You guys have to try making Kadai Paneer! It’s one of those dishes that looks fancy but is actually super easy to whip up at home. Think bold spices, juicy tomatoes, and crunchy bell peppers all cooked up with soft paneer—it’s delicious! Perfect with naan, roti or rice, and it’ll definitely impress anyone you’re cooking for. Trust me, once you try it, you’ll want it on repeat!
💌 Why I Love This Recipe
- Big, Bold Flavors: Kadai Paneer is packed with spices that make every bite amazing.
- Easy & Impressive: It’s simple to cook but looks and tastes like a restaurant dish!
- Protein-Packed Goodness: Paneer is rich in protein, making this dish healthy and heavenly!
- Versatile Pairings: Enjoy it with naan, roti, or rice – whatever you’re in the mood for.
- Crowd-Pleaser: Friends and family will love it; it’s always a hit at the table!
Kadai Paneer is a popular North Indian dish with paneer (Indian cottage cheese). The name “Kadai” comes from the traditional Indian wok called a kadai or karahi, which is ideally used in cooking this dish.
🛒 INGREDIENTS:
🌱How to make quick and easy Kadai Masala at home:
Kadai Masala: This is the star spice blend that gives Kadai Paneer its signature flavor. Made by dry-roasting and grinding spices like coriander seeds, cumin seeds, peppercorns, and Kashmiri dried red chilies.
This masala is fresh, fragrant, and loaded with warmth. Unlike store-bought garam masala, Kadai Masala is usually prepared at home for each recipe, so it has an intense, aromatic kick. The spices are coarsely ground, giving the dish a rustic texture and a depth of flavor that makes it taste authentically homemade.
This custom masala blend is what makes Kadai Paneer unique, adding that extra layer of bold, spicy goodness to each bite!
Here’s the ingredients you need to make Kadai masala at home that will last you for a while:
- Coriander Seeds – 1.5 tsp
- Cumin Seeds – 2 tsp
- Kashmiri Dried Red Chilies – 4-5 for colour and slight heat
- Peppercorns – 1.5 tsp for heat
- Salt – a pinch, added to balance the spices. This enhances the overall flavor of the Kadai Masala.
- Fennel seeds (Optional) – for sweetness, but I like it spicy and earthy so I skip this but feel free to add this if you prefer.
Lightly roast these whole spices until you get a nutty aroma then coarsely grind the mixture once cool. This Kadai Masala adds incredible depth and aroma to the dish.
STEP-BY-STEP instructions:
Making Kadai Paneer Gravy:
- In a Kadai or any wok, add oil and ghee,
- Add cumin, julienne ginger and sauté well,
- Add onion, ginger garlic paste and sauté until onions are translucent,
- Add turmeric powder, chili powder and coriander powder and sauté for a couple minutes,
- Add tomato puree, salt to taste and water and allow it to cook.
For the vegetables:
- In a separate pan, add oil or ghee,
- Add the largely chopped onions and bell peppers and salt to sauté for a minute,
- Add Kashmiri chili powder and prepared Kadai masala to it and sauté well,
- Add the prepared gravy to the wok.
Assembly and final touches:
- Mix the sautéed bell peppers and onions to the gravy,
- Add the paneer chopped in small to medium cubes into the gravy and allow it to blend with the spices,
- Squeeze fresh Kasuri meethi between the palms of your hands into the gravy,
- Add the largely chopped onions and bell peppers and salt to sauté for a minute,
- Add cream or yogurt depending on availability and preference, and mix well,
- Garnish with freshly chopped coriander,
- Serve this warm with roti, naan or rice – I prefer roti.
If you’ve tried this Kadai paneer recipe, don’t forget to share your feedback! And for more delicious recipes, be sure to follow me on Instagram. Happy cooking!🪄
How to make easy Kadai Paneer recipe
Think bold spices, juicy tomatoes, and crunchy bell peppers all cooked up with soft paneer—it’s delicious, easy and so yum you'll keep wanting more!
