Kadai Paneer Recipe | How To Make Kadai Paneer

Kadai Paneer Recipe
Kadai Paneer Recipe


Kadai Paneer Recipe | What Is The Recipe Of Kadai Paneer

Cuisine Indian
Author Rashmi Sharma


For the curry

  • 3/4 cup paneer , cubed
  • 1/2 cup bell peppers (capsicum), diced
  • 1/2 cup red onions , diced
  • 3/4 cup tomatoes , diced
  • 1 tbsp ginger paste
  • 1/4 cup curd
  • 2-3 tbsp oil
  • Salt to season

For the Masala

  • 2-3 Brown Cardamom (badi elaichi)
  • 1/2 tsp Ajwain (or carom)
  • 1 tsp Cumin (Jeera)
  • 2 Green Cardamom (choti elaichi)
  • 1/4 tsp Fenugreek Seeds (Sabut Methi)
  • 2 Bay leaves
  • 2 Cloves (Laung)
  • 10-15 Red chilies
  • 1 tsp Black Pepper corns
  • 1/2 tsp Turmeric
  • 1 tbsp Salt
  • 1 tbsp sugar


  1. Add all the paneer cubes to hot water and let it remain until ready to use. This gives thee paneer a soft melt-in-mouth texture.
  2. Except for the turmeric, salt and sugar, dry roast all the other ingredients in a pan on medium-high heat.

  3. Constantly mix the ingredients while roasting or they could burn. Continue the process until a faint aroma of spices begins to fill the kitchen.
  4. Turn off the heat, set aside and let it cool.
  5. Blend the cooled down ingredients along with turmeric, Himalayan salt and sugar to make a fine powder.
  6. Keep the masala covered to retain the aroma and flavors.
  7. Meanwhile, heat some oil in the same pan. Once hot, add the diced onions and bell beppers and cook until they are slightly soft.
  8. Add the diced tomatoes and cook further until the tomatoes are thoroughly cooked. You can see the oil has separated from the tomatoes and veggies.
  9. Now add the masala into the pan along with some salt.
  10. Add the paneer cubes and mix well.

  11. Now, add the curd and a very small quantity of water. Cover and allow to cook until the curry begins to boil.

  12. Uncover and continue cooking until the curry reaches desired consistency.

  13. Top it with some crushed dry fenugreek leaves i.e Kasoori methi and serve hot with some naan bread.

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