Friday, December 5, 2014

Kadhai Paneer

Kadhai of the simplest Paneer recipes. The name itself is self-explanatory Kadhai means "Wok" in English (not the Chinese one) which is thick, round, deep cooking pan used in Indian kitchens and Paneer is "Cottage Cheese". It is very quick and easy stir fried dish which is made in "Kadhai" and that's how the name is derived. 

Kadhai preparations are generally tomato based dry curries flavored with various spices and kasuri methi. This mild spicy and crunchy dish is full of flavors. Roasted and coarsely ground spices gives a nice aroma and bell peppers (capsicum) gives the crunchiness.

Here's the recipe:


For Kadhai Masala:

1. Coriander seeds: 2 tbsp
2. Fennel Seeds: 1 tbsp
3. Cumin Seeds: 1 tbsp
4. Green Cardamoms: 4-5
5. Black Cardamoms: 2-3
6. Black Peppercorns: 1 tbsp
7. Kashmiri Red chilies (whole): 2

For Kadhai Paneer:

1. Paneer (Cottage Cheese): 250 gms (cubed)
2. Red Bell Pepper (cubed): 1/2 cup
3. Green Bell Pepper (cubed): 1/2 cup
4. Onion (cubed): 1/2 cup
5. Onions (finely chopped): 1/2 cup
6. Tomatoes (finely chopped): 3 (medium sized)
7. Ginger-Garlic paste: 1 tbsp
8. Kashmiri Red chili powder: 1 tbsp
9. Turmeric Powder: 1 tbsp
10. Kasuri Methi: 1 tbsp
11. Salt to taste
12. Oil for cooking
13. Ginger Juliennes (for garnishing): 1/2 tbsp 


1. Dry roast the ingredients mentioned under "Kadhai Masala" and coarsely ground it. Keep it aside.

2. Heat 1 tbsp oil in a kadhai (wok) or pan on medium heat. When the oil is hot enough fry the paneer cubes for 2-3 mins or till they get a nice golden color. Do not overcook the panner.

3. Take out  the paneer cubes and dip them in warm water with a tbsp of salt. This will keep them soft.

4. Add another tbsp of oil and fry the red bell peppers, green bell peppers and onions on high heat for 1-2 mins. As soon as the veggies get a brown color take them out of the pan. They should still retain their crunchiness.

5. In the same pan add more oil if needed. Add the chopped onions and fry them till they become translucent. Add ginger-garlic paste and fry it till the raw smell disappear.

6. Now add finely chopped tomatoes. Cover and cook till the tomatoes get soft and pulpy. Add the freshly ground "Kadhai Masala", salt, turmeric powder, kashmiri red chili powder and kasuri methi. Cook till the masalas are well cooked and it oozes oil

7. Take out the paneer cubes from water and add it to the masala mixture. Coat them nicely with the mixture. Add few tbsps of water, cover and cook for another 3-4 mins.

8. Add the fried bell peppers and onion cubes. Mix them gently. Check the seasoning and adjust accordingly.

9. Take out the "Kadhai Paneer" on your serving plate and garnish it with julienned ginger. Serve it with chapati, naan or paratha.



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  1. Kadhai paneer is one of my fav dish. I often prepare the dish in weekends but not the same way you have mentioned so |I need to try out your recipe once for sure. I have noted down the recipe and the process and further gonna prepare it this weekend only and will share the feedback with u.

    1. Thanks dear....eagerly waiting for your feedback :)

  2. Hiii this s shreya,, I have prepared the dish and the feedback from my end for your recipe is just awesome and mouth watery. My energy in making the dish was a great success...Thank u dear so much for the wonderful recipe again.

    1. Thanks Shreya for trying the recipe and your overwhelming comments :)