Kadhai - Kadhai Paneer


Kadhai is the Indian wok. It is a deep, concave utensil made of brass, iron or aluminium and this is the Indian answer to stir – fry. This style of cooking is very versatile and quick if some of the basic preparations (like preparation of the kadhai gravy, ¾ cooking of meat before finishing in kadhai) has been done in advance.

Originally, there was only two kadhai delicaies – Kadhai Murg and Kadhai Gost, and it was served in the kadhai in which the food is prepared. The kadhai is placed in the centre of the table and everyone eats out of it.

But today there are number of kadhai delicacies and it is characterized by a rich preparation, cooked in a tomato based masala (Kadhai gravy) and finished with kasoori methi and garam masala.

Kadhai Paneer

Kadhai Paneer is probably the most popular of all the kadhai dishes in Indian, by far the easiest, tastiest and most colourful of all the versions.


Paneer 500 gm

Oil 1 tsp

Capsicum 2 no

Onion 1 no

Green coriander 25 gm

Kasoori methi 1 tsp

Lemon juice ½ lime

Ginger julienne 5 gm

Dried crushed chillies ½ tsp

For kadhai masala (gravy)

Tomatoes 750 gm

Ginger garlic paste 50 gm

Coriander seeds 1 tbsp

Red chilli whole 6 -7 no

Garam masala powder 1 tsp

Kasoori methi 1 tsp

Oil 60 gm

Salt tt

Sugar 1 tsp (optional)


Make a paste of tomatoes; chop the green chilles and coriander.

Pound the coriander seeds and red chillies.

Cut the capsicum into strips; slice the onions and battons of paneer.


Heat the oil in the kadhai; add ginger garlic paste and sauté over medium heat until light brown in colour. Add the pounded masalas stir for ½ minutes then add tomato paste.

Bring it to boil, reduce the heat and simmer unless all excess moisture has evaporated and the fat starts to separate out. Add the salt, garam masala and kasoori methi and stir.Taste and add sugar if needed.

For stir – fry

Heat the oil in a kadhai; add the crushed chillies, capsicum strips and onions. Stir and sauté on high flame for about a minute.

Add the paneer and stir for another minute, now add the sauce and mix well.

Adjust the seasoning and finish it with fresh coriander, kasoori methi and lemon juice.

Dishing Technique

Portion it in a plate, Garnish with ginger juliennes and serve with choice of Indian breads.

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