Paneer Kadai

The North Indian Paneer Kadai dish consists of spice-infused tomato sauce that cooks soft paneer cubes. The Indian wok known as kadai serves as the traditional preparation vessel because it enhances the deep flavors of the dish. The Paneer Kadai Recipe stands out because it requires users to make their own kadai masala through spice roasting before adding freshly ground spices to the dish.

If you love dishes with deep, smoky flavors, this vegetarian delight is a must-try. Similar to the rich and flavorful Karahi Gosht, Paneer Kadai is packed with bold spices and pairs wonderfully with naan, roti, or rice.

Ingredients for Paneer Kadai

For the Kadai Masala (Spice Blend):

• 2 tablespoons coriander seeds
• 3-4 dried red chilies
• 1 teaspoon cumin seeds
• ½ teaspoon fennel seeds (optional)
• ½ teaspoon black peppercorns

For the Gravy:

• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 tomatoes, finely chopped (or ½ cup tomato purée)
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon kasuri methi (dried fenugreek leaves)
• ½ teaspoon salt (adjust to taste)
• ½ cup capsicum (bell pepper), sliced
• 200g paneer, cubed
• ¼ cup fresh cream (optional, for a richer taste)
• Fresh coriander leaves for garnish

How to Make Paneer Kadai

Prepare the Kadai Masala
Heat a pan with a low flame to dry roast a combination of coriander seeds. Then dried red chilies, cumin seeds, fennel seeds, and black peppercorns until they become fragrant.
After cooling down allow the ingredients to be ground into a coarse powder by using a spice grinder or through a mortar and pestle. Set aside.

Cook the Gravy
Heat oil or ghee in a kadai or deep pan, and put cumin seeds into hot oil before permitting their spluttering.
Small pieces of onion need sautéing with heat until they reach golden brown.
The ginger-garlic paste requires one minute of cooking until it becomes aromatic.
The mixture of chopped tomatoes (or purée) needs to simmer until it becomes soft with the oil separating into distinct layers.
Stir together turmeric powder with red chili powder and salt and the homemade kadai masala and turmeric. Stir well.

Add Capsicum and Paneer
Stir in cut pieces of capsicum for two minutes before leaving them with a slight crisp texture.
The paneer cubes enter the mixture after which they soak up the tasteful elements for 2 minutes.
Apply firm pressure to kasuri methi between your hands before adding garam masala.

Step 4: Final Touch
To achieve restaurant quality richness add fresh cream during this point of preparation.
After decoratively placing fresh coriander leaves turn off the heat.

Serving Suggestions

When serving Paneer Kadai you should pair it with the:

1. Butter Naan or Roti for an authentic North Indian experience.
2. Jeera Rice or Steamed Basmati Rice for a delicious and filling meal.
3. Onion salad and pickle for a refreshing contrast.

Tips

• Will use freshly made paneer because it results in a tender texture that dissolves easily. You should let paneer from stores soak in warm water during the cooking process for 10 minutes.
• The use of freshly ground kadai masala will improve the potency of flavors in the dish. It is best to roast and grind spices right before preparing the dish.
• You should keep the capsicum partly crisp so its sweetness complements the spicy kick.
• The amount of red chili powder and dried chilies can be modified to reach your desired spice level.

Decision

Paneer Kadai is a perfect dish for those who love bold, spicy, and aromatic flavors. Whether you’re cooking for a special occasion or a simple family dinner, this dish is guaranteed to impress. If you enjoy the rich, deep flavors of dishes like Karahi Gosht, you’ll love this vegetarian version with paneer!