Kadai Paneer

Kadai Paneer

Category: Main Course

Cuisine: Indian

Kadai Paneer: Stir-fried paneer cubes, bell peppers, and onions in aromatic spices, creating a flavorful and robust Indian dish.
- By Divya


Paneer - 250 grams cubed

Onions - ½ cup finely chopped

Oil - 3 tbsp

Ginger garlic paste - 2 tbsp

Tomatoes - 2.5 cups finely chopped

Capsicum - ¾ cup thinly sliced capsicum

Green chilies - 2 nos

Ginger - 1 inch sliced

Kashmiri red chilies 5 – broken and seeds removed

Coriander seeds - 1.5 tbsp

Kasuri methi - 1 tbsp

Chopped coriander leaves - 2 tbsp

Water as required

Salt as required

Preparation Time: 30 min

Cooking Time: 10 min


In a mixer-grinder take the coriander seeds and red chilies and grind to a fine powder and set aside.

In a kadai, heat oil. Add finely chopped onions and saute them till they turn translucent. Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away. Now add the finely chopped tomatoes. Saute tomatoes for 4 mins.

Then add the ground kadai masala to the tomatoes. Saute the tomatoes till the whole mixture becomes like a paste and starts to leave oil.

Now add the capsicum, Saute the capsicum for about 3 to 4 minutes. Then add green chilies, salt and garam masala powder and cook for a few minutes at medium flame.

Now add the required amount of water to adjust the consistency of the gravy and cook for 5 min. The gravy shouldn’t be too watery.

Next add the paneer cubes and gently stir to combine with the sauted masala base. Finally add crushed kasuri methi and coriander leaves.

Serve along with hot roti or chapatis.

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