Kadai Paneer

Very delicious. Adds to the variety of a big meal.
Fairly difficult

Kadai Paneer
Preparation time
Cooking time


For 2 Person(s)


  • 1 pound(s) paneer, cut in cubes
  • 1 large tomato, cut in big pieces
  • 1 large bell pepper, cut in same size as tomato
  • 1.5 teaspoon(s) cooking oil
  • 3 medium onions, ground to paste
  • 1 teaspoon(s) ginger-garlic paste
  • 0.5 teaspoon(s) turmeric powder
  • 1 teaspoon(s) coriander powder
  • 1 teaspoon(s) cumin powder
  • 1 teaspoon(s) chili powder
  • 1 cup(s) tomato puree or paste
  • 1.4 teaspoon(s) kasuri methi, curshed (dry methi leaves)
  • 0.25 teaspoon(s) garam masala powder (made from 3 cloves, 2 green cardamom, and 1” piece cinnamon)
  • 1 tablespoon(s) whipping cream (optional)

Kadai Paneer Directions

  1. Fry paneer in a non-stick pan with very little oil till golden.
  2. Remove in a bowl and add 1-cup hot water. Let sit in it while preparing masala, then drain the water.
  3. Pan fry both tomato and bell pepper in very little oil, in a non stick pan. Take out and keep aside.
  4. Heat oil or ghee in a kadai and fry onion paste until oil separates.
  5. Add ginger garlic paste and fry 3 min.
  6. Add turmeric, coriander, red chili, cumin powders, and salt. Mix well.
  7. Add tomato puree, again mix well and cook for 5 min.
  8. Add kasuri methi and fried paneer and let cook covered for 3 min.
  9. Now add a cup of warm water, garam masala, stir fried bell pepper and tomato. Mix well & cook for 5 min covered. Garnish with cream.