Kadhai Paneer: Okay listen, I’m not one of those people who has 50 paneer recipes on rotation. But kadhai paneer? That’s the exception. Every time I make it, I wonder why I don’t just live on this forever. It’s got that perfect mix of spicy, smoky, slightly charred vibes, and the capsicum still has bite instead of turning into sad mush like some other curries do.
I first got obsessed with it back in college when we used to hit this tiny dhaba near campus after late-night study sessions. Their version was super oily, super red, and came with unlimited rumali roti for like 80 bucks. Heaven. These days I make it at home and honestly? Mine beats that dhaba now (sorry uncle-ji). Here’s how I do it—no chef hat, no measuring cups half the time, just vibes.
Credit: Ai genarated image
What goes in (rough quantities for 3–4 people who eat like normal humans)
First the masala – this is non-negotiable, don’t use that ready powder stuff pls:
- Coriander seeds – like 2 heaped spoons
- Dry red chillies – 4 to 6 depending on how much fire you want (I throw in 2 Kashmiri for colour + 3–4 normal spicy ones)
- Jeera – 1 spoon
- Saunf – half spoon (trust me it changes everything)
- Black pepper – 8–10 grains
- Sometimes 1–2 elaichi if I feel fancy
Credit: Ai genarated image
Main stuff:
- Paneer – 250–300g, cubed (I cut big chunks because small ones disappear too fast)
- Onion – 1 large, cut into those square-ish pieces, layers pulled apart
- Capsicum – 1 big green one, maybe half a red if it’s sitting in the fridge
- Tomatoes – 3 medium, I just blitz them in mixer
- Ginger garlic paste – 1 big spoon (fresh grated is best but jar works)
- Green chillies – 2–3 slit (or more if you’re feeling brave)
- Kasuri methi – big pinch, crush it hard
- Oil or ghee – 3–4 spoons (ghee makes it smell like restaurant)
- Salt – as per your soul
- Fresh dhania – to throw on top
Credit: Ai genarated image
How it actually happens in my kitchen
Step 1: Roast the whole spices on low flame in a dry kadai. Keep stirring like your life depends on it or they’ll burn in 2 seconds. Once they start smelling amazing (you’ll know), take off heat, cool a bit, then coarsely crush. I use the old mortar-pestle sometimes for drama, but mixer jar works fine too. Keep it rough – powder is boring.
Step 2: Heat oil/ghee properly hot. Add ginger-garlic, fry till golden (don’t let it go brown or it turns bitter – learned that the hard way).
Step 3: Dump in tomato puree + salt. Cook on medium till it stops being watery and oil starts floating around the sides. This takes maybe 8–12 minutes. I usually stand there scrolling phone and stirring every 2 mins.
Step 4: Throw in your fresh kadai masala (2–3 spoons, taste and add more if needed). Fry it for a minute till the kitchen smells like heaven.
Step 5: High flame time! Add onions, capsicum, green chillies. Stir-fry like crazy for 3–4 mins. You want them half-cooked with some crunch left – that’s the restaurant secret.
Step 6: Add paneer cubes. I sometimes lightly fry them first in a separate pan so they get golden edges (extra 5 mins effort, worth it). Mix gently so paneer doesn’t break.
Step 7: Crush kasuri methi over everything, maybe a pinch garam masala if I’m in mood.
- Dry style (my go-to for roti/paratha): Just toss 2 more mins on high flame. Done.
- Gravy style (when we want naan/jeera rice): Add 1/3 cup water or milk or even a spoon of cream. Simmer 4–5 mins till it thickens a bit.
Step 8: Chop coriander, throw on top. Serve hot. Burn your tongue first bite like I always do. Classic.
Credit: Ai genarated image
Read More Recipes: How to Make Paneer Tikka Masala at Home – Restaurant-Style Recipe 2025
Random tips from my disasters
- If paneer is store-bought and feels rubbery, soak in hot water 10 mins before using. Magic.
- Too spicy? Next time use more Kashmiri chillies and less normal ones.
- No bell peppers? It still tastes good but the colour and crunch suffer.
- Leftovers next day are even better – flavours settle.
I usually make the dry version because it photographs nicer and pairs with everything. But gravy days are for when it’s raining and you want comfort food.❤️
