Kadai paneer recipe

Kadai paneer recipe is one of the easiest recipe made with paneer and capsicum and  cooked in a spicy masala gravy.  It is a  great side dish for rotis and naans.  Kadai paneer can be made either dry or semi dry according to the preference.  Only the spices has to be well coated with the paneer pieces.  It is also best served with pulao or any special rice preparations.  If you get  good and soft paneer pieces, this dish tastes excellent.  Adjust the spices according to your spice level.


  • Paneer (cottage cheese) - 200 gms (cut into cubes)
  • Capsicum (Green bell pepper) - 1 (chopped into medium pieces)
  • Onions - 2 (chopped finely)
  • Tomatoes - 3 (chopped into medium pieces)
  • Coriander seeds - 1 teaspoon
  • Cumin seeds - 1 teaspoon
  • Bay leaf - 2
  • Cinnamon stick - 1 small piece
  • Cloves - 2
  • Whole red chillies - 3
  • Red chilli powder - 1/2 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Garam masala powder - 1 teaspoon
  • Ginger garlic paste - 1 teaspoon
  • Kasoori methi - 1 teaspoon
  • Tomato sauce - 1 teaspoon (optional)
  • Milk cream - 1 tablespoon
  • Salt to taste
  • Oil - 2 tablespoons


Step 1

Heat oil in a kadai. Add cumin seeds, bay leaf, cinnamon stick, cloves, red chillies. Crush lightly the coriander seeds and add to the seasoning. Saute for a minute.

Step 2

Add chopped onions, ginger garlic paste and saute till the onions become translucent.

Step 3

Add tomatoes, capsicum, turmeric powder, red chilli powder, salt and cook for 5 to 6 minutes on a medium flame till the capsicum becomes slightly tender.

Step 4

Add paneer pieces, milk cream, tomato sauce, garam masala and kasoori methi (slightly crushed by hand). Mix well and cook for another 2 minutes.

Step 5

Garnish with coriander leaves and serve hot with rotis.

2 Responses to Kadai paneer recipe

  1. anuradha says:

    where do i get milk cream? you say only 1 tbs – if i get it from the local milk vendor, what do i do with the remaining cream? Also, is kasoori methi diff from the other methi? since we buy the regular methi only

    • Charulata says:

      Hi Anu nice to hear from you. You can use amul fresh cream which is available in all leading provision stores. Remaining cream can be used for dishes like palak paneer, soups and other north indian dishes. Otherwise you can use the milk cream available at home. Kasoori methi is dried fenugreek leaves and is different from regular methi. It is used for giving flavour and taste to the dish. The popular one is MDH peacock kasoori methi which is available in small packets in provision stores. It can be stored upto 6 months. Hope this answers your query.

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