How long does Kadai Paneer keep in the fridge?

Kadai Paneer keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Kadai Paneer ahead of time?

Yes. Kadai Paneer is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Kadai Paneer?

Classic pairings include roti. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Kadai Paneer

Name: Kadai Paneer
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 350 g paneer, in batons; 2 capsicums (green + red), in chunks; 2 large onions (one diced, one cubed); 3 medium tomatoes, pureed; 1 tbsp ginger-garlic paste; 1 tbsp fresh kadai masala (coriander seeds + dry red chilli + cumin + black peppercorns, dry-roasted and crushed); 1 tsp kasuri methi; 2 tbsp ghee; 1 tsp Kashmiri chilli; 1 tsp salt

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Wok-tossed

Time: 30 min
Serves: 4
Calories: 380 kcal
Protein: 21 g

0:00 / 1:36

Changes voice accent · Recipe stays in English

Method

1Heat ghee in a wide kadai, brown quickly paneer batons + cubed onion + capsicum on high heat 2 minutes till lightly charred; reserve.
2Add cubed onion to the same pan; cook till golden, 5 minutes.
3Stir in ginger-garlic and tomato puree; cook till oil rises.
4Add kadai masala, Kashmiri chilli, kasuri methi and salt; cook 2 minutes.
5Return charred paneer and veg; toss 2 minutes till everything is coated in dry-ish gravy.
6Finish with a fresh sprinkle of kadai masala. Eat with hot phulkas.

About this recipe

Swap paneer for extra-firm tofu, skip the ghee — works.

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