Kadai Paneer (Easy One-Pot Recipe)
Kadai Paneer is an easy one-pot recipe made with paneer, bell peppers, onions, and spices in a flavorful, authentic onion-tomato masala.
Servings: 4 servings
Ingredients
For Kadai Masala
- 2 tbsp coriander seeds
- 2 dry red chilies
- 1/2 tsp cumin seeds
- 1 tsp fennel seeds
- 2 green cardamom
- 1/4 tsp black peppercorn
For Soaked Paneer
- 225 grams paneer cubed into 30 pieces
- boiling water to cover paneer
For Kadai Paneer
- 2 tbsp avocado oil
- 1 tsp cumin seeds
- 1 cup red onion chopped
- 1 inch piece ginger grated
- 5 cloves garlic grated
- 1 green chili finely chopped
- 1 1/2 cups plum tomatoes (~ 3 tomatoes) pureed
- 1 1/2 tbsp kadai masala made earlier
- 1/2 tsp Kashmiri chili powder
- 1/4 tsp haldi
- 1/3 cup onion cubed into 3/4-inch pieces
- 1 cup green bell pepper (~ half bell pepper) cubed into 3/4-inch pieces
- 1 cup red bell pepper (~ half bell pepper) cubed into 3/4-inch pieces
- add soaked & drained paneer
- 1/4 tsp garam masala made earlier
- 1 tbsp kasoori methi rubbed
- 2-3 tbsp fresh cilantro chopped
- 1/4 cup water (optional) to deglaze or for gravy
Instructions
- Make Kadai Masala. Dry roast red chilies, cardamom, peppercorns, coriander, cumin, and fennel seeds for 5 minutes. Cool, then grind into a spice blend; set aside.
- Soak Paneer. Cube paneer into 30 pieces (cut in a 6 x 5 grid). Soak cubed paneer in boiling water for at least 20 minutes.
- Cook Kadai Paneer - Prepare Masala. Heat oil in a heavy-bottomed pot and add cumin seeds. Sauté onions with a little salt until golden (about 8 min). Add ginger, garlic, and green chilies; cook 1 min. Stir in tomato puree, kadai masala, Kashmiri chili powder, and turmeric; cover and cook 5 min. Deglaze with a splash of water if needed and cook down.
- Add Bell Peppers & Paneer. Add bell peppers with salt, plus ¼ cup water; cook 3–4 min. Add paneer and cook 2–3 min. Finish with garam masala, kasoori methi, and cilantro. Serve hot.
Notes
This recipe was first published in October 2021 and has been updated with new photos, instructions, and helpful tips.
- How to Cut Paneer: Cut the paneer into small cubes - about 30 in total - ideally arranged in a 6 × 5 grid.
- How to cut Bell Peppers & Onions: For best results, cut the bell peppers and onions into roughly 3/4-inch cubes. This ensures they cook evenly and blend perfectly with the masala.
- Is food sticking?: If onions or tomatoes are sticking at any time, add 2 tablespoons of water to deglaze the pan. This is often done in Indian cooking to help deglaze.
- For Less Spice: This dish is spicy. If you're looking to tone down the spice, skip the green chilies in this recipe.
- For More Gravy: If you prefer Kadai Paneer with gravy, add more water when you're adding the bell peppers. Once the bell peppers have cooked down a little, add the paneer.
Nutrition
Calories: 315kcal | Carbohydrates: 21g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 71mg | Potassium: 604mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2358IU | Vitamin C: 130mg | Calcium: 345mg | Iron: 2mg