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Kadai Paneer Recipe | How to Make Kadai Paneer


Kadai paneer is an absolutely scrumptious main course preparation using paneer, which bursts with flavors of coriander seeds, red chilies, capsicum, onions, cream, and tomatoes.


To cook vegetables:

½ tbsp oil
200 g paneer cut into cubes
1 small capsicum, seeds removed and cut into square pieces
1 medium-sized onion, cut into quarters, slices separated

To make gravy

1 tbsp oil
1 black cardamom (badi elaichi)
1 dry whole red chili
1 bay leaf (tej patta)
2 small onions, roughly chopped
7-8 cashews, soaked for 30 minutes
¾ cup tomato puree or 2 large tomatoes pureed
2 tsp coriander seeds
3 whole dry red chilies
½ tsp Kashmiri red chili powder
Salt to taste
2 tbsp heavy cream

To garnish:

1 tsp dry fenugreek leaves (kasuri methi)
A handful of chopped coriander leave

  1. This recipe serves 4-5 persons.
  2. Preparation 1: Cook the vegetables: For that heat ½ tbsp of oil. Add 200 g of paneer cubes. Cook till golden. Take out in a plate.
  3. Next, add in capsicum pieces. Cover and cook for a couple of minutes. Take out in a plate.
  4. Next goes in onions. Cover and cook for a couple of minutes. Take out in a plate.
  5. Keep these vegetables aside till required.
  6. Preparation 2: Onion cashew paste: Grind together 2 small chopped onions and 8 soaked cashews. Well, I had some cashew paste, so I have added that.
  7. Make a smooth paste.
  8. Preparation 3: Coriander seeds and whole dry red chilies coarse powder: Dry roast 2 tsp coriander seeds and 3 whole dry red chilies. Keep aside to cool.
  9. Once it cools, grind to make a coarse powder.
  10. On to the gravy now. Heat 1 tbsp of oil and add the onion cashew paste.
  11. Cook till the oil oozes.
  12. Next goes in a ¾ cup of tomato puree. Use homemade tomato puree for the perfect texture and gorgeous color of the gravy.
  13. Cook till the oil oozes.
  14. Now take out the gravy in a plate and let it cool down.
  15. Once it cools, grind it into an absolutely smooth paste.
  16. Once again, heat 1 tbsp of oil; add in 1 black cardamom, 1 bay leaf, and 1 whole dry red chili. Cook for 30 seconds.
  17. Next goes in the coarse powder of coriander seeds and red chilies. Also, add ½ tsp Kashmiri red chili powder, and salt to taste. Cook everything for 1 minute.
  18. Add in a ½ cup of water.
  19. Next goes in 2 tbsp of heavy cream. Cook for 2-3 minutes.
  20. Add the cooked vegetables. Let it simmer for 5-7 minutes. Check and adjust the seasoning and consistency. Garnish with chopped coriander leaves and dry fenugreek leaves.
  21. Serve hot. Bon appétit!



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