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Homemade Kadai Paneer: A Cozy Vegetarian Flavor Bomb

Discover the vibrant flavors of Kadai Paneer, an aromatic vegetarian dish packed with spices and a creamy sauce, perfect for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Kadai Masala
  • 1 tbsp Coriander Seeds Toast for enhanced aroma.
  • 1 tbsp Cumin Can substitute with caraway seeds.
  • 1 tbsp Fennel Can replace with star anise.
  • 2 pieces Dried Red Chili Reduce quantity for milder flavor.
  • ½ tsp Black Pepper Can be replaced with white pepper.
For the Dish
  • 2 tbsp Oil Can use ghee for richer flavor.
  • 2 tsp Ghee Unsalted butter can be used as alternative.
  • 5 cloves Garlic Finely chopped; omit for milder dish.
  • 1 inch Ginger Finely chopped and julienne cut.
  • 2 Onion Finely chopped; red onion can add sweetness.
  • ½ tsp Turmeric Adjust according to taste.
  • 1 tsp Chili Powder Adjust for spice tolerance.
  • 1 tbsp Kadai Masala Store-bought is fine but homemade is recommended.
  • 1 tsp Salt Adjust for dietary requirements.
  • 3 Tomatoes Chopped; canned tomatoes can be used if fresh unavailable.
  • 2 tbsp Cream Coconut or cashew cream can be used for vegan.
  • 1 tsp Kasuri Methi Crushed; fresh fenugreek can be used if available.
  • 2 tbsp Coriander Chopped; parsley can be used as substitute.
  • Paneer Use fresh paneer for best texture.

Equipment

  • Pan
  • spice grinder
  • kadai

Method
 

Step‑by‑Step Instructions for Homemade Kadai Paneer
  1. Roast and grind spices: Toast coriander seeds, cumin, and fennel in a dry pan for 3-4 minutes. Add dried red chilies and black pepper; toast for 1 more minute. Cool and grind into powder.
  2. Sauté aromatics: Heat oil and ghee in a kadai. Add cumin seeds, garlic, and ginger; sauté for 1-2 minutes until fragrant.
  3. Cook onions: Add chopped onions and cook for 5-7 minutes until golden brown, stirring occasionally.
  4. Add spices: Stir in turmeric, chili powder, and Kadai Masala; cook for 2 minutes.
  5. Add tomatoes: Mix in chopped tomatoes and cook for 5-7 minutes until softened.
  6. Creamy finish: Lower heat and stir in cream, salt, kasuri methi, and coriander. Simmer for 3-4 minutes.
  7. Stir-fry vegetables: In a separate pan, stir-fry diced onion, capsicum, and tomatoes with paneer for 5-6 minutes.
  8. Combine: Fold stir-fried vegetables and paneer into Kadai gravy; simmer for another 2-3 minutes.
  9. Garnish and serve: Garnish with ginger and coriander. Serve with Basmati rice or naan.

Notes

Use fresh ingredients for best flavor. Adjust spice levels to your preference. Toast spices carefully to avoid burning.