Kadai Paneer is a quintessential North Indian delicacy that holds a special place in the hearts of food lovers across the country and beyond. chime peppers, onions, and a bold, tangy tomato base infused with a unique blend of freshly ground spices. The dish gets its name from the traditional Indian cooking vessel called a kadai—a heavy, round-bottomed wok-like pan in which it is typically prepared, allowing the ingredients to sizzle and sear, intensifying the flavor.
What sets Kadai Paneer apart from other paneer gravies is its robust and smoky flavor profile, achieved through the use of coarsely ground kadai masala—a hand-roasted mix of spices like coriander seeds, dried red chilies, fennel, and cumin. These spices are dry roasted to perfection, then ground to a semi-coarse powder, adding a rustic texture and deep warmth to the dish.
In the restaurant-style version, the gravy is thick, slightly creamy, and richly spiced but not overwhelmingly hot, allowing the natural sweetness of onions and the richness of tomatoes to shine through. The bell peppers and onions are sautéed until just tender, lending a slight crunch that contrasts beautifully with the soft paneer cubes. Often, a hint of cream or crushed kasuri methi (dried fenugreek leaves) is added at the end to elevate the aroma and lend a luxurious finish.
Perfectly paired with buttery naan, tandoori roti, flaky paratha, or the subtly spiced jeera rice, kadai paneer is a showstopper on any Indian menu. Whether it’s part of a festive spread or a comforting weekday dinner, this dish never fails to impress with its bold, balanced, and utterly irresistible flavors. It’s not just food—it’s a celebration of Indian spices and culinary tradition in every bite.
About This Kadai Paneer Recipe
- Meaning of the name: Kadai is the Hindi word for ‘Indian wok’ which is commonly utilized in ordinary Indian cooking. So fundamentally, any paneer dish made in a kadai is known as kadai paneer.
- What makes it uncommon? Not at all like other paneer flavors, this one is not excessively velvety or wealthy. Instep, it’s full of striking, spiced tomato flavors and chunky surfaces from sautéed onions and peppers.
- Homemade kadai masala: I continuously make a fast custom made zest blend for the best flavor. It makes a tremendous difference!
Why you’ll love it:
- It’s simple to make at home
- Loaded with strong flavors from custom made kadai masala
- Not as well overwhelming, so idealize for regular lunch or dinner
- You get a pleasant adjust of paneer, peppers, and a tomato-based masala
Ingredient Notes
Kadai Masala Ingredients
This is the heart of kadai paneer! It’s a one of a kind, flavorful, and fragrant zest mix made with 6 diverse entirety spices.
You have a few options:
1) Prepare a Fresh Batch Every Time
One simple way to go about it is to make a fresh batch of kadai masala each time you cook. The measurements for the spices are provided clearly in the recipe card, making it easy to prepare just the right amount. This ensures maximum freshness and bold flavor, especially if you enjoy grinding your own spices.
2) Make a Large Quantity and Store It
If you often cook dishes in the kadai-style—such as kadai vegetable, kadai mushroom, kadai soya chaap, or kadai bhindi—it may be more convenient to prepare a large batch in advance. You can store this masala in an airtight container, sometimes called a “flavor jostle,” to preserve its aroma and potency. I’ve shared a detailed post on how to make kadai masala from scratch, including tips for optimal storage. When kept in a cool, dry place, the homemade masala stays fresh for 3 to 4 months without losing its vibrant flavor.
3) Opt for Store-Bought Kadai Masala (Not My Favorite)
For those looking for a quick solution, using pre-packaged kadai masala from the store is always an option. While this can certainly save time, it’s my least preferred method as the flavor doesn’t quite match up to the freshly ground homemade version. Store-bought blends tend to be more generic and lack the distinct aroma and complexity that make kadai dishes so special.
Kadai Paneer Gravy Ingredients
Here is the pic of the fixings you’ll require to make the curry.
- Paneer: In the USA, paneer is accessible in the ice chest or cooler segment of Indian grocery stores. It won’t be as new as in India, but it works well. If you have time, custom made paneer is continuously best and simple to make.
- Bell Peppers (Capsicum): They include crunch and a pop of color. I cook them until they’re around 80% done so they remain crisp-tender. If you lean toward delicate peppers, cook them a bit longer.