Ingredients
Kadai Paneer Masala
- 1/2 tsp coriander seeds
- 2 tsp cumin seeds
- 4-5 Kashmiri dried Red Chili
- 1.5 tsp peppercorns
- 1 tsp salt
For Kadai Paneer Gravy:
- 1 tsp oil
- 1 tsp ghee
- 1 tsp cumin seeds
- 1 inch ginger, chopped
- 2 large onion, finely chopped
- 1.5 tbsp fresh ginger garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp Kadai Paneer Masala
- 2 large tomatoes or 4-5 small tomatoes
- salt to taste
For the Kadai Paneer vegetables:
- 1 tsp oil
- 1 medium onion, large cube chopped
- 2 red and green bell peppers, large cube chopped
- salt to taste
- 1 tbsp kadai paneer masala
Assembly and final touches:
- 350 gms paneer, small to medium cubes
- 1/2 cup water, adjust depending on gravy consistency (see note 4) – optional
- 1 tbsp cream/yogurt – optional
- 1 tbsp Kasuri meethi
- 1/2 inch ginger, julienne chopped to garnish
- Handful fresh coriander to garnish
Instructions
Prepare the Kadai Paneer Masala
- In a pan, dry roast the coriander seeds, cumin seeds, dried red chilies, and peppercorns on low heat until fragrant. Stir frequently to prevent burning.1/2 tsp coriander seeds, 2 tsp cumin seeds, 4-5 Kashmiri dried Red Chili, 1.5 tsp peppercorns
- Once the spices are roasted, let them cool slightly, then transfer to a spice grinder, add 1 tsp salt, and grind coarsely. Set this homemade Kadai Masala aside.1 tsp salt
Make the Kadai Paneer Gravy
- In a large pan, heat 1 tsp oil and 1 tsp ghee on medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.1 tsp oil, 1 tsp ghee, 1 tsp cumin seeds
- Add the chopped ginger and sauté until fragrant.1 inch ginger, chopped
- Add the finely chopped onions and cook until lightly brown. Stir frequently for an even cook.2 large onion, finely chopped
- Add ginger-garlic paste and cook for another minute until the raw smell disappears.1.5 tbsp fresh ginger garlic paste
- Mix in the turmeric powder, red chili powder, coriander powder and Kadai masala, stirring for 30 seconds to let the spices bloom.1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp Kadai Paneer Masala
- Add the chopped tomatoes and cook until they soften and release oil, stirring occasionally. Add salt to taste, adjusting as needed to balance the flavors.2 large tomatoes or 4-5 small tomatoes, salt to taste
- Once the gravy thickens, set it aside for assembly.
Prepare the Vegetables
- In a separate pan, heat 1 tsp oil.1 tsp oil
- Add the cubed onion and bell peppers. Sprinkle a little salt, then sauté on high heat for a few minutes until they have a slight char but remain crisp.1 medium onion, large cube chopped, 2 red and green bell peppers, large cube chopped
- Add 1 tbsp of the prepared Kadai Paneer Masala and toss well to coat. Set aside.1 tbsp kadai paneer masala
Assembly and Final Touches
- In the pan with the gravy, add the vegetables, mix allow to coat the vegetables with the gravy for a minute.
- If desired, add 1 tbsp cream or yogurt for a richer texture.1 tbsp cream/yogurt – optional
- Sprinkle Kasuri Methi, freshly squeezed between the hands over the top.1 tbsp Kasuri meethi
- Depending on preference for consistency of gravy, you can add 1/2 cup water at this point. This is optional (see note 4)
- Add in cubed paneer and gently mix to allow for the paneer to blend in with the gravy and vegetables for a couple minutes.350 gms paneer, small to medium cubes
- Garnish with freshly julienned ginger for a vibrant, fresh flavor.1/2 inch ginger, julienne chopped to garnish
- Lastly, garnish with fresh coriander and serve hot with roti, naan or rice!
Notes
- Homemade Kadai Masala: Making the masala from scratch is highly recommended, as it adds a fresh, aromatic flavor that store-bought spice mixes can’t match. You can double the quantity and store it in an airtight container to save time next time you make Kadai Paneer!
- Paneer Tips: For a softer texture, soak the paneer cubes in warm water for 10-15 minutes before using. This will make them extra tender, especially if they’re store-bought paneer, which can sometimes be firm.
- Cooking the Gravy: Cooking the tomatoes well until the oil separates is key for a deep, rich flavor. This step enhances the natural sweetness of the tomatoes and helps balance the spices.
- Consistency: If you prefer a thinner gravy, add a little water after the vegetables are mixed with the gravy, before you add paneer. For a thicker, restaurant-style gravy, let it simmer uncovered to reduce.
- Cream/Yogurt Option: Adding cream or yogurt is optional but adds a luscious richness. If using yogurt, whisk it first and add it on low heat to avoid curdling.
- Kasuri Methi: Crushing the Kasuri Methi between your palms before adding releases more aroma and enhances the flavor. If you don’t have Kasuri Methi, you can skip it, but it does add an authentic touch.
- Serving Suggestion: Kadai Paneer pairs well with naan, roti, or jeera rice. For a full meal, serve it with a side of pickles or a cucumber salad to balance the spice!
Love it 👌
Thank you so much! 🙂