Kadai paneer, or Kadhai Paneer, is a delicious and quick Indian stir-fry made with Paneer and a blend of aromatic spices, bell peppers, onions, and tomatoes, resulting in a rich, flavorful dish. Here's a simple and easy recipe that's ready in 20 minutes. Enjoy it with a side of cumin rice, or roll it in a roti, paratha, or tortilla for a quick, tasty Kadai Paneer Wrap!
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Kadai Paneer is a one-pan vegetarian dish loaded with protein and vegetables that can be served in a variety of ways.
Its versatile flavors, quick cooking time, and ability to be customized are some reasons it has become a regular part of my meal repertoire.
Another Kadai favorite: Kadai Chicken (Chicken Karahi)
Let's get started on this delicious recipe!
What is Kadai Paneer
Kadai Paneer is a vegetarian Indian semi-dry curry consisting of paneer cooked with bell peppers, onions, tomatoes, and a blend of floral and warm spices.
This flavor-packed dish is a staple in Indian restaurants and is often part of the menu in Indian homes for special occasions. It is typically served as a main course and pairs well with naan or rice.
This dish is traditionally prepared in an Indian 'wok', called kadai, thus giving its name.
Fun fact: the Kadai style of cooking is very similar to the stir-fry method, in which fresh ingredients are sautéed over high heat, then tossed with a light sauce.
Ingredients - Notes & Substitutions
Here's what you need to make this kadai paneer recipe:
- Paneer: Paneer is the main ingredient and star of this dish. It is a type of Indian cottage cheese that is firm and mild in flavor. Make your own using this homemade paneer recipe, or buy a store brand such as Verka, Haldiram, or Sach.
- Bell Peppers: A colorful mix of bell peppers adds a vibrant, crunchy element to the dish.
- Onions: We're using red onions in two ways - as a base ingredient and to add a sweet crunch to the dish.
- Ginger and Garlic: Fresh ginger and garlic paste enhance the flavor and add a mild pungency to the dish. We're also using julienned ginger to finish the dish.
- Oil: Use any clear oil, such as olive or avocado oil. Alternatively, use ghee for adding extra richness to the dish.
- Tomatoes: The combination of fresh tomato puree and tomato paste creates a rich and tangy sauce with a hint of sweetness.
- Spices: The dish is seasoned with a blend of aromatic spices such as panchpuran (Indian five spice), cumin, coriander, dried red chili, turmeric, black pepper, cardamom, garam masala, and fenugreek. These spices contribute to the distinct flavor profile of Kadai Paneer.
- Cilantro: A garnish of fresh cilantro leaves provides a fresh and herbaceous touch to the dish.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Homemade Kadai Masala
Traditionally, Kadai masala is made of red chili, coriander, cumin, black pepper, cardamom, fennel, and dried fenugreek leaves, also called kasoori Methi.
Since most of these spices are included in my master spice blend, Garam Masala, I just add the dried fenugreek leaves and create the kadai flavors in this dish, without any extra effort. This shortcut is ideal for last-minute and weeknight meals.
When I do have the time, here's how I make Kadai Masala from scratch:
Dry-roast the following whole spices, then cool for 15 minutes before grinding. This helps to intensify their flavors.
- 1 teaspoon Crushed Red Chili Flakes
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Fennel Seeds
- ½ teaspoon Black Peppercorn
- 4-5 Green Cardamom Pods, de-seeded
- 2 teaspoons Fenugreek Leaves / Kasoori Methi (add this towards the end and then just pulse 2-3 times)
How to Make Kadai Paneer
- Heat oil in a skillet on medium-high heat. Add panchpuran and let it sizzle for 20 seconds. Now add finely chopped onion, ginger, and garlic, and saute for 30 seconds.
- Add ¼ cup of water, stir, and cook for 2 to 3 minutes, allowing the aromatics to cook and the onions to turn translucent.
- Now add diced onions and peppers and stir-fry them for a minute.
- Add paneer pieces, kasoori methi (fenugreek), salt, spices, tomato puree, and tomato paste. Add ¼ cup of water and stir well.
- Reduce the heat to medium, cover the pan with a lid, and cook for 6 to 8 minutes or until the paneer and vegetables soften, stirring once in between. (pic 5)
- Check for seasoning and adjust as desired. Turn off the heat. Stir in cardamom powder, julienned ginger, and chopped cilantro. Enjoy! (Pic 6)
Serving Suggestions
Sides & Accompaniments: You can serve this semi-dry curry with cumin rice, naan, or roti. Serve it with a side of cucumber Raita and kachumber salad, and enjoy a delicious and well-balanced Indian Vegetarian meal.
Wrap it up: My kids love wrapping some in a warm paratha or whole-wheat tortilla and enjoy it as a Kadai Paneer Wrap.
Low-Carb Serving Suggestion: For a low-carb option, my husband and I love to have it with keto roti, or cauliflower rice, along with a kachumber salad.
How to Store & Freeze
- Store in the Refrigerator: Cool it completely then transfer it to an airtight container. You can refrigerate it for up to 3-4 days. Reheat it before serving either on the stovetop or in the microwave.
- Freeze it: Cool and transfer the kadai paneer to a freezer-safe container. Freeze it for up to 2-3 months. To use, thaw it overnight in the fridge. Reheat it on the stovetop or in the microwave before serving.
Note: While freezing, the texture of paneer may become slightly softer. It is still safe to consume, though.
