Photo: FotoosVanRobin · CC BY-SA 2.0 · Wikimedia Commons

Punjab · Lunch

Kadai Paneer

Paneer and capsicum stir-fried in a freshly ground kadai masala of dried red chillies and coriander seeds — a dry-to-semi-dry dish with bold, coarse-ground spices that defines dhaba cooking.

🧺 Ingredients

• 300g paneer, 3cm cubes
• 2 green capsicums (200g), 3cm chunks
• 2 large onions (200g), petals
• 3 large tomatoes (300g), roughly chopped
• 3 tbsp oil or ghee
• 1 tbsp ginger-garlic paste
• 2 dried red chillies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 4 dried red chillies
• ½ tsp black pepper
• 1 tsp kasuri methi
• ½ tsp garam masala
• Salt to taste
• Kadai paneer is intentionally dry — if gravy desired, add 100ml water + 2 tbsp cream after step 3.
• Charring onion edges on HIGH heat adds dhaba character.

👩‍🍳 How to make Kadai Paneer

1. Dry roast coriander seeds, cumin seeds, dried red chillies in small pan on MEDIUM 2 min until fragrant and slightly darker.
2. Cool, coarsely grind in mortar — keep texture rough, not powder-fine.
3. Heat oil in kadai on HIGH.
4. Add onion petals — stir-fry HIGH 3 min until edges char slightly.
5. Add ginger-garlic paste, tomatoes — cook MEDIUM-HIGH 6 min until tomatoes soften and integrate.
6. Add ground kadai masala, stir 1 min.
7. Add capsicum — stir-fry HIGH 4 min until cooked but retaining slight crunch.
8. Add paneer — toss gently to coat without breaking.
9. Add kasuri methi, garam masala.
10. Toss on HIGH 2 min.
11. Dry-style: no added water.
12. Garnish with ginger julienne.

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