Kadai Paneer
Paneer and peppers in a roasted-spice tomato masala.
Discover smart recipes
Sign up on Homecooked to cook this recipe as the chef intended, with parallel steps and built-in timers guiding you along the way. Stock your pantry to discover more recipes you can cook with the ingredients you have at home.
Join HomecookedIngredients
- 300 g Paneer
- 2 Bell pepper
- 1 Onion
- 3 Tomato
- 1 tbsp Coriander seeds
- 1 tsp Red chili powder
- 1 Ginger
- 1 tsp Garam masala
- 3 tbsp Neutral oil
- 1 tsp Salt
- 3 tbsp Cilantro (optional)
Method
- Cube the paneer and bell peppers; chop the onion and tomato and grate the ginger.
- Toast the coriander seeds in a dry pan over medium heat until fragrant, then crush them coarsely.
- Fry the onion, ginger, and tomato in the oil over medium heat with the crushed coriander and chili powder until they cook down into a thick, fragrant paste.
- Add the bell peppers and paneer, tossing to coat, and cook until heated through, then finish with the garam masala.
- Scatter cilantro over and serve with naan.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Kadai Paneer
Kadai paneer is a North Indian restaurant favorite named for the kadai, the wok-shaped pan it's cooked in, where cubes of paneer and bell pepper are tossed in a robust, roasted-spice tomato masala. What sets it apart from other paneer dishes is its freshly ground spice base: whole coriander seeds are toasted and coarsely crushed, giving the gravy a fragrant, slightly coarse texture and a bolder, more aromatic edge than a smooth, creamy paneer curry. Onion, tomato, and ginger cook down with that coriander and red chili into a thick, clinging masala rather than a soupy sauce.
The flavor is bold and warming, with the toasted coriander leading, red chili bringing heat, and garam masala rounding it out at the end, while the peppers keep a little crunch against the soft paneer. It's a lower-carb, vegetarian main that's substantial enough to anchor a meal, traditionally scooped up with naan or roti. The technique that defines it is that dry-toasting and crushing of the coriander seeds, which releases oils and aroma you simply don't get from pre-ground powder, plus cooking the masala down until it's thick and fragrant before the paneer and peppers go in. Tossing them through only long enough to heat keeps the paneer tender rather than rubbery.
Kadai Paneer: frequently asked questions
How many calories are in Kadai Paneer?
One serving of Kadai Paneer has about 353 calories, with 16g of protein, 13g of carbs, 27g of fat and 3g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Kadai Paneer gluten-free?
Based on its ingredients, Kadai Paneer has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Kadai Paneer dairy-free?
Not as written — it uses Paneer. Swapping it for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Kadai Paneer?
The core ingredients are essential, but you can leave out cilantro — it's optional and mainly there for extra flavor or finish.
How many servings does Kadai Paneer make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.