Kadhai Paneer


No menu in any Indian restaurants is complete without kadhai paneer. It is very famous paneer dish and paneer lovers(like me) simply loves it. At one point in time, I was so much addicted to this dish that whenever I used to go out for dinner, it was just a default order from my side 😉


Coriander seeds-1 tbsp
Fenugreek seeds-1/4 tsp
Cumin seeds-1/2 tsp
Black pepper-1/4 tsp
Fennel seeds- 1/2 tsp
Clove-2 pcs.
Cardamom-2 pcs.
Red chilli-1 pc
Capsicum-1 small
Onion-1 small (shelled and cut into halves)
Onion-1 big (sliced)
Turmeric powder-1/2 tsp
Ginger-garlic paste-1 tsp
Tomato- 2 small (cut into pieces)
Paneer(cottage cheese)-100 gm
Kasuri methi-2 tsp (crushed).
Oil-2 tbsp
Salt-to taste


* Dry roast coriander seeds, fenugreek seeds, cumin seeds, black pepper, fennel seeds, cloves, cardamom and red chilli in a saucepan.
* When they cool down grind them to make a powder.

* Dice paneer and capsicum. Shallow fry paneer, capsicum and shelled onion.

* Now heat up oil in a kadhai and add sliced onion. When it turns little brown, add tomato. Cook till tomato is soft and tender.
* Take them off the flame, let it cool down a little and then make its paste.
* Now heat up oil in kadhai and add ginger-garlic paste.
* When its rawness fades, add turmeric powder, salt and the dry masala powder.
* After 1 minute add the tomato-onion paste. Cook for a couple of minutes.
* Now add capsicum, paneer and onion. Also add crushed kasuri methi (add little water if required). Give it a nice mix and cook for 2 minutes and then switch off the stove.

Our favorite kadhai paneer is ready to be served with roti or naan 🙂

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