Kadai Paneer Gravy

Kadai paneer is one of the most popular recipe in India specially in northern part of India. It is usually served with all the indian breads and it is very exotic in its taste.


  • Paneer (200 gm, cubes)
  • Onion(200gm, cubes)
  • Ginger (small piece, julienne cut )
  • Capsicum (1, cubes)
  • Oil (7 tsp)
  • Butter (1 tsp)
  • Fresh Cream (1 tbs)
  • Coriander Seeds (1 1/2 tsp)
  • Kasuri Methi (1 tsp)
  • Salt (to taste)
  • Ginger-Garlic Paste (1 tsp)
  • Bay Leaf (1)
  • Red Chili Powder (Kashmiri, 1/2 tsp)
  • Red Chili (Kashmiri) (4)
  • Coriander Powder (1 tsp)
  • Turmeric Powder ( 1/4 tsp)
  • Jeera [Cumin Seeds] (1 tsp)
Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Cuisine: Indian

Category: Lunch \ Dinner

Serves: 3


To Grind:
  • In a grinder bowl add red chili and coriander seeds to grind coarse and set aside.
  • Grind sauteed onion, tomato and ginger-garlic paste and set aside.

Main Recipe:

  • Heat a shallow skillet to low and place the paneer cubes carefully in the skillet.
  • Flip it over after 2 minutes and set aside.
  • In the same skillet add onions, tomatoes and ginger-garlic paste.
  • Sautee till it’s cooked.
  • Grind to a fine paste.
  • In a deep skillet add butter and oil.
  • Add a bay leaf and jeera.
  • Add the onion, capsicum, tomato cubes and julienne cut ginger.
  • Add the slit green chili and sautee for few minutes.
  • When it’s half cooked add salt, turmeric, red chili and coriander powder.
  • Add the coarse masala powder and the ground paste.
  • Add half a cup of water and stir well
  • Let it cook for 5 to 10 minutes.
  • Add paneer and mix well.
  • Add fresh cream and kasuri methi.

Step by step pictures of the recipe:


  • Paneer should be fresh and soft.
  • Butter can be substituted for oil to have a very rich recipe.
  • While frying paneer just sautee for few minutes to retain the softness.

Beans Paruppu Usili

Beans paruppu usili is a crumbled lentils combined with other spices and cooked beans. It’s a very popular dish in southern part of India where people make for weddings and on other special occasions. It goes well with rice and vatha kuzhambu or mor kuzhambu.


  • Beans (finely chopped, 1 cup)
  • Urad Dal [Black Gram] (split, 2 tsp)
  • Toor Dal [Pigeon Peas] (split, 1 cup)
  • Hing [Asafoetida] (cake, small)
  • Mustard Seeds (1 1/2 tsp)
  • Red Chilies (5)
  • Salt (to taste)
  • Oil (12 tsp)
  • Curry Leaves (few, chopped)
  • Coriander Leaves (chopped, as desired)

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

Cuisine: Indian

Category: Lunch \ Dinner


  • Wash and soak dal, red chilies and hing for an hour.
  • Filter the water and grind the above three soaked ingredients with required salt to a coarse consistency.
  • In a skillet add oil and mustard seeds.
  • After the seeds splutter add urad dal and curry leaves.
  • Wait for the dal to turn golden.
  • Add the chopped beans and salt.
  • Add little water and cook till they cook soft.
  • Set aside the cooked beans.
  • In the skillet add oil and the ground dal mixture.
  • Cook for 25 minutes on a low flame.
  • Cook till crisp and crumbled.
  • Add the cooked beans and mix well.

Step by step pictures of the recipe: