Kadai Paneer is a spicy, vegetarian stir fry made with paneer (cottage cheese), onion, tomato, and peppers.
Estimated reading time: 4 minutes
- The Secret Kadai Masala
- My Tried and True Tips
- Watch Kadai Paneer Video
- Serving Suggestion
- Kadai Paneer Recipe
Kadhai paneer is one of my top five favourite paneer dishes.
Because it requires little effort, comes together quickly, and best of all – the distinctive spicy-smoky flavor of the masala infused with the pieces of tender paneer makes you go clean the bowls one after the other.
The name Kadai Paneer comes from the commonly used cooking utensil in India – kadhai (wok).
It is a dish loved by meat-eaters and vegetarians alike and one that almost every Indian family adores. Unlike some other paneer recipes , kadhai paneer does not require a hefty preparation, nor does it need an extensive span of time to get ready.
Difference between Kadhai paneer and shahi paneer
As the name suggests, shahi paneer is a typical Mughlai dish with a rich and creamy texture. Whereas, the kadhai paneer has a more Dhaba like rustic appeal. The shahi paneer or paneer butter masala has a hint of sweetness to it while the Kadai paneer is just the opposite -full of bold flavors.
But both of these paneer dishes can be enjoyed with naan , paratha, or tandoori roti.
The Secret Kadai Masala
The taste of restaurant-style Kadai paneer comes from a special spice mix known as Kadai masala. I have tried tons of packaged kadhai paneer masala, but none of them taste better than the homemade one.
Unlike, other spice powders Kadai masala has only five whole spices – Kashmiri red chili, peppercorns, cumin seeds, coriander seeds, and fennel. Dry roast the spices till aromatic, next, coarsely ground. Store the leftover spice mix in an airtight container at room temperature, and use it to season kadai mushroom masala or kadhai chicken.
My Tried and True Tips
- Soft Paneer: I’m going to take a moment here to speak about how important the paneer is, to the Kadhai paneer recipe. Soak paneer in lukewarm water for 5 – 6 minutes before adding to the curry. It will be soft and mouth-melting.
- Do not over-cook: The dish requires you to retain the crunchy texture of the vegetables. It is best to chop and keep everything ready by your side before you start making the karahi paneer. It is a crime to over-cook capsicum, onion, and tomato in kadhai paneer.
- Must add ingredients: The dried fenugreek leaves and the thinly sliced ginger strips are the two must-add finishing ingredients for perfect kadhai paneer. These two create some kinda magic in the final dish making it lip-smacking.
- Kadhai Paneer Gravy: If you want to make Kadai paneer gravy, add approximately 1 Cup of water after frying tomato masala and allow it to simmer for 5 – 10 minutes before adding paneer.
Watch Kadai Paneer Video
Serving Suggestion
Serve karahi paneer with piping hot naan smeared with ghee and pickled onion for a perfect Indian restaurant-style meal at home.
Store leftover Kadai Paneer in an airtight container in the refrigerator for 3 – 5 days. Reheat in a microwave or a pan on the stovetop.
The leftover Kadhai Paneer masala can be used as a sandwich or wrap stuffing. Or you can make delicious paneer pulao using the leftover vegetables and paneer.
More Paneer Recipes
- Chilli Paneer
- Paneer Curry
- Paneer Jalfrezi
- Achari Paneer Tikka
- Homemade Masala Paneer
- Dhaba Style Matar Paneer
- Restaurant Style Paneer Makhani
Ingredients
Ingredients for Kadai Masala:
- ▢ 4 whole kashmiri red chilli
- ▢ 1 teaspoon fennel seeds (saunf)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 3 tablespoon coriander seeds (sabut dhaniya)
- ▢ ½ teaspoon peppercorns (sabut kali mirch)
Ingredients for Kadai Paneer:
- ▢ 500 gram paneer (cottage cheese)
- ▢ 1 Cup fine chopped onion
- ▢ 2 medium-size tomato (make paste in mixer)
- ▢ 1 Cup diced capsicum
- ▢ `1 Cup diced onion
- ▢ 1 Cup diced tomato (remove the pulp and seeds)
- ▢ 1 tablespoon thinly sliced ginger
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon turmeric powder
- ▢ 2 teaspoon dried fenugreek leaves (kasuri methi)
- ▢ 4 tablespoon mustard oil (sarson oil)
- ▢ Salt to taste
Instructions
How To Make Kadai Masala:
- Grind the roasted spices into a coarse powder in a mixer grinder. Transfer to a bowl and set aside till required.
