, coriander seeds, cumin seeds, black peppercorns, cloves and cinnamon in a pan until nice aroma starts or for around 1 min over low heat.
  • Separate the Bay leaf, allow the remaining spices to cool for a while and grind them into a coarse or fine powder. Keep it aside.


Preparation of Gravy:

  • Heat oil in a pan. Add Onions and saute till it turns translucent.
  • Add tomato and saute until it softens.
  • Cool it and blend into a fine paste and keep aside.


Direction for making Kadai Paneer Recipe:

  • Add oil in the same pan or another and heat it up.
  • Saute ginger garlic paste till raw smell goes off.
  • Add onion tomato paste and saute it for 2 min
  • Mix kadai masala, kashmiri red chilli powder and stir it well.
  • Add cubed onions and capsicum and saute it until half cooked.
  • Add cream and mix well on low heat. Cook for another 5 min on medium heat.

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  • Add 3/4 cup of water (or as per consistency required), salt as per taste and Paneer. Cook them well till the gravy thickens and the oil separates out on top.
  • Finally add Garam Masala and dry fenugreek leaves (kasoori methi) and cook for 1 min.
  • Garnish with coriander leaves and Enjoy with roti, Paratha or Jeera Rice.

Also see : Palak Paneer Recipe

Don’t Miss: Sabudana Kheer Recip

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