North Indian · Main course
Kadai Paneer
Kadai paneer is a semi-dry North Indian dish of paneer and capsicum tossed in a coarse, freshly ground masala of roasted coriander seeds and dried red chillies, cooked fast in a kadai. It is defined by that ground spice mix rather than by cream, which makes it sharper, drier and considerably lighter than paneer butter masala or shahi paneer.
- Prep
- 15 min
- Cook
- 25 min
- Total time
- 40 min
- Servings
- 4
- Vegetarian
- High-protein
Ingredients
- 250 g paneer, cut into thick strips
- 1 large green capsicum, cut into squares
- 1 large onion, cut into petals
- 2 tomatoes, deseeded and cut into strips
- 2 tablespoons coriander seeds
- 4 dried Kashmiri red chillies
- 1 teaspoon cumin seeds
- 1 tablespoon ginger julienne
- 2 tablespoons oil
- 1 teaspoon kasuri methi
- 1/4 cup tomato puree
- Salt to taste
NNWA health note
Of the three restaurant paneer dishes people cook most, this is the one that carries the most protein per calorie. There is no cashew paste and little or no cream, so the fat comes mainly from the cooking oil, and the capsicum and onion add volume, fibre and vitamin C. A serving delivers meaningful protein from the paneer without the energy load the creamier gravies bring, which is why it suits anyone counting intake.
Method
- 01
Dry roast the coriander seeds, cumin and dried chillies in a hot pan for 2 minutes, until fragrant, then cool and crush coarsely. Coarse is deliberate; this is not a fine powder.
- 02
Heat the oil in a kadai on a high flame. Add the onion petals and capsicum squares and toss for 2 minutes so they char lightly at the edges but stay crisp.
- 03
Lift the vegetables out and set them aside. Cooking them separately is what keeps them from going soft later.
- 04
In the same pan, add the ginger julienne and the tomato puree and cook for 4 minutes until it thickens and darkens.
- 05
Add two thirds of the crushed masala and the salt, and cook for another 2 minutes so the spices bloom in the oil.
- 06
Return the vegetables, add the tomato strips and the paneer, and toss on a high flame for 2 to 3 minutes so everything is coated but nothing stews.
- 07
Finish with the crushed kasuri methi and the remaining masala off the heat, which keeps the top note fresh.
Last reviewed on 10 September 2026.
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What is kadai masala and why grind it fresh?
Kadai masala is a coarse blend of dry roasted coriander seeds and whole dried red chillies, sometimes with cumin, ground so it still has texture. Grinding it fresh matters because coriander loses its aromatic oils quickly once powdered, and it is those oils rather than heat that carry the dish. Shop-bought kadai masala is usually finer, older and cut with other spices, and it produces a curry that tastes generically North Indian rather than specifically like kadai paneer.
Why is kadai paneer semi-dry rather than a gravy?
Because it was designed to be cooked fast in a wide, heavy pan over a high flame, which drives off moisture rather than building a sauce. The kadai gives a large surface area and lets water evaporate as it is released from the vegetables. If you cook it in a narrow saucepan on a low flame, the tomato and capsicum stew instead, and you end up with a wet dish that tastes muddled. Restaurants do serve a gravy version, but the original is deliberately dry enough to eat with roti in the hand.
How do you keep the capsicum crisp?
Cook it separately on a high flame and add it back at the end. Capsicum holds a lot of water and softens quickly once it sits in an acidic tomato base, and soggy capsicum is the most common fault in home versions. Two minutes of hard tossing gives you charred edges and a crunchy centre. Adding the fresh tomato strips late, rather than cooking them down, works on the same principle.
Is kadai paneer healthier than paneer butter masala?
Meaningfully, yes, and for a specific reason: there is no nut paste and no cream, so the fat comes almost entirely from two tablespoons of cooking oil rather than from butter, cashews and dairy fat combined. It also carries more vegetable per serving, which adds fibre and volume for very little energy. If you like paneer curries and are watching your intake, this is the one to make on a weeknight and keep the creamier versions for occasions.
Can you make it with something other than paneer?
Yes, and the masala is the constant. The same fresh-ground coriander and chilli mix is what makes kadai mushroom, kadai vegetable and kadai chicken taste related. Firm tofu works directly in place of paneer for a vegan version, though it needs pressing first and benefits from being browned before it goes in. Chickpeas are a good high-fibre alternative that hold the coarse masala well.
What are the usual mistakes?
Powdering the masala too finely, cooking everything in one pan from the start, and adding cream. A fine powder turns the coarse coating into a smooth paste and the dish loses its character. Cooking the vegetables with the base makes them limp. Cream is added in some restaurant versions to soften the heat, but it flattens the roasted coriander that the dish exists for. If it is too sharp, add a spoon of curd off the heat instead.
What should you serve with it?
Roti or tandoori roti, and very little else. Kadai paneer is well spiced and dry, so it does not need a second dish competing with it, and rice is a poor match because there is no gravy to carry it. A bowl of plain curd on the side is the traditional cooling agent and does more for the meal than another sabzi would. If you want a complete plate, dal tadka with roti and this alongside is a balanced combination.
Learn the science
Healthy Eating & Everyday Wellness
This dish's nutrition reasoning is taught in full in this NNWA course.
What people ask about Kadai Paneer
Is kadai paneer good for weight loss?
It is a reasonable choice among restaurant-style paneer dishes, because the calories come mainly from paneer and two tablespoons of oil rather than from cream and cashew paste. The capsicum and onion add volume for little energy. The paneer still makes it protein and fat dense, so portion matters, but as a protein-led main with roti it works within a controlled intake.
Can I make kadai paneer without capsicum?
You can, though capsicum is characteristic rather than incidental; it supplies the sweetness and crunch that balance the coarse masala. If you dislike it, use a mix of onion petals and thickly sliced mushrooms, which behave similarly on a high flame. Do not simply omit it and increase the tomato, or the dish turns wet and one dimensional.
What is the difference between kadai paneer and paneer tikka masala?
Kadai paneer is semi-dry, built on a coarse fresh-ground coriander and chilli masala, with the paneer added raw. Paneer tikka masala starts with marinated, grilled paneer which is then folded into a smooth, usually creamy gravy. The first tastes of roasted whole spice; the second tastes of char and cream.
Why is my kadai paneer watery?
Usually the pan was too small or the flame too low, so moisture from the capsicum and tomato could not evaporate. Use the widest heavy pan you have on a high flame, cook the vegetables separately, deseed the tomatoes, and add the fresh tomato strips only at the end. If it is already wet, raise the heat and toss uncovered for two minutes rather than adding thickener.
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