Kadai Paneer Recipe

Prepare paneer

Drain any excess liquid from paneer and pat dry with paper towels. Cut into 1-inch cubes. Toss gently with 1/2 tsp salt.

Heat 3 tbs vegetable oil in a nonstick skillet over medium-high heat. When hot, add paneer cubes in a single layer and shallow-fry, turning occasionally, until golden on at least two sides (3–4 minutes). Remove and drain on paper towels. Set aside.

In a small dry skillet over medium heat, add coriander seeds, cumin seeds and dried red chilies. Toast, stirring frequently, until aromatic and changed color (2–3 minutes). Remove from heat and let cool slightly.

Once cool, grind toasted spices in a spice grinder or mortar & pestle to a coarse powder (not too fine) — this is the kadai masala. Set aside.

Heat 2 tbs vegetable oil in a heavy skillet or kadai over medium heat. Add 1/2 tsp cumin seeds, crushed cardamom and cinnamon stick. Sizzle for 20–30 seconds until fragrant.

Add the finely chopped onion and cook, stirring, until soft and translucent, about 6–8 minutes. Do not let it brown heavily.

Stir in 1 tbs ginger-garlic paste and cook 1–2 minutes until raw aroma disappears.

Add the roughly chopped tomatoes and 1 tsp tomato paste (if using). Cook, stirring occasionally, until tomatoes break down and oil begins to separate around edges, about 8–10 minutes. If mixture sticks, add 1–2 tbs water and scrape up browned bits.

Use an immersion blender to lightly purée the tomato-onion mixture to a coarse sauce. (Alternatively, transfer to a blender, pulse once or twice, and return to pan.)

Add diced green bell pepper and cook 3–4 minutes so it softens slightly but retains bite.

Stir in red chili powder, turmeric, 1 tsp salt, and 100 ml water. Bring to a gentle simmer.

Add 2–3 tbs of the prepared kadai masala (start with 2 and adjust to taste), then fold in the fried paneer cubes. Simmer for 4–5 minutes so paneer absorbs flavors. If sauce looks too thick, add up to another 2 tbs water.

Sprinkle 1/2 tsp garam masala and crushed kasuri methi over the curry, stir gently. Taste and adjust salt or spice as needed.

Turn off heat and stir in 1 tsp butter or ghee (optional) and 1 tsp lemon juice for brightness.

Garnish with chopped cilantro and transfer to a serving dish. Serve hot with naan, roti, or steamed basmati rice.