• Serves Serves : 4
  • Preparation Time Preparation Time : 10 mins
  • Cooking Time Cooking Time : 30 mins

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Indigenous to the Indian subcontinent, the Kadhai Paneer originated with other creamy delicacies of Awadhi cuisine, and quickly became one of the more popular paneer recipes. This dish gets its name from a special Indian wok, the “kadhai”, one of the most basic kitchen essentials of Indian Cuisine. This dish is prepared by making a rich gravy of tomatoes and onions in addition to cottage cheese (paneer) cubes, and a variety of spices. The gravy, “kadhai masala”, plays an important role in making this dish a success by adding to the flavour and taste of the dish.


3 Tbsp - Coriander seeds

1 Tbsp - Cumin seeds

1.5 Tsp - Fennel seeds

1/2 Tsp - Cloves

6 - Cardamom

1/2 Tsp - Peppercorns

1 - Bay leaves

1 Tbsp - Oil

1 - Onions

3 - Tomatoes

1 Tsp - Salt


2 Tbsp - Butter

1 - Bay leaves

4 - Dry red chillies

1.5 Tbsp - Garlic

1 inch - Ginger

4 slit - Green chillies

1 - Onions

1 - Capsicum

1 - Bell pepper(red/yellow)

1/2Tsp - Turmeric

1.5 Tsp - Salt

3 Tsp - Kashmiri red chilli powder

1 cup - Water

1 Tsp - Cream

400 gm - Paneer


Remove to a dish, garnish with ginger juliennes and coriander, serve with naan or paratha.


  1. Take all the dry spices mentioned above and dry roast them on low flame till fragrant.
  2. Let them cool and then grind them into a coarse powder.
  3. In a kadhai, add some vegetable oil and heat it on medium to high flame.
  4. Add onions and cook until translucent or light brown.
  5. Add tomatoes and salt.
  6. Cook until the tomatoes are properly cooked.
  7. Let this mix cool.
  8. Once cooled add it to a grinder and grind it into a fine paste. Keep aside.
  9. For Gravy:

  10. In the same pan add butter, bay leaf and dry red chillies. Cook for 30 seconds.
  11. Add garlic, ginger and green chillies. Cook for about 2 to 3 minutes.
  12. Add capsicum and cook until they are soft.
  13. Add onions & bell peppers and cook for 2 to 3 minutes.
  14. Add onion & tomato paste, salt, turmeric, Kashmiri red chilli powder and the roasted dry spice blend you prepared before. Cook well.
  15. Add cream, water & paneer to the mic. Cover with lid and cook on low flame for 10 minutes.
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