Kadhai Paneer
Also known as: Kadai Paneer
A spicy North Indian dish made with paneer cubes cooked in a thick onion, tomato, and capsicum-based gravy seasoned with traditional Indian spices.
Nutrition per 100g
Nutrient Breakdown
Key Nutrients(15)
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.
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Common questions about Kadhai Paneer
How many calories are in 1 bowl of Kadhai Paneer?
1 bowl (318 g) of Kadhai Paneer has about 343 kcal, based on 108 kcal per 100 g.
How much protein is in Kadhai Paneer?
Kadhai Paneer provides about 4.3 g of protein per 100 g.
How much sugar does Kadhai Paneer contain?
Kadhai Paneer has about 5.5 g of total sugars per 100 g.
What is Kadhai Paneer usually made with?
It is made with paneer cubes cooked in a spicy tomato-onion gravy with bell peppers and aromatic spices.
Is Kadhai Paneer vegetarian?
Yes, it is a vegetarian dish containing no meat or eggs but includes dairy (paneer).
How should Kadhai Paneer be stored?
Store cooked Kadhai Paneer refrigerated and consume within 2-3 days for best taste and safety.
About Kadhai Paneer
Kadhai Paneer is a classic North Indian vegetarian dish featuring paneer (Indian cottage cheese) cooked in a flavorful gravy of tomatoes, onions, bell peppers (capsicum), and a blend of aromatic spices, typically prepared in a 'kadhai' (wok). This dish is enjoyed widely across India and served hot with roti, naan, or rice.
- It contains moderate protein primarily from paneer.
- The dish includes dietary fiber and vitamins from vegetables like capsicum and tomato.
- Contains dairy, so it's not suitable for vegans.
- Sodium content varies with added salt and spice blend.
Kadhai Paneer is commonly prepared at home and in restaurants, with restaurant versions often having higher fat content due to added oil or ghee.
Values per 100g edible portion.
Nutrition data is for reference only. Values may vary by preparation method, brand, and region. Full disclaimer
Contains data from Indian Nutrient Databank (INDB), University of Edinburgh, licensed under CC BY 4.0, modified for presentation.
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