Kadai Paneer Recipe – Authentic Indian Curry with Cream & Spices

Last Updated on 2 months by Neha Deshmukh

Kadai Paneer Recipe – Authentic Indian Curry with Cream & Spices

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful Indian curry. And let me tell you, Kadai Paneer is right up there with my all-time favorites. It’s rich, creamy, and packed with aromatic spices – seriously, it’s a hug in a bowl! I first made this for a family get-together and it was a huge hit, so I knew I had to share the recipe with all of you.

Why You’ll Love This Recipe

This Kadai Paneer isn’t just delicious, it’s also surprisingly achievable at home. It’s a restaurant-style curry that you can easily whip up in your own kitchen. The combination of fresh spices, tender paneer, and vibrant vegetables is simply irresistible. Plus, it’s perfect for a weeknight dinner or a special occasion. You’ll love how the flavors meld together, creating a truly unforgettable dish.

Ingredients

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

• 2 tsp coriander seeds
• 1 tsp cumin / jeera
• ½ – 1 tsp pepper
• 3 dried red chilies
• 3 tbsp oil
• 1 potato / aloo, chopped
• 1 carrot, chopped
• 3 tbsp peas / matar
• 15 cauliflower florets
• 5 beans, chopped
• 10 capsicum cubes
• ½ – 1 tsp salt (to taste)
• 10 paneer / cottage cheese cubes
• 1 tsp butter
• 1 bay leaf
• 1 tsp kasuri methi
• 1 tsp cumin / jeera
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• ½ – 1 tsp turmeric
• ½ – 1 tsp Kashmiri red chilli powder
• 1 cup tomato puree
• ½ – 1 tsp salt (to taste)
• ½ – 1 cup water
• 2 tbsp cream
• 2 tbsp coriander, finely chopped
• ½ – 1 tsp garam masala

Ingredient Notes

Let’s talk about a few key ingredients that really make this Kadai Paneer sing:

• Kadai Masala: This is the heart and soul of the dish! Roasting and grinding your own spices makes a huge difference. Don’t skip this step – it’s worth the effort.
• Kasuri Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter aroma that’s so characteristic of Kadai Paneer. You can find it at most Indian grocery stores. A little goes a long way!
• Kashmiri Red Chilli Powder: This isn’t just about heat; it’s about color! Kashmiri chili powder gives the curry that beautiful, vibrant red hue without being overly spicy.
• Vegetable Variations: Feel free to swap in your favorite veggies! Mushrooms, zucchini, or even bell peppers work beautifully.
• Spice Levels: Spice preferences vary so much! Start with the lower end of the spice measurements and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Kadai Masala: First, we’ll roast the coriander seeds, cumin, pepper, and dried red chilies until fragrant. Then, grind them into a coarse powder. Set aside – this is our flavor bomb!
2. Roast the Veggies: Heat oil in a kadai (wok) or a deep pan. Add the chopped potato and carrot and roast for about 3 minutes. Then, add the peas, cauliflower, beans, capsicum, and salt. Sauté until the vegetables are tender-crisp. Add the paneer cubes and lightly fry them. Once done, set this mixture aside.
3. Build the Base: In the same kadai, melt the butter. Add the bay leaf, kasuri methi, and cumin. Sauté until you can smell that wonderful aroma filling your kitchen.
4. Sauté Aromatics: Add the finely chopped onion and ginger-garlic paste. Sauté until the onions turn golden brown – this is where patience pays off!
5. Spice it Up: Stir in the turmeric and Kashmiri red chili powder. Add the tomato puree and cook until it thickens and the oil starts to separate from the sides.
6. Combine & Simmer: Now, mix in the prepared kadai masala and salt. Add the roasted vegetables and paneer. Pour in the water and simmer for about 5 minutes, allowing all the flavors to meld together.
7. Finish & Serve: Finish with a swirl of cream, a generous sprinkle of fresh coriander, and a dash of garam masala. Mix well and serve hot with roti or naan.

Expert Tips

• Don’t Overcook the Vegetables: You want them to have a little bite!
• Use Good Quality Paneer: Fresh, soft paneer makes all the difference.
• Taste as You Go: Adjust the salt and spices to your liking.
• Kadai is Key: If you have a kadai, definitely use it! It helps to distribute heat evenly. But a deep pan works just fine too.

Variations

• Vegan Kadai Paneer: Swap the paneer for firm or extra-firm tofu, and use a plant-based cream alternative.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spices and garam masala to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustments: My friend, Priya, loves things really spicy, so she adds an extra chili or a pinch of cayenne pepper. Feel free to experiment!
• Festival Adaptations: During Diwali, my family loves to make a slightly richer version with extra cream and a sprinkle of chopped nuts.

Serving Suggestions

Kadai Paneer is best served hot, straight from the kadai! It pairs perfectly with:

• Roti or naan (of course!)
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple 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 flavors actually develop even more overnight!

FAQs

What is the best type of paneer to use for Kadai Paneer?

Fresh, soft paneer is ideal. If you can’t find fresh, frozen paneer works too – just thaw it completely and gently squeeze out any excess water.

Can I make Kadai Masala ahead of time and store it?

Absolutely! You can make a larger batch of Kadai Masala and store it in an airtight container at room temperature for up to a month.

How can I adjust the spice level of this dish?

Start with less chili powder and pepper, and add more to taste. You can also remove the seeds from the dried red chilies before roasting them to reduce the heat.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. It has a unique aroma and flavor. You can find it at most Indian grocery stores or online.

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw them completely and pat them dry before roasting. They might not have the same texture as fresh vegetables, but they’ll still taste delicious.

Enjoy making this Kadai Paneer! I hope it becomes a new favorite in your home, just like it is in mine. Happy cooking!