Kadhai Paneer
Every Indian kitchen has a Kadai. It’s that thick-bottomed, round pan with high sides—kind of like a wok, but with steeper edges and a whole lot of tradition cooked into it. That’s where Kadai Paneer gets its name. Simple, right?
This dish is a favorite in our home. It's the kind of thing I turn to when friends are coming over and I want something that feels rich and satisfying without spending all day in the kitchen. It’s cozy, comforting, and somehow always the first thing to disappear from the table. I’ve never had leftovers. Never. And more often than not, someone’s asking me for the recipe before dessert hits the table.
The beauty of this dish lies in its balance—the tangy tomato-based gravy mellowed out with a swirl of cream, then topped with a sprinkle of dried fenugreek leaves (kasuri methi), which gives it that warm, slightly smoky finish. It’s one of those dishes that feels fancy but is actually quite forgiving to make.
I didn’t learn this recipe from a book or follow it to the letter from a family elder. I built it, slowly. I’m one of those people who loves breaking down dishes, figuring out what makes them sing, and then putting them back together in a way that feels like me. The traditional recipe usually calls for ginger, garlic, and whole spices—but I leave those out. I prefer a cleaner, more direct flavor, and it still turns out beautifully.
And if you’re cooking for vegan friends? Easy fix. Swap the paneer for tofu and replace the cream with a cashew blend. That version’s a hit too—creamy, rich, and just as satisfying. Even the non-vegans at the table ask for seconds.
So whether you're trying it the traditional way or making it your own, Kadai Paneer (or Tofu!) is a dish that’s meant to be shared, savored, and remembered.
Time for Prep: 10 mins Time to Cook: 25 mins Yield: 4-6 servings Level: Easy
Ingredients:
10 oz Paneer
1 onion, julienned
1 small green bell pepper, julienned
1 small red bell pepper, julienned
1 plum tomatoes, diced
1/2 cup tomato puree
1 bay leaf
2-3 dried red chilli
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1/2 tsp coriander powder
1/2 tsp cayenne or red chilli powder
1/2 tsp turmeric
salt to taste
1 tbsp butter
1 tsp garam masala
4 tbsp fresh cream or heavy cream
2 tbsp dried fenugreek leaves (Kasoori Methi)
Process:
In a heavy bottom pan, heat butter over medium heat. Add bay leaf, dried red chilli, cumin and caraway seeds.
When the tempering starts spluttering and you can get the aroma, add onions. Saute for 4-5 mins, till they get a little caramalized.
Add the red and green bell peppers, mix it in, then garam masala,cayenne, coriander powder, turmeric and salt. Mix everything in, sauté for 3-4 mins.
Add the chopped tomato fold it in. Cover and cook, stirring on regular interval until it gets mushy or 4-5 mins.
Add in tomato puree, cover and cook for another 5 mins, to take away the rawness.
Add Paneer, fold it in and cook for 2-3 mins.
Add cream, mix it in and turn of the flame. Do not cook after adding cream or it will curdle.
Garnish with Kasoori Methi.
Serve with fresh warm naan or chapatis.
