Kadhai Paneer Recipe


Kadhai Paneer is favorite with most people eating out at any Punjabi restaurant in North India. The name Kadhai Paneer comes from the commonly used cooking utensil in India Kadhai, it is mainly used for deep frying and could be called as Indian version of Chinese wok. Dishes that are prepared in Kadhai over low heat have a distinctive flavor profile and hence word Kadhai is adopted in their names. Kadhai Paneer is a semi dry Paneer dish; capsicum just adds right amount of crunch while kasuri methi bestows its wonderful fragrance upon this dish. Serve Kadhai Paneer with piping hot Naan smeared with ghee and lot of pickled onion for a perfect Punjabi meal.




Kadhai Paneer
Serves 2
Kadhai Paneer is favorite with most people eating out any Punjabi restaurant.
Prep Time
20 min
Cook Time
30 min
Total Time
45 min
Prep Time
20 min
Cook Time
30 min
Total Time
45 min
  1. 250 gram Paneer (cottage cheese)
  2. 2 large onion roughly chopped
  3. 1 capsicum cut into cubes
  4. 2 medium-size tomato roughly chopped
  5. 4 clove of garlic
  6. an inch piece of ginger peeled and grated
  7. 2 green chilies roughly chopped
  8. 2 tsp coriander (dhania) seeds
  9. 1 tsp red chili powder
  10. 1 tsp turmeric powder
  11. 1 tsp garam masala (see recipe here)
  12. 5 whole red chillies
  13. 2 tsp dried fenugreek leaves (kasuri methi)
  14. 3 tbsp ghee
  15. salt to taste
  1. First cut the paneer into equal size square cubes. Next make dry coarse paste of coriander seeds and red chilies together. Transfer to a bowl and set aside.
  2. Make paste of garlic, ginger and green chili using little water. Keep aside in a bowl.
  3. Heat the ghee in a wok/kadhai (buy here) over medium heat. Add the chopped onion and fry over low heat till onion turn light brown in color. Add the garlic paste along with chopped tomato, fry over low heat till oil starts separating from the masala.
  4. Once masala is nicely roasted turn off the heat and let the masala cool down for sometime. Grind the masala to smooth paste using grinder.
  5. Again heat the same kadhai over medium heat. Add the blended masala to the kadhai and fry for next few seconds. Add salt, coriander chili paste, turmeric powder, garam masala and chopped capsicum. Let the masala fry over low heat till capsicum is cooked and the roasted spices release pleasant aroma. Adjust the consistency of the sauce using little warm water. After adding water let the sauce simmer for sometime for the sauce to thicken.
  6. Finally, add the sliced paneer, stir to combine and cook for a few minutes.
  7. Sprinkle coriander and ginger julienne on top. Serve Kadhai Paneer hot with Naan ( see recipe here ).
  1. Pan Used: Kadhai (buy it here)
Fun FOOD and Frolic http://www.funfoodfrolic.com/


  1. Leave a Reply

    Tara Nair
    May 8, 2015

    Ohh the big chunks of Paneer. I love them. Thanks for sharing this most wanted recipe Hina :)

    • Leave a Reply

      Hina Gujral
      May 8, 2015

      Thanks Tara for taking time out and sharing your love for the recipe :)

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