Kadai Paneer Is the Perfect Spicy Vegetarian Delight

Kadai Paneer is one of the most loved North Indian vegetarian dishes, known for its bold flavors, rustic texture, and aromatic spices. Unlike creamy gravies, kadai paneer stands out with its semi-dry masala, freshly ground spices, and capsicum-onion base that delivers a perfect balance of heat and freshness. It’s a dish that satisfies spice lovers while staying true to traditional Indian cooking.

What makes kadai paneer special is the use of freshly roasted and ground kadai masala, typically made from coriander seeds, dried red chilies, and fennel. This spice mix gives the dish its signature smoky aroma and deep flavor. Cooked in a heavy kadai, the paneer absorbs the masala beautifully, making every bite rich, spicy, and comforting.

Kadai paneer is a favorite at family dinners, dhabas, restaurants, and celebrations. It pairs perfectly with naan, tandoori roti, or even plain dal-chawal. The dish is also highly customizable—some prefer it extra spicy, others add tomatoes for tanginess, while a slight drizzle of cream at the end adds richness without overpowering the spices.

In a world of fusion food trends, kadai paneer remains timeless. It showcases the strength of Indian vegetarian cuisine—bold, satisfying, and deeply flavorful without relying on heavy cream or butter. For anyone who loves spice and texture, kadai paneer is an unbeatable classic.

🥘 Kadai Paneer Recipe (Restaurant-Style, Veg Only)

Ingredients

For Kadai Masala:

• 2 tbsp coriander seeds

• 3–4 dried red chilies

• ½ tsp fennel seeds

For Gravy:

• 250 g paneer (cubed)

• 2 tbsp oil or butter

• 1 tbsp ginger-garlic paste

• 2 onions (thick slices)

• 2 capsicums (cubed)

• 3 tomatoes (pureed)

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• Salt to taste

• Fresh coriander leaves

Method

Dry roast coriander seeds, red chilies, and fennel until aromatic. Cool and grind into a coarse powder—this is your kadai masala.

Heat oil in a kadai. Add ginger-garlic paste and sauté until fragrant. Add onion slices and cook until slightly golden. Stir in tomato puree, turmeric, red chili powder, and salt. Cook until oil separates.

Add the freshly ground kadai masala and mix well. Toss in capsicum and cook for 2–3 minutes so it stays crunchy. Add paneer cubes and gently mix to coat them with masala. Sprinkle garam masala and garnish with coriander leaves.

Serve hot with naan, roti, or paratha.