Kadai Paneer Variations
Make it with gravy: To add more gravy or sauce to this dish, simply increase the crushed or pureed tomatoes to 1 cup and add another tablespoon of Greek yogurt. You'll have a delicious, rich sauce in the end.
Make it with Tofu (vegan): You can easily swap the paneer for Tofu in this dish and make it plant-based. Use extra-firm tofu and pat dry with kitchen towels. Cut into 1-inch cubes and use as per directions.
Recipe Tips & Notes
- Paneer Quality: Use fresh, high-quality paneer for the best taste and texture. Make your own paneer or buy a good-quality brand.
- Kadai Masala: If you have time, prepare the kadai masala from scratch by roasting and grinding whole spices as per the recipe above. Freshly ground masala adds a robust and authentic flavor to the dish.
- Don't overcook: This helps maintain a slight crunch in the onions and bell peppers, enhancing the dish's flavor.
- Adjust Spice Level: Adjust the amount of red chili powder according to your spice preference. Add paprika instead to make it milder or double it for a spicier taste.
- Finishes: Cardamom powder and julienned ginger add authentic flavor; don't skip them.
- Garnish: Finely chop cilantro leaves and sprinkle them on the dish before serving. The freshness of cilantro adds a pleasant aroma and visual appeal.
Frequently Asked Questions
Kadai Paneer is typically made of cubed paneer (Indian cottage cheese) cooked with a blend of spices, including coriander, cumin, turmeric, fenugreek, and red chili powder, along with bell peppers, onions, and tomatoes.
The main difference between Kadai Paneer and Paneer Butter Masala lies in their flavor profiles and cooking methods. Kadai Paneer is a spicier and drier dish, prepared by cooking paneer with a blend of aromatic spices, bell peppers, onions, and tomatoes in a kadai (a traditional Indian wok). On the other hand, Paneer Butter Masala is a milder and creamier dish made by simmering paneer in a rich tomato-based gravy, often prepared with butter, cream, and various spices.
In English, Kadai Paneer is translated as Paneer Stir-Fry. The term Kadai refers to a traditional Indian wok or cooking vessel, while Paneer translates to Indian cottage cheese.
Kadai Paneer pairs well with various Indian breads and rice dishes. Some popular options include naan, roti (chapati), paratha, or even plain steamed rice or jeera rice (cumin rice). Additionally, a side of raita (yogurt-dip) or a fresh salad can complement the dish nicely.
More Popular Paneer Recipes
These recipes are part of the Indian Paneer Recipes collection:
📖 Recipe
Kadai Paneer - 20 Minute Stir-Fry (Restaurant-Style)
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Video
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon panchpuran or cumin seeds
- ½ medium onion (red/ white/ yellow) finely chopped
- ½ inch ginger grated fine or 2 teaspoons ginger paste
- 3 cloves garlic minced or 2 teaspoons garlic paste
- 14 ounces paneer diced
- 1 green pepper diced
- 1 yellow or red bell pepper diced
- 1 medium red onion diced in 1-inch pieces, layers separated
- 1 tablespoon tomato paste
- ¼ cup tomato puree 2 Roma tomatoes pureed
- ¼ cup water add more if needed
Spices
- ¾ teaspoon salt adjust to taste
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri Red Chili powder
- 1 teaspoon garam masala
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon ground black pepper
- 1 tablespoon dry fenugreek leaves (Kasoori Methi)
Finishes
- 2-3 tablespoons chopped cilantro for garnish
- ½ teaspoon cardamom powder
- ½ inch ginger peeled and julienned (thin strips)
Instructions
- Heat oil in a skillet on medium-high heat. Add panchpuran and let it sizzle for 20 seconds. Now add finely chopped onion, ginger, and garlic, and saute for 30 seconds.
- Add ¼ cup water, stir, and cook for 2 to 3 minutes so the aromatics cook and the onions turn translucent.
- Now add diced onions and peppers and stir-fry them for a minute.
- Add paneer pieces, kasoori methi (fenugreek), salt, spices, tomato puree, and tomato paste. Add ¼ cup water and stir well.
- Reduce the heat to medium, cover the pan with a lid, and cook for 6 to 8 minutes or until the paneer and vegetables soften, stirring once in between.
- Check for seasoning and adjust as per your liking. Turn off the heat. Stir in cardamom powder, julienned ginger, and chopped cilantro. Enjoy!
Notes
- Paneer Quality: Use fresh and good-quality paneer for the best taste and texture. Make your own paneer or buy a good quality brand.
- Kadai Masala: If you have time, prepare the kadai masala from scratch by roasting and grinding whole spices as per the recipe above. Freshly ground masala adds a robust and authentic flavor to the dish.
- Don't overcook: This maintains a slight crunch in the onions and bell peppers which enhances the taste of this dish.
- Adjust Spice Level: Adjust the amount of red chili powder according to your spice preference. Add paprika instead to make it milder or double it for a spicier taste.
- Finishes: Cardamom powder and julienned ginger provide an authentic taste, don't skip them.
- Garnish: Finely chop cilantro leaves and sprinkle them on the dish before serving. The freshness of cilantro adds a pleasant aroma and visual appeal.
Parvin Kaur Sandhu says
I love this recipe. Made it for a few family gatherings and everyone enjoyed it. Best thing is it's easy enough to make! Thank you.
Aneesha says
That's awesome, thanks for sharing that Parvin. I'm so glad you enjoyed it!
Alice says
Do you think this would be good with zucchini or yellow squash instead of the bell peppers? My husband is allergic to bell peppers, all colors.
Aneesha says
Hi Alice, yes, either will work in this recipe. Enjoy!