Punjabi Kadai Paneer is our favourite vegetarian Indian curry recipe to make at home.
Chunks of Indian cottage cheese are cooked in a homemade spicy masala curry sauce with sweet bell peppers and onions.
Our mouthwatering Punjabi Paneer recipe is thickened with rich whipping cream and served garnished with finely chopped cilantro.
Spoon the healthy meat-free dish over steamed basmati rice or enjoy with flatbreads like roti, naan or paratha.
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What Is Punjabi Kadai Paneer?
Kadai Paneer is a popular vegetarian curry served in Punjabi kitchens and restaurants.
The dish is defined by its use of paneer (Indian cottage cheese), onions, sweet bell peppers and spicy masala sauce.
Kadai refers to an Indian wok, traditionally used to make the dish in Indian kitchens. Home cooks also use a kadai to prepare stir-fry and crunchy deep-fried dishes.
So the dish gets its name Punjabi (from the Indian state of Punjab) Kadai (the wok used to cook the dish) and Paneer (cottage cheese, the recipes main source or protein).
Kadai Paneer Masala
This Punjabi recipe gets its unique flavours from grinding fragrant spices into a masala, which are then incorporated into a delicious curry sauce.
Coriander seeds and dried red chilies are the main ingredients of authentic kadai masala spice mix. I also like adding cardamom, cumin, and black peppercorns for additional flavour.
The spices are dry roasted to release essential oils until fragrant and then ground into a fine powder.
This spice blend can be used in any number of flavourful recipes, so make a big batch and store in an airtight container to sprinkle over soups, stews or buttered naan.
- Dried Red Chilies
- Coriander Seeds
- Cumin Seeds
- Black Peppercorns
- Green Cardamom Pods
Travel to India by Cooking Punjabi Paneer at Home
I love traveling throughout Asia.
My first visit to Asia had me living in South Korea for a year as a teacher and it’s where I was first introduced to fermented vegetables like kimchi.
After my contract ended in Seoul I travelled throughout Asia for 6 months, visiting the Philippines, Indonesia, Malaysia, Singapore, Cambodia, Laos, Myanmar, Thailand, Vietnam, The Maldives and India.
I spent over a month traveling through India. I started in the capital, eating my way through the bustling markets and fine dining restaurants in Delhi. I then embarked on a magical weekend getaway to awe-inspiring Taj Mahal in Agra. In India’s north you’ll find plenty of wheat-based side dishes like naan bread, which are helpful vessels when you need to scoop up Punjabi Kadai Paneer Curry using your hands.
For the second half of my Indian adventure I explored the southern state of Kerala. The south is famous for its seafood, coconut, tropical fruits, and rice based side dishes like crispy dosa. The colonial capital of Cochin was formerly run by the Portuguese. It’s also one of the only places in India you can find beef on a menu.
After enjoying a jaunt to the Maldives my India trip came to a close in the Bollywood capital, bustling and cosmopolitan Mumbai. The city is famous for its specialty street foods and fine dining restaurants at opulent luxury hotels. The Taj Mahal Palace in particular serves one of the world’s most famous Afternoon Teas.
What I found most fascinating is India’s distinct regional food cultures. Much like the regional cuisines found in France, Germany, Italy or Spain, each city in India had its own local speciality.
After you’ve traveled to India, return home to prepare an authentic and fragrant feast for friends and family featuring this flavourful Punjabi Paneer recipe!
Punjabi Cuisine
Punjabi cuisine is a culinary style originating in Punjab, a region in the northern part of South Asia, which is now divided into an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
There are many styles of cooking in Punjab. In the villages many home cooks still use traditional methods and equipment, which includes wood-fired ovens. In India, tandoori cooking is traditionally associated with Punjab, as Punjabis embraced the tandoor as far back as 3000 BC.
Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India, which explains why Punjabi Kadai Paneer is so popular. The star of the show is cows milk cottage cheese!
Basmati rice is also an indigenous variety in Punjab, and various meat and vegetable-based dishes have been developed to pair with either this fragrant rice or wheat-based flatbreads.
My Family Loves Punjabi Kadai Paneer Curry
My family loves tasting different regional Indian dishes, so after I returned home from a tasty trip to India I was excited to recreate some of my favourite dishes.
I knew my family would enjoy this Punjabi Paneer recipe because they love healthy vegetarian food, tender sweet bell peppers, and flavourful spiced curries.
Many traditional recipes simply state “red bell peppers” but I like to use a colourful assortment as it gives the curry eye appeal. Feel free to use a variety of red, orange, yellow and green bell peppers.
