Kadai Paneer: It is one of the most loved North Indian paneer dishes, known for its bold flavours, aromatic spices and slightly smoky taste. This dish gets its name from the “kadai,” a traditional Indian wok in which it is cooked. Kadai Paneer is popular in homes as well as restaurants because of its rich texture and vibrant taste.
Made with soft paneer cubes, crunchy capsicum, onions, tomatoes and freshly ground spices, this recipe is perfect for lunch, dinner, or special occasions. It pairs beautifully with naan, roti, or jeera rice, making it a versatile dish for any meal. The best part about Kadai Paneer is that it can be prepared easily at home with simple ingredients while still tasting like a restaurant-style dish.
Ingredients
- Paneer cubes
- Onion, sliced
- Capsicum, cut into cubes
- Tomatoes, finely chopped or pureed
- Ginger-garlic paste
- Oil or butter
- Cumin seeds
- Coriander seeds (coarsely crushed)
- Dry red chilies
- Red chili powder
- Turmeric powder
- Garam masala
- Kasuri methi (dried fenugreek leaves)
- Salt as per taste
- Fresh coriander leaves for garnish
Preparation Method
Heat oil or butter in a kadai and add cumin seeds. Let them splutter, then add crushed coriander seeds and dry red chilies to release their aroma. Add sliced onions and sauté until they turn light golden. Now add ginger-garlic paste and cook until the raw smell disappears. Add chopped tomatoes or tomato puree along with turmeric and red chili powder. Cook the mixture until oil starts separating from the masala.
Add capsicum cubes and cook on medium flame so they remain slightly crunchy. Now gently add paneer cubes and mix well with the masala. Sprinkle garam masala and crushed kasuri methi. Cook for a few minutes, stirring carefully so the paneer does not break. Adjust salt and consistency as needed.
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Serving Suggestions
Kadai Paneer tastes best when served hot. It pairs well with butter naan, tandoori roti, plain roti, or jeera rice. You can also serve it with onion rings and lemon wedges for extra flavour.
Tips For Perfect Kadhai Paneer
- Use fresh paneer for a soft and creamy texture.
- Do not overcook capsicum to maintain crunch.
- Freshly crushed coriander seeds enhance authentic flavour.
- Add a little butter at the end for a rich restaurant-style taste.
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