Kadai Paneer Recipe is one of the most popular Indian paneer recipes and is best enjoyed with naan or roti!


  • 1 tablespoon butter, unsalted1 t
  • tablespoon oil, 15 ml, I used avocado oil
  • 1 medium red onion, 150 grams, finely chopped
  • 1 green chili, sliced
  • 2 teaspoons ginger garlic paste
  • 3-4 medium tomatoes, 450 grams, finely chopped
  • 1 tablespoon tomato paste, optional
  • 1/4 teaspoon garam masala
  • 3/4 teaspoon Kashmiri red chili powder
  • 1-inch ginger, julienned, divided
  • 1/2 cup water, 4 oz/120 ml
  • 2 tablespoons heavy cream, 30 ml
  • 3/4 teaspoon salt, or to taste
  • 1 teaspoon sugar
  • 1 large green bell pepper (capsicum), cut into 1-inch pieces
  • 225 grams paneer, cubed, if using store-bought paneer soak it in warm water for 20-25 minutes before using
  • 1 teaspoon Kasuri methi, dried fenugreek leaves
  • cilantro, to garnish

How to Make Kadai Paneer Recipe

  • In a large kadhai or any other pan, now melt butter with oil on medium heat.
  • Add the chopped onion and saute for 3 minutes until softened. Then add the sliced green chili and ginger garlic paste and saute for another 1 to 2 minutes.
  • Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.
  • Then add 3 to 4 teaspoons of the Kadai masala that you prepared earlier (or add the whole thing if you like it spicy). Also add the garam masala, Kashmiri red chilli powder.
  • Add half of the ginger julienne. Stir the spices and cook for 30 seconds.
  • Then add 1/2 cup water and stir.
  • Add cream, salt and sugar and mix. Cook for one minute.
  • Add in the paneer and bell peppers (capsicum) and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened. You only want them half-cooked here.
  • Crush Kasuri methi and add to the pan.
  • Garnish with remaining ginger julienne and cilantro. Serve Kadai paneer with naan or paratha.
  • Enjoy Kadai Paneer.

Kadai Paneer Recipe Video

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