Kadai Paneer
Feb 05, 2019, Updated Oct 03, 2019
Indian Cottage Cheese and bell peppers are cooked in freshly ground spicy masala! Kadai Paneer is one of the most popular Indian paneer recipes and is best enjoyed with naan or roti!
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Kadai Paneer – paneer (Indian cottage cheese) and bell peppers cooked in a spicy masala.
This restaurant style Kadai Paneer gets its unique flavor from freshly ground spices like coriander and red chilies! Enjoy it with naan or paratha.
Paneer is one of my husband’s favorite vegetable (if you consider it as a vegetable that is, Indians definitely do!) and green pepper or capsicum as we call it in India is mine.
So it’s not surprising that kadai paneer is one of our most favorite dish!
What is Kadai Paneer
Kadai Paneer is a popular paneer recipe where paneer and bell peppers are cooked in a spicy masala.
It is one of the most popular paneer recipes. It’s there on the menu in almost all Indian restaurants. I remember always ordering it when we ate out.
Kadai is a like a wok commonly used in Indian cooking. We use it to make stir fry and all sorts of things. We also use it for deep frying snacks and sweets.
This dish is called Kadai Paneer because it’s cooked in a kadai. But if you don’t have a kadai you can simply use a wok or any other pan. I actually did not make it in a kadai!
Kadai Masala
This kadai paneer recipe gets its unique flavors from freshly ground masala. It’s called the kadai masala.
Here’s all that I added to my kadai masala
• Coriander seeds
• Dried red chilies
• Green cardamom
• Fennel seeds
• Cloves
The coriander seeds and dried red chilies are the main ingredients of the kadai masala. I also like adding cardamom, fennel and cloves for that extra flavor.
The spices are dry roasted until fragrant and then ground to a fine powder.
The addition of fresh spices makes this dish super flavorful. It’s amazing how much difference the addition of fresh spices can make to a dish. They really make the flavors pop.
This spice blend can actually be used in a number of recipes, it’s so good. So if you want you can make a big batch of this and store in an airtight container.
That way you don’t have to do the extra step of making the fresh masala when making kadai paneer.
You can use this masala to any other dish you like. For example kadai vegetable or with tofu. It will add so much flavor to these dishes.
How to Make The Best Kadai Paneer
Here are some of my tips to transform a simple kadai paneer from average to wow!
✓ If possible use fresh homemade paneer, there’s nothing like it. However if using store bought paneer, remember to soak it in warm water for 20-25 minutes before using in the recipe.
This is especially true for paneer that is sold at the Indian grocery stores in the US. You need to soak it in warm water before using.
✓ Do use freshly made kadai masala for this recipe. Do not use your regular masalas here. The freshly ground spices make a huge difference.
✓ If you can, do add tomato paste to the recipe. It’s a little bit but adds so much more flavor to the curry.
✓ Adding some ginger juliennes to the curry while its cooking makes it so much flavorful.
✓ Tiny bit of sugar helps in balancing the flavors.
✓ You can also use dhungar method to infuse smokey flavor to your kadai paneer. I have not done it here but you may.
For the dhungar method, heat a piece of coal, place it in a bowl and then place that bowl in the middle of your kadai paneer pan.
Pour ghee over hot coal. You will see fumes coming out of it, immediately cover the pan with a lid.
Let it stay covered for 15 minutes until the sabzi gets infused with the smokey flavor. Do not leave it for way too long else it will become very smokey. 10 to 15 minutes should be good enough.
This recipe of kadai paneer has the perfect balance of flavors in my opinion. I made this many time before getting it right.
It always turned out way too spicy for my liking. Once I added peppercorns to my kadai masala and they added too much heat.
Then once there was way too many dried red chilies in my masala and it again turned out hot.
So, after lot of trials, I think this version works best. However, I know some of you do like spicy food, so here’s what you can do.
To make this Kadai Paneer spicier
• use double the amount of red chilies while making the kadai masala.
• use the entire kadai masala in the recipe. I used 3 to 4 teaspoons of the masala and was left with some.
• use 1/2 teaspoon garam masala in place of 1/4.
Serving Suggestions for Kadai Paneer
I think kadai paneer tastes best with garlic naan or lachcha paratha. So I highly recommend serving it with either of the two.
Method
1- To a small kadai or pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant. (Add more red chilies for a spicier masala).
2- Remove kadai from heat and transfer the roasted spices to a spice grinder.
3- Let it cool down a bit and then grind to a fine powder. Set aside. You can also make this kadai masala in advance and store it.
4- In a large kadai or any other pan, now melt butter with oil on medium heat.
5- Add the chopped onion and saute for 3 minutes until softened. Then add the sliced green chili and ginger garlic paste and saute for another 1 to 2 minutes.
6- Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.
7- Then add 3 to 4 teaspoons of the kadai masala that you prepared earlier (or add the whole thing if you like it spicy). Also add the garam masala, kashmiri red chili powder.
8- Add half of the ginger julienne. Stir the spices and cook for 30 seconds.
9- Then add 1/2 cup water and stir.
10- Add cream, salt and sugar and mix. Cook for one minute.
