Kadhai Paneer
Chunks of golden paneer and crisp bell peppers tossed in a freshly roasted and ground spice mix, all simmered in a rich tomato-onion gravy. This North Indian classic gets its name from the kadhai, or Indian wok, which imparts a unique smoky depth. Ready in under 40 minutes, it pairs perfectly with naan or roti.
For 4 servings
- other · ~5 min
Prepare the kadhai masala.
1.Heat a small pan over medium heat and dry roast 2 tbsp coriander seeds and 2 dried red chillies.2.Stir continuously until fragrant and slightly darkened (about 2-3 min).3.Transfer to a mortar and cool completely, then grind to a coarse powder.TIPThe coarse grind gives Kadhai Paneer its signature rustic texture. - fry · ~3 min
Shallow fry the paneer.
1.Heat 1 tbsp oil in the kadhai over medium heat.2.Add paneer cubes in a single layer and fry until golden on all sides (2-3 min).3.Remove and set aside on paper towels. - saute · ~2 min
Stir fry the vegetables.
1.In the same kadhai, add the cubed bell peppers and onion petals.2.Sauté on high heat for 2 minutes until slightly charred but still crunchy.3.Remove and set aside with the paneer.TIPHigh heat is key to getting the smoky, charred flavor without making the vegetables soggy. - temper · ~6 min
Build the aromatic base.
1.Add the remaining 1 tbsp oil to the kadhai over medium heat.2.Add cumin seeds, bay leaves, cinnamon sticks, both cardamoms, cloves, black peppercorns, star anise, and mace.3.Sauté until the whole spices begin to crackle and release their aroma (30 sec).4.Add chopped garlic and ginger, sauté until lightly golden (1 min).5.Add green chillies and chopped tomatoes, cook until the tomatoes turn soft and mushy (3-4 min). - saute · ~2 min
Cook the masala base.
1.Reduce heat to low and add turmeric powder, red chili powder, and coriander powder.2.Sauté for 1 minute until the raw smell of the spices disappears.3.Add water and salt, bring to a simmer. - mix · ~2 min
Combine paneer, vegetables, and rice.
1.Add the cooked basmati rice to the kadhai.2.Gently toss until the rice is evenly coated with the masala.3.Fold in the fried paneer, bell peppers, and onions.4.Cook for 2 minutes while stirring to heat everything through.TIPFold the rice in gently to avoid breaking the grains. - mix · ~1 min
Finish with freshness and spice.
1.Sprinkle the freshly ground kadhai masala, garam masala, and crushed kasuri methi over the rice.2.Toss everything together gently.3.Cook for 1 more minute to let the flavors meld. - garnish
Garnish with fresh coriander and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut paneer into uniform 1-inch cubes to ensure even browning and consistent texture throughout the dish.
- 2Dry roast coriander seeds and red chilies until fragrant but not burnt, or the masala will turn bitter.
- 3Crush the kasuri methi between your palms before adding to release its full aromatic oils.
- 4Fry paneer on medium-high heat until deep golden; do not overcrowd the pan to avoid steaming.
- 5Sauté bell peppers and onions on high heat for just 2 minutes so they stay crunchy with a slight char.
- 6Use a well-seasoned iron kadhai if possible — it adds a subtle smokiness that deepens the flavor.
Adapt it for your goals.
Vegan
Replace paneer with extra-firm tofu (pressed and cubed) and use coconut oil instead of ghee. The tofu absorbs the masala beautifully, making this fully plant-based while keeping the hearty texture.
low oilLow-oil
Skip shallow-frying the paneer and bell peppers — instead, air-fry the paneer at 200°C for 8 minutes and use just 1 tablespoon oil for the base. Calories drop significantly without losing the charred flavour.
high proteinHigh-protein
Add 100g of boiled chana (chickpeas) or grilled chicken cubes along with the paneer. This boosts protein content per serving, ideal for post-workout meals or muscle-building diets.
Why this is on our healthy list.
Rich in Protein
Paneer is a complete protein source (contains all essential amino acids), supporting muscle repair and satiety.
High in Vitamin C
Bell peppers and tomatoes provide a generous dose of vitamin C, boosting immunity and aiding iron absorption.
Contains Curcumin
Turmeric in the dish has anti-inflammatory properties due to curcumin, which may support joint health.
Good for Digestion
Coriander seeds and cumin are known to aid digestion and reduce bloating, commonly used in Indian cuisine.
Frequently asked questions
Yes, but the homemade dry-roasted masala gives a far fresher, smokier aroma. If using store-bought, add it at the end to preserve its fragrance.
