Go Back
+ servings
close up of paneer cooked with onions and bell pepper in a bowl

Kadai Paneer (Karahi Paneer) Recipe

How to make authentic, restaurant-style Kadai Paneer (Karahi Paneer) at home
Course Appetizer, Main Course
Cuisine Indian
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 254kcal
Author Shinta


  • Wok
  • Sauce Pan


  • 2 teaspoon Ghee
  • 250 grams Paneer cut into cubes
  • ½ Green bell pepper cut into 1-inch pieces
  • ½ Red bell pepper cut into 1-inch pieces
  • 1 large Red Onion cut into 1-inch pieces
  • 1 medium Red Onion fined chopped
  • 1 teaspoon Tomato paste
  • ½ cup Tinned Tomato or use fresh Roma tomatoes, diced
  • 1 tablespoon Ginger garlic paste or use freshly minced ginger and garlic
  • 1 teaspoon Kasuri Methi
  • ½ teaspoon Turmeric powder (haldi)
  • 2 tablespoons Greek yogurt or use regular yogurt or sour cream
  • 1 teaspoon Salt to season

Kadai Masala

  • 1 tablespoon Coriander seeds
  • 1 tablespoon Cumin seeds
  • 1 teaspoon Fennel seeds
  • 1 inch Cinnamon stick
  • 5 Cardamom pods
  • 2 Kashmiri chilies dried red chilies
  • 2 Bay leaves dried bay leaves


Kadai Masala

  • To make the masala, heat all the whole spices for the kadai masala on a hot pan. Use a spatula to move them around so that they do not burn.
  • Once the spices are aromatic, turn off the heat. Transfer the spices to the jar of a blender and grind until coarsely ground. If you are storing the masala to be used later, transfer to an air-tight bottle and store for later.

Kadai Paneer Instructions

  • In a wok, heat 1 teaspoon ghee.
  • Add the chopped bell peppers and onions and lightly sauté them until the veggies are tender crisp. Do not over cook them. Keep the bell peppers and onions aside.
  • Add 1 teaspoon ghee to the wok. Add the chopped onions, and saute until onions start to turn translucent.
  • Add the ginger-garlic paste and the tinned tomatoes (or use diced, fresh tomatoes). Saute for 3-4 minutes until onions are cooked, and the water from the tomatoes has evaporated.
  • The oil will start to separate from the onion-tomato mixture.
  • Add the turmeric, kasuri methi, and 1 heaped tablespoon of the kadai masala that you prepared earlier.
  • Add tomato paste. Mix well, saute for 2-3 minutes.
  • Then add the pre-sauteed veggies and the paneer to the kadai.
  • Add two tablespoons of Greek yogurt (or sour cream), season with salt and mix everything together.
  • On a high heat, toss the ingredients together until the paneer is cooked. This should take around 3-4 minutes. Use a spatula to regularly move the ingredients in the karahi, so that nothing sticks to the bottom.
  • Paneer kadai is now ready to be served with Naan or basmati rice.



Calories: 254kcal | Carbohydrates: 11g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 48mg | Sodium: 657mg | Potassium: 273mg | Fiber: 2g | Sugar: 5g | Vitamin A: 616IU | Vitamin C: 38mg | Calcium: 343mg | Iron: 1mg