Kadai Paneer Recipe – Authentic Indian Capsicum & Kasuri Methi Delight

Last Updated on 4 months by Neha Deshmukh

Kadai Paneer Recipe – Authentic Indian Capsicum & Kasuri Methi Delight

Hey everyone! If you’re anything like me, you absolutely love a good Kadai Paneer. It’s one of those dishes that just feels like a warm hug in a bowl – rich, flavorful, and utterly satisfying. I remember the first time I tried to make this at home; it took a couple of tries to get the balance of spices just right, but now it’s a family favorite! I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Kadai Paneer recipe is all about bold flavors and a delightful texture. The combination of capsicum (bell peppers) and paneer in a tangy, spicy, and aromatic gravy is simply irresistible. It’s surprisingly easy to make, even on a weeknight, and it’s guaranteed to impress your family and friends. Plus, the fragrant kasuri methi (dried fenugreek leaves) really take it to the next level!

Ingredients

Here’s what you’ll need to create this Kadai Paneer magic:

• 1.5 tablespoons coriander seeds
• 5-6 Kashmiri dried red chilies
• 3 tablespoons oil
• 0.33-0.5 cup finely chopped onions
• 1 teaspoon ginger-garlic paste
• 2.5-3 cups finely chopped tomatoes
• 0.75-1 cup capsicum juliennes (green bell pepper, cut into strips)
• 1-2 slit green chilies
• 0.5 cup water
• 0.5 teaspoon garam masala powder
• Salt to taste
• 250 grams cubed paneer
• 1 teaspoon crushed dried fenugreek leaves (kasuri methi)
• 1 inch ginger juliennes (thin strips)
• 2 tablespoons chopped coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Kadai Masala: This is the heart and soul of the dish! I prefer to make my own (see the recipe steps!), but you can find pre-made Kadai Masala in most Indian grocery stores if you’re short on time.
• Kashmiri Red Chilies: These chilies aren’t about intense heat; they’re all about vibrant color and a mild, fruity flavor. They give the gravy that beautiful red hue. If you can’t find them, you can substitute with regular dried red chilies, but reduce the quantity to avoid making it too spicy.
• Kasuri Methi: Don’t skip this! Crushed kasuri methi adds a unique, slightly bitter, and wonderfully fragrant flavor that’s essential for authentic Kadai Paneer. Rubbing it between your palms releases its aroma.
• The Kadai: Traditionally, this dish is cooked in a kadai – a deep, wok-like pan. It helps to distribute heat evenly and gives the paneer a lovely slightly charred flavor. But don’t worry if you don’t have one; a deep frying pan will work just fine!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the Kadai Masala. Grind the coriander seeds and dried red chilies into a semi-fine powder. Set aside – that beautiful aroma is a promise of things to come!
2. Heat the oil in your kadai (or deep pan) over medium heat. Add the finely chopped onions and sauté until they turn translucent and start to soften.
3. Now, add the ginger-garlic paste and cook for another minute or so, until fragrant. You’ll know it’s ready when you can really smell the garlic and ginger.
4. Add the finely chopped tomatoes and cook until they soften and break down, about 5-7 minutes.
5. This is where the magic happens! Mix in the Kadai Masala you made earlier and sauté for 2-3 minutes, until the mixture thickens and the oil starts to separate from the sides.
6. Add the capsicum juliennes and sauté for 3-4 minutes, until they are slightly tender but still have a bit of a crunch.
7. Stir in the slit green chilies, water, garam masala powder, and salt. Bring to a simmer and cook for another 5-7 minutes, or until the capsicum reaches your desired texture. I like mine with a little bite!
8. Gently fold in the cubed paneer and cook for 2-3 minutes, allowing it to absorb all those wonderful flavors. Be gentle so the paneer doesn’t crumble.
9. Finally, sprinkle the crushed kasuri methi, ginger juliennes, and chopped coriander leaves over the top. Mix well and serve hot!

Expert Tips

• Don’t overcook the paneer! It can become rubbery. Just a quick toss in the gravy is all it needs.
• For a richer flavor, you can add a tablespoon of cashew paste along with the tomatoes.
• If the gravy is too thick, add a splash of water. If it’s too thin, cook for a few more minutes to allow it to reduce.

Variations

• Vegan Adaptation: Swap the paneer for tofu or soy paneer for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Adjust the number of green chilies and the amount of Kashmiri red chilies to control the spice level. My friend, Priya, loves it extra spicy, so she always adds an extra chili!
• Restaurant Style Variation: Add a tablespoon of butter towards the end for a richer, more decadent flavor – just like they make at your favorite Indian restaurant.

Serving Suggestions

Kadai Paneer is best served hot with naan, roti, or jeera rice. A side of raita (yogurt dip) can help cool things down if you’ve made it extra spicy. It also pairs beautifully with a simple onion and lemon salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The paneer might become a little firmer upon reheating, but it will still be delicious!

FAQs

• What is Kadai Masala and can I buy it pre-made? Kadai Masala is a blend of spices specifically used in Kadai dishes. Yes, you can buy it pre-made at most Indian grocery stores, but making your own is always fresher and more flavorful.
• What type of paneer works best for Kadai Paneer? I prefer using fresh paneer, but frozen paneer works well too. Just make sure to thaw it completely and gently squeeze out any excess water before using.
• How can I adjust the spice level of this dish? Reduce the number of green chilies and Kashmiri red chilies. You can also remove the seeds from the green chilies to reduce their heat.
• Can I make this recipe ahead of time? You can prepare the Kadai Masala and chop the vegetables ahead of time. However, it’s best to assemble and cook the dish just before serving for the best flavor and texture.
• What is the best way to serve Kadai Paneer for a special occasion? Serve it in a beautiful kadai (if you have one!) with a side of naan and a colorful salad. A sprinkle of extra coriander leaves and a dollop of cream can also make it look extra special.