11- Add in the paneer and bell peppers (capsicum) and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened. You only want them half cooked here
12- Crush kasuri methi and add to the pan.
Garnish with remaining ginger julienne and cilantro.
Serve kadai paneer with naan or paratha.
More Paneer Recipes
If you’ve tried this Kadai Paneer Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
This post has been updated from the recipe archives, first published in 2017.
Kadai Paneer
Ingredients
Kadai Masala
- 2 tablespoons coriander seeds
- 2 dried red chilies
- 4 green cardamom
- 1 teaspoon fennel seeds
- 3 cloves
Kadai Paneer
- 1 tablespoon butter unsalted
- 1 tablespoon oil 15 ml, I used avocado oil
- 1 medium red onion 150 grams, finely chopped
- 1 green chili sliced
- 2 teaspoons ginger garlic paste
- 3-4 medium tomatoes 450 grams, finely chopped
- 1 tablespoon tomato paste optional
- 1/4 teaspoon garam masala
- 3/4 teaspoon kashmiri red chili powder
- 1 inch ginger julienned, divided
- 1/2 cup water 4 oz/120 ml
- 2 tablespoons heavy cream 30 ml
- 3/4 teaspoon salt or to taste
- 1 teaspoon sugar
- 1 large green bell pepper (capsicum) cut into 1-inch pieces
- 225 grams paneer cubed, if using store-bought paneer soak it in warm water for 20-25 minutes before using
- 1 teaspoon kasuri methi dried fenugreek leaves
- cilantro to garnish
Instructions
Make the Kadai Masala
- To a small kadai or pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant. Add more red chilies for a spicier masala.
- Remove kadai from heat and transfer the roasted spices to a spice grinder.
- Let it cool down a bit and then grind to a fine powder. Set aside. You can also make this kadai masala in advance and store it.
Make the Kadai Paneer
- In a large kadai or any other pan, now melt butter with oil on medium heat.
- Add the chopped onion and saute for 3 minutes until softened. Then add the sliced green chili and ginger garlic paste and saute for another 1 to 2 minutes.
- Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.
- Then add 3 to 4 teaspoons of the kadai masala that you prepared earlier (or add the whole thing if you like it spicy). Also add the garam masala, kashmiri red chili powder.
- Add half of the ginger julienne. Stir the spices and cook for 30 seconds.
- Then add 1/2 cup water and stir.
- Add cream, salt and sugar and mix. Cook for one minute.
- Add in the paneer and bell peppers (capsicum) and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened. You only want them half cooked here.
- Crush kasuri methi and add to the pan.
- Garnish with remaining ginger julienne and cilantro. Serve kadai paneer with naan or paratha.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
the paneer do i cut them into cubes then soak in warm water or soak the big chunk of paneer in warm wter then cut into cubes
either way is fine, I usually soak the block
Can this dish keep in the fridge for a couple days?
yes
Hi Manali,
Whenever my family goes to dine in a restaurant we don’t forget to order Kadai Panner which is our favourite dish. The recipe given looks delicious will try the recipe
Tq
I like authentic taste of Kadhai paneer and used to make at home. Today I have to prepare for 20 people so I was searching for recipe for measurements… I was surprised to see many recipes with fancy ingredients. Manali I really liked your recipe … thanks and keep providing authentic recipes untouched from fancy / new add Ons.
Thanks Shikha
Thanks for the many recipes you have given.
Hi Manali! Loved your mattar paneer and excited to try this next. I don’t have a spice grinder and my processor won’t finely grind small quantity’s off whole spice. Any suggestions? Could I blend the whole roasted spices with the cooked tomatoes like in your mattar paneer recipe?
I don’t have cream, could I replace the cream for cashews or full fat milk?
Thank you!
no that would change the taste, I would not recommend. Do you have a mortar and pestle, crush the spices using that. it’s okay if it’s not too find. I would replacing the heavy cream with cashew cream and not milk.
I made paneer hundred times.. but it never was as good as today.. thanks a lot Manali..
welcome! 🙂
I never made this before i am going to make it tonight I love it
Hi, I tried this recipe and it came out very well. Thanks for sharing. How to measure the nutrition in such a recipe?
the nutrition that is given in the recipe card is calculated automatically by a plugin, it’s an estimate only
Hands down my favorite sauce recipe!! I made it with coconut cream instead of regular cream and I used chickpeas and green peas in place of the green peppers. I love love love the spice mix! Fennel is my favorite spice so I love the fragrance this meal gives off. I tripled the recipe and froze it for easy meals in the future. Thanks so much for all your awesome recipes!
awesome, so glad you liked it! 🙂
Delicious and very simple to make! Mine turned out to be a little too spicy for my liking, I will omit the chilli powder next time. Thank you, Manali
welcome!
Very nice recipe tried it last night. Loved the fact that the masala is home madeand unique. Thanks manali
Simply Delicious! I am glad I found this recipe, my husband loves it ?
Mexican-American wife here cooking for Punjabi husband.
Thank you.
Simply Delicious! I am glad I found this recipe, my husband loves it ?
Mexican wife here cooking for Punjabi husband.
