Kadai Paneer is a beloved North Indian curry, known for its bold, spicy flavors and fresh, homemade taste. This vegetarian dish brings together tender paneer (Indian cottage cheese) and colorful bell peppers in a rich, tangy tomato gravy. What truly sets Kadai Paneer apart, however, is the dual onion texture, a technique that layers flavor and creates a delightful contrast in every bite.
In Kadai Paneer, finely chopped onions are first sautéed until golden brown, forming a caramelized base that infuses the gravy with sweetness and depth. These finely chopped onions break down into the gravy, giving it a thicker consistency and a well-rounded, rich flavor. Later in the cooking process, large chunks of onion are added, offering a burst of sweetness and a slightly crunchy texture that complements the soft, creamy paneer. This combination of finely chopped and chunky onions gives Kadai Paneer its signature appeal, adding dimension and keeping the dish visually appealing.
Kadai Masala
The dish also features freshly ground spices known as kadai masala, a fragrant blend of coriander seeds, dried red chilies, cumin, and sometimes fennel seeds, that is roasted and coarsely ground for maximum aroma and flavor. This special spice mix, combined with the rich onion-tomato gravy, gives Kadai Paneer its distinctive, slightly smoky taste that many associate with restaurant-quality Kadai Paneer.
Served best with naan, roti, or jeera rice, Kadai Paneer is an ideal choice for those craving a restaurant-style meal at home. High in protein and brimming with colorful vegetables, it’s as nutritious as it is delicious, making it a favorite in many Indian households and a must-try for paneer lovers.
Kadai Paneer
Equipment
- 1 Pan
- 1 Mixie
Ingredients
Kadai Masala
- 2 tbsp Coriander seeds
- 2 inch Cinnamon
- 4 no Cardamom
- 3 no Clove
- 1 tsp Cumin seeds
- 1/4 tsp Black peppercorns
For Tempering
- 2 tsp Ghee
- 2 no Cardamom
- 2 no Marathi mokku
- 1 no Star anise
Red Gravy base
- 20 no Cashew
- 1 tbsp Sesame seeds
- 1 tsp Poppy seeds
- 3 no Bedigi Chilli
- 1/2 tsp Turmeric powder
- 2 no Onion
- 3 no Tomato
- To Boil Water
Other ingredients
- 2 tsp Ginger Garlic paste
- 1 no Onion finely chopped
- 1 no Tomato finely chopped
- 1/2 no Green Capsicum Big Cubes
- 1 no Onion Big Cubes
- 200 gm Paneer Big Cubes
- 1 tsp Kasuri methi
Spice Powder
- 1 tbsp Coriander powder
- 2 tsp Red chilli powder
- 1 tsp Cumin seed powder
- 1 tsp Garam Masala
- 1 tsp Kitchen king Masala
- As req Salt
- Freshly made Kadai masala
Instructions
Prepare Kadai Masala
- In a kadai (wok), dry roast all the ingredients listed under “Kadai Masala” until fragrant.
- Allow the roasted spices to cool, then transfer them to a blender or spice grinder.
- Grind to a fine powder. Set aside – this is your freshly prepared Kadai Masala.
Prepare the Red Base
- In a large pan, bring water to a boil.
- Add the following ingredients to the boiling water:OnionsTurmeric powderRed chiliesSesame seedsPoppy seedsCashewsWhole tomatoes
- Blanch all ingredients by allowing them to cook until softened.
- Once softened, allow them to cool slightly, then transfer to a blender.
- Blend to a smooth puree and set aside as your red base.
Prepare the Curry
- In a kadai, heat ghee and add the following whole spices:Marathi moggu (dried kapok bud)CardamomStar anise
- Sauté the spices until they release their aroma.
- Add ginger-garlic paste and finely chopped onions. Sauté until the onions turn golden brown.
- Add finely chopped tomatoes and continue to sauté until they soften and mix well with the onions.
Add Vegetables and Red Base
- Add large onion and capsicum cubes to the kadai.
- Sauté them until they are half-cooked, retaining a bit of crunch.
- Pour in the prepared red base and stir to combine.
Season and Add Paneer
- Add the following:All required spice powdersSaltThe freshly ground Kadai Masala
- Mix everything thoroughly.
- Gently add paneer cubes and cook for an additional two minutes, allowing the paneer to absorb the flavors.
Garnish and Serve
- Garnish with kasuri methi (dried fenugreek leaves).
- Turn off the heat and serve hot with phulka, roti, naan, or kulcha.
- Enjoy your flavourful, homemade Kadai Paneer!
INSTRUCTIONS
Kadai Masala
- In a kadai (wok), dry roast all the ingredients listed under “Kadai Masala” until fragrant.
- Allow the roasted spices to cool, then transfer them to a blender or spice grinder.
- Grind to a fine powder. Set aside – this is your freshly prepared Kadai Masala.
Prepare the Red Base
- In a large pan, bring water to a boil.
- Add the following ingredients to the boiling water:
- Onions
- Turmeric powder
- Red chilies
- Sesame seeds
- Poppy seeds
- Cashews
- Whole tomatoes
- Blanch all ingredients by allowing them to cook until softened.
- Once softened, allow them to cool slightly, then transfer to a blender.
- Blend to a smooth puree and set aside as your red base.
Prepare the Curry
- In a kadai, heat ghee and add the following whole spices:
- Marathi moggu (dried kapok bud)
- Cardamom
- Star anise
- Sauté the spices until they release their aroma.
- Add ginger-garlic paste and finely chopped onions. Sauté until the onions turn golden brown.
- Add finely chopped tomatoes and continue to sauté until they soften and mix well with the onions.
Add Vegetables and Red Base
- Add large onion and capsicum cubes to the kadai.
- Sauté them until they are half-cooked, retaining a bit of crunch.
- Pour in the prepared red base and stir to combine.
Season and Add Paneer
- Add the following:
- All required spice powders
- Salt
- The freshly ground Kadai Masala
- Mix everything thoroughly.
- Gently add paneer cubes and cook for an additional two minutes, allowing the paneer to absorb the flavours.
Garnish and Serve
- Garnish with kasuri methi (dried fenugreek leaves).
- Turn off the heat and serve hot with phulka, roti, naan, or kulcha.
Enjoy your flavourful, homemade Kadai Paneer!