
“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
- Dry roast coriander seeds, red chilies, and peppercorns on low flame until fragrant.
- Cool and grind coarsely (not too fine). Set aside.
2. Cook the Curry
- Heat oil and butter in a pan.
- Add cumin seeds; let them splutter.
- Add chopped onions; sauté till golden.
- Add ginger-garlic paste; fry till raw smell disappears.
- Add tomato puree and cook till oil separates.
- Mix in turmeric, red chili powder, coriander powder, salt, and 1½ tsp of the kadai masala.
- Add a splash of water if needed and cook for 2–3 minutes.
3. Add Veggies & Paneer
- Toss in the cubed capsicum; sauté for 2–3 minutes (they should stay slightly crunchy).
- Add paneer cubes; gently stir to coat with masala.
- Add ¼ cup water (adjust consistency).
- Cover and simmer for 3–4 minutes on low flame.
4. Finish
- Stir in garam masala, kasuri methi, and cream (optional).
- 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.