Kadai Paneer is one of the popular paneer-based curry mainly served with roti or naan. This dish is called Kadai Paneer because it’s cooked in a kadai. But if you don’t have a kadai you can simply use any other pan. It is a vibrant, tangy, deeply spiced paneer recipe that is perfect for enjoying all year round. Made with Indian store staples like onions, tomatoes, bell peppers and Indian spices, this bright dish comes together in 30 minutes. Kadai Paneer is one of the easiest and most delicious paneer recipes around. It is a perfect recipe for when you have guests, or you are too tired or in no mood for an elaborate dish. Seriously, this is one of those recipes you should keep on hand for hectic weeknights. A freshly ground spice mixture made from coriander seeds and dry red chillies – known as kadai masala is also added. If you do not have these whole spices to grind at home, you can simply add ground spices like turmeric, red chili powder, garam masala and coriander instead. Most common question is what is the difference between kadai paneer and shahi paneer or paneer butter masala? kadai paneer is spicier than the other two as there is the addition of freshly prepared kadai masala in it. whereas shahi paneer and paneer butter masala are richer and creamier and are sweet in taste. also, shahi paneer is prepared with dry fruits like cashew and almonds without having any tomatoes in it. Here I prepare richer version of kadai paneer, by adding cashew nuts milk. Paneer is very healthy; it contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. So, we include paneer often but in a different style and easy to make. For my kids snack box simply I butter sauté the paneer cubes they both love to eat. If I prepare paneer gravy, they both eat whole day with chapati, me also.

Watch Kadai paneer recipe video.

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Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins
Servings: 4
Best Season: Suitable throughout the year


To prepare Kadai paneer masala

To prepare kadai paneer masala powder


  1. To prepare kadai paneer masala, heat the pan and add coriander seeds.

  2. Add cumin seeds and fennel seeds.

  3. Add pepper corns and dry red chillies.

  4. Sauté in low flame till aromatic.

  5. Add cinnamon stick, cloves and cardamom.

  6. Sauté till all aromatic and not to burnt. Allow to cool.

  7. Heat oil in a pan.

  8. Add paneer cubes.

  9. Add red chilli powder and turmeric powder.

  10. Toast every side of the paneer for 1 minute each.

  11. Remove paneer from the oil.

  12. Add diced onion, orange and green bell pepper.

  13. Toss in medium flame till onion get half cooked.

  14. Heat a pan with oil and ghee.

  15. Add cumin seeds and dry red chillies and allow to turn aromatic.

  16. Add chopped onion sauté till turn translucent.

  17. Add ginger garlic paste sauté until raw smell goes off.

  18. Add salt and turmeric powder to this recipe.

  19. Add red chilli powder and coriander powder sauté in medium flame for 1-2 minutes.

  20. Add tomato puree sauté in medium flame.

  21. Add crushed Kasturi methi.

  22. Sauté till gravy get thicken and oil start separate from gravy.

  23. Add diced tomato without its seeds.

  24. Add sauteed onion and bell peppers and mix well.

  25. Add 3-4 Tsp. of kadai paneer masala powder and Sauté for a minute.

  26. Add ½ cup of hot water.

  27. Allow to boil for 2-3 minutes for tomato get cooked well.

  28. Add cashew nut milk (10-15 cashews with ½ cup water grind and strain to get cashew milk).

  29. Add sauteed paneer cubes.

  30. Cook for another 2-3 minutes in medium flame.

  31. Garnish with chopped coriander leaves.

  32. Yummy hotel style kadai paneer gravy is ready for serving.


  • If you do not have a kadai, simply make the recipe in a frying pan or a wok
  • Serve kadai paneer with homemade naan or garlic naan or paratha.  To make it a complete meal serve sliced onions and lemon wedges on the side.
  • Prepare fresh kadai masala for aromatic gravy.
  • Adjust spice level according to your taste buds.
  • This kadai paneer gravy recipe uses a lot of tomatoes – so make sure they are ripe and sweet.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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