If you’re hosting a potluck dinner party I suggest making Kadai Paneer in your kitchen and asking your guests to bring side dishes and appetizers like samosa, pakora, and biryani.
If you’ve traveled to India on holiday there is no better way to share your culinary adventure at home with family and friends then by serving this tasty vegetarian curry recipe!
Ingredient Health Benefits
Our homemade Punjabi Paneer recipe is packed full of healthy ingredients!
Rich in a group of phytochemicals called carotenoids, tomatoes may help reduce the risk of heart disease and stroke, and provide protection against cancer. Tomatoes are also a good source of immune-boosting vitamin C.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
Bell Peppers are an incredible source of vitamins C and A, which support your skin and immune system. They also provide beneficial carotenoid compounds such as beta-carotene, which has been shown to reduce the risk of certain cancers.
Consuming dairy products (such as milk and cheese) provides health benefits — especially improved bone health. Dairy foods provide nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.
A rich source of blood-building iron, cumin may also help balance your blood sugar levels and reduce bad cholesterol. It is also traditionally used as a digestive aid.
Ginger contains at least 14 phytochemicals, many of which have impressive antioxidant and anti-inflammatory properties. It also has a good source of copper, which supports your bones, blood and nervous system.
Chili has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss.
The star component of turmeric is curcumin, a potent phytochemical that has anti-inflammatory and antioxidant properties. It is often prescribed in Indian Ayurvedic medicine to help relieve arthritis, aid digestion and inhibit the growth of cancers.
A good source of bone-strengthening vitamin K, cilantro is also rich in antioxidants that help protect the eyes from damage by free radicals.
Chili has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss.
Cardamom contains phytochemicals that have anti-inflammatory and antibacterial properties.
Directions
Follow our step by step instructions and you’ll have gently simmering panner masala on your stove ready to serve in under 1 hour!
- First make the masala spice blend. Put the spices in a dry skillet and dry-roast over low heat for 3-4 minutes until fragrant, stirring well to make sure they are evenly toasted. Leave to cool, then grind in a spice grinder or mortar & pestle. Set aside.
- Put the tomatoes and tomato paste in a blender and blend until smooth. Set aside.
- Heat 2 tbsp oil in a large skillet over medium heat, add the red onion and peppers and fry for 5 minutes until they begin to soften, stirring well. Add the diced paneer, along with 3 tbsp of the kadhai masala. Stir well, making sure not to break up the paneer. Cook for 2 minutes to soften, then turn off the heat and set aside.
- Heat the remaining 3 tbsp of oil in a wok over medium heat. Add the cumin seeds and 2/3 of the ginger matchsticks and fry for a few seconds, then add the white onions and fry for 12-14 minutes until they soften and change colour.
- Add the blended tomato and cook for another 12 minutes until the mixture thickens and reduces slightly. Add the chili powder, turmeric, ground coriander and sugar, season to taste and cook for a few minutes. Now add the paneer and pepper mix and stir together over low heat for 2-3 minutes. Stir in the cream.
- Turn off the heat, add the remaining ginger and stir well. Garnish with fresh cilantro and serve with rice, naan and raita.
Punjabi Kadai Paneer Recipe Cooking Tips
If it’s your first time cooking this dish be sure to review our detailed step-by-step recipe below. Here are some helpful tips and tricks to get you started.
- If you want to make authentic Kadai Paneer use a Kadai and cook the curry over your stove. You can also use a wok or large pot like a Dutch Oven.
- If possible use fresh homemade paneer. If using store bought paneer, soak it in warm water for 20 minutes before using in the recipe.
- Kadai Masala is traditionally prepared in a mortar and pestle but you can also use a spice grinder, food processor or blender.
- Use any variety of fresh tomatoes you’d like such as beefsteak or roma. In a pinch you can also use canned diced tomato.
- We’ve used canola oil in this recipe to fry the vegetables but you can substitute with any flavourless vegetable oil, or better yet, ghee!
- We suggest only using full fat whipping cream (35%) as it will give the masala sauce a rich and decadent texture. If you’re looking to cut calories use half and half (10%) or table cream (18%). If you omit cream entirely you’ll be serving a more dry-style Kadai Paneer.
- To make the Kadai Paneer spicier you can add additional red chilies to the masala spice mix or add chopped fresh green chilies to the creamy sauce before serving.
Serving Suggestions
Punjabi Kadai Paneer is one of our favourite meat-free Indian curries.
