Kadai paneer gravy is a mouthwatering recipe made from paneer cooked in a spicy gravy made of onions, tomatoes, capsicum and traditional Indian spices. It is one of the most popular Indian curries and cooked throughout the world.
Kadai paneer can be made in various ways. You can make a dry/semi-dry version for serving with Breads. You can also cook it with gravy if you want to serve it with rice dish. This recipe is for the gravy version of kadai paneer.
This dish gets its name from ‘kadai’, an Indian wok, which is essential for cooking Indian cuisines and used here to give smoky flavor to paneer.
Traditionally this dish is flavored using a special kadai masala which is prepared by grinding fresh roasted coriander seeds, red chillies, cumin seeds and other Indian whole spices. However, this is a quick & easy recipe for preparing this dish. I have detailed the instructions to make homemade kadai masala in this Dry Kadai Paneer recipe.
Paneer – Indian cottage cheese
Paneer constitutes the main ingredient in this dish. Paneer is a fresh cheese common in South Asian cuisine. It is used in making many different delicacies in Indian cuisine and kadai paneer is the most popular of them.
Apart from being a versatile dairy product that tastes good on its own and goes well with many other vegetables, paneer has many health benefits as well.
Serving Suggestions
This irresistible aromatic dish is easy to cook and is a staple entree in most restaurants and dhabas along with naan. Kadai Paneer can be enjoyed with roti, plain paratha, naan. Since this dish has a thin gravy it also goes well with steamed rice, jeera rice or veg pulao.
To make Kadai Paneer Gravy at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Dry Kadai Paneer – dry version of kadai paneer
- Paneer Tikka Masala – marinated & grilled paneer in gravy
- Paneer Butter Masala – paneer cooked in rich buttery gravy
- Matar Paneer – peas & paneer curry
- Paneer Capsicum Masala – panner & capsicum in gravy
- Veg Kadai – smoky mix vegetable curry
- Methi Malai Paneer – fenugreek & paneer curry
- Palak Paneer – paneer in spinach curry
- Malai Kofta – fried paneer dumplings in gravy
Suggested recipe collections
- Paneer Recipes | 27 Easy Indian Paneer Recipes
- Indian Curry Recipes | List of 40 Indian Vegetarian Gravies
- Indian Sabzi Recipes | 21 Dry Vegetables | Sookhi Sabji
Kadai Paneer Gravy Recipe
Recipe Info
Nutrition
Ingredients For Kadai Paneer Gravy Recipe
- 250 gm Paneer
- 2 Medium Sized Onions
- 4-5 Large Tomato
- 1 Medium Sized Green Capsicum (Bell Pepper / Shimla Mirch)
- 2 Green Chillies
- 2 Inch Piece of Ginger
- 5-6 Cloves Garlic
- 1/2 Cup Cream
- 1 Tablespoon Coriander Powder (Dhaniya Powder)
- 2 Teaspoons Red Chilli Powder
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- 2 Teaspoon Salt or to taste
- 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
Step By Step Instructions for Kadai Paneer Gravy Recipe
- Heat ghee / butter or oil in a kadai (wok) or a pan. Finely chop or make a paste of ginger, garlic and green chillies. Add them to the pan and fry for a minute.2 Inch Piece of Ginger, 5-6 Cloves Garlic, 2 Green Chillies
- Finely chop or make a puree of the onions and add them to the pan. Fry them for 4-5 minutes till they become translucent or golden brown.2 Medium Sized Onions
- Make a puree of the tomatoes and add them to the pan. Cook the mixture for 5-6 minutes till the raw aroma of the tomatoes goes away.4-5 Large Tomato
- Add coriander powder (dhania powder), turmeric powder (haldi), red chili powder and garam masala to the gravy.1 Tablespoon Coriander Powder (Dhaniya Powder), 2 Teaspoons Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Garam Masala
- Thinly slice or chop the capsicums. Add them to the gravy and cook for 2-3 minutes.1 Medium Sized Green Capsicum (Bell Pepper / Shimla Mirch)
- Add 3/4 cup water to adjust the consistency along with salt, according to taste. Then add cream to the gravy.2 Teaspoon Salt, 1/2 Cup Cream
- Add crushed dry fenugreek leaves (kasuri methi) to the gravy.2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- Then add the paneer cubes and cook for 2-3 minutes.250 gm Paneer
- Add coriander leaves to garnish. Kadai Paneer Gravy is ready, serve it hot with roti or naan (Indian flatbread).1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
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Hi! This curry looks incredible! I’m planning to make it this weekend, was wondering if I could add some cashew paste for some richness?
Hey Amanda, yes ofc, you can soak the cashews in warm water for 15 mins and then make a smooth paste from them to use here. You can also use almond paste.
This recipe has a very nice flavor, I didn’t have cream so I used fresh yogurt and it was good too. I added a bit of sugar to help with the sourness from the yogurt. Thanks for the recipe, it was my first try at a masala style recipe and I am happy with the results.
Glad it turned out well dianne, I use yogurt too sometimes, tastes delicious.
Very nice flavor, I didn’t have cream so I used fresh yogurt and it was good too. I added a bit of sugar to help with the sourness from the yogurt. Thanks for the recipe, it was my first try at a masala style recipe and I am happy with the results.
