There’s something deeply satisfying about the aroma of freshly roasted spices mingling with sizzling paneer in a hot wok. Kadai Paneer isn’t just a North Indian classic it’s comfort food with character.
For anyone craving a rich, rustic curry that hits all the right notes of spice, creaminess, and crunch, this recipe delivers. It’s especially loved by those looking to bring restaurant-style flavour home without the restaurant-level effort.
The secret? A homemade kadai masala freshly ground coriander, cumin, fennel, and dried red chillies—sets this dish apart with its bold aroma and smoky depth.
While this recipe isn’t specifically low-cal, it can be adapted for high-protein, low-carb diets thanks to the generous dose of paneer and vegetables. Plus, did you know? Paneer contains nearly 18g of protein per 100g, making it a filling option for vegetarians watching their macros.
I love serving this dish alongside something crisp and cooling like this Cucumber Radish Salad or a zesty drink like Lemon Sour. The contrast makes each bite even more enjoyable.
The sizzle of garlic in oil, the charred edges on the stir-fried onions and peppers, and that final sprinkle of kasuri methi it all comes together beautifully. It’s no surprise this recipe is always trending among home cooks wanting quick yet special Indian meals.
Tried it your way? Share your twist I’d love to hear how you make it your own!
Why I Keep Coming Back to This Kadai Paneer Recipe?
It’s bold, rustic, and totally satisfying. But more than that it’s versatile, quick, and fits beautifully into my weeknight cooking rhythm.
- My shortcut to dhaba-style at home: I always thought recreating that smoky, spiced flavor was only possible at roadside dhabas. But this homemade kadai masala changed everything fresh, punchy, and truly game-changing.
- Perfect for last-minute plans: When friends pop in or I’m in the mood for something special, this is the dish I trust. It looks impressive, tastes amazing, and doesn’t take hours to make.
- Lighter but still luscious: I often swap cream with a spoonful of Greek yogurt. It cuts the calories without compromising on the creamy texture and honestly, no one even notices!
- A base for multiple meals: Leftover masala? I use it for Kadai Mushroom, tofu, or even stir-fried veggies the next day. One recipe, many delicious spin-offs.
- Keeps me full and guilt-free: With high protein content in paneer, this dish satisfies my hunger and helps me stay on track when I’m cutting back on carbs.
Kadai Paneer Recipe
Equipment
- Heavy-bottomed pan or kadai
- Small pan for roasting spices
- Mixer grinder (for grinding masala)
- Spatula
- Knife and chopping board
- Bowl for Mixing
Ingredients
Kadai Paneer Recipe
- 2 tbsp coriander seeds
- 2 tsp cumin
- 2 tsp fennel
- 3 dried red chilli
- 3 dried red chilli
- 2 tsp pepper
For sabzi:
- 2 tbsp oil
- 2 tsp ghee
- 1 tsp cumin
- 5 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 2 onion finely chopped
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tbsp kadai masala
- 1 tsp salt
- 3 tomato chopped
- 2 tbsp cream
- 1 tsp kasuri methi crushed
- 2 tbsp coriander chopped
- 1 inch ginger julienne cut
For stir fry:
- 2 tsp oil
- onion
- capsicum
- tomato
- paneer
- 1 tsp garam masalav
Instructions
- Dry roast coriander seeds, cumin, fennel, dried red chillies, and pepper for 2–3 minutes, then grind into a coarse kadai masala.
- Heat oil and ghee in a kadai, add cumin seeds, then sauté garlic and ginger until golden.
- Add chopped onions, cook until translucent, then mix in turmeric, red chilli powder, salt, and homemade kadai masala.
- Stir in chopped tomatoes, cook until soft, and add cream, kasuri methi, and chopped coriander. Simmer for 5 minutes.
- In another pan, stir-fry paneer cubes, onion, capsicum, and tomato in a bit of oil with garam masala.
- Add the stir-fried veggies and paneer to the gravy and cook for 3–4 more minutes.
- Garnish with julienned ginger and fresh coriander.
- Serve hot
Nutrition Info:
| Nutrition | Value |
| Calories | 198kcal |
| Carbohydrates | 15g |
| Protein | 3g |
| Fat | 16g |
| Sugar | 5g |
| Sodium | 609mg |
Helpful Tips That Will Ease Your Job!
- Roast your spices low and slow: Don’t rush the kadai masala. Slow roasting helps release deeper oils and aromas that give your dish that real dhaba-style kick.
- Don’t overcook the paneer: Add paneer towards the end and let it simmer just for a few minutes. Overcooked paneer turns chewy and loses its soft, creamy bite.
- Char the veggies just right: When stir-frying capsicum, onion, and tomato let them get slightly charred at the edges. That smokiness adds a subtle street-style flavour to your final dish.
- Balance the creaminess: Too much cream can dull the spices. Add just enough to bring the flavours together without overpowering the masala. A dollop of Greek yogurt works great too.
- Let the masala rest: After cooking, cover the kadai and let it sit for 5 minutes before serving. It allows the flavors to deepen and cling better to the paneer and veggies.
- Use a cast iron or steel kadai, if possible: Non-stick pans just don’t build the same flavor. A traditional kadai or even a well-seasoned cast iron pan will give you that authentic depth.
Quick Questions?
Q: Can I use store-bought kadai masala?
Ans: Yes, but homemade gives a much fresher, deeper flavor. If using store-bought, add extra crushed fennel and coriander seeds for a boost.
Q: Can I make it vegan?
Ans: Totally! Swap paneer for tofu and use coconut cream or cashew paste instead of dairy cream and ghee.
Q: How spicy is this dish?
Ans: It’s medium spicy, but you can tone it down by reducing the red chillies or skipping the chilli powder.
Q: Can I make this ahead of time?
Ans: Yes. The gravy actually tastes better after a few hours. Just stir in the paneer and veggies before serving to keep them fresh and firm.
Q: What if I don’t have a kadai?
Ans: A heavy-bottomed wok or deep pan works just fine just make sure it retains heat well for that signature flavor.
