Kadai Paneer Recipe


For kadai masala:

2 tsp coriander seeds

1 tsp cumin / jeera

½ tsp black pepper

3 dried kashmiri red chilli

For onion tomato paste:

2 tsp oil

3 clove garlic, crushed

1 inch ginger, chopped

1 onion, sliced

2 tomato, finely chopped

For kadai paneer gravy:

1 tbsp butter

1 bay leaf / tej patta

1 green chilli, slit

1 tsp kasuri methi / dry fenugreek leaves

½ onion, petals

½ capsicum, cube

¼ tsp turmeric

½ tsp kashmiri red chilli powder

1 cup water

12 cube paneer / cottage cheese

2 tbsp cream

¼ tsp garam masala

2 tbsp coriander leaves


1.Firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.Further saute ½ onion petals and ½ cubed capsicum.Add ¼ tsp turmeric and ½ tsp chilli powder.

2.Further add blended tomato-onion paste and mix well.In addition, add prepared kadai masala and 1 tsp salt.Cook till the masala paste starts to release oil.Now add ½ to 1 cup water adjusting consistency as required.Add 12 cubes homemade paneer, 2 tbsp cream and mix gently.

3.Cover and simmer for 5 minutes.Furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.Finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati.