Naming of Indian recipe could be very interesting . This is not only based upon its main constituents as well as method but sometimes it’s depending on utensils used to make that dish too . Here kadai paneer term originated from Indian cooking pot ‘kadai’ . ? It’s a hot and spicy tasty paneer dish as well as people enjoy it with roti , paratha and naan . Usually people today allow it to be dry but many people prefer it with shiny and creamy gravy as well . This unique kadai paneer recipe could solve their problem and you can enjoy this with jeera rice , pulao and also plain rice too .

Paneer is always favourite meal for vegetarian people today but non vegetarian people also enjoy it so much . It’s when color , softness and lovely taste gives it a unique characteristics , to be able to add vegetables as well as spices with it thereby making a lot of tasty dishes ( paneer masala , shahi paneer , paneer bhurji , paneer pasanda many more .


  • Paneer – 200 gm (cut into small cubes)
  • Onion – 2 medium sized
  • Tomatoes – 2 large sized (puree)
  • Ginger garlic paste – 2 tsp
  • Peanuts – 15-20 pieces
  • Cashew nuts – 5-6 pieces
  • Red chili powder – 1 tsp
  • Coriander powder -1 tsp
  • Garam masala – 1/2 tsp
  • Kasauri methi – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Oil – 1 tablespoon
  • Ghee – 1 tsp
  • Salt – according to taste
  • Coriander leaves – for garnish


  1. Heat a kadai (Indian cooking pot) and roast peanuts and cashew nuts and use a dry grinder to grind that
  2. Add oil into kadai & heat, now add onion and still well and add salt according to taste
  3. When onion-color turns to brown then add ginger garlic paste and cashew nuts & peanuts paste
  4. Now add coriander powder, red chili powder & turmeric powder and cook all spices
  5. By that time you should prepare tomato puree and add it to the masala
  6. Add paneer cubes into the masala or thick gravy, you can add water if needed
  7. Cover the kadai and cook for 3 minutes more in low flame, now add ghee, kasuri methi & garam masala
  8. Add water according to required gravy and cook for 3-5 minutes more
  9. Add coriander leaves & finely sliced ginger pieces (optional) and switch off the oven
  10. Serve hot

Additional tips:

You should use ripe tomatoes, otherwise taste will not be good. Fresh cream can be added too. If you are using fresh cream, then you can avoid peanuts & cashew nuts to add. Add water according to gravy required as too much gravy can spoil the actual taste of kadai paneer.

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