Kadai Paneer (Semi-Dry Style)

Name: Kadai Paneer (Semi-Dry Style)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams paneer, cubed; 1 medium onion, sliced; 2 medium tomatoes, chopped; 1 medium bell pepper, cubed; 1-2 tbsp oil; to taste Salt; ½ tsp turmeric powder; ½-1 tsp red chili powder (optional, based on spice preference); ½ tsp garam masala; 1 tsp kasuri methi; for garnish Cilantro; 1 tbsp coriander seeds; 1 tsp cumin seeds (jeera); 4-5 black peppercorns; 2 cloves; ½ tsp fennel seeds; 4-5 Kashmiri red chilies; (or use Deggi mirch for more heat - adjust based on spice tolerance)

Curries & Gravies

Protein: Paneer
Complete the plate: Serve with roti or jeera rice
Turn leftovers into: Kadai Paneer Kathi Roll →
Serves: 4
Hands-on · total: 20 min · 50 min (est.)
Walk-away: No

From my
kitchen

Worth knowing

Kadai Paneer is traditionally a semi-dry curry where the onion-tomato masala is cooked down until concentrated but not completely dry.
The freshly ground kadai masala is what gives this dish its signature flavor. Store-bought kadai masala works too, but freshly roasted spices create a much stronger aroma.
Kashmiri chilies provide color and mild heat. Deggi mirch can be significantly spicier, so adjust based on your spice tolerance.
If you prefer a more traditional gravy-style curry, blend the cooked onion-tomato mixture with a little water before adding it back with the vegetables and paneer.
This curry is extremely versatile - serve it with rotis, use it as a paneer biryani layer, or turn it into a flavorful kathi roll filling.

Day 2 plan

Store refrigerated in portions. Reheat gently and refresh with a fresh topping, side, or sauce when serving again.

Paneermedium effortweeknight-friendlyleftover-friendlybatch-cookhigh-fiber🌶️ a little heat

- Cook this meal

Ingredients & method

Prep

20 mins

Cook

30 mins

Total

50 mins

Serves

Ingredients

250grams paneer, cubed1medium onion, sliced2medium tomatoes, chopped1medium bell pepper, cubed1-2 tbspoilto tasteSalt½ tspturmeric powder½-1 tspred chili powder (optional, based on spice preference)½ tspgaram masala(optional)1 tspkasuri methi(optional)for garnishCilantro

Kadai Paneer Masala

1 tbspcoriander seeds1 tspcumin seeds (jeera)4-5black peppercorns2cloves½ tspfennel seeds4-5Kashmiri red chilies

(or use Deggi mirch for more heat - adjust based on spice tolerance)

Instructions

01
Prepare the kadai masala by dry roasting coriander seeds, cumin seeds, peppercorns, cloves, fennel seeds, and dried red chilies on low heat until fragrant.
02
Allow the spices to cool, then grind into a coarse powder. Set aside.
03
Heat oil in a pan. Add onions and sauté until they soften and become slightly golden.
04
Add tomatoes and cook until they break down completely and the mixture becomes thick and slightly dehydrated.
05
Add the bell peppers and cook until they soften slightly while still maintaining some texture.
06
Add the prepared kadai masala, salt, and any additional seasoning. Mix well and cook for a few minutes until the spices coat the vegetables.
07
Add the paneer cubes and gently mix. Cook until the paneer absorbs the flavors and the curry reaches a semi-dry consistency.
08
Garnish with cilantro and serve hot with rotis, chapatis, or use as a filling for kathi rolls.

Worth knowing

Kadai Paneer is traditionally a semi-dry curry where the onion-tomato masala is cooked down until concentrated but not completely dry.
The freshly ground kadai masala is what gives this dish its signature flavor. Store-bought kadai masala works too, but freshly roasted spices create a much stronger aroma.
Kashmiri chilies provide color and mild heat. Deggi mirch can be significantly spicier, so adjust based on your spice tolerance.
If you prefer a more traditional gravy-style curry, blend the cooked onion-tomato mixture with a little water before adding it back with the vegetables and paneer.
This curry is extremely versatile - serve it with rotis, use it as a paneer biryani layer, or turn it into a flavorful kathi roll filling.

Day 2 plan

Store refrigerated in portions. Reheat gently and refresh with a fresh topping, side, or sauce when serving again.

- Day 2 idea