Kadai Paneer

Name: Kadai Paneer
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp coriander seeds (whole); 1 tbsp cumin seeds (whole); 1 tsp black peppercorns (whole); 3 whole dry Kashmiri red chillies (stalks removed); 0.5 tsp fennel seeds (saunf) (whole); 350 g fresh paneer (cubed); 1 medium green capsicum (bell pepper) (cubed into 1-inch squares); 1 medium red onion (petals separated into chunks); 2 tbsp cooking oil or ghee (for kadai frying); 2 medium onions (finely chopped for base); 1.5 tbsp ginger-garlic paste (fresh); 3 medium ripe tomatoes (pureed); 0.5 tsp turmeric powder (ground); 1 tsp kasuri methi (crushed); 1 tbsp ginger juliennes (for garnish); 2 tbsp fresh coriander leaves (chopped); 1 tsp salt (to taste)

4.8 (870 ratings)

• Cuisine: North Indian

Cottage cheese, crunchy bell peppers, and onions tossed in a spicy, freshly ground Kadai masala made of roasted coriander seeds, cumin, and dry red chillies.

⏱️ Prep Time 15 min

🍳 Cook Time 20 min

⌛ Total Time 35 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Easy

🌶️ Spice Level Spicy

🥕

Ingredients

Servings:

For the Fresh Kadai Masala

2 tbsp coriander seeds— whole
1 tbsp cumin seeds— whole
1 tsp black peppercorns— whole
3 whole dry Kashmiri red chillies— stalks removed
1/2 tsp fennel seeds (saunf)— whole

For the Main Dish

350 g fresh paneer— cubed
1 medium green capsicum (bell pepper)— cubed into 1-inch squares
1 medium red onion— petals separated into chunks
2 tbsp cooking oil or ghee— for kadai frying
2 medium onions— finely chopped for base
1 1/2 tbsp ginger-garlic paste— fresh
3 medium ripe tomatoes— pureed
1/2 tsp turmeric powder— ground
1 tsp kasuri methi— crushed
1 tbsp ginger juliennes— for garnish
2 tbsp fresh coriander leaves— chopped
1 tsp salt— to taste

For the Fresh Kadai Masala

• 2 tbsp coriander seeds — whole
• 1 tbsp cumin seeds — whole
• 1 tsp black peppercorns — whole
• 3 whole dry Kashmiri red chillies — stalks removed
• 0.5 tsp fennel seeds (saunf) — whole

For the Main Dish

• 350 g fresh paneer — cubed
• 1 medium green capsicum (bell pepper) — cubed into 1-inch squares
• 1 medium red onion — petals separated into chunks
• 2 tbsp cooking oil or ghee — for kadai frying
• 2 medium onions — finely chopped for base
• 1.5 tbsp ginger-garlic paste — fresh
• 3 medium ripe tomatoes — pureed
• 0.5 tsp turmeric powder — ground
• 1 tsp kasuri methi — crushed
• 1 tbsp ginger juliennes — for garnish
• 2 tbsp fresh coriander leaves — chopped
• 1 tsp salt — to taste

🔥

Cooking Instructions

01

Dry Roast & Coarsely Grind Kadai Masala
⏱️ 5m

In a dry pan on low heat, roast coriander seeds, cumin, black peppercorns, dry red chillies, and fennel seeds for 2-3 minutes until deeply aromatic and fragrant. Cool and pulse in a spice grinder to a coarse powder. (Do not make it fine powder; the coarse texture is key).

✓ Visual Cue: The roasted coriander and pepper aroma fills the kitchen
02

Sauté Crunchy Veggies
⏱️ 3m

Heat 1 tbsp oil in an iron wok or kadai. Flash-fry cubed bell peppers and onion petals on high flame for 2 minutes so they blister slightly while retaining their crunch. Remove and set aside.

✓ Visual Cue: Veggies stay vibrant and crisp-tender
03

Cook Onion-Tomato Masala
⏱️ 10m

In the same kadai, add remaining 1 tbsp oil. Add finely chopped onions and cook until golden brown (6-7 mins). Add ginger-garlic paste and sauté for 1 minute. Add tomato puree, turmeric, salt, and 1.5 tbsp of the freshly ground Kadai masala. Bhunao (sauté) on medium flame for 6-8 minutes until oil separates from the masala.

✓ Visual Cue: Thick, dark masala base with oil glistening on edges
04

Toss Paneer and Crunchy Veggies
⏱️ 4m

Add 1/4 cup warm water to loosen gravy slightly. Add the paneer cubes, sautéed bell peppers, and onion petals. Toss gently to coat every cube in the robust spiced masala without crushing the paneer.

✓ Visual Cue: Rich semi-dry masala clings tightly to paneer and peppers
05

Finish & Garnish
⏱️ 2m

Sprinkle the remaining Kadai masala, crushed kasuri methi, fresh ginger juliennes, and chopped coriander leaves. Cook for 1 more minute and remove from heat.

✓ Visual Cue: Vibrant contrast of green bell peppers, white paneer, and rustic spiced masala

💡

Chef's Authentic Tips

Coarsely grinding roasted coriander seeds rather than blending into a fine powder provides the signature kadai crunch.
High-heat flash-frying keeps capsicum and onion crunchy rather than soggy.

🔄

Smart Substitutions

Can replace paneer with baby corn and mushrooms for a Kadai Veggie feast.

🍽️

Serving Suggestions & Pairings

✓ Serve directly in an iron or copper kadai with hot tandoori roti, butter naan, or laccha paratha.

📊

Estimated Nutrition

Per Serving

Calories 360

Protein 19g

Carbs 16g

Fat 25g

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