Home-Style Kadai Paneer with Fresh Masala
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Kadai paneer is about fragrance more than cream. We roast coriander and Kashmiri chillies for a fresh kadai masala, cook tomatoes down until glossy, then finish with capsicum that still has bite.
DietGhar’s plate pairs this with millet roti or a small portion of jeera rice so the protein from paneer stays the hero.
Ingredients
How to Make It
Dry-roast coriander seeds and Kashmiri chillies; grind to a coarse kadai masala.
Heat oil, sauté onion until translucent, then ginger-garlic until the raw smell fades.
Add tomatoes; cook 3–4 minutes. Stir in kadai masala and cook until oil separates and the mix looks glossy.
Add capsicum strips; sauté 3–4 minutes so they stay slightly crisp.
Pour ½–¾ cup water, simmer 2 minutes, then add paneer cubes and garam masala.
Crush kasuri methi on top, rest 1 minute, garnish with coriander, and serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Paneer supplies complete dairy protein for muscle repair. Capsicum adds vitamin C, and cooking the gravy with measured oil keeps the dish satisfying without turning it into a heavy restaurant cream curry.
Pro Tips
- →Use ripe red tomatoes — pale tomatoes make the gravy sour.
- →Add paneer only at the end so it stays soft.
- →Keep masala coarse for that classic kadai texture.
Variations
- 1Swap half the paneer for sautéed mushrooms for fewer calories.
- 2Use low-fat paneer if you are watching saturated fat.
Frequently Asked Questions
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