Kadai Paneer (Easy, Restaurant-Style)

kadai paneer in a red color wok with a wooden spatula with blue napkin in the background

4.97 from 134 votes

Kadai Paneer (Easy, Restaurant-Style)

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!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings:

Author: Manali Singh

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
¼ teaspoon garam masala
¾ teaspoon kashmiri red chili powder
1 inch ginger julienned, divided
½ cup water 120 ml
2 tablespoons heavy cream 30 ml
¾ 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
1 & ½ tablespoons cilantro chopped, to garnish

Instructions

Make the Kadai Masala

To a small kadai or pan on medium heat, add 2 tablespoons coriander seeds, 2 dried red chilies, 4 green cardamom, 1 teaspoon fennel seeds, and 3 cloves. Roast the spices for 3 to 4 minutes stirring constantly until fragrant.
Remove kadai from heat and transfer the roasted spices to a spice grinder. Let it cool down a bit and then grind it 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 1 tablespoon butter with 1 tablespoon oil on medium heat. Add 1 medium red onion (chopped) and sauté for 3 minutes until softened. Then add 1 green chili (sliced) and 2 teaspoons ginger garlic paste and sauté for another 1 to 2 minutes.
Then add 3-4 medium tomatoes (chopped) and 1 tablespoon 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 ¼ teaspoon garam masala, and ¾ teaspoon Kashmiri red chili powder. Add half of the ginger juliennes (prepared from 1-inch ginger). Stir the spices and cook for 30 seconds.
Now, add ½ cup water and stir. Add 2 tablespoons heavy cream, ¾ teaspoon salt and 1 teaspoon sugar and mix. Cook for one minute.
Add in 225 grams paneer (cubed) and 1 large green bell pepper (cut into 1-inch pieces) 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 1 teaspoon kasuri methi between your palms and add to the pan. Garnish with remaining half of the ginger juliennes and 1 & ½ tablespoons cilantro (chopped). Serve kadai paneer with naan or paratha.

Video

Notes

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 have used 3 to 4 teaspoons of the masala and was left with some.

Nutrition