Kadai Paneer Recipe

Dry roast and grind spices

Heat a small skillet over medium heat. Add coriander seeds, dried red chilies, black peppercorns and fenugreek seeds (if using). Dry-roast, stirring frequently, for 2–3 minutes until aromatic and slightly darkened but not burnt. Remove from heat, let cool completely (5–10 minutes), then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.

Prepare paneer (optional pan-fry)

If you prefer slightly browned paneer, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add paneer cubes in a single layer and shallow-fry for 2 minutes per side until edges are golden. Remove and drain on paper towel. Alternatively, use paneer as is.

Sauté onions & aromatics

In a heavy-bottomed kadai or large skillet, heat remaining 2 tablespoons oil over medium heat. Add sliced onion and a pinch of salt. Sauté, stirring, for 6–8 minutes until softened and beginning to caramelize. Add ginger julienne, minced garlic and slit green chilies; cook 1 minute until fragrant.

Cook tomatoes

Add chopped tomatoes and tomato paste (if using) to the pan. Cook, stirring occasionally, 6–8 minutes until tomatoes break down and oil begins to separate. Mash slightly with the back of a spoon to a coarse sauce. If mixture becomes dry, add 2–3 tablespoons of water.

Add ground kadai masala and spices

Stir in the freshly ground kadai masala (from spice mix), turmeric powder, red chili powder, garam masala and salt. Cook the spice-tomato mixture for 2–3 minutes to bloom the spices, stirring constantly to avoid sticking.

Add bell pepper and finish gravy

Add the chopped green bell pepper pieces and cook 3–4 minutes so they stay slightly crunchy (or longer if you prefer softer peppers). Pour in 120 ml water, mix thoroughly to form a thick gravy, and simmer 3–4 minutes to combine flavors.

Combine paneer and finish

Add the pan-fried (or fresh) paneer cubes to the gravy. Gently stir to coat paneer with the masala, cook 2–3 minutes so paneer warms through. Crush kasuri methi between your palms and sprinkle over the curry, then fold in chopped cilantro and a squeeze of lemon juice to brighten flavors. Taste and adjust salt or chili as needed.

Transfer Kadai Paneer to a serving bowl, garnish with additional chopped cilantro and serve hot with naan, roti or steamed basmati rice and lemon wedges on the side.