I used coconut cream instead of cream – tasted yum! Thanks very much for the recipe
Sounds like a good replacement, I’ll try it out 🙂 Thanks
What the heck is up with people and ketchup???! Ketchup is NOT an ingredient! Ketchup should be kept far, far away from Indian food except maybe for the occasional paneer pakora.when mint chutney can’t be found.
haha it comes out very well without ketchup 🙂
Love your blog.
Alex
Thanks Alex for the such lovely comment. This always motivates me to keep posting and keep sharing love of cooking with everyone.
Used 10 small tomatoes (equivalent to 3 big tomatoes). But still the result it tasted so full of tomato, like tomato soup. May I know what to do?
Hey Vanan, you can reduce the quantity of tomatoes you are adding, and add more onion and milk/cream to the gravy to reduce the tangy flavor.
Can you use this recipe to make kadai chicken or kadai prawn (substituting the paneer for chicken and prawn, respectively)? Thank you
Hey Alice, yeah you can make the gravy the same way.
We loved it! But I couldn’t get the kasuri methi here in DK. Can you suggest a substitute?
Thanks for the question Maria. Kasuri Methi or dry fenugreek leaves have a slightly bitter taste. I suppose a good substitute might be celery leaves or dried fenugreek seeds. Personally if I don’t have kasuri methi, I generally just skip adding it. It slightly alters the taste but I think it still tastes delicious. Also most garam masala powders and curry powders already have a little bit of kasuri methi in them. Hope that helps! 🙂
If I am using canned tomato puree, hope much would you recommend I use? Thanks!
Hey Valerie, around 1 cup of canned tomato paste should work fine. Do keep in mind, if there is some added sugar in the paste, it might slightly alter the taste of the gravy.
To make a puree of the tomatoes, do you peel the tomatoes first? Do you puree the onions (optional) and tomatoes in a food processor?
I have used a food processor to make the puree. I haven’t peeled the tomatoes here, but you can do it to make a smoother gravy. Another option is to make a puree of tomatoes and then strain it through a sieve to remove the bigger pieces. I have done that in this recipe for Paneer Butter Masala if that helps.
Very clear recipe and instructions. As I did not have cream I used coconut cream and it tastes delicious. Thank you for the recipe
Happy that you liked it! 🙂
One of the best paneer recipes ever! Totally delicious
Thanks Sehaj! Glad you liked it! 🙂
Perfect recipe.perfect explanation.Like it very much.Step by step picture with the recipe helps to make it more simpler…Thanks for this recipe.I will surely try today.
Thanks Monika! 🙂
I found it a bit tasteless. Added more seasoning, still not much flavour so added, turmeric, tandoori powder, tomato ketchup. Not sure what other spices I should have tried as it was almost at the eating stage.
Hey Kay, turmeric powder and tandoori powder have a very mild taste and will generally not increase the flavor of the dish. Also I would recommend against adding tomato ketchup since it has some sugar and this gravy is not supposed to be sweet. The main taste of the gravy comes from tomatoes, so make sure you choose ripe and juicy ones. To increase the flavor further, you can increase the quantity of coriander powder, garam masala and garlic.
Made this today for lunch and it has turned out just perfect! Thank you so much for the recipe, even my two year old loved it !
Thank you Shriya! Happy that you liked it. 🙂
I have tried this so many times. It comes out great every time. Totally foolproof.
Thanks Kavita!! 😀
It was so so delicious. My son said ” Amma youhave taken this dish to another level. It’s so yummy”. Happy tummy, happy mummy. All this is because of the measurements you have provided us. Thank you very much.
So happy that it turned out well. Thanks for the great feedback Tara. 😀
Foolproof recipe..Loved it..!! ????
Thanks a lot Gayathry! Do keep on trying more recipes from the blog and let us know how they turn out 🙂
Thank you so much for providing delicious recipe and I want try try this in my home immediately.
Happy that you liked it Nagendra. Let us know how it turned out 🙂
It’s one of the best Kadai Paneer I have ever had. Thanks for this great recipe. 🙂
Thanks Sukruthi. Glad you liked it!! 😀
Absolutely yummy!
Thanks Pooja 🙂
Is it possible to get the same flavour and taste without cream? Few people don’t prefer creamy gravy!
Yes absolutely! You can always use milk instead of cream. Another option is to use yogurt, however that changes the flavor profile very slightly. You can also just skip it altogether, the gravy still tastes great in my opinion. 🙂
It Just Tasted like the one from a Restaurant.
Thank you very much for the recipe. ?
You’re welcome Prakhar! Happy that you liked it 🙂
Every time I cook kadai paneer it’s a hit menu…I really got a good comment from my family/friends
Thanks Shanta. Kadai Paneer is one of my favorite dishes too! 🙂
Too spicy for the wife and kids…so it’s ALL MINE ? Used one small hot and one long green chili. Also added blanched sweet potato, cauliflower and French green beans. Delicious!
Thanks for your positive feedback Curtis, that’s really nice to know. 😀
If you want to make it less spicy, you can reduce the amount of ginger, garlic, green chillies, red chilli powder and garam masala. You can also add some milk to the gravy to make it milder.
Made it yesterday. Came out very well. Everyone loved it. Thanks for the recipe!
Thanks Anulekha!! I’m happy that it turned out well 🙂 Appreciate your kind words.
thank u so much. i love this gravy
Thanks! Glad you liked it. 🙂
Super recipe.. came out well
Thanks for trying it Sandeep. I’m happy that it turned out well!! 🙂
Thanks for ur…….
Thanks.
wow
Thanks!