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Punjabi and Northern Indian paneer dishes are a class by themselves.Paneer curries are so numerous that you can bring out a volume only on paneer preparation. Among Paneer curries, Mattar Paneer and Kadai Paneer are real stealers. I have brought Kadai Paneer for the Hubbers .I hope that it would bring a name to you when you prepare this for the family and guests. This curry is meant for enjoying with roti , poories , Naan and Parathas.

For a family of four two servings

Paneer 350 gms
Capsicum 1 medium
Sugar 1 spoon (optional)


Onion Paste 1/2 cup
Ginger 1.5"piece (thumb thickness)
Garlic 6 to 8 cloves
Green Chillies 2 Nos
Cashew nut paste 1/2 cup
Tomato Puree 1/2 cup
Fresh Curds (not sour) 2 spoons


Turmeric Powder 1/2 spoon
Cinnamon powder 1/4spoon
Clove powder of 2 cloves
Pepper Powder 1/4 spoon
Chilli Powder 1 spoon
Garam Masala Powder 3/4 spoon
Sour curds as souring agents to taste (optional)
Salt to taste

Cinnamon sticks 3 to 4 nos
Cloves 5 to 6
Bay leaves 2 nos
Cooking oil/Ghee 2 to 3 ladles


Make paste of all the ingredients of Gravy and store in different cups. Make powder of Cinnamon, Clove, and Black pepper, etc.Try and make fresh powder of all spices .Keep aside all the pastes and dry spices.

Cut Paneer in 1.5 " long square strips like finger chips.Take ghee in a kadai and fry paneer till golden brown. Set aside.

Take a little Ghee/oil in a Kadai add Onion paste after the ghee is Hot, let it turn golden brown. Add Ginger and Garlic paste and turn for two minutes , now add Tomato puree and fry till oil separates, add fresh curds, and stirr for a minute.Now add all the dry spices powders , Garam masala powder and salt. Fry for about another minute. Now add Golden fried Paneer and gently stir and mix in gravy. Turn the flame to sim.

After two minutes , add cashew nut paste and water. Mix properly. Let it simmer for another five minutes or so. Ensure that the gravy does not stick to the bottom. Now taste for salt and chillies.If needed, add extra as per your taste. If you need more sour, add sour curds or Lime juice to taste. Mix thoroughly.

Now prepare tampering with rest of ghee/ oil and add Cinnamon and Cloves and Bay leaves .When cloves start popping add finely cut capsicum pieces and sliced green chillies and turn on the flame to medium.Keep on stirring. When capsicum is fried in oil and starts sending smoke signals, add it along with tampering to the gravy .Cover immediately and switch off the stove.

Serve hot after 30 minutes after reheating.

This Kadai Paneer would really make you very popular. You can decorate with silver foil and sprinkled Kothumalli leaves.


And Don't forget to post your feedback !!!
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Thanks to all the ForumHubbers for making this happen