Thank you.
This was indeed a simple yet delicious recipe, thanks a lot Manali, I absolutely enjoyed it and will be making it for friends.
I tried making this and the flavour is lovely but it’s not really the consistency as the curry you get from restaurant. Any thoughts ?
yeah this recipe does not have a gravy as such, it’s semi-dry, that’s how I like my kadai paneer and that’s how I ate it also growing up. You might want to check “paneer butter masala” or “matar paneer” recipe on the blog if you want that consistency.
this has become our family favorite! thank you Manali!!
Can we skip the heavy cream?
you may
Very delicious!
Hello Mam,
I have tried this recipe and everyone in my family liked it a lot.
Thank you so much mam for this amazing recipe.
What is that cream that they added to recipe
heavy cream
Tried this recipe today and It was really delicious ?. Thank you for sharing
welcome, good to know!
Amazing recipe, loved it. The smell of the fresh spices makes it even better
Can we use canned diced tomatoes instead of fresh tomatoes . I love all your recipes.
should work!
Thank u
hey manali,
i want to try this recipe but we dont eat onion and garlic and hing too. is there a way to make it without onion and garlic…
just skip those and maybe add bit more tomatoes
Loved this recipe!!!!
5star rating
Thank you so much
Loved this recipe!
Hi ,
My 11 year old daughter prepared this today by herself without my help , it was sooo yummmy n easy to prepare as she told n prepared in half an hour. Thank u soo much for such a wonderful recipe.
Yum! Was pretty good.
Hey Manali! This recipe is includes in one of my favourite recipes. Before yet I cooks kadai paneer at my home but I feels there something is lacking. After reading this I got a amazing teste which I expect. Thanks for sharing.
Most amazing recipe. I tried the smoked one and tasted perfect! Restaurant style. Thanks for sharing.
awesome!
Hello sister,
Personally I tried this recipe at home. It tastes great. Plz
Make a soup recipe with vegetables available in East India.
glad you liked it, will try!
Hello Ma’am..Thanks for this superb recipe. I have tried this recipe today and it came out truly yummy. Best Kadai Paneer recipe I have ever tried..Tonnes of thanks Ma’am.
you are welcome, glad you liked it 🙂
Tried the recipe of paneer kadai. Came out well specially the masala which gave the fresh smell of dhaniya. Since we buy organic raw masala the smell and taste was awesome. Today I had to give my wife and mother in law kitchen free day, everyone enjoyed the lunch. It was better than restaurant’s paneer kadai.
Thanks for sharing the recipe
welcome!
Can we use milk instead of the cream as a substitute?
You may, it just won’t be rich enough
Thanks for sharing wonderful recipe !
Tried this recipe and was a big hit in my family. Made it atleast 3 times! Thanks.
Can I use the same recipe for mixed veggies or can advise how to do.
yes you can, just use other veggies and follow rest of the steps as it is
Hello Manali,
I tried this recipe today. It was liked by my husband so much thatt he was falling short for words…… Thank you so much for such nice, easy n tasty recipe. I did little alteration instead of cream I used milk just a little bit as we are not big fans of cream…. but still it was so tasty. I thank you n love from Canada ??.
This is definitelly going to be part of every lunch/ dinner/ pot luck in office…Thank you ??????
Would love to speak to you about my experience!!!!
Regards!!!
Manny
glad to hear that Manny 🙂
Hi!! Do you have recipe for dry soyabean nuggets recipe?
Thanks!!
I don’t, but maybe I will put it soon 🙂
Hello Manali Ji,
Please upload dosa batter n process involved in video mode. Thanks n Regards!!
don’t have a video, here’s the recipe https://www.cookwithmanali.com/crispy-masala-dosa/
Made it today. Turned out very nice
I made this recipe today.Thank you so much Manali for the best recipe I tried so many other recipes for kadai panner but your comes the best.Thank you once again
welcome!
I made this recipe and absolutely loved it! Thank you for putting this online.
glad to know!
Perfect recipe in a long time. Thanks Manali.
welcome!
Very nice recipe! We added some more sugar and salt to eat it with rice 🙂 Thank you so much!
Came out very well, we all loved it …
Very nice recepie
Amazing recipe! I twitched it too by adding aniseed powder just a teaspoon gave a whole new taste! Amazing recipe thanks for sharing!
welcome! 🙂
I tried it today. It turned out amazing. Just like in restaurants.
Made it today. Made minor changes like added bay leaf and jeera. It was delicious with fresh rotis
glad to know!
Turned out too good!!! Loved it!!!
Perfection, as always with Manali’s recipes!!! I made the extra spice version and used tofu instead of paneer since I am vegan, and it was beyond delicious!!!!! Thank you for sharing your incredible meals!!
welcome Chelse! 🙂
Loved being able to roast and grind my own spices. Great flavours!
Very good recipe , it was an absolute hit with everyone! Many thanks !
Very nice and very very tasty
Really yummy. Thanks for another great recipe, Manali. I ate this with basmati rice and it was of course still extra delicious. The kadai masala blend is amazing.
ya yummy kadai panner this tasty