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Dhaba style Kadai Paneer Recipe

Restaurant Style Kadhai Paneer

  • Total Time: 45 minutes
  • Yield: 3 people 1x


Paneer and capsicum cubes cooked in an onion-tomato gravy flavored with special Kadhai Masala!



For Kadhai Masala:

  • 2 tbsp Cumin
  • 2 tbsp Peppercorns
  • 2 tbsp Coriander seeds
  • 3 Dry red chilies

For Kadhai Gravy:

  • 2 tbsp Butter
  • 1 tbsp Oil
  • 1 Bayleaf
  • 1 cup Onion, finely chopped
  • 1 tbsp Ginger, finely chopped
  • 1 tbsp Garlic, finely chopped
  • 1 cup Tomato, finely chopped
  • 1/2 tsp Turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tbsp Coriander powder
  • 1 cup Tomato, pureed
  • Salt, to taste
  • 1/8 cup Water
  • 1 tbsp Dry Fenugreek leaves
  • Coriander leaves, to garnish

For Paneer:

  • 1 tbsp oil
  • 1/4 cup Onion, diced
  • 1/4 cup Tomato, defleshed and diced
  • 1/4 cup Green Bellpepper, diced
  • 200 gms Paneer, cubed
  • Salt, to taste


  1. Heat oil and butter in a pan.
  2. To this add a bay leaf and finely chopped onions.
  3. Once the onions are browned, add Kashmiri Red Chili powder, chopped ginger and garlic.
  4. Once they are sauteed, add finely chopped tomatoes, turmeric powder and coriander powder. Mix and cook until oil oozes out.
  5. To this, add pureed tomato and mix. Simmer until cooked and oil leaves the sides.
  6. Meanwhile, heat oil in another pan. Add cubed onions, cubed defleshed tomatoes, bell peppers and paneer.
  7. Add salt and a generous amount of Kadhai Masala, about 2tbsp, which we had prepared earlier.
  8. Toss gently, careful enough not to break the paneer cubes. Let it cook for a couple of minutes.
  9. Add this to the onion-tomato gravy. Add a dash of water and mix gently. Cook for a couple of minutes.
  10. Add dry fenugreek leaves and garnish with chopped coriander leaves.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Curry
  • Cuisine: North Indian