Kadai Paneer Recipe

If you’re a fan of spicy, aromatic Indian curries, Kadai Paneer is sure to become a favorite. Made with soft paneer cubes cooked in a vibrant and flavorful tomato-based gravy, this dish gets its name from the traditional Indian wok—“kadai”—in which it’s cooked. It’s a popular restaurant dish, but you can easily recreate it at home with simple ingredients and a few spices.

Whether you’re serving it with naan, roti, or jeera rice, Kadai Paneer brings a burst of North Indian flavors to your table. Let’s dive into this easy, delicious, and satisfying vegetarian recipe.

🌶️ What is Kadai Paneer?

Kadai Paneer is a North Indian curry featuring paneer (Indian cottage cheese), bell peppers, onions, and a freshly ground spice mix called kadai masala. This dish is known for its bold flavors, rustic texture, and rich aroma.

Unlike creamy paneer gravies like Paneer Butter Masala, Kadai Paneer has a slightly chunky, semi-dry consistency with a spicy and tangy kick. It’s often made in two versions—gravy style (restaurant style) and dry style (dhaba-style). Today, we’ll focus on the restaurant-style gravy version.

🧀 Ingredients

For Kadai Masala (Freshly Ground Spice Mix):

• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 3–4 dried red chilies (adjust to taste)
• 1 tsp fennel seeds (optional)
• 4–5 black peppercorns

For the Curry:

• 200g paneer, cubed
• 1 large onion, finely chopped
• 1 large tomato, pureed
• 1 small onion, cut into petals
• 1 small green and/or red bell pepper, diced
• 1 tsp ginger-garlic paste
• 1 green chili, slit
• 2 tbsp oil or ghee
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• Kasuri methi (dried fenugreek leaves), crushed – 1 tsp
• ¼ cup cream or cashew paste (optional, for a richer gravy)

🔥 How to Make

Step 1: Make the Kadai Masala

1. Dry roast coriander seeds, cumin seeds, dried red chilies, fennel seeds, and peppercorns in a pan until aromatic.
2. Let cool, then grind coarsely using a spice grinder or mortar and pestle.

Step 2: Cook the Base

1. Heat oil in a kadai or deep pan. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.
3. Add pureed tomatoes and cook until the mixture thickens and oil starts to separate.
4. Add turmeric, red chili powder, salt, and half of the freshly ground kadai masala.

Step 3: Add Vegetables and Paneer

1. Toss in the onion petals and diced bell peppers. Sauté for 2–3 minutes on medium heat; they should remain slightly crunchy.
2. Add paneer cubes and gently mix.
3. Add a splash of water to adjust the consistency. Simmer for 5 minutes.

Step 4: Finish and Garnish

1. Sprinkle garam masala, kasuri methi, and remaining kadai masala.
2. If using cream or cashew paste, stir it in at this point for a richer gravy.
3. Garnish with fresh coriander leaves and serve hot.

🍽️ Serving Suggestions

• Butter naan or tandoori roti
• Steamed basmati rice or jeera rice
• Paratha or chapati

💡 Tips & Variations

• Homemade Paneer: Use fresh homemade paneer for the best texture.
• Vegan Version: Substitute paneer with tofu and skip the cream or use coconut cream.
• Dry Style: Skip adding water and cream for a dry, sabzi-like version.
• Spice Level: Adjust red chilies and chili powder based on your spice preference.

Kadai Paneer is the perfect dish to whip up for a cozy weeknight dinner or a special weekend treat. The freshly ground kadai masala takes it to the next level, giving it a bold and authentic restaurant-style flavor.

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