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Kadai paneer recipe, How to make kadai paneer

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Kadai paneer recipe
Kadai paneer is one of the easiest paneer recipes I make. Learn how to make the easiest kadai paneer, with simple method. Full video, stepwise pictures post.

I usually make it as side dish for roti, but goes well with simple pulaos very well. I say it is easy recipe because it has no grinding part! Cool right? So here is the simple way I make but turns out really delicious. The coriander seeds and capsicum are the highlights of this recipe. Using butter really enhances flavour, just like we get in restaurants.

Use best quality paneer, preferably fresh paneer, as it gives you delicious kadai paneer, as well as paneer stays soft even after cooling down.
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Kadai paneer recipe
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Kadai paneer recipe

Kadai paneer is one of the easiest paneer recipes I make. Learn how to make the easiest kadai paneer, with simple method. Full video, stepwise pictures post

Ingredients

  • 1 cup Paneer measured thawed
  • 2 Onion cubed
  • 3 Tomatoes chopped
  • 1 Capsicum cubed
  • 1 tbsp Ginger finely chopped or julienne
  • 2 Green chillies slit
  • 1.5 tsp Red chilli powder
  • 1 tbsp coriander seeds powder
  • 1 tsp Garam masala powder
  • 1/4 tsp Turmeric powder
  • Salt - As needed
  • 1/2 tsp Kasoori methi
  • 3 tbsp Coriander leaves chopped

To Temper

  • 2 tbsp Oil or butter
  • 1 tsp Coriander seeds crushed roughly

Instructions

  • Heat oil in a pan/kadai and temper with the coriander seeds. You can crush it roughly or add whole too.
  • Follow by adding ginger and give a quick fry.
  • Add chopped onion, green chillies slit and fry till onion turns transparent.
  • In goes chopped tomatoes followed by salt.
  • Add all the powders- chilli, coriander seeds, garam masala and turmeric.
  • Fry till tomatoes turn gooey. Continue frying till oil oozes out and then add the cubed capsicum and fry for 1 minute.
  • The crunchiness and colour should not change.
  • Add the paneer cubes (paneer cubes should be kept immersed in hot water till use) and crush the kasoori methi within you palms and add it to it.
  • Add 1/2 cup water and mix well. Cook till the masala coats paneer well and the gravy is thick almost dry. Not too dry too.
  • Add the chopped coriander leaves lastly and transfer to the serving dish.

Video

Notes

  • Keep paneer immersed in hot water until before you cook.
  • Cook capsicum without changing its crunchiness.
  • You can add ginger garlic paste in place of ginger.Use one tsp.
  • Cook whole process in high flame except while cooking tomatoes.
  • Use fresh paneer for best results instead of frozen.

Kadai paneer Step by step method

    1. Heat oil in a pan/kadai and season with the coriander seeds. You can crush it roughly too before seasoning. But I added as such. Follow by adding ginger and give a quick fry.Add chopped onion, green chillies slit and fry till onion turns transparent.How to make kadai paneer step1
    2. Add the chopped tomatoes and add salt,add all the powders-chilli,dhaniya,garam masala and turmeric.Fry till tomatoes turn gooey.How to make kadai paneer step2
    3. Continue frying till oil oozes out and then add the cubed capsicum and fry for 1 or 2 minutes. The crunchiness and colour should not change.How to make kadai paneer step3
    4. Add the paneer cubes (paneer cubes should be kept immersed in hot water till use) and crush the kasoori methi within you palms to powder it and add it to it. Add 1/2 cup water and mix well.How to make kadai paneer step4
    5. Cook till the masala coats paneer well and the gravy is thick almost dry. Not too dry too. Add the chopped coriander leaves lastly and transfer to the serving dish.How to make kadai paneer step5

We had it with simple dal tadka and steamed basmati rice,its my kiddo’s favorite,mine too. Just love the flavourful capsicum and the spicy dish goes well with the bland dal and its very comforting too!

Kadai-paneer-recipe-1

Reader Interactions

Comments

  130. We tried this recipe today. It came out so well Raks! Thanks a bunch. I have a question, when we bite the paneer, there is no juicyness inside the paneer. We kept it in kadai longer and followed all your tips on the recipe, but the inside of the paneer was a simple white. Is this how the paneer will look like? Tips pls.

    Reply

  134. Hi RK,
    The recipe came out well. But my paneer broke very badly. I need a tip from you on how to keep the paneer without breaking. Help pls.

    Reply

  136. Sara,
    Did you used home made paneer? Because homemade panner have crumbly texture. Another reason could be you had immersed in boiling water or you must have boiled paneer in water for long time.

    Goddess,

    For paneer to be soft, keep immersed in hot water until you use.(DO not boil util use but,just keep immersed in hot water) at the time you need to add paneer, just drain and put. If you drain from water and keep then it can become hard.
    One more thing, sauteeing in pan for long time without water also can turn so.
    Select a good quality paneer. Kohinoor is very soft and good, try using that. Also one more tip is, after the paneer gets soft in water, you can try cutting it into small tiny pieces. So that you may not feel the paneer to be so bland. Hope I helped you a bit.

    Reply

  138. Raks. What a detailed reply! You are literally teaching us all cooking :). Like it so much. Kohinoor paneer-will remember this and also your tips!

