Kadai Paneer is one of the most loved curries of India & each restaurant has its own version. I present to you a classic recipe from my home kitchen. #KadaiPaneer #KKitchen #KunalKapurRecipes #paneer #paneerrecipes

Kadai Paneer
Serves 2

For Dry Kadai Masala*
Dry red chilli – 2no
Peppercorn – 2tbsp
Coriander seeds – 2tbsp
Cumin – 2tbsp

For Wet Masala
Oil – 2tbsp
Butter – 3tbsp
Bayleaf – 1no
Onion Chopped – 1 cup
Ginger chopped – 1tbsp
Garlic chopped – ¾ tbsp
Kashmiri chilli powder – 1tsp
Tomatoes chopped – 1cup
Turmeric – ½ tsp
Coriander powder – 2tsp
Salt – to taste
Tomato puree (fresh) – 1 cup

For paneer
Oil – 1 tbsp
Onion diced – ½ cup
Tomato dices – 1/2 cup
Capsicum diced – 1cup
Paneer cubes – 2cups
Salt – to taste
*Dry Kadai masala – 2tbsp
Dry methi powder – a generous pinch
Coriander chopped – 1 tbsp


For dry kadai masala – To prepare the dry kadai masala heat a pan and add all the spices. Dry roast on low heat for 2-3min. Remove to a plate to cool it a bit and then add them to the mortar pestle and grind them coarsely. Keep aside.

For wet masala – In a fresh kadai heat oil and butter. Add bayleaf and chopped onions and cook them till they brown evenly. Add chopped ginger & garlic and cook for another 3mins.

Add in the tomatoes and stir, sprinkle turmeric, coriander powder and salt & cook for 2 min. Pour in the fresh tomato puree and cook on low heat till the masala thickens and oil oozes out from the sides.

For paneer – Meanwhile heat a fresh pan add oil, add onion diced, capsicum and toss them for a minute on high heat. Add paneer and tomatoes, salt ad dry kadai masala. Give a quick toss and add them to the wet masala. Heat them together with a dash of water. Sprinkle dry methi powder and chopped coriander.

Cook till the consistency is thick. Remove and serve hot.