Restaurant-Style Kadai Paneer
Restaurant-Style Kadai Paneer
Prep: 15 mins
Difficulty: Easy
Cook: 25 mins
Serves: 3 - 4 people
Kadai Paneer is a vibrant, deeply spiced, semi-dry curry famously tossed in a traditional Indian wok (kadai) with colorful bell peppers and crisp onions.
The secret to its unforgettable, robust flavor lies in the freshly toasted 'Kadai Masala'. By lightly pounding our premium whole Coriander Seeds alongside our signature pastes, you can effortlessly recreate that irresistible, smoky restaurant taste right in your own kitchen.
Ingredients
- 300g paneer, cut into cubes
- 1 large green bell pepper (capsicum), cubed
- 1 large red bell pepper (capsicum), cubed
- 1 large onion, cut into chunks and separated
- 1.5 tbsp Coriander Seeds Whole, lightly crushed
- 1 tbsp Kashmiri Red Chilli Paste
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tsp Punjabi Garam Masala
- 1/2 tsp Turmeric Powder
- 2 medium tomatoes, finely chopped
- 1/2 cup tomato puree
- 1 tbsp Kasuri Methi (dried fenugreek leaves)
- 3 tbsp oil or ghee
- Fresh coriander, chopped
- Salt to taste
Method
Step 1 In a mortar and pestle, coarsely crush the Coriander Seeds. Heat 1 tablespoon of oil in a large kadhai or heavy pan over medium-high heat. Add the cubed paneer, bell peppers, and onion chunks. Toss for just 2-3 minutes until slightly blistered but still crunchy. Remove and set aside.
Step 2 In the same pan, add the remaining ghee or oil. Once hot, add the coarsely crushed Coriander Seeds. Let them sizzle and release their earthy aroma for about 15 seconds.
Step 3 Stir in the finely chopped tomatoes along with the Ginger Paste and Garlic Paste. Sauté over medium heat for 4-5 minutes until the tomatoes begin to soften and the raw garlic scent disappears.
Step 4 Add the Kashmiri Red Chilli Paste, Turmeric Powder, and a pinch of salt. Cook this masala paste down until it is thick, glossy, and the oil begins separating slightly at the edges.
Step 5 Pour in the tomato puree and let the gravy simmer rapidly for another 3 minutes. Sprinkle in the Punjabi Garam Masala and crush the Kasuri Methi between your palms as you drop it into the pan.
Step 6 Finally, slide the sautéed paneer, bell peppers, and onions back into the spicy gravy. Toss gently until everything is beautifully coated. Simmer for just 2 minutes so the paneer absorbs the flavor without the vegetables turning mushy. Garnish with fresh coriander and serve hot with naan or jeera rice!
Chef's Tip: The hallmark of an authentic Kadai Paneer is the texture of the vegetables. Always sauté your bell peppers and onions separately on high heat, and only add them back in at the very end so they retain a vibrant, sweet crunch!
