Kadai Paneer Recipe (Restaurant Style)
A classic North Indian restaurant-style Kadai Paneer made with freshly ground kadai masala, soft paneer cubes, and crunchy bell peppers — ready in 35 minutes in one pan.
Equipment
- Kadai or heavy-bottomed wok
- Spice grinder or mortar and pestle
Ingredients
Kadai Masala (fresh-ground)
- 2 tablespoons coriander seeds
- 3 whole dried red chilies adjust for heat
- 1 teaspoon black peppercorns
For the Curry
- 250g paneer, cut into 1-inch cubes
- 1 large red bell pepper capsicum; cut into 1-inch squares
- 1 large green bell pepper capsicum; cut into 1-inch squares
- 1 large onion half finely chopped, half cut into 1-inch squares
- 3 medium tomatoes pureed or finely chopped
- 1 tablespoon oil or ghee
- 1 teaspoon ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 1/4 cup water for semi-dry version; skip for dry
- 1 tablespoon kasuri methi dried fenugreek leaves; crushed
- 2 tablespoons fresh cream optional, for gravy version
- Fresh cilantro, for garnish
Instructions
Make the Kadai Masala
- 1: Dry-roast coriander seeds, dried red chilies, and black peppercorns in the kadai over medium heat for 1–2 minutes until fragrant. Let cool for 1 minute.
- 2: Grind coarsely in a spice grinder or mortar and pestle. Set aside.
Cook the Curry
- 1: Heat oil in the kadai over medium-high heat. Add the finely chopped onion and cook for 4–5 minutes until golden at the edges.
- 2: Add ginger-garlic paste and cook for 1 minute until the raw smell fades.
- 3: Add pureed tomatoes, Kashmiri red chili powder, turmeric, and half the fresh-ground kadai masala. Cook for 5–6 minutes until the oil separates from the masala.
- 4: Add the onion squares and cook for 2 minutes. Add bell peppers and toss to coat in the masala. Cook for 3–4 minutes on high heat — peppers should retain a slight crunch.
- 5: Add paneer cubes and the remaining kadai masala. Stir gently to coat. Add water if making the semi-dry version. Cook for 3–4 minutes.
- 6: Crush kasuri methi between your palms and sprinkle over the curry. Add cream if using. Stir once and turn off heat.
- 7: Garnish with fresh cilantro and serve immediately.
Notes
For dry kadai paneer, skip the water and cream. Cook on high heat until masala is nearly dry and clings to the paneer and peppers.
Toast paneer cubes in a dry kadai for 30–45 seconds before adding to the gravy for a slight golden crust that holds up better.
Store leftover kadai masala in an airtight jar at room temperature for up to 2 weeks.
Vegan option: substitute paneer with firm pressed tofu; use coconut cream instead of dairy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water.
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