Kadai Paneer, another yummy variety of thick vegetarian gravy using Paneer. I always wonder the magic behind the nice aroma of the Kadai Paneer in Punjabi restaurants. I tried many different variations of kadai masala and finally VahrehVah's prepration turned out the perfect one. Thanks to Vahrehvah Sanjay for sharing such a wonderful restaurant style Kadai Paneer.

Kadai Paneer
Kadai Paneer

Preparation Time10 mins
Cooking Time 30 mins


Panner Cubes1 Cup
Green Capsicum1
Butter3 tablespoon
SaltTo Taste
Chopped Corainder Leaves2 tablespoon
Red Chilli Powder1/2 teaspoon
Garam Masala1 teaspoon

Kadai Masala Ingredients:

Red Chillies2
Pepper1/2 teaspoon
Coriander Seeds1 tablespoon
Cumin Seeds1 teaspoon
Fennel Seeds1/2 teaspoon
Kasoori Methi leaves1 tablespoon

  1. Chop the onions in cubes and also the capsicum in cubes and keep it aside
  2. Heat 2 cups of water and add tomatoes when the water starts to boil and switch off the flame. Remove from flame and close it with a lid. Within 5 minutes, we would be able to remove the skin of tomatoes. 

  3. Remove the skin of tomatoes and allow it to cool off

  4. Grind the tomatoes in a mixer to get puree. Keep this aside

  5. Heat a pan and dry fry the kadai masala ingredients except kasoori methi leaves till we get nice aroma and also the ingredients turn light brown color. Finally add kasoori methi leaves and toss them and remove them from flame. Kasoori methi is added at last because they are very thin and easily get burnt till the other ingredients are fried. Thats the reason it is added at last.

  6. Grind the kadai masala ingredients in a mixer to a coarse powder. Take half quantity of the ground coarse powder separately. This is for garnishing

  7. Grind the rest of the coarse powder again for 2-3 pulse again and take this aside. This half of the coarse powder is used as base masala for the kadai paneer gravy

  8. Heat a pan and add butter to it

  9. Add the 2nd half of the kadai masala powder  and keep the flame low and allow the masala to cook in butter for atleast 5 minutes while stirring it frequently.

  10. Add red chilli powder and garam masala powder to the cooked kadai masala powder and mix well and fry for a minute

  11. Now add onion and capsicum cubes to the pan and mix well. 

  12. Allow the onion and capsicum to fry till the onions turn transparent and the capsicum is crispy. We can add a pinch of salt at this stage to cook the onions quickly

  13. Then add the tomato puree to the cooked onions along with salt. If you have used Indian ripe tomatoes, it would be more tangy and we can add some sugar to reduce the sourness

  14. Keep the flame in low and allow the tomatoes to cook till the raw smell of tomatoes goes off completely. 

  15. We will get a nice flavor of kadai paneer at this stage and the gravy becomes thicker.

  16. Now add paneer cubes to the masala and mix well 

  17. Keep the flame in low and allow the paneer to blend nicely in masala. 

  18. Now its time for garnishing. Sprinkle the first ground coarse kadai masala over the kadai paneer. 

  19. Garnish with finely chopped coriander leaves and remove from flame

  20. The scrumptious Kadai Paneer is ready to serve hot with Chapatis/ Rotis/ Naan. Enjoy your wonderful delight Kadai Paneer and let me know your comments...
Kadai Paneer
Kadai Paneer

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  1. Excellent dish . Tried yesterday and came out very well. Thanks

  2. I tried this today. It was splendid with chapatis. I refer your website for most of the new dishes. I love ur cooking. Thanks Aunty.