Recipe for Kadai Paneer

6 | 25 Minutes | by Nirali Tanna

Its a popular North Indian dish often found on restaurant menus and wedding buffets. Here is a semi-dry version of the same recipe. It tastes best with naan, paratha or kulchas.

Synonyms : Cottage cheese in spicy tomato based semi-dry gravy


10 Minutes


15 Minutes


Pure Veg.

TOTAL Servings



  • 1 Cup Cottage Cheese (Paneer) (cubed)
  • 1 Teaspoon Ginger (Adrak) (finely chopped)
  • 1 Teaspoon Garlic ( लहसुन) (finely chopped)
  • ½ Cup Onions (Pyaaz) (finely chopped)
  • ¼ Teaspoon Turmeric Powder (haldi)
  • 1 Teaspoon Dhania Jeera Powder
  • 1 Teaspoon Red Chili Powder (Lal mirch )
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Kasuri Methi
  • ½ Cup Tomato Puree
  • ¼ Cup Green Capsicum (cubed)
  • 1 Teaspoon Sugar
  • 2 Tablespoons Cream
  • Salt to taste


  1. Heat oil in a deep non-stick pan, add the ginger, garlic and onions. Mix well and cook for 1 - 2 minutes.
  2. Add the turmeric powder, dhania-jeera powder, red chilli powder, garam masala and kasuri methi. Mix well and cooke for 1 - 2 minutes.
  3. Add the tomato puree and 1/4th cup water, mix well and cook for 2 minutes or till the oil seperates.
  4. Add the capsicum, paneer, sugar, cream and salt. MIx well and cook on a medium flame for 2 - 3 minutes.
  5. Garnish with coriander and serve hot.

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