📝 About This Recipe
Kadhai Paneer is a quintessential North Indian classic, named after the heavy-bottomed wok (Kadhai) in which it is traditionally prepared. This dish is celebrated for its bold, smoky flavors and the signature 'Kadhai Masala'—a freshly roasted spice blend that elevates the succulent paneer cubes and crunchy bell peppers. It strikes a perfect balance between a rich tomato-based gravy and a vibrant, stir-fry texture, making it a favorite for those who love a spicy, aromatic, and deeply satisfying vegetarian meal.
🥗 Ingredients
Fresh Kadhai Masala (Spice Blend)
- 2 tablespoons Coriander seeds (whole)
- 3-4 pieces Dried red chilies (Kashmiri variety for color or Guntur for heat)
- 1 teaspoon Black peppercorns (whole)
- 1/2 teaspoon Fennel seeds (optional but recommended for aroma)
The Main Aromatics
- 400 grams Paneer (cut into 1-inch cubes)
- 1 large Green bell pepper (Capsicum) (cut into 1-inch squares)
- 1 medium Red onion (petals separated and cut into squares)
- 1.5 tablespoons Ginger-Garlic paste (freshly pounded is best)
- 2 pieces Green chilies (slit lengthwise)
The Gravy Base
- 3 tablespoons Oil or Ghee (for a richer taste)
- 2 medium Onions (finely chopped)
- 3 large Tomatoes (pureed or very finely chopped)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder (for a vibrant red hue)
- 1 teaspoon Salt (adjust to taste)
Finishing Touches
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/2 teaspoon Garam Masala
- 1/4 cup Fresh Coriander (finely chopped)
- 1 inch Ginger (cut into thin juliennes for garnish)
👨🍳 Instructions
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1
Start by making the Kadhai Masala. In a small pan, dry roast the coriander seeds, dried red chilies, peppercorns, and fennel seeds over low heat until they become fragrant and turn a shade darker (about 2-3 minutes).
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2
Allow the roasted spices to cool completely, then grind them into a coarse powder using a spice grinder or mortar and pestle. Set this aromatic blend aside.
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3
Heat 1 tablespoon of oil in a Kadhai or heavy-bottomed wok. Add the onion petals and diced bell peppers. Sauté on high heat for 2 minutes until they are slightly charred but still crunchy. Remove and set aside.
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4
In the same pan, add another 2 tablespoons of oil or ghee. Once hot, add the finely chopped onions and sauté over medium heat until they turn a deep golden brown.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw smell of the garlic disappears.
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6
Add the tomato puree along with salt, turmeric, and Kashmiri red chili powder. Cook this mixture (the 'bhuna' process) until the oil starts to separate from the sides of the masala.
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7
Add 2 heaping tablespoons of your freshly ground Kadhai Masala to the tomato base. Stir well to combine the flavors.
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8
If the masala looks too dry, add about 1/2 cup of warm water to create a thick, luscious gravy. Bring it to a gentle simmer.
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9
Gently fold in the paneer cubes, along with the sautéed onions and bell peppers. Mix carefully to ensure the paneer is coated without breaking the cubes.
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10
Cover the pan and let it simmer on low heat for 3-4 minutes. This allows the paneer to absorb the spices and become soft.
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11
Sprinkle the crushed kasuri methi and garam masala over the curry. Give it one final, gentle stir.
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12
Turn off the heat. Garnish generously with fresh coriander leaves and ginger juliennes before serving hot.
💡 Chef's Tips
Always use fresh whole spices for the Kadhai Masala; pre-ground spices lack the essential oils that give this dish its signature punch. Do not overcook the bell peppers and onion petals; they should provide a refreshing crunch against the soft paneer. If your paneer is not fresh or feels tough, soak the cubes in warm salted water for 10 minutes before adding them to the gravy. For a restaurant-style 'smoky' flavor, you can perform the Dhungar method by placing a small piece of red-hot charcoal in a bowl inside the Kadhai, drizzling ghee over it, and covering the lid for 2 minutes. Adjust the amount of dried red chilies in the spice blend based on your heat tolerance.
🍽️ Serving Suggestions
Serve piping hot with Butter Naan or Garlic Naan to scoop up the thick gravy. Pairs beautifully with Jeera Rice (cumin-tempered basmati rice) for a complete meal. Accompany with a side of Laccha Pyaaz (pickled onion rings with lemon and chaat masala). A cooling cucumber raita on the side helps balance the bold spices of the curry. Enjoy with a tall glass of salty or sweet Lassi to round off the North Indian experience.