Kadai Paneer

Name: Kadai Paneer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian (Punjab)
Ingredients: Paneer: 350g, cubed; Green capsicum: 150g, cubed; Onion: 200g, sliced; Tomatoes, chopped: 300g; Ginger, julienned: 25g; Garlic: 4 cloves, sliced; Whole dry red chillies: 4; Coriander seeds: 2 tbsp (freshly crushed); Kasuri methi: 1 tsp; Desi ghee: 3 tbsp; Salt: to taste; The freshly crushed kadai masala is what makes this dish — pre-ground powder produces a flat result.; Capsicum should retain a slight bite — do not overcook.; The dish should be semi-dry, not gravy-heavy.; Serve in a hot cast iron kadai for the authentic presentation and to keep it hot longer.

🟢 Veg🌾 Gluten-free📊 Easy

Paneer and capsicum cooked in a bold, freshly-ground kadai masala of whole red chillies, coriander seeds, and tomatoes — a rustic, textured dish with more character than its cream-based cousins.

⏱️15 minPrep

🔥25 minCook

🕒40 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Kadai Paneer

Roast dry red chillies and coriander seeds in a dry pan until fragrant.
Roughly crush — do not powder.
This is the kadai masala.
Heat ghee in a cast iron kadai.
Add garlic and ginger; sauté 1 min.
Add onions; cook until edges brown.
Add tomatoes; cook until completely broken down and oil surfaces, 10 min.
Add freshly crushed spice mix.
Cook 3 minutes — aroma should be bold and toasted.
Add capsicum; toss on high heat 2 minutes — keep some crunch.
Add paneer; toss gently.
Add kasuri methi; stir.
Serve in the kadai.

📖 Cultural notes

|---|---|---|---|---| | 360 kcal | 18g | 14g | 26g | 3g | Kadai Paneer gets its name from the heavy iron wok (kadai) it is cooked in — a vessel central to Punjabi cooking. The freshly ground masala technique reflects the traditional Punjabi approach of building spice blends from scratch rather than using pre-packaged mixes. Dhabas across Punjab serve this as their standard paneer offering. ---

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