    Reply

  144. Hi!
    I tried this recipe for dinner today and it came out very well. The idea of keeping paneer immersed in hot water made the paneer really soft, but the paneer got a bit crumbly after I started mixing it with the gravy(I probably cubed them very small).

    I like your blog very much (have bookmarked many recipes from your blog) and the way your recipes are written along with stepwise pictures are truly an inspiration for so many of us who want to learn traditional recipes. Thank you so much for this beautiful blog and Keep up the good work!!

    Reply

  146. Hi!
    Today is the second time I am trying this recipe. It came out very well. paneer immersed in hot water made the paneer very soft and like that served in hotels. excellent recipe. the frying smell of crushed dhaniya + ginger garlic paste is just irresistible.

    Reply

  148. hello Raks,
    I am going to try thid recipe today….
    just wanted to know the importance of kasoori methi in this recipe… is it ok if i avoid this?? or is there any substitute for it???

    Pooja

    Reply

  150. Pooja, kasoori methi gives nice flavour and taste. Its nothing but dried fenugreek leaves, you can add roasted fenugreek/methi/vendhayam seeds powder, two three pinches or just add chopped coriander leaves!

    Reply

  152. Hi I tried this receipe today but didnt looked the same. Actually after putting half cup water as told in step 4 and mixing it well the masala didnt get dry at all. I waited for the masala to get dry bt it didnt happen. So please give me a tip on how the masala becomes semi dry. Thanx in advance.

    Reply

  156. Hi Rajeswari,
    I like your blog and this kadhai paneer recipe is looking scrumptious and kasoori methi gives a special aroma. Today i sent request to be your follower. My name is Sanoli Ghosh. I am very new comer in blogging. My blog is on indian cuisine, the url is http://sanolisrecipies.blogspot.com. If you visit and like/follow my newly born blog, I will be oblised. Enjoy your blogging!!!

    Reply

  158. Hi Rajeswari,
    I like your blog and this kadhai paneer recipe is looking scrumptious and kasoori methi gives a special aroma. Today i sent request to be your follower. My name is Sanoli Ghosh. I am very new comer in blogging. My blog is on indian cuisine, the url is http://sanolisrecipies.blogspot.com. If you visit and like/follow my newly born blog, I will be oblised. Enjoy your blogging!!!

    Reply

  160. Hi Raks! I was looking for a recipe for paneer other than the paneer mutter one. And, while browsing online, I chanced upon your website. Since, the recipe was simple and did not require me running to the grocery store, I took it down and made it the same day. 😀 And, I am happy to announce that it came out beautiful. So, thank you! Oh, I almost forgot to tell you, I did some improvisation. I sauted and browned the paneer in a bit of oil before adding it to the mixture. It was YUM! Keep up the good work. – Rashmi Menon

    Reply

  170. Hi Raks,
    I tried this Kadaai paneer recipe, after seeing the yummy pictures on your blog…
    It came out very well.
    You have inspired me to cook one new dish every week. 🙂

    Thanks a lot.

    Reply

  194. Hi Raks,

    I tried this Paneer Recipe and it turned out really well. My Husband loved this dish except for the coriander seed that i used during Tempering. I am planning to use Powdered Coriander next time. Any other Suggestions???

    Btw Your Blog is one soul reason to start my Cooking Journey. Thanks a lot for all your Recipes. Hope to see lot of recipes in future in oyu Blog. My Hearty wishes for you. God Bless! 🙂

    Reply

  196. Yes you can dry roast the coriander seeds and powder it coarsely to add it. I know some may not like the whole seeds coming while eating. I like it, but even my hubby doesnot 🙂

    Reply

  206. Thanks raks. Made your recipe exactly the same way. Came out super. Did not use coriander powder while putting masala powders. I crushed and put coriander seeds in step 1. I am picking randomly your recipes and going to cook for my wife and son

    Reply

  208. Omg this actually worked! I tried so many different Indian recipes and all failed except this one! It's looks so good and is sooooo delicious. Will be coming back to your blog for many recipes. Thank you so much =)

    Reply

  210. Omg this actually worked! I tried so many different Indian recipes and all failed except this one! It's looks so good and is sooooo delicious. Will be coming back to your blog for many recipes. Thank you so much =)

    Reply

  214. Hi Raks,
    I tried this recipe yesterday it tasted good but it came out different from the one shown in your blog or what I used to have outside. I did all of the steps mentioned but it turned out that the paneers cubs immersed in boiled water became soggy and when added to the main gravy oozed water and also when I mixed it broke it small pieces and finally ended up making Paneer Bhurji 🙁 when I served my friends one of them said I should have just roasted the paneer instead of immersing in boiled water. Look forward for your thoughts and advice. Thankfully the taste was good so all my friends liked it 🙂

    Reply

  222. Hi…..a very precise and a simple way of making this dish. I keep seeing and following many of your other recipie's too though this my first comment. Thanks a ton and keep it all coming;)

    Reply

  228. Hi Raks, since from 2013 I'm following your blog and tried many recipes which turns to a massive hit ���� specifically this kadai panner recipe tastes yum yum similar to restaurant Style ���� got appreciation from everyone.. keeping posting and thanks much for all your recipes ����

    Reply

  232. hi raks,your dishes are always awesome..correct proportion…. i have tried several dishes..i tried kadai paneer today..it came out really well….thanks raks for the wonderful pics and methods..

    Reply

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