chilli paneer

chilli paneer recipe

Chilli paneer is a delectable paneer dish made with onion, paneer cubes, tomato, ginger garlic paste, capsicum, and a unique spice powder referred to as kadai masala. In eating places you will locate versions of this recipe (chilli paneer and kadai paneer) and I am sharing chilli paneer recipe here. It is one of the famous veg recipes in Indian eating places.


  • Coriander seeds
  • Kashmiri chilli(pink)
  • Oil
  • Onion (chopped)
  • Ginger-garlic  paste
  • Tomato (chopped)
  • Kadai masala
  •  Capsicum (skinny slice)
  • Chilli 
  • Water
  • Salt
  • Garam masala
  • Paneer
  • Kasuri methi (optional)
  • Coriander leaves (optional)
  • 5 tsp
  • 5 to 6
  • 3 tsp
  • 1/3 to 1/2 cup
  • 1 tsp
  • 4 to 5
  • To taste
  • 2 medium size
  • 2
  • As required
  • As required
  • As required
  • 250 gm
  • 1 tsp
  • 1 pair

How to make semi-dry kadai paneer?

  • In a spice-grinder, mixer-grinder or mortar-pestle, take five tablespoons coriander seeds and five to six Kashmiri chilies.
  • Grind to a semi high-quality powder or a high-quality powder in case you decide on. Set aside.
  • In a kadai, warmness three tablespoons oil. Add ⅓ to ½ cup finely chopped onions.
  • Sauté onions on medium-low to medium warmness till they melt and flip translucent.
  • Then upload 1 teaspoon ginger-garlic paste.
  • Sauté for some seconds until the uncooked aroma of ginger-garlic is going away.
  •  Now upload finely chopped tomatoes. The tomatoes ought to be ripe, pink and sweet. If tomatoes aren’t in season, I advise the usage of canned tomatoes which you pulse a meals processor or finely chopped cherry tomatoes.
  • Mix nicely and sauté tomatoes for three to four mins on a medium-low to medium warmness.
  • Then upload the floor kadai masala to the tomatoes.
  • Mix nicely. Sauté the tomatoes until the complete aggregate will become a paste and begins offevolved setting apart from the oil. This tomato kadai masala paste will even start to thicken and come to be glossy.
  • Now upload ¾ to one cup capsicum julienne (skinny slices).
  • Sauté the capsicum for three to four mins on medium-low to medium warmness.
  • Add 1 to two inexperienced chilies or 1 small serrano pepper (slit) and approximately ½ cup water. Add much less or greater water as required.
  • Mix thoroughly and sauté till the capsicum is al dente. If you decide on, you could prepare dinner dinner the capsicum completely, however I decide on a chunk of crunch to the dish.
  • Once the capsicum is cooked for your liking, upload garam masala powder and salt as required. Mix those with the relaxation of the masala.
  • Now upload the paneer cubes (250 grams).
  • Again, blend thoroughly.
  • Lastly upload 1 teaspoon overwhelmed kasuri methi , ginger julienne and a pair of tablespoons coriander leaves. Mix once more and flip off the warmness.
  • Serve Kadai Paneer warm from the pan with roti, naan, Paratha or pudina paratha


  • Tear or spoil the dry chillies and get rid of the seeds earlier than you are making the kadai masala. Also make sure that your spices are clean and with none molds or insects.
  • You can use pink, orange, yellow or inexperienced coloured capsicum, or a combination of numerous coloured bell peppers also can be added.
  • If you do now no longer have kasuri methi, then without a doubt miss them. Fresh ginger is a must, so do now no longer skip; it imparts a fantastic deal of clean, zesty taste to the dish.
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