Paneer Kadai

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This Kadhai Paneer is very delicious and popular food in North India. As the name suggests this dish is prepared in Kadhai/Wok. This recipe is popular among all Paneer recipes and is a very flavorful combination of paneer, capsicum, onions, tomato and kadhai masala.
Instead of using readymade powdered masala try preparing the masala at home to get a delicious taste. No readymade masala can beat the taste of masala made at home.
Kadhai Paneer goes very well with roti/ chapati, plain rice, jeera rice, parathas or pulao. Prepare this for your guests, they will love this flavorful dish 🙂
Serves 4

  • 250gms Paneer
  • 2 Tbsp coriander seeds
  • 5-6 Whole red chilies
  • 6-7 Cashew nuts
  • 2 Large onions chopped
  • 2 Medium tomatoes chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Tsp red chili powder or as required
  • 1 Tsp garam masala
  • 1/4 Kasuri methi/ dried fenugreek leaves
  • 1 Medium cubed onion
  • 1 Medium cubed capsicum
  • Chopped coriander leaves for garnishing
  • Salt as required
  • oil for cooking

Step 1- Roast coriander seeds, whole dry red chilies and cashew nut on low flame for 4-5mins and grind until a fine powder. Masala is ready to use
You can use this powdered masala in any kadhai dish like kadhai chicken, kadhai paneer etc
Step 2- Heat 1 tbsp oil in a pan and half fry the chopped onions and tomatoes and in a blender blend it to a smooth paste without water
Step 3- In a wok/ kadhai half fry the cubed onion, capsicum and paneer and keep aside. In the same kadhai heat 2 tbsp oil and add ginger-garlic paste and sauté for 20secs
Step 4- Add the powdered masala and sauté for 15-20secs. As we have already roasted the masala before grinding so now we do not need to roast them. Add onion-tomato paste and sauté it well for 2-3mins on medium flame
Step 5- Now add garam masala and dry red chili powder and salt. Remember the red chili powder is for color only. So you can skip using it. Sauté it again for 2mins
Step 6- Add 1 cup of water or more as you like and bring it to boil on medium flame. Now add kasuri methi and cover the lid of the kadhai and allow the gravy to thicken
Step 7- Add half fry cubed onion, capsicum, and paneer now, mix well. Cover the lid again and turn off the flame.
Garnish with coriander leaves and serve as a side dish to roti/ chapati, paratha or rice and enjoy with your family. Enjoy the compliments too 🙂


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