Make Restaurant Style Kadhai Paneer At Home!

This is one paneer dish which does not require too much of preparation……predominantly tomato flavour with just the right amount of kasoori methi makes this a unique blend of flavours…must try for the paneer lovers!

Kadai Paneer



1 capsicum, cut lengthwise
1 medium tomato, grated
1 medium sized onion, finely chopped
4 cloves of garlic, crushed
1″ ginger, crushed to paste
2 tbsp tomato ketchup
1 tbsp oil
1 tsp kashmiri mirch powder
3/4 tsp coriander powder
1/2 tsp jeera powder
1/2 tsp kassori methi
1/2 tsp sugar
salt to taste


Heat oil in a skillet add the onions and saute for a minute. Add ginger and garlic paste and mix well. Cook the onions on a medium low flame till onion turn light brown in colour.

Add the grated tomato and let it cook on a medium low flame till the tomatoes start leaving oil.

Add tomato ketchup, capsicum and sugar and mix well. Cover and cook for 2-3 minutes till the capsicum are crisp but done.

Uncover and add coriander powder, jeera powder, kashmiri mirch powder and mix well.

Add water as per requirement and mix well.

Add salt and the paneer pieces. Cook for 3 minutes.

Sprinkle kasoori methi and cook for a minute.

Serve with any Indian bread!!!!


At any stage if the masala gets dry add 1 table spoon of water.

The consistency of the gravy should be such that it coats the paneer pieces. This dish does not have thin gravy.

When you add grated tomato, you can cook it by covering the skillet.

You can also use homemade tomato puree or blanched tomato instead of grated tomato.

When using grated tomato ensure that you do not add the skin of the tomato.

You can also use readymade tomato puree in such a case you will have to reduce the use of tomato ketchup.

You can also add yellow and red capsicum along with the green capsicum to give varied colour to the dish.

Kadai Paneer


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