This Special Kadhai Paneer is not just a recipe – it’s a burst of flavors in every bite. The homemade spice blend and colorful veggies bring out the authentic taste and make it a favorite across all ages. Add this to your food blog and win over spice lovers everywhere!
🌟 IntroductionKadhai Paneer is one of the most beloved paneer dishes in Indian cuisine. It’s known for its bold flavors, colorful appearance, and its signature use of a kadhai (wok). This Special Kadhai Paneer recipe brings restaurant-style taste right to your home kitchen using simple ingredients and homemade spice blends.Whether you're cooking for a family dinner, guests, or just craving something spicy and comforting, this dish is a showstopper!
Servings: 4
Cost: 100
Ingredients
For the Kadhai Masala (Roast & Grind)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 3 –4 dried red chilies
- 5 –6 black peppercorns
- 👉 Dry roast all ingredients in a pan until aromatic. Cool and grind coarsely. Set aside.
For the Curry
- 250 g paneer cubed
- 1 large onion cubed
- 1 large capsicum green bell pepper, cubed
- 2 large tomatoes pureed
- 1 medium onion finely chopped
- 1½ tsp ginger-garlic paste
- 2 tbsp oil or ghee
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp garam masala
- 1 tsp kasuri methi dried fenugreek leaves
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Prepare the Veggies
- Heat 1 tsp oil in a pan, lightly sauté paneer cubes until golden. Set aside.
- In the same pan, toss cubed onions and capsicum for 2–3 minutes on high flame (keep them crunchy). Remove and set aside.
Step 2: Make the Base
- Heat remaining oil in a pan. Add finely chopped onion and sauté until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add tomato puree and cook until oil separates.
- Add turmeric, red chili powder, salt, and the prepared kadhai masala. Mix well.
Step 3: Combine Everything
- Add sautéed paneer, onions, and capsicum to the masala.
- Mix gently to coat everything with the gravy.
- Add garam masala, kasuri methi (crushed between palms), and a splash of water if needed.
- Simmer for 3–4 minutes on low heat.
Step 4: Garnish & Serve
- Garnish with chopped coriander leaves.
- Serve hot with naan, roti, or jeera rice.
🍽️ Serving Suggestions
- Perfect with tandoori roti, butter naan, or paratha
- Add a side of onion salad and mint raita
- Great for lunchboxes, dinners, or festive menus
- 💡 Pro Tips
- Use fresh, soft paneer for the best texture
- Don’t overcook the capsicum and onion cubes – they should remain slightly crunchy
- Use homemade kadhai masala for authentic flavor