Kadai Paneer

 

Here is a delicious and easy recipe for Kadai Paneer, a popular North Indian dish made with paneer (Indian cottage cheese), bell peppers, onion, tomato, and special Kadai masala.

🧀 Ingredients

For Kadai Masala (roast & grind):

Coriander seeds – 1 tbsp

Dry red chilies – 2 to 3

(Dry roast and coarsely grind them)

For Gravy:

Paneer – 200 grams (cubed)

Onion – 1 (sliced)

Capsicum (bell pepper) – 1 (cut into cubes)

Tomatoes – 2 (pureed or finely chopped)

Ginger-garlic paste – 1 tsp

Green chili – 1 (optional, sliced)

Red chili powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Garam masala – 1/2 tsp

Salt – to taste

Fresh cream – 2 tbsp (optional, for rich taste)

Kasuri methi – 1 tsp (crushed)

Oil or ghee – 2 tbsp

Coriander leaves – for garnish

🍳 How to Make Kadai Paneer

Step 1: Prepare Kadai Masala

1. Dry roast coriander seeds and red chilies until aromatic.

2. Cool and grind coarsely. Keep aside.

Step 2: Sauté Paneer & Veggies

1. Heat 1 tbsp oil in a pan. Lightly fry the paneer cubes till golden. Set aside.

2. In the same pan, sauté capsicum and onions for 2–3 mins. Keep them crunchy. Set aside.

Step 3: Prepare the Gravy

1. Heat 1 tbsp oil, add ginger-garlic paste and sauté.

2. Add tomato puree, cook till oil separates.

3. Add turmeric, red chili powder, salt, and the kadai masala.

4. Cook until the masala is thick and aromatic.

Step 4: Combine Everything

1. Add sautéed capsicum, onions, and paneer to the gravy.

2. Add a splash of water if needed for gravy consistency.

3. Add kasuri methi, garam masala, and mix gently.

4. Add cream (optional) for richness. Simmer for 2–3 mins.

Step 5: Garnish and Serve

Garnish with coriander leaves.

Serve hot with roti, naan, or jeera rice.

✅ Tips

Use fresh paneer for soft texture.

Don’t overcook capsicum; it should stay slightly crunchy.

Adjust spice level by increasing/decreasing dry red chilies.