Kadai Paneer is a popular and flavorful Indian curry made with soft paneer (Indian cottage cheese), cooked in a rich, spicy, and aromatic gravy. It’s one of those dishes that never fails to impress, whether you’re hosting a dinner party or simply craving a delicious meal. While it might seem like something you’d only enjoy at your favorite Indian restaurant, making Kadai Paneer at home is easier than you think! Follow this simple guide to prepare this mouthwatering dish in the comfort of your own kitchen.
Ingredients
To prepare Kadai Paneer, you’ll need the following ingredients:
- 250g paneer (cottage cheese), cut into cubes
- 2 tablespoons oil or ghee
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit (optional)
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 1 bell pepper, chopped (optional)
- 1 tablespoon fresh cream (optional)
- Salt to taste
- Fresh cilantro leaves for garnish
- 1 tablespoon water (if needed to adjust consistency)
Steps for Making Kadai Paneer
Step 1: Prepare the Paneer
To get started, cut the paneer into bite-sized cubes. If you prefer softer paneer, you can soak the cubes in warm water for about 10–15 minutes before cooking. This step makes the paneer absorb the flavors better and keeps it tender during the cooking process.
Step 2: Temper the Spices
Heat 2 tablespoons of oil or ghee in a large pan or kadai (Indian wok) over medium heat. Once the oil is hot, add cumin seeds and let them splutter for a few seconds, releasing their aroma. This tempering of spices is what forms the flavor base for the dish.
Step 3: Sauté the Onions and Ginger-Garlic Paste
Add the finely chopped onions to the pan and sauté until they turn golden brown. This usually takes about 5-7 minutes. Once the onions are browned, add the ginger-garlic paste and green chilies. Sauté for another minute or two until the raw smell of the ginger-garlic paste disappears.
Step 4: Cook the Tomatoes and Spices
Add the chopped tomatoes to the pan and cook until they soften and break down. This usually takes about 5 minutes. As the tomatoes cook, add the red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Stir everything together and cook the masala until the oil starts to separate from the mixture. This indicates that the masala is cooked properly.
Step 5: Add Bell Pepper (Optional)
If you’re using bell peppers, add the chopped bell pepper at this stage. Bell peppers add a slight sweetness and crunch to the dish. Stir and cook for another 2–3 minutes, allowing the bell pepper to soften slightly without losing its crunch.
Step 6: Add the Paneer
Now, add the paneer cubes to the cooked masala and mix gently, ensuring the paneer is well-coated with the spices. Be careful while stirring, as paneer can break easily. If you want your Kadai Paneer to be saucier, you can add a tablespoon of water at this point to adjust the consistency. Let the paneer cook in the gravy for about 5–7 minutes, allowing it to absorb all the flavors.
Step 7: Add Kasuri Methi and Garam Masala
Sprinkle the kasuri methi (dried fenugreek leaves) over the paneer. Kasuri methi imparts a unique flavor to the dish, adding depth and richness. Add the garam masala powder and stir everything together. Let the curry simmer for another 2–3 minutes.
Step 8: Finish with Cream (Optional)
For an extra creamy and rich texture, add a tablespoon of fresh cream. This step is optional, but it enhances the flavor and texture of the dish. Stir well to incorporate the cream into the curry, and let it simmer for another minute or two.
Step 9: Garnish and Serve
Garnish your Kadai Paneer with freshly chopped cilantro leaves for a burst of color and freshness. Serve the dish hot with naan, roti, or steamed rice.
Tips for Perfect Kadai Paneer
- Use Fresh Paneer: Fresh, homemade paneer works best in this dish, as it’s soft and absorbs the spices beautifully. If you’re using store-bought paneer, make sure to soak it in warm water before adding it to the curry to soften it.
- Customize the Spice Level: Adjust the amount of red chili powder and green chilies to suit your spice tolerance. You can make the dish milder by reducing the chili powder and using fewer green chilies.
- Cook on Low Heat: To bring out the best flavors, cook the curry on low heat. This allows the spices to blend well without burning, resulting in a rich, aromatic sauce.
- Use a Kadai (Wok): A traditional Indian wok, or kadai, works best for this dish, as it allows for even cooking and adds a smoky flavor to the curry.
Making Kadai Paneer at home is a breeze when you follow these simple steps. This dish offers the perfect balance of rich, flavorful gravy and soft, tender paneer. Whether you’re cooking for a family dinner or a special occasion, Kadai Paneer will surely impress. With a few key ingredients and a little patience, you can bring the authentic taste of India to your kitchen and enjoy a restaurant-quality dish right at home!
