Kadai Paneer is a stir-fry of onions, bell peppers, and paneer. The sauteed mixture is then added to a tomato-based masala sauce with freshly ground spices.
Paneer is India's gift to the world. It's such a weakness of mine and it's something many Indians tend to cook for special occasions.
Growing up, my mom only made paneer when it was Diwali or someone's birthday or if we begged her to. lol. Paneer is nutritious, but it is also high in fat and my mom always prioritized my dad's health, so looking back, I get why we seldomly ate paneer.
Hope you guys try my version of Kadai Paneer and love it.
What is Kadai Paneer?
Kadai Paneer is essentially an Indian cheese (paneer) dish that is cooked in an iron wok. For this recipe, I am not using an iron wok, but rather a nonstick wok.
Kadai Paneer is typically a dry subzi that consists of onions, bell peppers, and paneer first sauteed and added to a tomato masala mixture. When making Kadai Paneer it is strongly recommended to make your own Kadai Masala because it makes a world of difference.
This dish goes pairs perfectly with roti or naan. Of course, you can also serve it with rice too.
Kadai Paneer is:
- Mouthwatering
- Delicious
- Vegetarian
- Gluten-free
- Perfect with Roti/Naan
- Great source of Protein
Ingredients you’ll need for Kadai Paneer:
Kadai Masala: I strongly recommend making your own Kadai Masala for this recipe because fresh always tastes better. To make freshly ground masala, you will need coriander seeds, dry red chilies, cumin seeds, fennel seeds, green cardamom, and black peppercorn. If you don't want to make homemade masala, you can always use a store-bought version.
Paneer: I always use store-bought. The key is to soak it in hot water for 20 minutes which results in soft paneer. Alternatively, you may use homemade paneer.
Bell Peppers: I used a combo of red and green bell peppers, but feel free to use any combo you like - red, green, yellow, or orange.
Onions - You will need onions twice in this recipe. First, cube the onions for the saute, and then chop the onions for the masala sauce.
Tomatoes: Be sure to puree the tomatoes for this recipe. I used 4 plum tomatoes here.
How to make Kadai Paneer recipe step by step?
Prep
1. In a nonstick wok, dry roast the Kadai Masala spices for a few minutes until slightly golden brown.
2. Use a coffee grinder to grind the spices into a powder consistency.
3. Cube the paneer. I used store-bought.
4. Soak in hot water for 20 minutes. This will help soften the paneer.
5. Cube the onions, red & green bell peppers.
6. Chop the red onions, ginger, and garlic.
7. Puree the tomatoes.
8. Tomatoes are pureed.
Saute the Paneer & Veggies
1. Heat up a wok on medium heat, once hot, add 1 tablespoon avocado oil. Add the cubed onion, red & green bell peppers.
2. Immediately after, add the cubed paneer that has been drained properly. Saute for about 4 minutes. The idea is to saute the vegetables, but don't overcook them.
3. Top with 1 ½ tablespoon Kadai masala. Gently stir. Cook for 2 minutes at most else the paneer will become rubbery.
4. Once done, set aside.
Cook the Kadai Paneer
1. In the same wok, add oil. Once hot, add cumin seeds and turmeric powder.
2. Add ginger, garlic, and red onions. Saute for 5 minutes until slightly browned.
3. Add red chili powder and season with a little salt. Cook for a minute.
4. Pour the tomato puree over the onions. Stir.
5. Cover and cook the mixture for 10-12 minutes or until a paste-like consistency form.
6. Add 2 tablespoon kadai masala to the tomato paste. Mix well.
7. Now add the sauteed paneer and veggies. Also, add kasoori methi (rub between the palm of your hands). Cook for a minute.
8. Finish off with another 1 tablespoon of kadai masala. Stir. Turn off the stove.
9. Garnish with fresh cilantro leaves.
Serving Suggestions
I love Kadai Paneer with roti or naan. Some raita on the side with a Kachumber Salad is perfect.
Additionally, you can serve Kadai Paneer with rice too. You can also skip the carbs altogether and your Kadai Paneer can turn into a high-protein dish.
Tips on making Kadai Paneer:
- Make the Kadai Masala. Do not skip this step as it makes a huge difference in flavor.
- Soak your store-bought paneer for 20 minutes in hot water.
- Chop all the ingredients needed for the recipe.
