Kadhai Paneer, Restaurant Style

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Kadhai Paneer

Kadhai Paneer, Restaurant Style 

Kadhai Paneer
Kadhai Paneer

I just love Kadhai Paneer. The robust peppery spices burst in the mouth with every bite. I think this is my favorite paneer dish. I love to eat it with naan, paranthas (shallow fried flat breads) and as a roll in a flat bread.

Kadhai Paneer
Kadhai Paneer

The crunchy pieces of bell pepper and onion along with soft bite-ful
Paneer create a magic in every bite, just magic. The tomato and onion gravy hugs the paneer pieces tightly and adorns itself with coarsely ground Kadhai masala. Pure deliciousness in my mouth. Ah, sounds like a beautiful flute from far away :). Did I say too much? Oh the drama this dish requires to present itself ;).

It is much of a restaurant style but so so so easy that can be cooked even on the busy weekdays without much trouble. But it is weekend and fiesta Friday 27, co hosted by Saucy Gander and Margot. So joining the weekend long party with this fab dish. I hope to have a good time mingling after a long time :).

Kadhai Paneer
Kadhai Paneer

Some other such recipes from blog are – Kadhai Mushroom , shahi paneer , Paneer Butter Masala and more.

This is how you make it.

Serves : 6

Kitchen Equipments Required : heavy bottom pan with lid ( hard anodized or non stick preferred), spatula, chopping board, knife

Ingredients :

Oil : 1tsp + 1tsp
Paneer : 400 gms, cubed
Bell pepper / Capsicum : 1/2 cup cut in 1 inch squares.
Onion : 1/2 cup cut in 1 inch squares.
Sugar : a pinch, optional
Kadhai Masala : 1 to 2 tsp, as per taste
*Tomato Onion Paste : 1/4 cup
Water : 1/2 cup
Kasuri Methi : 1 tsp, optional

Kadhai Masala
Ingredients for Tomato Onion Paste :
Oil : 1/2 tbsp
Onion : 1 small or 1/4 cup chopped fine
Tomato : 2 or 3/4 cup chopped fine
Ginger : 1/2 tsp, freshly grated
Garlic : 1/2 tsp, freshly grated
Green chili : 1 small, optional

Method :

  1. Prepping Paneer, Onion and Bell pepper :

Take the non stock or hard anodized pan and heat 1 tsp oil in it. Grill paneer cubes from both the sides. Take it off and keep aside in a plate.

Now add another 1 tsp oil in the same pan, heat and add onion and bell pepper pieces to it. Sauté them on high for 2-3 minutes till slightly crisp. Don’t over cook. Take them off the pan and keep aside.


  1. Preparing tomato onion paste :

Take the same pan, heat 1/2 tbsp oil in it and add finely chopped onion, ginger and garlic to it. Sauté on medium heat till onion becomes slightly golden. Now add finely chopped tomatoes (preferably processed in food processor) and chili if using, to the onions in the pan. Cook on medium low flame till onions and tomatoes come together in a thick paste. It takes about 8-10 minutes. Keep the thick tomato onion paste in the pan.


  1. Putting the Kadhai Paneer together :

You have tomato onion paste in the pan. Add sautéed onion and bell pepper pieces to the paste along with the grilled paneer pieces. Toss them together. Add Kadhai Masala, sugar (if using) and salt to the pan. Mix well. Add water. Mix. Cover with the lid and cook for 5-7 minutes.


The dish is ready to be savored with your family :). Enjoy the weekend with your family with this yummy dish!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. hii, i was so tempted by your explaination and your presentation of this dish that I tried it the very day I saw it and guess what, hubby loved it and I loved it too (considering that I am not a big paneer fan). thanks to you…. 🙂 🙂

  2. I love how you show us how simple it is to make a restaurant style curry at home. Anything paneer usually gets my vote but when it is coated as splendidly as your recipe I reckon the results will be better than the restaurants x

  3. Looks scrumptious, Sonal. I could take a bite off my screen! Paneer is always my go to food and I will surely give this version a try. 😀

  4. Sonal, a masterpiece . . . so colorful, wonderful photography and the dish looks really savory and delicious. I absolutely love paneer but haven’t made it in such a long time. Now I’m motivated!

  5. Sonal, this recipe does look like it’s just bursting with flavour, and yet simple to make once you have all the ingredients. I’m saving this to try for a weeknight dinner! Thank you for sharing yet another beautiful (and beautifully photographed!) recipe with Fiesta Friday, I hope you are enjoying the party. Margot and I have swapped our Dame Edna wigs!! 😉

  6. Wow, reading your description of this amazing dish is positively sensual. It’s exciting and I have to make it. I absolutely love paneer but I’m afraid I have only made or had saag paneer and I love that you grilled the cheese. This is so wonderful it has me really excited to make it, You have opened a whole new world of delicious beautifully spiced vegetarian food for me.

    1. I am humbled by your appreciation Suzanne :). You are such a talented and well known figure in blogging and food world, it just gives me more confidence :). Thanks so much. It is much easier than sag paneer :).