From the recipe box
Kadai Paneer (Semi-Dry Style)
Indian gravies, koftas, and saucy mains meant to pair with rice, roti, or phulkas.
- Meal format
- Curries & Gravies
- Base
- Jeera Rice, Roti
Paneer, Onion, Tomato, Bell pepper (Capsicum)
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 30 mins
- Total
- 50 mins
- Serves
- 4
Ingredients
- 250grams paneer, cubed
- 1medium onion, sliced
- 2medium tomatoes, chopped
- 1medium bell pepper, cubed
- 1-2 tablespoonsoil
- to tasteSalt
- ½ teaspoonturmeric powder
- ½-1 teaspoonred chili powder (optional, based on spice preference)
- ½ teaspoongaram masala
- 1 teaspoonkasuri methi
- for garnishCilantro
Kadai Paneer Masala
- 1 tablespooncoriander seeds
- 1 teaspooncumin seeds (jeera)
- 4-5black peppercorns
- 2cloves
- ½ teaspoonfennel seeds
- 4-5Kashmiri red chilies
- —(or use Deggi mirch for more heat — adjust based on spice tolerance)
Notes & Tips
- Kadai Paneer is traditionally a semi-dry curry where the onion-tomato masala is cooked down until concentrated but not completely dry.
- The freshly ground kadai masala is what gives this dish its signature flavor. Store-bought kadai masala works too, but freshly roasted spices create a much stronger aroma.
- Kashmiri chilies provide color and mild heat. Deggi mirch can be significantly spicier, so adjust based on your spice tolerance.
- If you prefer a more traditional gravy-style curry, blend the cooked onion-tomato mixture with a little water before adding it back with the vegetables and paneer.
- This curry is extremely versatile — serve it with rotis, use it as a paneer biryani layer, or turn it into a flavorful kathi roll filling.
Step by step
Method
- 01
Prepare the kadai masala by dry roasting coriander seeds, cumin seeds, peppercorns, cloves, fennel seeds, and dried red chilies on low heat until fragrant.
- 02
Allow the spices to cool, then grind into a coarse powder. Set aside.
- 03
Heat oil in a pan. Add onions and sauté until they soften and become slightly golden.
- 04
Add tomatoes and cook until they break down completely and the mixture becomes thick and slightly dehydrated.
- 05
Add the bell peppers and cook until they soften slightly while still maintaining some texture.
- 06
Add the prepared kadai masala, salt, and any additional seasoning. Mix well and cook for a few minutes until the spices coat the vegetables.
- 07
Add the paneer cubes and gently mix. Cook until the paneer absorbs the flavors and the curry reaches a semi-dry consistency.
- 08
Garnish with cilantro and serve hot with rotis, chapatis, or use as a filling for kathi rolls.
