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    Home / Dinner / Kadai Paneer

    Kadai Paneer

    Paneer and peppers tossed in a coarsely ground coriander-cumin masala with tomato — the sizzling restaurant favorite named for the wok it is cooked in.

    ⏱ 15 minPrep time
    🔥 20 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Kadai paneer is a North Indian restaurant classic, named for the kadai, the deep, rounded wok it sizzles in. What sets it apart is the masala: coriander and cumin seeds are dry-roasted and coarsely ground, giving the gravy a toasty, textured character you cannot get from pre-ground spices. Bell peppers and onions keep it crunchy, while soft paneer soaks up the bold, aromatic sauce.

    Toasty spice crunch in every bite

    The coarsely ground coriander and cumin give the gravy a warm, nutty depth and a pleasant rustic texture, with a gentle heat from dried red chilies. Sweet peppers provide a fresh crunch against the creamy paneer, and a finishing touch of kasuri methi adds an earthy, almost herbaceous note. It is bold, satisfying, and the kind of curry that makes you reach for extra naan. The coarsely ground spices give it a rustic, almost crunchy texture that sets it apart from smoother gravies, and the sweet peppers keep every bite lively.

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    Step by stepInstructions

    1. Dry-roast the coriander seeds, cumin seeds, and dried red chilies in a small skillet over medium heat for 2 minutes, until fragrant. Cool, then grind coarsely in a spice grinder or mortar.
    2. Heat the oil in a kadai or large skillet over medium-high heat. Add the onion and cook until the edges brown, about 4 minutes.
    3. Add the garlic, ginger, and green chilies and cook for 1 minute, then add the tomatoes. Cook for 6 minutes, until the tomatoes break down into a thick masala.
    4. Add the ground spice mixture, garam masala, and salt. Cook for 2 minutes, stirring, until the masala is fragrant.
    5. Add the bell peppers and 1/4 cup of water. Cover and cook for 3 minutes, until the peppers are just tender.
    6. Fold in the paneer and crushed fenugreek leaves and simmer uncovered for 2 minutes. Serve hot with naan or roti.

    💡 Chef tips & storage

    Dry-roast the coriander and cumin seeds before grinding them; it wakes up their flavor enormously. Add the paneer at the end and fold gently so it stays soft.

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    Recipe details

    Prep15 min
    Cook20 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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