Kadai paneer

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - paneer, cubed
  • 1 - capsicum, cubed
  • 2 tbsp - tomatoes, cubed
  • 1 - onion, chopped finely
  • 1 tsp - red chilli powder
  • 1 tsp - garam masala powder
  • 1/2 tsp - coriander powder
  • 1 tsp - ginger garlic paste
  • 1 tsp - kasuri methi (dried fenugreek leaves)
  • 2 tbsp - oil
  • 1 - green chillies, chopped 1 tbsp - coriander leaves, chopped
  • Salt to taste
  • For grinding:
  • 2 - tomatoes
  • 1.5 tsp - coriander seeds
  • 1 - red chillies

How to Make Kadai paneer

  • Dry roast coriander seeds and red chillies separately and grind it with tomato to a fine paste.
  • Heat half a tsp of oil, add cubed paneer and toast it until it turns golden brown.
  • Transfer the toasted paneer to hot water for 5 mins, drain and keep aside (this is to retain the softness of the paneer).
  • Heat remaining oil in a pan, add green chillies and ginger garlic paste saute for a minute.
  • Then add onions, tomato cubes and saute till raw smell leaves and onions turn slightly browned.
  • Then add the tomato puree (with coriander seeds and red chillies ground).
  • Add chilli powder, garam masala powder and dhania powder, give a quick stir.
  • Add kasoori methi and capsicum and saute till its cooked but retain its crunchiness don't let it become very soft. Add 1/4 cup water and allow it to boil and thicken.
  • Once it reaches semi gravy consistency, add the paneer cubes mix well.
  • Add chopped coriander leaves, give a quick stir and switch off.
  • Recipe courtesy: Sharmis Passions
  • http://www.sharmispassions.com/