Kadai paneer

Experience the warmth of kadai paneer

This popular dish brilliantly captures the essence of Indian cuisine. There is so much to this dish; from the blend of toasted spices to the creamy tomato-cashew purée which, combined with tender paneer, creates a mouth-watering meal. Each bite of paneer and green pepper is a feast for the taste buds and is further complemented by the freshly ground kadai masala that heightens the aromatic flavours.

With a homemade kadai masala spice blend

Although you can buy ready-made kadai masala spice, nothing quite beats the intense flavour of homemade, freshly ground, perfectly toasted spices. Plus, if you make your own, it is easy to adjust the taste to your preference.

Coriander seeds form the backbone of the blend, with peppercorns and dried red chillies adding heat and colour. Cumin seeds bring gentle heat, while fennel seeds finish the mix with a subtle aromatic sweetness.

Soft, pillowy paneer paired with vibrant peppers

You will find this classic combination of soft, creamy paneer coupled with crisp green peppers hard to resist. The peppers are cut into larger pieces so they hold their shape and texture, while the paneer acts as a neutral base that carries the bold, freshly ground spices of the dish.

The peppers are fried first, releasing their flavour and adding colour, before the paneer is added and gently warmed through. The secret is not to overcook the paneer, so it stays soft and tender.

Enveloped in rich and creamy tomato-cashew sauce

At the heart of kadai paneer is its luxurious sauce. Blending cashew nuts with tangy passata yields a smooth, creamy texture, perfectly combined so it coats every cube of paneer. As the sauce simmers gently, the ingredients transform into a rich, velvety consistency, while the flavours develop, making for a deep and complex taste.

You can really push the boat out by adding double cream, which will raise the dish to restaurant level. Towards the end of cooking, simply turn down the heat and stir in double cream for a rich, perfectly balanced sauce.

Serve it as part of a generous Indian feast

This showstopper of a meal is perfect for entertaining and is bound to be a hit with your guests. Following this recipe and using our pro tips will ensure you get great results every time. So, what is the best way to present your kadai paneer?

While naan is a great everyday choice, kulcha is a more substantial leavened bread from northern India. Crispy on the outside but soft and flaky inside, it is often stuffed with spiced potatoes or onions.

Basmati or jeera rice is easily prepared and perfectly suited to kadai paneer. Or, you might want to try peas pulao, a basmati rice dish with herbs, spices, and green peas.

But there are also more paneer recipes to explore, including shahi paneer, paneer kofta, paneer kathi rolls, and matar paneer

Take the recipe in your own direction

This recipe is easy to adapt, so feel free to make it your own. Lightly fry or air-fry the paneer cubes before adding them to the sauce to give them golden, crisp edges that contrast beautifully with the rich spice blend. You can even combine softly warmed paneer in the sauce with a few crispy cubes added at the end for extra bite.

Leftovers work well tucked into warm naan or flatbreads with yoghurt and pickled onions, or spread over naan as a quick pizza base topped with mozzarella and baked until bubbling.

To learn more about paneer in detail, see our article about paneer, and read the comparisons in “Paneer vs tofu”, “Paneer vs halloumi”, and “Paneer vs cottage cheese”.