How To Make Kadai Paneer:
- Heat the mustard oil in a wok/kadhai over medium flame. Once the oil starts fuming reduce the flame to low.
- Add the chopped onion and fry over low heat till onion turn light brown in color.
- Next, add the tomato paste along with spices (turmeric, red chili powder, salt). Stir to combine and fry till the oil separates from the masala.
- Now add the paneer cubes, diced capsicum, onion, tomato and the kadai masala prepared earlier. Mix nicely.
- Add approximately ¼ cup of water to the kadai paneer. Cover the pan with a lid and cook for 3 – 5 minutes for paneer to soften and absorb the flavor of spices.
- Sprinkle crushed kasuri methi and ginger strip. Combine and the kadai paneer is ready to serve.
- Sprinkle fresh coriander leaves just before serving. Serve Kadai Paneer warm with Naan .
Recipe Notes:
- Do not cook Kadai paneer for too long after adding diced capsicum, onion, and tomato. Otherwise, vegetables will lose the crunchiness.
- Adjust the amount of red chili powder according to your taste as the Kadai masala is very spicy.
- I highly recommend using mustard oil for cooking kadai paneer. It gives a unique pickle like flavor and aroma to the dish.
- If you want to make, kadai paneer gravy , add approximately 1 Cup of water after frying tomato masala and allow it to simmer for 5 – 10 minutes before adding paneer.
- To make vegan Kadhai Paneer , use fir tofu, mushroom, or bean curd instead of paneer (cottage)
Nutrition
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Kadai Paneer Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
Ingredients for Kadai Masala:
- 4 whole kashmiri red chilli
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon cumin seeds (jeera)
- 3 tablespoon coriander seeds (sabut dhaniya)
- ½ teaspoon peppercorns (sabut kali mirch)
Ingredients for Kadai Paneer:
- 500 gram paneer (cottage cheese)
- 1 Cup fine chopped onion
- 2 medium-size tomato (make paste in mixer)
- 1 Cup diced capsicum
- `1 Cup diced onion
- 1 Cup diced tomato (remove the pulp and seeds)
- 1 tablespoon thinly sliced ginger
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon dried fenugreek leaves (kasuri methi)
- 4 tablespoon mustard oil (sarson oil)
- Salt to taste
Instructions
How To Make Kadai Masala:
- Grind the roasted spices into a coarse powder in a mixer grinder. Transfer to a bowl and set aside till required.
How To Make Kadai Paneer:
- Heat the mustard oil in a wok/kadhai over medium flame. Once the oil starts fuming reduce the flame to low.
- Add the chopped onion and fry over low heat till onion turn light brown in color.
- Next, add the tomato paste along with spices (turmeric, red chili powder, salt). Stir to combine and fry till the oil separates from the masala.
- Now add the paneer cubes, diced capsicum, onion, tomato and the kadai masala prepared earlier. Mix nicely.
- Add approximately ¼ cup of water to the kadai paneer. Cover the pan with a lid and cook for 3 - 5 minutes for paneer to soften and absorb the flavor of spices.
- Sprinkle crushed kasuri methi and ginger strip. Combine and the kadai paneer is ready to serve.
- Sprinkle fresh coriander leaves just before serving. Serve Kadai Paneer warm with Naan .
Video
Notes
- Do not cook Kadai paneer for too long after adding diced capsicum, onion, and tomato. Otherwise, vegetables will lose the crunchiness.
- Adjust the amount of red chili powder according to your taste as the Kadai masala is very spicy.
- I highly recommend using mustard oil for cooking kadai paneer. It gives a unique pickle like flavor and aroma to the dish.
- If you want to make, kadai paneer gravy , add approximately 1 Cup of water after frying tomato masala and allow it to simmer for 5 - 10 minutes before adding paneer.
