Cashew Paneer Kadhai
Cooking together has always been our way of making ordinary evenings feel extraordinary, and Cashew Paneer Kadhai has become one of our favorite recipes to share. This quick and easy dish combines the richness of a creamy cashew-based gravy with the bold, spicy flavors of kadhai masala, making it the perfect comfort food. The tender paneer cubes soak up all the goodness, creating a restaurant-quality dish that’s better than takeout. Whenever we’re in the mood for something indulgent yet effortless, this recipe is our go-to. Whether it’s a special dinner or just a cozy night in, Cashew Paneer Kadhai never fails to hit the spot!
Table of Contents
- About Cashew Paneer Kadhai Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Cashew Paneer Kadhai
- Have It Your Way!
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love

About Cashew Paneer Kadhai Recipe
Cashew Paneer Kadhai is a North Indian curry inspired by the classic Kadhai Paneer, with a delicious twist. “Kadhai” refers to the traditional wok-like pan used in Indian cooking, and the dish is named after it. What sets this recipe apart is the addition of a creamy cashew base, which elevates the flavors to a whole new level of decadence.
This dish combines soft, velvety paneer cubes with bell peppers and onions, all cooked in a rich and aromatic gravy made with tomatoes, cashews, and a medley of spices. It’s a favorite in Indian households and restaurants, loved for its bold flavors and irresistible texture.
Why You’ll Love This Recipe
- Rich and Creamy: The cashew paste adds a luxurious texture and flavor.
- Simple Ingredients: Made with pantry staples and fresh produce.
- Vegetarian Delight: A protein-packed dish perfect for vegetarians.
- Perfect for Any Occasion: Serve it for a dinner party or a comforting family meal.
- Customizable: Adjust the spice level and ingredients to suit your preferences.
Key Ingredients
- Paneer: The star of the dish, with its soft and creamy texture.
- Cashews: Blended into a smooth paste for a creamy, nutty base.
- Bell Peppers: Add a pop of color and a subtle crunch.
- Onions: For sweetness and depth.
- Tomatoes: The tangy foundation of the gravy.
- Ginger and Garlic: Essential for a bold and aromatic flavor.
- Spices: Cardamom, Cinnamon Stick, Turmeric, Cumin, Coriander, Red Chili Powder and Whole Kashmiri Red Chili bring the dish to life.
- Cooking Oil or Ghee: To enhance the flavors.
How To Make Cashew Paneer Kadhai
- In a pan, heat a little it of cooking oil and add pieces of paneer, along with red chili powder, coriander powder, turmeric, and a pinch of salt. Grill until all pieces are cooked and lightly brown. Then cooked in the same pan Bell Pepper and Onions for 3-4 mins. Remove from pan and set aside.


- Add Oil in a Pan over medium hear. Then Saute the Cumin Seeds, Cardamom, Cinnamon stick, Whole Red Chilli, Onions, Green Chillis and Garlic. Cook for 2-3 minutes.
- Add the Tomatoes, Cashews, Red Chili Powder, Turmeric Powder, Coriander Powder and Salt. Cook until cooked through and well blended.

- Transfer the tomato and onion mixture to a blender along with water and blend into a thickened paste. ( If you like spicy then blend whole chilis as well)
- On a slow flame add Oil, blended paste and Garam Masala. Add additional water if needed to adjust consistency until simmering.
- Now add Grilled Paneer and Bell Peppers to the Sauce, Mix and cover it. Cook for 5 mins. Turn off the heat.

- Crush Kasuri Methi between palms and sprinkle on top.

- Serve with roti and jeera rice, and enjoy!

Have It Your Way!
- Swap Paneer: Use tofu for a vegan version.
- Add Veggies: Toss in zucchini, mushrooms, or peas for variety.
- Control the Heat: Adjust the red chili powder to your spice tolerance.
- Make It Vegan: Use coconut cream instead of dairy cream and substitute paneer with firm tofu.
Nutritional Facts (Per Serving)
- Calories: ~300
- Protein: 12g
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 4g
Health Benefits
- High in Protein: Paneer is a great vegetarian protein source.
- Heart-Healthy Fats: Cashews and cooking oil provide essential fats.
- Rich in Vitamins: Bell peppers and tomatoes add a dose of vitamins A and C.
- Gluten-Free: Perfect for those with dietary restrictions.
Other Recipes You’ll Love

Cashew Paneer Kadhai
Ingredients
- 400 g. Paneer cubed
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- ½ cup Cashew Nuts
- 1 Onion diced
- 3 Tomatoes diced
- 1 tbsp Minced Garlic
- 1 tsp Cumin Seeds
- 2 Whole Red Kashmiri chilli
- 1 tsp Coriander powder
- 2 tsp Garam Masala
- 1 tsp Turmeric Powder
- ½ tbsp Red Chili powder
- 2 Green Chilis Chopped
- Salt to taste
- ½ tsp Kasuri Methi
- ½ Cinnamon stick
- 3 Green Cardamom
Equipment
Instructions
- In a pan, heat a little it of cooking oil and add pieces of paneer, along with red chili powder, coriander powder, turmeric, and a pinch of salt. Grill until all pieces are cooked and lightly brown. Then cooked in the same pan Bell Pepper and Onions for 3-4 mins. Remove from pan and set aside.
- Add Oil in a Pan over medium hear. Then Sauté the Cumin Seeds, Cardamom, Cinnamon stick, Whole Red Chili, Onions, Green Chili and Garlic. Cook for 2-3 minutes.
- Add the Tomatoes, Cashews, Red Chili Powder, Turmeric Powder, Coriander Powder and Salt. Cook until cooked through and well blended.
- Transfer the tomato and onion mixture to a blender along with water and blend into a thickened paste. ( If you like spicy then blend whole chilis as well)
- On a slow flame add Oil, blended paste and Garam Masala. Add additional water if needed to adjust consistency until simmering.
- Now add Grilled Paneer and Bell Peppers to the Sauce, Mix and cover it. Cook for 5 mins. Turn off the heat.
- Crush Kasuri Methi between palms and sprinkle on top.
- Serve with roti and jeera rice, and enjoy!
Tips:
- – Replace extra firm tofu for paneer to make it vegan, cook tofu similar to paneer.
Notes
- Prep Ahead: Soak cashews for 15 minutes to blend them easily into a smooth paste.
- Use Fresh Ingredients: Fresh paneer and spices make a big difference in flavor.
- Kadhai Masala: If you don’t have kadhai masala, use garam masala as a substitute.
- Serve Hot: This dish tastes best when served hot with naan, roti, or steamed rice.
Nutrition
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