There’s something magical about the sizzling sound of whole spices hitting hot oil in a kadai. The aroma of freshly ground coriander and red chillies dancing through the kitchen isn’t just tempting it’s comforting.
Kadai Paneer has long been a favourite in Indian homes and restaurants alike, not just because it’s delicious, but because it brings people together. Whether it’s a Sunday family lunch or a casual dinner, this dish always makes the moment feel a little more special.
What makes this Kadai Paneer stand out is the homemade Kadai Masala a fragrant blend of coriander seeds, cumin, fennel, and pepper, freshly roasted and ground to perfection. The masala clings lovingly to soft paneer cubes, while stir-fried onions, capsicums, and tomatoes add vibrant colour and crunch.
Pair it with fluffy Basmati Rice or a refreshing Cucumber Salad for a complete, satisfying meal.
The best part? It’s a protein-packed vegetarian option that supports muscle health and keeps you fuller for longer. In fact, paneer is a fantastic source of casein protein, which digests slowly and helps regulate appetite.
It’s hearty. It’s vibrant. It’s one of those recipes that always feels like home.
So if you’re craving something bold, colorful, and irresistibly desi, this one’s calling your name. Share your variations I’d love to see how you make it your own!
Why I Keep Coming Back To This Kadai Paneer?
Cooking this recipe has become more than just a routine it’s a small celebration of bold flavors, cozy dinners, and nourishing meals. Here’s what makes it a forever favorite in my kitchen:
- Homemade Masala = Game Changer: Once I started grinding my own Kadai Masala, the taste went to a whole new level. The aroma, the freshness, the control it’s unmatched. It takes just a few minutes, and the payoff is huge.
- Perfect for Weeknights: It’s quick enough to cook after a busy day but still feels indulgent. I love how it gives me restaurant-style vibes without stepping out of my kitchen.
- Lighter, Healthier Swaps: I sometimes replace the cream with cashew paste to make it dairy-light. Still creamy, still rich just easier on the stomach.
- Keeps Me Satisfied Longer: Paneer is rich in slow-digesting protein, and this dish genuinely helps curb unnecessary snacking. It’s a flavorful way to stay full and feel nourished.
- Tiffin-Tested and Travel-Approved: I once packed this for a long train ride. Warm rotis, this Kadai Paneer, and some salad on the side it was pure comfort on the move.
Kadai Paneer Recipe
Equipment
- Heavy-bottomed kadai or pan
- Spatula
- Mixer or spice grinder (for Kadai Masala)
- Chopping board and knife
- Small bowl for masala mixing
Ingredients
For kadai masala:
- 2 tbsp coriander seeds
- 2 tsp cumin
- 2 tsp fennel
- 3 dried red chilli
- 3 dried red chilli
- 2 tsp pepper
For sabzi:
- 2 tbsp oil
- 2 tsp ghee
- 1 tsp cumin
- 5 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 2 onion finely chopped
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tbsp kadai masala
- 1 tsp salt
- 3 tomato chopped
- 2 tbsp cream
- 1 tsp kasuri methi crushed
- 2 tbsp coriander chopped
- 1 inch ginger julienne cut
For stir fry:
- 2 tsp oil
- onion
- capsicum
- tomato
- paneer
- 1 tsp garam masalav
Instructions
- Roast and grind coriander seeds, cumin, fennel, pepper, and dried red chilies to make fresh Kadai Masala.
- Heat oil and ghee in a kadai. Add cumin, chopped garlic, and ginger. Sauté till aromatic.
- Add onions and cook until golden. Mix in turmeric, red chilli powder, and 1 tbsp of Kadai Masala.
- Add chopped tomatoes and cook until soft and masala leaves oil.
- Stir in cream, salt, kasuri methi, and coriander. Mix well and let it simmer.
- In a separate pan, stir-fry onion, capsicum, tomato, and paneer cubes until lightly roasted.
- Add the stir-fried ingredients to the gravy. Mix everything gently.
- Garnish with julienned ginger and fresh coriander. Serve hot.
Nutrition
Smart & Flavorful Variations!
- Smoky Dhungar Twist:
After cooking, place a small bowl with a hot charcoal piece in the center of the kadai. Add a drop of ghee on the coal, cover immediately, and let it infuse for 2–3 minutes. That subtle smoky aroma? Next level. - Ginger-Heavy Version for Winters:
Add double the ginger both chopped and julienned for an intense, warming version that hits just right in colder weather. It also pairs beautifully with bajra or makki roti. - Masala Paste Instead of Powder:
Instead of dry grinding, blend your roasted masala spices with a dash of water into a coarse paste. This gives the gravy a thicker texture and deeper flavor cling on every bite. - Add Roasted Makhana (Fox Nuts):
Toss in some lightly roasted makhana toward the end for a nutty, crunchy bite that soaks up all the masala. It’s protein-rich and surprisingly addictive. - Infused Oil Finish:
Heat mustard oil or ghee with a few fenugreek seeds and red chilli flakes. Drizzle it over the final dish just before serving. It adds a punchy depth that lingers beautifully. - Jain-Friendly Twist (Without Onion-Garlic):
Replace onion and garlic with finely chopped cabbage and a hint of hing (asafoetida). Cook it longer to bring out sweetness and body it mimics the base without compromising the taste.
Quick Questions?
Q: Can I make Kadai Paneer ahead of time?
Ans: Yes, absolutely! It actually tastes better after a few hours as the spices settle in. Just reheat gently before serving.
Q: Can I freeze this dish?
Ans: Freezing isn’t ideal as paneer can turn rubbery. Instead, prep the gravy base in advance and add fresh paneer before serving.
Q: How do I make it less spicy?
Ans: Skip one red chilli while making the Kadai Masala and reduce the chilli powder slightly. You can also add a spoon of fresh cream to mellow the heat.
Q: Can I use store-bought Kadai Masala?
Ans: You can, but fresh homemade masala makes a big difference. If using store-bought, toast it lightly in oil before adding for better flavor.
Q: What’s the best type of paneer to use?
Ans: Always go for fresh, soft paneer. If using frozen, soak it in warm water for 15 minutes to soften before cooking.
