Royal Kadai Paneer

“Spicing up life, one Kadai Paneer at a time!”

🕒 Prep Time:

15 mins

🍳 Cook Time:

25 mins

🍽️ Serves:

3–4


🧺 Ingredients

For the Kadai Masala:

  • Coriander seeds – 1½ tbsp
  • Dried red chilies – 4–5
  • Black peppercorns – 6–8 (optional, for heat)

For the Curry:

  • Oil – 2 tbsp
  • Butter – 1 tbsp
  • Cumin seeds – 1 tsp
  • Onion – 1 large (finely chopped)
  • Ginger-garlic paste – 1 tbsp
  • Tomatoes – 3 medium (pureed or finely chopped)
  • Capsicum (bell pepper) – 1 medium (cut into cubes)
  • Paneer – 200–250 g (cubed)
  • Kashmiri red chili powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Garam masala – ½ tsp
  • Salt – as needed
  • Fresh cream – 2 tbsp (optional, for richness)
  • Kasuri methi – 1 tsp (crushed)
  • Fresh coriander leaves – for garnish

🔥 Preparation Steps

1. Make Kadai Masala

  1. Dry roast coriander seeds, red chilies, and peppercorns on low flame until fragrant.
  2. Cool and grind coarsely (not too fine). Set aside.

2. Cook the Curry

  1. Heat oil and butter in a pan.
  2. Add cumin seeds; let them splutter.
  3. Add chopped onions; sauté till golden.
  4. Add ginger-garlic paste; fry till raw smell disappears.
  5. Add tomato puree and cook till oil separates.
  6. Mix in turmeric, red chili powder, coriander powder, salt, and 1½ tsp of the kadai masala.
  7. Add a splash of water if needed and cook for 2–3 minutes.

3. Add Veggies & Paneer

  1. Toss in the cubed capsicum; sauté for 2–3 minutes (they should stay slightly crunchy).
  2. Add paneer cubes; gently stir to coat with masala.
  3. Add ¼ cup water (adjust consistency).
  4. Cover and simmer for 3–4 minutes on low flame.

4. Finish

  1. Stir in garam masala, kasuri methi, and cream (optional).
  2. Garnish with fresh coriander and a sprinkle of remaining kadai masala.

🍴 Serving Suggestions

  • Serve hot with naan, roti, chapati, or jeera rice.
  • A squeeze of lemon or a few onion rings on the side enhances the flavor.

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