Kadai Paneer is a delicious Indian curry made with soft paneer cubes, crunchy capsicum, onion, and a rich, spicy tomato and yogurt gravy.
15 mins
Prep20 mins
Cook3 People
Servingseasy
DifficultyKadai Paneer is a delicious Indian curry made with soft paneer cubes, crunchy capsicum, onion, and a rich, spicy tomato and yogurt gravy. Flavoured with turmeric, cumin powder, coriander powder, black pepper, garam masala, and kasuri methi, this homemade Kadai Paneer is perfect for lunch or dinner. Serve it hot with roti, naan, or jeera rice.
Wash the capsicum thoroughly and cut it into medium-sized cubes. Peel the onion and cut it into cubes of a similar size. Cut the paneer into medium-sized cubes and keep all the ingredients ready.
Place the paneer cubes in a bowl. Add ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, and salt to taste. Mix gently until all the paneer pieces are evenly coated with the spices.
Heat 1–2 tablespoons of oil in a pan over medium heat. Add the seasoned paneer cubes and fry for 2–3 minutes, turning gently until they become lightly golden. Avoid over-frying to keep the paneer soft and juicy. Remove from the pan and set aside.
In the same pan, add a little oil if needed. Add the onion and capsicum cubes and sauté over medium-high heat for 3–4 minutes. Keep the vegetables slightly crunchy rather than completely soft. Remove them from the pan and set aside.
In a separate bowl, add ½ cup whisked curd, ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, ¼ teaspoon black pepper powder, ½ teaspoon red chilli powder (optional), and salt to taste. Mix thoroughly until smooth.
Heat 1–2 tablespoons of oil in a kadai or deep pan. Add 1 teaspoon of ginger-garlic paste and sauté for about 30 seconds. Add the tomato puree and cook for 5–7 minutes, stirring occasionally, until the raw tomato taste disappears and the masala is well cooked.
Reduce the heat to low. Gradually add the curd and spice mixture to the tomato base while stirring continuously. This helps prevent the yogurt from splitting. Cook for 2–3 minutes over low heat.
Add ½ cup hot water and stir well. Simmer the gravy over low heat for 3–5 minutes until the flavours combine and the gravy reaches your preferred consistency. Add more hot water if you prefer a thinner gravy.
Add the fried paneer, capsicum, and onion to the gravy. Sprinkle in ½ teaspoon garam masala and 1 teaspoon crushed kasuri methi. Mix gently so the paneer and vegetables are coated evenly with the gravy.
Cook over low heat for another 3–4 minutes, allowing the paneer to absorb the flavours. Turn off the heat and garnish with freshly chopped coriander leaves and kasuri methi.
Serve the hot Kadai Paneer with roti, naan, paratha, or jeera rice. Enjoy this flavourful homemade Indian curry with your family!
Follow along with the video and learn how to prepare Kadai Paneer step by step.
Kadai Paneer
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