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Kadai Paneer Recipe

Kadai Paneer is a popular paneer recipe that is served as side dish with Indian flat breads.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Radhika


  • Paneer - 200 gms
  • Onion - 2
  • Tomato - 3
  • Capsicum - 1
  • Ginger garlic paste – 1 tsp
  • Bay leaf – 1
  • Red chili powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Turmeric powder – 1/8 tsp
  • Coriander leaves – 2 tbsp
  • Kasuri methi - 2 tsp
  • Salt – to taste
  • Oil or ghee – 2 tbsp

To roast & powder:

  • Cinnamon – 1 inch stick
  • Cardamom – 2
  • Cloves – 2
  • Whole dry red chilies – 2
  • Whole coriander seeds – 2 tsp



  • Chop the capsicum into big cubes and keep it ready. Chop the onion and tomatoes and keep it ready.
  • Cube the paneer & set aside.

For the powder:

  • Heat a pan. Add cinnamon, cardamom, cloves, coriander seeds, red chilies and dry roast for 2 mins over low flame till the aroma arises.
  • Take care not to burn them. Transfer to a plate and let it cool.
  • Transfer the spices to a mixie jar. Powder finely and keep aside.

To make Kadai Paneer:

  • Heat a pan with either oil or ghee or a combination of both.
  • Add cumin seeds and let it sizzle.
  • Add bay leaf, onions, ginger garlic paste and sauté over low flame will the onions turn pink.
  • Now add tomato, a pinch of salt and sauté for 3-4 mins till the tomato turns mushy
  • Now add capsicum, red chili powder, turmeric powder, salt, 1/4 cup water and mix well.
  • Close the pan with a lid and cook for 2-3 minutes.
  • By now the capsicum would have softened and the raw smell of the chili powder would be gone.
  • Now add the sliced or cubed paneer, coriander leaves, ground spice powder, mix well.
  • Sprinkle about 1/4 cup water, if the curry is thick.
  • Close the pan with a lid, leaving a small gap and let it cook for 5-7 minutes over low flame.
  • Switch off flame and add crushed methi leaves.
  • Mix well and keep the pan closed with a lid till serving.
  • Kadai Paneer is ready.
  • Serve with hot chapathis/rotis, phulkas or Naan.