Kadai Paneer Recipe
Kadai Paneer is a spicy, aromatic North Indian dish made with paneer, capsicum, and a homemade roasted masala. It’s bold, vibrant, and perfect with naan or rice for a hearty meal.
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Calories: 198kcal
Servings: 4
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
Calories: 198kcal | Carbohydrates: 15g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 609mg | Potassium: 481mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1159IU | Vitamin C: 25mg | Calcium: 87mg | Iron: 3mg