Kadhai Paneer (the loud, flavorful one)
What you need
- Paneer – 250 g, big cubes (this dish likes confidence)
- Capsicum (bell pepper) – 1 large, cut into squares
- Onion – 1 medium, thick slices
- Tomatoes – 3 medium, blended or finely chopped
- Ginger-garlic paste – 1 tsp
- Green chili – 1 (optional, but recommended)
- Oil or butter – 2 tbsp
- Salt – to taste
- Kasuri methi (dry fenugreek) – a pinch (don’t skip if you have it)
Kadhai masala (this is the soul)
- Coriander seeds – 1½ tbsp
- Dry red chilies – 2–3
- Cumin seeds – 1 tsp
(Grind these coarsely — not powder, not chunky rocks.)
How to make it
1. Make the kadhai masala
- Dry roast coriander seeds, dry red chilies, and cumin.
- When they smell amazing, grind them coarsely.
- Congrats, you just made the main character.
2. Paneer + veggie prep
- Heat a little oil.
- Lightly sauté paneer cubes till lightly golden (optional).
- Remove and keep aside.
- In the same pan, sauté capsicum and onion briefly — they should still have a crunch.
- Remove and keep aside.
3. Make the gravy
- Add oil/butter to the pan.
- Add ginger-garlic + green chili. Cook till fragrant.
- Add tomato puree and salt.
- Cook till oil separates (yes, wait for it).
4. Bring the drama
- Add the ground kadhai masala.
- Mix and cook for 1–2 minutes.
- Add paneer, capsicum, and onion.
- Toss gently so paneer doesn’t break.
- Crush kasuri methi between your palms and sprinkle.
5. Final touch
- Add a little water if it’s too thick.
- Cook 2–3 minutes.
- Taste and adjust spice.
How to eat it (important)
Best with naan, tandoori roti, or plain roti.
Not rice. Kadhai paneer is a roti person.
