Kadai Paneer (कड़ाही पनीर) — Indian Paneer in Spicy Bell-Pepper Tomato Gravy

• 350 gPaneer, cut into 2 cm cubes
• 200 gGreen bell pepper, cut into 2 cm squares
• 200 gRed bell pepper, cut into 2 cm squares
• 500 gRipe tomatoes, finely chopped
• 30 gTomato paste (Adds restaurant-style depth and color)
• 150 gYellow onion, finely chopped
• 15 gGinger, julienned
• 12 gGarlic, minced
• 30 mlNeutral oil
• 10 gGhee (Optional but traditional for aroma)
• 1 tspCumin seeds
• 2 tspKashmiri red chili powder (For color and mild heat)
• 0.5 tspGround turmeric
• 2 tspCoriander seeds
• 3Dried red chilies (Use medium-heat varieties)
• 1 tspFennel seeds
• 1 tspBlack peppercorns
• 3 podGreen cardamom pods
• 3Cloves
• 2 tspKosher salt
• 200 mlWater (Adjust thickness precisely by adding in 50 ml increments)
• 1 tbspKasuri methi (dried fenugreek leaves), crushed
• 15 gFresh cilantro, chopped

Instructions

1. 1

   Make the kadai masala first so its aroma stays bright. Heat a dry kadai or skillet over medium heat, add coriander seeds, dried red chilies, fennel seeds, peppercorns, cardamom, and cloves, and toast for 2–3 minutes until fragrant and slightly darker. Cool for 2 minutes, then grind to a coarse powder; you should see small flecks rather than a fine dust.

2. 2

   Prep the paneer and peppers so they cook quickly and stay tender-crisp. Cut paneer into 2 cm cubes and bell peppers into 2 cm squares, keeping sizes consistent for even cooking. Set everything aside separately so the gravy can be built without overcooking the vegetables.

3. 3

   Start the base in a hot kadai to mimic the restaurant-style sear. Heat oil over medium-high heat, add cumin seeds, and let them sizzle for 20–30 seconds until aromatic. Add onion and cook for 6–8 minutes, stirring often, until golden at the edges and softened in the center.

4. 4

   Build the gravy and cook out the raw tomato flavor fully. Add garlic and cook for 45 seconds, then add chopped tomatoes and tomato paste and stir well to combine. Cook for 8–10 minutes until the mixture thickens, looks glossy, and oil begins to separate around the edges.

5. 5

   Bloom the spices so they perfume the sauce without tasting harsh. Lower heat to medium, add Kashmiri chili powder and turmeric, and cook for 30 seconds while stirring constantly. Add the ground kadai masala and cook for another 30 seconds, keeping the mixture moving to prevent scorching.

6. 6

   Adjust the texture to a classic semi-thick kadai gravy. Add 200 ml water and 1.5 tsp of the salt, then simmer for 4–5 minutes until the sauce coats a spoon and bubbles steadily. If you want it looser, add exactly 50 ml more water and simmer 2 minutes to re-thicken.

7. 7

   Cook peppers briefly so they stay bright and slightly crisp. Add the bell peppers and simmer for 4 minutes, stirring once or twice so they soften evenly but keep their shape. This timing keeps the dish lively and prevents the peppers from turning limp.

8. 8

   Add paneer gently to avoid breaking and to keep it soft. Stir in paneer cubes and simmer for 2–3 minutes, just long enough to warm through and absorb the masala. Taste and add the remaining 0.5 tsp salt if needed, then turn off the heat.

9. 9

   Finish with classic kadai aromatics for a restaurant-style lift. Add ghee, crushed kasuri methi, and julienned ginger, and stir for 20 seconds so the residual heat releases their fragrance. Garnish with cilantro and rest the dish for 3 minutes before serving so the flavors settle.