How to make Paneer Kadai - SK Khazana -

The flavourful kadai masala does the trick in this curry

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Kadai masala

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Paneer Kadai - SK Khazana checkout Malai Kofta Curry, Reshmi Paneer Pepper Kadai, Paneer Urad Methi, Jain Malai Kofta . You can also find more Main Course Vegetarian recipes like Coconut Khara Kozhambu Paneer Kalimirch-SK Khazana Methi Chole Green Vegetable Stir Fry

Paneer Kadai - SK Khazana

Paneer Kadai - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Paneer Kadai - SK Khazana Recipe

  • Cottage cheese (paneer) cut into 1 inch cubes 250 grams

  • Kadai masala 1 1/2 teaspoons

  • Oil 1 tablespoon

  • Butter 1 tablespoon

  • Ginger-garlic paste 1 tablespoon

  • Medium onion finely chopped 1

  • Medium tomato finely chopped 1

  • Tomato puree 1/2 cup

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Dried fenugreek leaves (kasuri methi) powder 1/2 teaspoon

  • Salt to taste

  • Medium onion cut into cubes and layers separated 1

  • Medium green capsicum cut into square pieces 1/2

  • Medium red capsicum cut into square pieces 1/2

  • Fresh cream 1 tablespoon

  • Fresh coriander leaves chopped to garnish

  • Ginger strips to garnish


Step 1

Heat oil and butter in a non-stick pan. Add ginger-garlic paste and sauté till fragrant.

Step 2

Add onion and sauté till lightly browned. Add tomato and tomato puree, mix and cook till the tomato softens.

Step 3

Add kadai masala, chilli powder, turmeric powder, coriander powder and garam masala powder and mix well.

Step 4

Add some water and mix well. Add dried fenugreek leaves powder and mix well.

Step 5

Add salt, some more water, onion, green and red capsicum, mix and cook for 1-2 minutes.

Step 6

Add cream and mix well. Add cottage cheese, mix and cook for a minute.

Step 7

Garnish with coriander leaves and ginger strips and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.