- Saute the paneer and veggies first.
- Prepare the tomato masala sauce.
- Add the paneer and veggies to the sauce.
- Garnish and enjoy with roti.
Frequently Asked Questions
1. Can I make this Kadai Paneer vegan?
Paneer is not vegan and there really is no substitute if you ask me. The closest vegan substitute would be tofu. I recommend using extra-firm tofu, just make sure you press the tofu to remove the access water.
2. Can I make Kadai Paneer gluten-free?
This recipe is already gluten-free.
3. Do I have to make Kadai Masala from scratch?
I highly recommend that you make the masala from scratch because the taste is so much better. With that said, if you absolutely don't want to, then make sure you buy store-bought Kadai Paneer Masala.
4. I don't have a Kadai/wok, can I make my Paneer Kadai in a nonstick or castiron pan?
You can certainly use nonstick when making this recipe.
I don't recommend cooking your Kadai Paneer in a castiron skillet since you're not really supposed to cook tomatoes in a castiron skillet for too long.
I do recommend using stainless steel or wok for this recipe.
More Paneer Recipes!
Recipe Card
Kadai Paneer
Vegetarian, Gluten-free.Equipment
Ingredients
for kadai masala
- 4 tablespoon coriander seeds
- 4 dry red chilies
- 1 cumin seeds
- 1 teaspoon Fennel seeds
- 4 green cardamom
- ½ teaspoon black peppercorn
for sauteed paneer
- 1 tablespoon avocado oil
- ½ red bell pepper, cubed
- ½ green bell pepper, cubed
- 1 medium onion, cubed
- 400 grams paneer, cubed
- 1 ½ tablespoon kadai masala, made earlier
- salt to taste
for kadai paneer
- 2 tablespoon avocado oil
- 1 teaspoon cumin seeds
- ¼ teaspoon haldi
- 1 cup red onion, chopped
- 1 teaspoon red chili powder
- 1 ½ inch piece ginger, chopped
- 6 cloves garlic, chopped
- 5 plum tomatoes, pureed
- 2 tablespoon kadai masala, made earlier
- ½ teaspoon red chili powder
- add sauteed paneer
- 1 tablespoon kasoori methi
- 1 tablespoon kadai masala, made earlier
for garnish
- fresh cilantro leaves, chopped
Instructions
Prep
- In a nonstick wok, dry roast the Kadai Masala spices for a few minutes until slightly golden brown.
- Use a coffee grinder to grind the spices into a powder consistency.
- Cube the paneer. I used store-bought.
- Soak in hot water for 20 minutes. This will help soften the paneer.
- Cube the onions, red & green bell peppers.
- Chop the red onions, ginger, and garlic.
- Puree the tomatoes.
- Tomatoes are pureed.
Saute the Paneer & Veggies
- Heat up a wok on medium heat, once hot, add 1 tablespoon avocado oil.
- Add the cubed onion, red & green bell peppers.
- Immediately after, add the cubed paneer that has been drained properly. Saute for about 4 minutes. The idea is to saute the vegetables, but don't overcook them.
- Top with 1 ½ tablespoon kadai masala. Gently stir. Cook for 2 minutes at most else the paneer will become rubbery.
- Once done, set aside.
Cook the Kadai Paneer
- In the same wok, add oil. Once hot, add cumin seeds and turmeric powder.
- Add ginger, garlic, and red onions. Saute for 5 minutes until slightly browned.
- Add red chili powder and season with a little salt. Cook for a minute.
- Pour the tomato puree over the onions. Stir.
- Cover and cook the mixture for 10-12 minutes or until a paste-like consistency form.
- Add 2 tablespoon kadai masala to the tomato paste. Mix well.
- Now add the sauteed paneer and veggies. Also, add kasoori methi (rub between the palm of your hands). Cook for a minute.
- Finish off with another 1 tablespoon of kadai masala. Stir. Turn off the stove.
- Garnish with fresh cilantro leaves.
Nutrition
Pin & Enjoy!
Sukriti Kapur says
I made the kadhai paneer today & it was a huge hit! Absolutely loved the softness the paneer got by soaking in water. Thank you for this amazing recipe Nisha! ❤️
Cristina says
Love the Kadai masala part of this recipe. All these years been making paneer masala missed out on some of the spice ingredients never thought to use but made a world of difference in this recipe. It’s a keeper!!!