Kadai Paneerਕੜਾਹੀ ਪਨੀਰ

Name: Kadai Paneer
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 250g paneer, cubed 2cm; 1 large onion, finely chopped; 1 medium green capsicum, bell pepper, julienned; 3 medium tomatoes, pureed or finely chopped; 5 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tbsp whole coriander seeds, dhania; 4 whole dried red chillies, Kashmiri preferred; 1 tsp cumin seeds, jeera; 3 tbsp oil or ghee; 2 tbsp heavy cream, optional; 1 tsp kasuri methi, dried fenugreek leaves; 1/2 tsp garam masala; 1/4 tsp turmeric powder; to taste salt; 2 tbsp fresh coriander for garnish

⏱ Prep 15m🍳 Cook 35m🍽 Serves 4🌿 Vegetarian

Video: HomeCookingShow (YouTube)

Kadai Paneer gets its name from the heavy iron wok in which it is cooked, and its soul from the freshly ground kadhai masala of whole coriander and dried red chillies. That freshly ground spice is the entire point — it is what makes this restaurant classic taste incomparably better when you make it at home, where the masala is fragrant and alive rather than pre-packaged.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪paneer, cubed 2cm250g
▪onion, finely chopped1 large
▪capsicum, bell pepper, julienned1 medium green
▪tomatoes, pureed or finely chopped3 medium
▪garlic cloves, minced5
▪fresh ginger, grated1 tsp
▪whole coriander seeds, dhania2 tbsp
▪whole dried red chillies, Kashmiri preferred4
▪cumin seeds, jeera1 tsp
▪oil or ghee3 tbsp
▪heavy cream, optional2 tbsp
▪kasuri methi, dried fenugreek leaves1 tsp
▪garam masala1/2 tsp
▪turmeric powder1/4 tsp
▪saltto taste
▪fresh coriander for garnish2 tbsp

🌍 Cooking abroad? Substitutions

Paneer is now sold at most international grocery stores, Whole Foods, and South Asian grocers worldwide. For a vegan version, use extra-firm tofu pressed dry for 20 minutes and pan-fried the same way.
Kashmiri dried red chillies give a beautiful colour and mild heat. If unavailable, substitute with 2 regular dried red chillies plus a pinch of paprika for colour.
Kasuri methi (dried fenugreek leaves) is sold at any South Asian grocery and online. It is genuinely irreplaceable — if you absolutely cannot find it, dried thyme adds a comparable herbal note as a distant stand-in.

Method

1Make the kadhai masala: dry-roast whole coriander seeds and dried red chillies in a small pan over medium heat, stirring, for 2 minutes until fragrant. Cool completely and grind to a coarse powder in a spice grinder or mortar. Set aside.
2Cube paneer into 2cm pieces. Heat 1 tsp oil in the kadhai over medium-high and lightly pan-fry the paneer cubes until golden on two sides, about 4 minutes. Remove and soak in warm salted water to keep them soft.
3Heat 3 tbsp oil or ghee in the same kadhai. Add cumin seeds; when they sizzle, add onion and cook over medium heat, stirring often, until soft and edges are lightly golden, about 8 minutes.
4Add ginger and garlic; cook for 2 minutes. Add tomatoes and cook uncovered, stirring, until completely broken down and the oil separates, about 12 minutes. The masala should be thick.
5Add the ground kadhai masala, turmeric, and salt. Cook for 3 minutes on medium heat, stirring.
6Add capsicum strips and toss for 2 minutes — they should retain some crunch. Drain and add the paneer. Stir gently to coat everything in the masala.
7Stir in cream if using. Crumble kasuri methi between your palms and add it along with garam masala. Simmer for 3 minutes. Garnish with fresh coriander and serve with naan or roti.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.