Kadai paneer takes its name from the heavy iron wok used in North Indian kitchens, and its character from the kadai masala: coriander seeds and whole dried red chillies dry-roasted and coarsely crushed just before cooking. Dhabas across Punjab and Haryana cook it over fierce flame, which gives the vegetables a slight char.
Unlike creamy paneer curries, this one is semi-dry and assertive. The gravy is thick and tomato-based, flecked with crushed spice, and coats chunky squares of capsicum and onion that should still have some crunch. Fresh coriander seed brings a citrusy aroma, and the red chillies give a warm, building heat.
It is a popular choice for dinner parties and restaurant-style meals at home, eaten with tandoori roti, laccha paratha or naan. Leftovers make an excellent filling for wraps the next day. The kadai masala can be pounded in larger batches and kept for a week, and the same base works well with mushrooms or chicken. Keep the vegetables crunchy and the paneer soft, and the dish comes together in about forty minutes.
At a glance
| Region | Punjab |
|---|---|
| Cuisine | Punjabi |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | paneer / capsicum / onion / tomato / coriander seeds |
Ingredients
For the kadai masala
- 1 1/2 tbsp coriander seeds
- 4 dried Kashmiri red chillies
- 1 tsp cumin seeds
- 1/2 tsp black peppercorns
For the curry
- 300 g paneer, cut into 2.5 cm cubes
- 1 large capsicum, cut into squares
- 1 large onion: half finely chopped, half cut into petals
- 3 tbsp oil
- 1 tbsp ginger-garlic paste
- 3 tomatoes, pureed
- 1/2 tsp turmeric
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp garam masala
- 1 tsp kasuri methi
- 1 inch ginger, julienned
- Salt to taste
- Chopped coriander
Method
- Dry-roast coriander seeds, red chillies, cumin and peppercorns in a pan on low heat for 2 to 3 minutes until fragrant and the coriander darkens slightly. Cool and pound coarsely in a mortar or pulse once or twice in a grinder.
- Heat 1 tbsp oil in a kadai on high. Toss the capsicum and onion petals for 2 minutes until lightly charred but still crisp. Remove.
- Add the remaining oil and lower to medium. Fry the chopped onion 5 minutes until golden, then add ginger-garlic paste for a minute.
- Add tomato puree, turmeric, chilli powder and salt. Cook 6 to 8 minutes until thick and oil separates.
- Stir in 2 tbsp of the kadai masala and cook 1 minute. Add 1/4 cup water to loosen the masala.
- Add paneer, the charred vegetables, garam masala and crushed kasuri methi. Toss on medium heat for 2 minutes so everything is coated.
- Finish with ginger julienne, coriander and a final sprinkle of the remaining kadai masala.
Tips
- Pound the masala fresh each time; pre-ground coriander has none of the aroma.
- Keep the vegetables crisp – they should contrast with the soft paneer.
- Remove seeds from the dried chillies for a milder version.
Serve with
Tandoori roti, laccha paratha or butter naan.