Homemade Cooking Recipes and Cooking Tips

Kadai Paneer
Vegetarian Curry

Kadai Paneer

Kadai paneer is an excellent side dish for butter naan, garlic naan, lachcha parathas, chapatis and special rices. Paneer is one of my favourite dish and I love preparing and trying out different recipes with it. Bored of having rice on a daily basis, I planned to have chapati last night. But was confused about the best combination vegetarian curry to make along with chapatis. That is when the paneer came to my mind and I ordered a paneer packet from my nearby store.

So, today I will be sharing the recipe of kadai paneer. Kadai paneer is very easy to prepare. We are preparing the ground masala powder by dry roasting coriander seeds, dry red chilli and other ingredients. Dry roasting is the process of heating all the mentioned ingredients in a kadai without using oil. Once the ingredients are roasted, they are then kept for cooling. Once cooled, we can blend them using a blender.

We need to saute the onion, tomatoes snd cashewnuts in oil. They are then blended in mixer to form a fine puree. This puree forms the base of our kadai paneer. They are added to the fried onion and capsicum along with ground masala powder. Cook the curry for 5 to 6 minutes and after sometime the colour of curry changes.

Paneer is basically Indian cottage cheese. In this recipe, paneer is cooked with bell peppers along with freshly prepared spicy ground masala. Kadai paneer can be found in almost all the menu cards of Indian restaurants. It is better to soak the store bought paneer in warm water for 20 minutes before the cooking.

Adding fresh cream and kasuri methi to this curry provides an additional flavour, which makes us to clean up the plate within minutes. Honestly saying, it is one of the best paneer recipe which you can easily try at your home.

Kadai Paneer

Ingredients :

1. To prepare ground masala powder

  • Whole coriander seeds – 3 tsp
  • Fennel seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Cloves – 2
  • Cardamom – 2
  • Black pepper – 1 tsp
  • Kashmiri chilli – 3

2. To prepare gravy for Kadai paneer

  • Oil – 2 tablespoon
  • Butter – 1 tablespoon
  • Chopped onions – 2 + 1
  • Chopped tomatoes – 2
  • Ginger garlic paste – 1 tsp
  • Cashewnut – 10
  • Paneer – 200 g
  • Capsicum, chopped in cubes – 1
  • Turmeric powder – 1/2 tsp
  • Kashmiri chilli powder – 1 tsp
  • Fresh cream – 3 tbsp
  • Coriander leaves, chopped – 1 tsp
  • Green chilli – 1
  • Kasuri methi – 1 tsp
  • Sugar – 1/2 tsp
  • Salt – to taste

Method of preparation :

  • Heat a pan or kadai and dry roast all the ingredients mentioned under (1) for 2 to 3 minutes in low flame
  • Transfer the dry roasted ingredients to a bowl and allow it to cool
  • Now heat oil in the same kadai and add 2 chopped onions
  • Saute for 3 minutes and then add ginger garlic paste to it
  • Now add chopped tomatoes and salt and cook till the tomatoes becomes soft
  • Add cashewnuts and saute everything well
  • Switch off the flame
  • Blend the dry roasted ingredients to fine powder and keep it aside
  • Blend the onion tomato mix, such that it forms a puree
  • Heat butter in a kadai and add green chilli and kasuri methi
  • Add onion and capsicum and saute for 2 minutes
  • Then add turmeric powder and kashmiri chilli powder
  • Add tomato- onion puree and mix well
  • Now add the prepared ground masala powder and sufficient salt
  • Cook for 5 minutes till the oil gets released from all sides
  • Add 1/4 cup of water as per your required consistency
  • Add paneer cubes followed by fresh cream and sugar
  • Cover and cook for 5 more minutes
  • Mix well and garnish the curry with coriander leaves
  • Serve hot with naan, parathas, chapatis, etc.
Vegetarian Curry

Paneer Matar Masala

Basically I am a non-vegetarian lover who loves to prepare and try new recipes with chicken and meat. But going for a vegetarian option I always prefer to make dishes using paneer. Paneer is readily available in all shops now. You can also prepare paneer at home by adding lime juice to the boiling milk, thereby curdling it and draining the excess water using a cloth.

Paneer can be used to prepare evening snack, curry and also can also be added to noodles and varieties of rice. Paneer is the main curry in my home during the season of lent as we avoid non-veg for a time being. We usually prepare Paneer Matar masala for dinner which goes well with chappathi , roti and rice. Here is a delicious recipe of paneer with mutter which was taught to me by my mom. The significance of this dish is that it has got a thick gravy, which is mouth watering. The smell of butter makes a temptation to finish off the plate within minutes. Being rich in protein, paneer is perfect for weight loss. It reduces your appetite, helps in burning your belly fat and changes the level of certain weight regulating hormones.

Paneer Mutter masala


  • Paneer – 200 gms
  • Fresh Matar – 4 tbspn
  • Chopped Onions – 5 medium
  • Tomatoes – 2
  • Ginger garlic paste – 1 tspn
  • Fennel seeds – 1/2 tspn
  • Green chilli – 2
  • Dry red chilli – 2
  • Kashmiri chilli powder- 1 teaspoon
  • Coriander powder- 1/2 tspn
  • Garam Masala – 1/2 tspn
  • Turmeric powder – 1/2 tspn
  • Tomato sauce – 2 tspn
  • Cashew nuts- 2 tbspn
  • Grated coconut – 4 tbspn
  • Butter – 2 tspn
  • Oil – 4 tbspn
  • Coriander leaves- to garnish

Method of preparation

  • Heat oil in a kadai and sputter fennel seeds
  • Grind onions to a paste and add it to the heated oil
  • Add salt,ginger garlic paste and dry red chillies
  • When onion becomes light brown in colour,add all the powders
  • Saute well and add oil if required
  • Once the raw smell goes completely,add tomatoes and cook well till oil floats
  • Add 1 cup hot water to it
  • Grind coconut and cashewnut by adding some water
  • Add this fine paste to the curry
  • Add green chillies, paneer cubes and mattar to it
  • Boil the curry for few minutes in low flame
  • Add tomato sauce and butter
  • Garnish the curry with coriander leaves.

Please note for better taste,

  • Soak the cashew nuts in water for easy grinding
  • Cook in sufficient oil (I had used sunflower oil)for better taste
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