Kadai Paneer is a popular Indian paneer dish made with paneer, peppers and onions in a deliciously flavourful, spicy tomato-based gravy. It is a spicy, tangy, aromatic dish prepared with freshly ground Kadai Masala.
Kadai Paneer is named after an Indian cooking vessel ‘kadai’. It is similar to a Chinese wok, but with steeper sides and more depth. This recipe was traditionally cooked in a kadai hence is called ‘Kadai Paneer’ or ‘Karahi Paneer’.
There are two versions of Kadai Paneer – Gravy version and Semi-Dry Version. I am sharing the semi-dry version which you will find in most North Indian Restaurants and in this one the tomato masala coats the paneer, peppers and onions.
To make Kadai Paneer the most important part of the recipe is to make the special spice blend called ‘kadai masala’. Whole spices are dry roasted and then ground together to make this aromatic masala. This masala is slightly different to the garam masala, and I would highly recommend making it fresh for this recipe.
Kadai Paneer is one of my husband’s favourite dishes. He loves paneer and often orders this dish when we dine out. Serve Kadai Paneer with a homemade Plain Naan or Tandoori Lachha Paratha or Onion Coriander Tandoori Roti to make it a complete delicious Indian meal.
Due to its texture, paneer makes an excellent addition in many Indian recipes like Paneer Butter Masala, Paneer Hara Pyaaz , Methi Paneer, Paneer 65, Methi Lasuni Paneer, Schezwan Paneer, Paneer Jalfrezi, Paneer Kali Mirch and to name a few.
