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!

5 from 1 vote

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Indian

Servings 2 people

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.
½ teaspoon coriander seeds, 2 teaspoon cumin seeds, 4-5 Kashmiri dried Red Chili, 1.5 teaspoon peppercorns
Once the spices are roasted, let them cool slightly, then transfer to a spice grinder, add 1 teaspoon salt, and grind coarsely. Set this homemade Kadai Masala aside.
1 teaspoon salt

In a large pan, heat 1 teaspoon oil and 1 teaspoon ghee on medium heat. Add 1 teaspoon cumin seeds and let them sizzle for a few seconds.
1 teaspoon oil, 1 teaspoon ghee, 1 teaspoon 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 tablespoon 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.
½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon 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.

In a separate pan, heat 1 teaspoon oil.
1 teaspoon 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 tablespoon of the prepared Kadai Paneer Masala and toss well to coat. Set aside.
1 tablespoon kadai paneer masala

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 tablespoon cream or yogurt for a richer texture.
1 tablespoon cream/yogurt - optional
Sprinkle Kasuri Methi, freshly squeezed between the hands over the top.
1 tablespoon Kasuri meethi
Depending on preference for consistency of gravy, you can add ½ 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.
½ inch ginger, julienne chopped to garnish
Lastly, garnish with fresh coriander and serve hot with roti, naan or rice!

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!