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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 Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine Indian
Servings 4


  • 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.