Kadai Paneer Recipe
Make Kadai Paneer Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Paneer & Marinade
Kadai Masala (spice mix, toasted & ground)
Sauce Base
Vegetables & Garnish
Method
Paneer & Marinade
- 1
Marinate paneer
Pat the paneer cubes dry with paper towels. In a bowl combine yogurt, cornstarch (or besan), red chili powder, turmeric, salt (use 1/2 tsp now and adjust later), and black pepper. Gently fold paneer into the marinade until evenly coated. Let rest 15 minutes while you prepare other components.
- 2
Pan-fry or shallow-fry paneer
Heat 1 tablespoon oil in a nonstick or cast-iron kadai (or skillet) over medium-high. Add marinated paneer in a single layer, avoiding overcrowding. Fry until golden on all sides, about 2–3 minutes per side. Remove to a plate lined with paper towel. (Alternatively you can shallow-fry in 2–3 tbsp oil for a crisper exterior.) Set aside.
Kadai Masala (spice mix, toasted & ground)
- 3
Toast and grind spices
In a small dry skillet over medium heat, toast coriander seeds, peppercorns, cumin seeds, and chilies for 2–3 minutes until fragrant and slightly darker (shake pan to avoid burning). Cool 5 minutes, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside 1–2 teaspoons for finishing and keep remainder for use in the sauce.
Sauce Base
- 4
Cook aromatics
In the same kadai or skillet, heat remaining 2 tablespoons oil and 1 tablespoon butter over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 10–15 seconds. Add finely chopped onion and sauté until translucent to lightly golden, about 6–8 minutes. Add ginger and garlic pastes and cook 1–2 minutes until raw aroma disappears.
- 5
Add tomato and spices
Pour in the tomato puree and tomato paste (if using). Stir in Kashmiri chili powder, ground coriander, and 1–2 tablespoons of the freshly ground kadai masala (reserve some for garnish). Simmer on medium-low, stirring occasionally, until oil begins to separate from the tomato mixture, about 8–10 minutes.
- 6
Bring sauce together
Add salt, sugar (if using), and the cup of water or stock. Stir to combine and bring to a gentle simmer. If the sauce seems too thin, increase heat slightly and reduce for 3–5 minutes until desired thickness; if too thick, add a splash more water. Crush kasuri methi between your palms and sprinkle into the sauce, stirring to incorporate.
Vegetables & Final Assembly
- 7
Cook bell pepper and chunky onion
Add the roughly cut green bell pepper and the 1 cup of chunky onion pieces to the simmering sauce. Cook on medium-high for 4–5 minutes, stirring occasionally, so the vegetables stay slightly crisp (kadai paneer is typically slightly crunchy).
- 8
Combine paneer with sauce
Gently fold in the fried paneer cubes and any juices accumulated on the resting plate into the kadai. Cook together for 2–3 minutes so the paneer absorbs flavors; be careful not to over-stir to avoid breaking the cubes. Taste and adjust salt or red chili powder as needed.
- 9
Finish and garnish
Sprinkle the reserved freshly ground kadai masala and garam masala over the top. Add a small knob of butter (optional) for gloss. Garnish with chopped cilantro. Serve hot with lemon wedges alongside naan, roti, or steamed rice.