Kadai Paneer

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Kadai Paneer is a bold, smoky North Indian curry where cubes of paneer and crisp bell peppers are tossed in a freshly roasted and ground spice blend called kadai masala. The dish gets its name from the kadai (Indian wok) it is traditionally cooked in, which gives the gravy a distinctive roasted flavor. Serve it hot with naan, roti, or jeera rice for a satisfying restaurant-style meal at home.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 27 gFat
• 12 gSaturated Fat
• 13 gCarbs
• 3 gFiber
• 6 gSugar
• 18 gProtein
• 520 mgSodium
• 410 mgPotassium
• 445 mgCalcium
• 2.8 mgIron
• 62 mgVitamin C
• 920 mcgVitamin A

Ingredients

For the kadai masala (freshly ground spice blend)

• 2 dried Kashmiri red chilies, stems removed
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 3 whole cloves
• 1 inch cinnamon stick

For the curry

• 2 tablespoons neutral oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large ripe tomatoes, pureed
• 1 large green bell pepper, cut into 1-inch squares
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 3/4 teaspoon salt, or to taste
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
• 2 tablespoons chopped fresh coriander leaves

For the paneer and finishing

• 400 g paneer, cut into 1-inch cubes
• 1 tablespoon butter
• 1 tablespoon heavy cream (optional)
• Ginger julienne and coriander leaves, to garnish

Directions

1. Dry roast the kadai masala ingredients in a small skillet over medium heat for 2 to 3 minutes until fragrant and lightly toasted, then cool and grind to a coarse powder.
2. Heat the oil in a heavy kadai or wok over medium-high heat. Add the cumin seeds and let them splutter for about 20 seconds.
3. Add the chopped onion and sauté for 5 to 6 minutes until lightly golden. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
4. Pour in the tomato puree along with the turmeric, red chili powder, and salt. Cook for 6 to 8 minutes, stirring often, until the mixture thickens and the oil begins to release at the edges.
5. Add the ground kadai masala and the green bell pepper squares. Toss well and cook for 2 minutes so the peppers stay crisp-tender and absorb the spices.
6. Gently fold in the paneer cubes, butter, and garam masala. Sprinkle the crushed kasuri methi over the top and stir carefully so the paneer does not break.
7. Drizzle in the cream if using, garnish with ginger julienne and fresh coriander, and serve immediately with hot naan, roti, or jeera rice.

Cook’s Notes

• Always use fresh, firm paneer; if it feels soft, soak the cubes in warm salted water for 10 minutes before cooking for a springier bite.
• Keep the bell peppers slightly crunchy; overcooking turns them mushy and dulls their bright color.
• The freshly ground kadai masala is the soul of this dish. Make a larger batch and store it in an airtight jar for up to a month to use in other paneer or vegetable curries.
• For a smokier restaurant-style finish, place the cooked curry in a steel bowl, cover it, and set it on a tawa over an open flame for 2 to 3 minutes before serving.
• Skip the cream if you want a lighter version, or replace it with cashew paste for a richer, nutty body without dairy.

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