Kadai Paneer: A Spicy, Smoky Delight Bursting with Bold Flavors

on

Kadai Paneer Recipe – Spicy & Flavorful Restaurant-Style Dish


Introduction:

Kadai Paneer is a beloved North Indian curry made with soft paneer cubes, bell peppers, onions, and a bold, aromatic spice blend known as kadai masala. Served in a traditional Indian wok called a kadai, this dish is known for its rich flavors, vibrant colors, and rustic appeal. It’s a popular choice in Indian restaurants and a must-have at any dinner table.

🧂 Ingredients

For the Kadai Masala (Spice Blend):

  • 1 tablespoon coriander seeds

  • 1 teaspoon cumin seeds

  • 4-5 dried red chilies (adjust to spice preference)

  • 1 teaspoon black peppercorns

  • 1 teaspoon fennel seeds (optional)

  • 1 small cinnamon stick (optional)

For the Gravy:

  • 2 tablespoons oil or ghee

  • 1 teaspoon ginger-garlic paste

  • 2 medium onions, finely chopped

  • 2 large tomatoes, pureed (or 1 cup canned puree)

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon garam masala

  • Salt to taste

Main Ingredients:

  • 250 grams paneer, cubed

  • 1 large green bell pepper (capsicum), cubed

  • 1 large onion, cubed (for sautéing, not the chopped one for gravy)

  • 1 tablespoon kasuri methi (dried fenugreek leaves)

  • 2 tablespoons fresh cream (optional, for richness)

  • Fresh coriander leaves, chopped (for garnish)

🔥 Instructions

Step 1: Make the Kadai Masala

  1. In a dry pan, roast coriander seeds, cumin seeds, dried red chilies, peppercorns, fennel, and cinnamon (if using) on medium heat until aromatic (2-3 minutes).

  2. Cool slightly, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.

Tip: This homemade kadai masala is what gives the dish its authentic flavor. Make extra and store for future use!

Step 2: Prepare the Gravy Base

  1. Heat 2 tablespoons of oil or ghee in a kadai or heavy-bottomed pan.

  2. Add the finely chopped onions and sauté until golden brown.

  3. Add ginger-garlic paste and cook until the raw smell disappears (about 1 minute).

  4. Stir in the tomato puree and cook until the mixture thickens and the oil begins to separate (8–10 minutes).

  5. Add turmeric, red chili powder, salt, and 2 teaspoons of the freshly ground kadai masala. Cook for 1–2 minutes to blend the spices.

Step 3: Cook the Veggies and Paneer

  1. In a separate pan, lightly sauté the cubed bell peppers and onion chunks for 2–3 minutes until slightly softened but still crunchy. Set aside.

  2. (Optional) Lightly pan-fry the paneer cubes until golden on the edges. This step adds texture, but you can skip it for softer paneer.

Step 4: Assemble the Dish

  1. Add the sautéed onions and bell peppers to the gravy and cook for another 2–3 minutes.

  2. Add paneer cubes and mix gently to coat them in the masala.

  3. Crush kasuri methi between your palms and sprinkle over the dish.

  4. Add fresh cream if using, stir gently, and simmer for 2 more minutes.

🌿 Garnish and Serve

  • Garnish with chopped coriander leaves.

  • Serve hot with naan, roti, paratha, or jeera rice.

✅ Tips for the Best Kadai Paneer

  • Homemade Kadai Masala makes all the difference. Avoid using store-bought for the best flavor.

  • Don’t overcook bell peppers — they should stay a bit crunchy.

  • Use fresh paneer for the softest, creamiest texture. Soak store-bought paneer in warm water for 10 minutes to soften.

  • Add cream at the end for a restaurant-style finish, or skip it for a lighter version.

🍽️ Serving Suggestions

Pair Kadai Paneer with:

  • Butter naan or garlic naan

  • Roti or lachha paratha

  • Steamed basmati rice or jeera rice

  • A side of salad or onion rings with lemon


Location: Toronto, ON, Canada

Comments

Post a Comment