Paneer fever is still high now… one of the source of protein for a vegetarian.


Paneer in other words cottage cheese is made of milk with little amount of acidity added in hot milk. I will soon put a separate post on it. People in India love to eat paneer especially in North India, paneer is one the main ingredient of their meal planning. I grew up eating paneer almost every day and that’s how I become a big fan of paneer. There are plenty of possibilities to make some curry with paneer, one has to be creative. Restaurants are full of different name of the paneer dishes.

When the weekdays are crazily busy and weekends are filled with different agendas there comes a paneer dish on the dinner table which is pretty easy to make.

Kadai paneer {paneer in a pan } can be made in 2 different ways-

  • By adding water to make gravy/sauce. Add cream in the end of the process.
  • No water required/add cream in the end of the process.

Cream can be added depending on the taste; in restaurants they usually prepare the dish with cream. I sometimes like to skip putting cream and sometimes I do. It usually depends how I prefer preparing my paneer curry with so it varies. Adding cream in the food does enhance the taste of the dish. This dish can easily be made with or without water and cream. I will of course explain both the ways below in recipe instructions. I would call it as a quick fix recipe.

Kadai Paneer - Paneer in a pan
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Main
Cuisine: Indian
Servings: 2 -3
Author: Splashofflavours
  • Ingredients –
  • 250 gm fresh paneer/ frozen
  • 2 big onions – grated
  • 2 tablespoons garlic-ginger paste
  • 3 big tomatoes – grated / puree
  • Salt according to taste
  • 1 green chili - chopped
  • 2 green capsicums / bell peppers – yellow & red
  • ½ teaspoon turmeric powder
  • ½ tablespoon fenugreek dried leaves
  • ½ cup water [optional if not using the water method]
  • Cream – 3-4 tablespoons [optional if you like]
  • 1 tablespoon oil
  • Fresh Cilantro / Fresh Coriander - handful
  1. Add oil in a pan, grated onions, ginger garlic paste, cook them until onion become light brown.
  2. Put turmeric powder, tomatoes; green chili ,cook it for couple of minutes until the oil separates
  3. Add water and cover it for 10- 12 minutes and the water quantity will reduce [optional]. If you don’t want to put water, then skip this step.
  4. Add capsicum, I have used red and yellow bell peppers, sauté them for couple of minutes until it becomes tender.
  5. Now add salt, fenugreek, stir it for couple of minutes. The gravy is thicker and rich, add paneer, cover it for 2-5 minutes, stir it, and taste it.
  6. Add cream – [optional]
  7. Taste it and serve it with cilantro.
  8. nd Method – Remove the 3rd step from the method and follow other steps.