Kadai Paneer (Paneer with Peppers and Fresh-Ground Kadai Masala)
کڑاہی پنیر (شملہ مرچ اور تازہ پسے کڑاہی مصالحے کے ساتھ)
Kadai paneer is named after the (kadai in Hindi) it's cooked in, and Pakistani readers will see the family resemblance to chicken karahi straight away: a thick, tomato-rich masala, plenty of ginger and green chilli, and a quick, hot finish. What makes it different is the *kadai masala*: coriander seeds and dried red chillies roasted and coarsely crushed, which gives a toasty, citrusy crunch. Chunky capsicum and onion stay crisp against the soft .
- ⏱ Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Dry-roast the coriander seeds, dried chillies and cumin in the karahi for 2 minutes until fragrant. Cool and crush coarsely in a mortar; this is your kadai masala.
Heat 1 tbsp oil on high and stir-fry the capsicum and onion squares for 2 minutes until just charred at the edges but still crunchy. Lift out.
Add the remaining oil and the chopped onion and cook for 5 minutes until golden. Add the ginger-garlic paste for 1 minute, then the tomato purée, turmeric, chilli powder, salt and 2 tbsp of the kadai masala. Do the for 8 minutes until thick and the oil separates.
Add ¼ cup water, the paneer, ginger julienne, green chillies and the capsicum and onion. Toss for 2–3 minutes until coated and hot.
Finish with the crushed kasuri methi, garam masala, the rest of the kadai masala and the coriander. Serve hot.
Kitchen notes
Freshly crushed coriander seeds are the signature here; ground coriander from a jar won't give the same crunch.
Add red and yellow peppers for colour if you like.
Kadai chicken or kadai mushroom use the same method.
A karahi dish from the north
Kadai (karahi) cooking runs across North India and Pakistan, from highway dhabas to home kitchens. The idea is the same everywhere: a heavy, round pan, high heat, and a thick masala cooked down until the oil shines. Kadai paneer is the vegetarian dish built on that tradition, and it’s a staple of Punjabi restaurant menus.
The kadai masala
Whole coriander seeds and dried red chillies, roasted and crushed rather than finely ground, are the heart of the dish. The coarse coriander gives little bursts of lemony, toasty flavour and a slight crunch. Make a little extra and keep it in a jar for other dishes.
Crunch and softness
Cooking the capsicum and onion separately on high heat and adding them back at the end keeps them crisp. That contrast with soft paneer is what makes the dish.
Serving
Serve with naan, lachha paratha or tawa naan, and a bowl of dal makhani. For a milder, creamy paneer curry, try paneer butter masala.
Questions people ask
How is kadai paneer different from paneer butter masala?
Kadai paneer is spicier, semi-dry and chunky, with capsicum and crushed coriander. Butter masala is smooth, creamy and mild.
Can I make it without a karahi?
Yes, any wide, heavy pan works. The karahi just helps with high-heat tossing.
Nutrition (estimate, per serving)
- Calories
- 340
- Protein
- 15 g
- Fat
- 26 g
- Carbs
- 13 g
