Kadai Paneer
Paneer and crunchy bell peppers tossed in a bold, tangy tomato gravy flavoured with freshly roasted and crushed coriander seeds and dried red chilies — the signature 'kadai masala'.
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Start your free weekContinue with free accessMake kadai masala
Dry-roast the coriander seeds, red chilies and cumin in a pan for 1–2 minutes until fragrant. Cool and crush coarsely in a mortar.
Sear the vegetables
Heat 1 tbsp oil in a kadai or wok over high heat and stir-fry the pepper and onion petals for 2 minutes — they should stay crunchy. Remove.
Build the gravy
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Toss together
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Make kadai masala
Dry-roast the coriander seeds, red chilies and cumin in a pan for 1–2 minutes until fragrant. Cool and crush coarsely in a mortar.
Sear the vegetables
Heat 1 tbsp oil in a kadai or wok over high heat and stir-fry the pepper and onion petals for 2 minutes — they should stay crunchy. Remove.
Build the gravy
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss together
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
A kadai is the deep, round-bottomed iron pan used across India — similar to a wok. 'Kadai' dishes are cooked fast over high heat with a freshly crushed spice mix of coriander and red chili.
The style comes from Punjabi roadside dhabas, where cooks toss dishes to order in blazing-hot kadais.
⭐ Why It's Famous
Bold, slightly smoky and full of texture, kadai paneer is the punchier cousin of creamy paneer curries.
💡 Fun Fact
Cooking in an iron kadai adds a little iron to the food — one reason many Indian grandmothers still swear by them.
Punjab & North-West Frontier
31.63°N, 74.87°E
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