We suggest preparing this recipe for dinner and doubling the recipe so you can enjoy leftovers for lunch the next day.
Punjabi Paneer Curry is best served alongside steamed rice or a selection of flatbreads like naan and paratha. If you’re looking to impress guests at a dinner party add several courses by serving fresh salads, soups, and dal.
If you’re hosting a large Indian-themed potluck or buffet you may want to serve this Punjabi Kadai Paneer recipe with:
- Tender Kerala Style Ularthiyathu Beef Fry
- Indian Vegetarian Paneer Frankie Kathi Roll
- Vegetarian Oven Baked Tandoori Gobi Cauliflower
- Healthy Vegetarian Indian Paneer Tikka Salad
- Gluten Free Chickpea Flour Indian Pancakes
- Aloo Fry Vegetarian Indian Turmeric Potatoes
- Warm Indian Vegan Sprouted Mung Bean Salad
- Curry Leaf Rice with Cashews Recipe
- Indian Thakkali Tomato Biryani Recipe
- Chanachur Chivda Bombay Mixture Namkeen
- Parippu Vada Recipe With Coconut Chutney
- Healthy Vegan Tomato Chutney For Dosa
- Pitod Ki Sabji Vegetarian Indian Chickpea Dumplings
- Pepper Milagu Rasam Vegan South Indian Soup
- Chicken Manchow Soup Recipe
- Turmeric Pumpkin Spice Indian Cake
- Quick & Easy Indian Onion Salad
You May Also Enjoy These Indian Curry Recipes…
- North Indian Karahi Chicken Curry
- Curry Chicken Salan
- Tangy Tamarind & Coconut Prawn Goan Curry
- Spicy Creamy Coconut Nadan Kerala Beef Curry
- Creamy Indian Chicken Handi Curry
- Chingri Malai Curry Creamy Bengali Coconut Prawns
- Indian Vegetarian Creamy Corn Black Bean Curry
- Chilli Paneer Gravy Restaurant Style Masala
- Tofu Meatballs in Creamy Vegan Korma Curry Sauce
How To Make Homemade Punjabi Kadai Paneer
Punjabi Kadai Paneer Curry
Equipment
- French knife
- measuring spoons
- measuring cups
- Skillet
- Spice Grinder or Mortar & Pestle
- blender
Ingredients
- 300 g Tomatoes roughly chopped
- 2 tbsp Tomato Paste
- 5 tbsp Canola Oil
- 100 g Red Onion thinly sliced
- 300 g Sweet Bell Peppers thinly sliced
- 400 g Paneer cut into bite-sized cubes
- 1 tsp Cumin Seeds
- 3 inch Ginger cut into matchsticks
- 120 g White Onion finely chopped
- 1 tsp Chili Powder
- 1/4 tsp Ground Turmeric
- 1 tsp Ground Coriander
- Pinch White Sugar
- Kosher Salt to taste
- 1/2 cup Cream
- 2 tbsp Cilantro garnish
Kadai Masala
- 3 Dried Red Chilies
- 2 tbsp Coriander Seeds
- 2 tsp Cumin Seeds
- 1 tsp Whole Black Peppercorns
- 8 Green Cardamom Pods seeds only
Instructions
- First make the masala spice blend. Put the spices in a dry skillet and dry-roast over low heat for 3-4 minutes until fragrant, stirring well to make sure they are evenly toasted. Leave to cool, then grind in a spice grinder or mortar & pestle. Set aside.
- Put the tomatoes and tomato paste in a blender and blend until smooth. Set aside.
- Heat 2 tbsp oil in a large skillet over medium heat, add the red onion and peppers and fry for 5 minutes until they begin to soften, stirring well. Add the diced paneer, along with 3 tbsp of the kadhai masala. Stir well, making sure not to break up the paneer. Cook for 2 minutes to soften, then turn off the heat and set aside.
- Heat the remaining 3 tbsp of oil in a wok over medium heat. Add the cumin seeds and 2/3 of the ginger matchsticks and fry for a few seconds, then add the white onions and fry for 12-14 minutes until they soften and change colour.
- Add the blended tomato and cook for another 12 minutes until the mixture thickens and reduces slightly. Add the chili powder, turmeric, ground coriander and sugar, season to taste and cook for a few minutes. Now add the paneer and pepper mix and stir together over low heat for 2-3 minutes. Stir in the cream.
- Turn off the heat, add the remaining ginger and stir well. Garnish with fresh cilantro and serve with rice, naan and raita.
Nutrition
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Love paneer!