- To make vegan Kadhai Paneer , use fir tofu, mushroom, or bean curd instead of paneer (cottage)
Nutrition
Coconut Rice is an easy, tasty and vegan Indian fried rice perfect for accompanying spicy curries or the main course dishes.
Estimated reading time: 3 minutes
- About Coconut Rice
- Ingredient You’ll Need
- Watch Coconut Rice Video
- Serving Suggestion
- Coconut Rice Recipe (Thengai Sadam)
About Coconut Rice
If you travel across the coastal and southern regions of India, one rice dish that you will easily find everywhere is coconut rice. It is also known as Thengai Sadam. The word ‘Thenga’ means coconut and ‘sadam’ is for rice.
Coconut Rice is nothing but a bowl of vegetarian fried rice made with cooked rice, coconut, cashews, and other staple South Indian ingredients. Like any other fried rice recipe, it is too an ultimate comfort food that you can enjoy during any hour of the day.
The addition of curry leaves, red chilies, chana dal, and urad dal not only gives a crunch to the rice but also a subtle flavour.
Why You’ll Love This Recipe
- easy one-pot dish
- meal prep friendly
- gluten-free and vegan
- perfect for toddlers and kids
- compliments spicy curries, and meat dishes
Ingredient You’ll Need
- Rice: Leftover cooked rice is my first choice for making thengai sadam. Use short to medium-grain rice.
- Coconut: Fresh coconut is the key to making a bowl of delicious coconut rice. You can use frozen grated coconut as well. Avoid using packaged desiccated coconut.
- Tadka (tempering): Black Mustard Seeds (rai), White Urad Dal, Chana Dal, Curry Leaves, Dried Red Chilies, Grated Ginger
- Nuts: Add either cashew nuts or peanuts.
- Salt, Coconut Oil, or any other cooking oil
Watch Coconut Rice Video
Serving Suggestion
What to serve with coconut rice? It is one side dish that tastes excellent with a variety of South Indian Curries like prawn ghee roast, chicken Chettinad , mutton stew, or any other fish curry.
For a pure vegan meal, you can serve it with dal, veg stew, or any vegetarian curry.
I like to enjoy it on its own on busy weekdays for a quick lunch. You can pack it for kids’ school lunch boxes . Easy to eat, digest, carry around and remains fresh for hours.
More Indian Rice Recipes
- Chana Pulao
- Pudina Pulao
- Vegetable Pulao
- Mushroom Pulao
- Paneer Tikka Pulao
- Curd Rice (Thayir Sadam)
- Lemon Rice (Elumichai Sadam)
Ingredients
- ▢ 4 tablespoon coconut oil
- ▢ 2 teaspoon black mustard seeds (rai)
- ▢ 1 teaspoon chana dal (Bengal Gram)
- ▢ 1 teaspoon white urad dal
- ▢ 2 dried red chilies
- ▢ 2 tablespoon curry leaves
- ▢ 1 tablespoon ginger, grated
- ▢ ¼ Cup cashews (kaju)
- ▢ ½ Cup coconut, grated
- ▢ 2 Cup cooked rice
- ▢ 1 ¼ teaspoon salt or to taste
Instructions
- Heat oil in a stir frying pan or wok.
- Once the oil is hot, add mustard seeds, chana dal, urad dal, red chilies, curry leaves, and ginger. Saute for less than 1 minute or till urad dal turn light golden.
- Add cashew, and saute till they become light golden followed by the grated coconut. Do not fry the coconut for too long as it might burn and taste bitter.
- Add cooked rice, salt, mix and stir fry the rice for 2 minutes more. Turn off the heat. Coconut Rice is ready to serve.
Recipe Notes:
- Use only fresh grated coconut for making this fried rice. Do not use dry desiccated coconut. Both have different tastes and textures.
- Do not fry the coconut for too long as it burns very fast and then tastes bitter.
- Pre-cooked rice is always the best choice for making any type of fried rice.
- I prefer making a large batch of coconut rice and storing it in the refrigerator. Transfer the leftover fried rice to an airtight container. Seal and store in the refrigerator for 1 week. Reheat in a microwave before eating or in a frying pan.
Nutrition
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