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Kadai paneer

Kadai Paneer

Print Recipe
Kadai Paneer is a popular North Indian dish made with paneer (Indian cottage cheese), bell peppers, onions, and a flavourful blend of spices.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author sumisculinarynotes

Ingredients

For the Kadai masala

  • 2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp fennel
  • 1- inch size cinnamon
  • ½ tsp peppercorns
  • 3 cloves
  • 3-4 dried red chillies

For the gravy

  • 250 gms of paneer cubed
  • 1 bell pepper/ capsicum, diced
  • 2 onions diced
  • 1 tomato deseeded and diced
  • 2 tomatoes pureed
  • 1 tsp cumin seeds
  • 2 onions finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tsp coriander powder
  • ½ tsp turmeric powder
  • 2 tsp Kashmiri chilli powder adjust to taste
  • 1 ½ tbsp kadai masala for the gravy
  • 2 tsp kadai masala for the paneer
  • Water as needed
  • Salt to taste
  • Oil/butter/ghee
  • 3 tbsp fresh cream
  • 1 tsp kasuri methi dried fenugreek leaves, crushed
  • Fresh coriander leaves for garnish

Instructions

  • Dry roast the ingredients for Kadai masala in a pan until fragrant. Allow it to cool and then grind it into a coarse powder using a blender or mortar and pestle.
  • Heat oil in a kadai or a pan over medium heat. Add cumin seeds and let them splutter.
  • Add finely chopped onions and sauté until they become golden brown.
  • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  • Add coriander powder, turmeric powder, kashmiri chilli powder, and 1 1/2 tbsp of ground Kadai masala. Add a few tablespoons of water and cook the masala for a couple of minutes.
  • Add pureed tomatoes and cook until the oil starts to separate.
  • In a separate pan heat ghee/butter add the cubed onions, tomato and bell pepper and cook for 3-4 minutes or until they are slightly tender but still have a crunch.
  • Add paneer cubes, 2 tsp kadai masala and salt. Mix gently to coat the paneer and vegetables with the masala.
  • Add this to the onion tomato gravy and mix. Add ¼ cup water or as needed, cover and cook for 10 minutes on low flame.
  • Add fresh cream, kasuri methi and simmer for 5 minutes, allowing the flavours to blend.
  • Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.

Notes

If you have a kadai, use it for an authentic touch. Otherwise, a regular pan or skillet works fine.
You can use a mix of colourful bell peppers (red, green, and yellow) for both visual appeal and a variety of flavours.
@sumisculinarynotes