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5 from 1 vote

Karahi Paneer Recipe

Kadai Paneer is a delicious Punjabi style paneer dish served at most of the Indian restaurants. Learn how to make karahi paneer in a few simple steps.
Prep Time20 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4 adults
Calories: 335kcal
Author: Hina Gujral


Ingredients for Kadai Masala:

  • 4 whole kashmiri red chilli
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon cumin seeds (jeera)
  • 3 tablespoon coriander seeds (sabut dhaniya)
  • 1/2 teaspoon peppercorns (sabut kali mirch)

Ingredients for Kadai Paneer:

  • 500 gram paneer (cottage cheese)
  • 1 Cup fine chopped onion
  • 2 medium-size tomato (make paste in mixer)
  • 1 Cup diced capsicum
  • `1 Cup diced onion
  • 1 Cup diced tomato (remove the pulp and seeds)
  • 1 tablespoon thinly sliced ginger
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon dried fenugreek leaves (kasuri methi)
  • 4 tablespoon mustard oil (sarson oil)
  • Salt to taste


How To Make Kadai Masala:

  • Grind the roasted spices into a coarse powder in a mixer grinder. Transfer to a bowl and set aside till required.

How To Make Kadai Paneer:

  • Heat the mustard oil in a wok/kadhai (buy here) over medium flame. Once the oil starts fuming reduce the flame to low. 
  • Add the chopped onion and fry over low heat till onion turn light brown in color. 
  • Next, add the tomato paste along with spices (turmeric, red chili powder, salt). Stir to combine and fry till the oil separates from the masala. 
  • Now add the paneer cubes, diced capsicum, onion, tomato and the kadai masala prepared earlier. Mix nicely. 
  • Add approximately 1/4 cup of water to the kadai paneer. Cover the pan with a lid and cook for 3 - 5 minutes for paneer to soften and absorb the flavor of spices. 
  • Sprinkle crushed kasuri methi and ginger strip. Combine and the kadai paneer is ready to serve. 
  • Sprinkle fresh coriander leaves just before serving. Serve Kadai Paneer warm with Naan ( see recipe here ).



  • Do not cook Kadai paneer for too long after adding diced capsicum, onion and tomato. Otherwise, vegetables will lose the crunchiness.
  • Adjust the amount of red chili powder according to your taste as the Kadai masala is also very spicy. 
  • If you want to make, kadai paneer gravy, add approximately 1 Cup of water after frying tomato masala and allow it to simmer for 5 - 10 minutes before adding paneer. 
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Calories: 335kcal