Paneer Kadai Masala Recipe – Authentic Indian Curry with Homemade Spice Powder

Last Updated on 2 months by Neha Deshmukh

Paneer Kadai Masala Recipe – Authentic Indian Curry with Homemade Spice Powder

Hello friends! If you’re anything like me, a cozy night in often calls for a rich, flavorful curry. And honestly, few curries hit the spot quite like a perfectly made Paneer Kadai Masala. I first made this when I was craving something truly comforting, and it’s been a family favorite ever since. It seems fancy, but trust me, with a little patience and the right ingredients, you can create restaurant-quality Kadai Masala in your own kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Kadai Masala isn’t just delicious; it’s a whole experience. The homemade spice powder is the secret weapon – it adds a depth of flavor you just can’t get from store-bought blends. Plus, the creamy tomato-based gravy, studded with soft paneer and bell peppers, is simply irresistible. It’s perfect for a weeknight dinner or a special occasion. And honestly, who doesn’t love a good excuse to enjoy warm naan bread?

Ingredients

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

• 2 tablespoons coriander seeds
• 2 dried red chilies
• 4 green cardamom
• 1 teaspoon fennel seeds
• 3 cloves
• 1 tablespoon butter
• 1 tablespoon oil
• 1 medium red onion
• 1 green chili
• 2 teaspoons ginger garlic paste
• 3-4 medium tomatoes
• 1 tablespoon tomato paste
• ¼ teaspoon garam masala
• ¾ teaspoon Kashmiri red chili powder
• 1 inch ginger, julienned (plus extra for garnish)
• ½ cup water
• 2 tablespoons heavy cream
• ¾ teaspoon salt
• 1 teaspoon sugar
• 1 large green bell pepper
• 225 grams paneer

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Kashmiri Red Chili Powder: Don’t skip this! It’s not about the heat, it’s about the color. It gives the curry that beautiful, vibrant red hue that Kadai Masala is known for.
• Kadai Masala: While I’m sharing a recipe to make your own, you can use a good quality store-bought Kadai Masala if you’re short on time. Just make sure it’s fresh!
• Paneer: Fresh, soft paneer is key. If you can find it, homemade is always best! But store-bought works too – just make sure it’s not too rubbery. Soaking it in warm water for 10-15 minutes before using can help soften it up.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make that spice powder. Dry roast the coriander seeds, red chilies, cardamom, fennel seeds, and cloves in a kadai or pan for 3-4 minutes, until fragrant. Be careful not to burn them! Let them cool completely, then grind into a fine powder.
2. Now, heat the butter and oil in a kadai over medium heat. Sauté the chopped onions until they’re soft and golden brown – this takes patience, but it’s worth it! Add the green chili and ginger-garlic paste and sauté for another minute until fragrant.
3. Time for the tomatoes! Add the chopped tomatoes and tomato paste. Cook for about 6 minutes, stirring occasionally, until everything is mushy and softened.
4. Now for the flavor explosion! Stir in 3-4 teaspoons of the Kadai Masala powder, garam masala, and Kashmiri red chili powder. Cook for another minute, letting the spices bloom. Add half of the julienned ginger.
5. Pour in the water, cream, salt, and sugar. Mix well and simmer for just a minute, allowing the flavors to meld.
6. Gently add the paneer cubes and chopped bell peppers. Cover the kadai and cook for 5-6 minutes, or until the bell peppers soften slightly. You want them to retain a little bit of crunch.
7. Finally, crush the kasuri methi (dried fenugreek leaves) between your palms and sprinkle it into the curry. Garnish with the remaining ginger juliennes and fresh cilantro. Serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Work in batches if necessary.
• Adjust the amount of chili powder to your spice preference.
• For a richer flavor, use full-fat cream.
• A splash of lemon juice at the end can brighten up the flavors.

Variations

This recipe is pretty versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the butter for plant-based butter and the heavy cream for cashew cream or coconut cream. It’s just as delicious! My friend, Priya, swears by the cashew cream version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add more or fewer red chilies to control the heat. You can also use a milder chili powder.
• Festival Adaptations: This is a fantastic dish to serve during Diwali or other special occasions. You can add a touch of saffron for extra luxury.

Serving Suggestions

Paneer Kadai Masala is best served hot with:

• Naan bread (a must!)
• Paratha (whole wheat flatbread)
• Jeera rice (cumin rice)
• A side of raita (yogurt dip)

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

1. What type of paneer works best for Kadai Masala?

Fresh, soft paneer is ideal. If using store-bought, soaking it in warm water helps soften it.

2. Can I make the Kadai Masala powder ahead of time? How should I store it?

Absolutely! You can make the spice powder a week or two in advance. Store it in an airtight container in a cool, dark place.

3. What is the difference between Kadai Masala and Garam Masala?

Kadai Masala is a more robust and flavorful spice blend, traditionally used in Kadai dishes (cooked in a wok-like pan). Garam Masala is a more general-purpose spice blend.

4. Can I use fresh tomatoes instead of tomato paste?

Yes, you can! You’ll need about 2 cups of chopped fresh tomatoes. Just cook them for a little longer to achieve the same consistency.

5. How can I adjust the sweetness in this recipe?

Start with 1 teaspoon of sugar and adjust to your liking. Some people prefer a slightly sweeter curry, while others prefer it more savory.