Go Back
–+ servings
Kadai Paneer

Creamy Kadai Paneer with Homemade Masala Bliss

Delight in the flavors of Kadai Paneer, enriched with homemade Kadai Masala for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kadai Masala
  • 2 tablespoons Coriander Seeds Key for flavor; can substitute with ground coriander if necessary.
  • 1 teaspoon Cumin Seeds Adds warmth and earthiness; use ground cumin for a quicker option.
  • 1 teaspoon Fennel Offers a sweet, anise-like flavor; omit if unavailable.
  • 3-4 Dried Red Chilli Provides heat; adjust quantity for desired spice level.
  • 1 teaspoon Pepper Adds mild spiciness; substitute with more chili if desired.
For the Dish
  • 2 tablespoons Oil Used for frying and flavor; any vegetable oil can work.
  • 1 tablespoon Ghee Adds richness; substitute with additional oil for a vegan version.
  • 2 cloves Garlic Enhances depth of flavor; use garlic powder if fresh is not available.
  • 1 tablespoon Ginger Fresh ginger adds zing; powdered ginger can be a substitute.
  • 1 large Onion Provides sweetness and body; can use red or white onions.
  • ½ teaspoon Turmeric Color and mild earthiness; no direct substitute; omit if unavailable.
  • 1 teaspoon Chilli Powder Adds heat and color; use paprika for a milder option.
  • 2 tablespoons Homemade Kadai Masala Vital for authentic flavor; can use store-bought in a pinch.
  • to taste Salt Essential for flavor enhancement; adjust to taste.
  • 2 large Tomatoes Add acidity and freshness; can substitute with canned tomatoes.
  • ½ cup Cream Adds richness; coconut cream or yogurt can be used for a dairy-free alternative.
  • 1 teaspoon Kasuri Methi Dried fenugreek leaves add unique flavor; omit if unavailable.
  • Fresh Coriander For garnish; optional.
  • 250 grams Paneer Main ingredient providing protein; fresh is best.
  • 1 teaspoon Garam Masala Adds complexity; if unavailable, a mix of ground spices can be used.

Equipment

  • Kadai or Deep Frying Pan
  • Spice Grinder

Method
 

Step-by-Step Instructions
  1. Start by roasting 2 tablespoons of coriander seeds, 1 teaspoon of cumin seeds, and a few dried red chillies in a dry skillet over medium heat for 2-3 minutes. Let cool before grinding into a powder.
  2. In a kadai or deep frying pan, heat 2 tablespoons of vegetable oil and 1 tablespoon of ghee over medium heat. Add 1 teaspoon of cumin seeds and let sizzle for about 30 seconds.
  3. Add 1 large finely chopped onion and cook for about 5-6 minutes until golden brown. Add ½ teaspoon of turmeric, 1 teaspoon of chili powder, and 1 tablespoon of Kadai Masala.
  4. Incorporate 2 large chopped tomatoes into the skillet, cooking for about 7-10 minutes until tomatoes break down and oil separates.
  5. Lower the heat and mix in ½ cup of cream and salt. Simmer gently for about 5 minutes.
  6. In a separate pan, heat oil and add 1 chopped onion, 1 chopped capsicum, and diced tomatoes, stir-frying for about 3-4 minutes. Add 250 grams of paneer cubes and sauté until golden-brown.
  7. Fold the sautéed veggies and paneer into the creamy Kadai masala base. Simmer for another 3-5 minutes, garnish with fresh coriander and julienned ginger before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 18gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 400mgIron: 2mg

Notes

Allow the Kadai Paneer to sit for a few hours after cooking for richer flavors. Use fresh paneer for best texture.

Tried this recipe?

Let us know how it was!