- Tomatoes: Utilize ripe Roma tomatoes for the best flavor. Unripe or acrid assortments (like beefsteak or vine-ripe) can make the sauce as well tangy. Used two ways:
- Finely chopped – includes surface and makes the sauce marginally chunky.
- Pureed – includes body and lavishness to the sauce.
- Garlic Paste: If you don’t have garlic paste, fair grind 2 cloves utilizing a little grater or Microplane zester.
- Julienned Ginger: Instep of ginger paste at the begin, we include ginger strips afterward (after tomatoes cook). This gives a new, strong flavor that stands out in the gravy.
- Kashmiri Red Chili Powder: Kadai masala as of now includes a great sum of warm. Kashmiri chili powder is utilized primarily for its shinning red color without making the sauce additional spicy.
- Kasoori Methi (Dried Fenugreek Takes off): Smashed and included at the conclusion, it gives a signature restaurant-style smell and flavor to the sauce. Don’t skip it!
- Heavy Cream: A little sum is included at the conclusion to smooth the flavors and it gives a touch of richness.
How To Make Kadai Paneer? (Pics)
Making Kadai Masala:
1. Dry broil entire flavors (as recorded in the recipe) in a pan over medium warm. Keep blending always to avoid burning and cook until aromatic. Transfer to a plate and let the flavors cool completely.
2. Grind coarsely in a zest processor or blender. 👉 Don’t pound it into a fine powder — a somewhat coarse surface gives that signature kadai flavor.
Making Kadai Paneer Gravy:
1. Heat oil in a kadai or pan over medium heat.
2. Add finely chopped onions and sauté until they turn delicate and translucent (light pink).
3. Add garlic paste.
4. And sauté for a miniature until the crude scent disappears.
5. Add chopped tomatoes and tomato puree, at that point sprinkle in salt.
6. Mix and cook until the sauce thickens and oil begins to overflow from the sides.
👉 This is a key step — it may take a few minutes, so be persistent. It guarantees the crude tomato taste is cooked out.
7. Add kadai masala and mix well.
8. Cook for another diminutive so the flavors blossom in the hot tomato mixture.
9. Add chime pepper (capsicum), julienned ginger, and hot water.
10. Stir and stew for almost 5 minutes, or until the chime peppers are cooked around 80% (crisp-tender).
👉 This keeps a slight crunch, which is classic for kadai paneer. If you lean toward gentler peppers, cook a bit longer.
11. Add kasoori methi (pulverized between your palms) and Kashmiri red chili powder.
12. Add paneer 3d shapes and delicately stir.
13. Let the curry stew for fair 1–2 minutes so the paneer warms through and assimilates flavors.
👉 Do not overcook paneer or it may turn chewy.
14. Stir in overwhelming cream and quickly turn off the warm once it begins to simmer.
Expert Tips
- Remove seeds and stems from dried red chilies when making kadai masala. ➝ This makes a difference decrease the zest level and maintains a strategic distance from superfluous warm in the body, which can disturbed digestion.
- Want less zesty? Utilize Kashmiri dried chilies instep of normal ones for the masala. ➝ They allow a profound red color without including as well much heat.
- Always utilize new, ready tomatoes. ➝ Unripe or under-ripe tomatoes can make the sauce acrid and tangy.
- Avoid canned tomato products. ➝ They tend to be more acidic and will make the sauce as well acrid for this recipe.
- Gravy turned as well sour? ➝ Include a little sum of sugar to adjust the flavors.
Serving Ideas
- For a restaurant-style dinner at home: Create an indulgent and satisfying meal by serving the rich and flavorful kadai paneer gravy with freshly made Indian breads such as soft, pillowy naan, aromatic garlic naan, or flaky, layered lachha parathas. To elevate the dining experience, accompany the meal with a side of crisp, thinly sliced onions, lemon wedges for a burst of freshness, and a chilled glass of salted lassi to balance the spices and add a traditional touch. This setup brings the charm and taste of a restaurant right to your dining table, making it perfect for weekend feasts or when entertaining guests.
- For a convenient lunchbox or easy weekday dinner: When time is limited but you still crave a delicious homemade meal, pair kadai paneer with plain roti or lightly crisped tawa parathas. These breads are easy to pack and hold up well, making them ideal for office lunches or school tiffins. The combination is hearty and mess-free, ensuring that you enjoy a wholesome, satisfying meal on the go or after a busy day.
