Sushanth

Kadai Paneer

12 January 2026

Ingredients

1st Saute

Base

  • Oil : 2 Tablespoon
  • Ghee : 2 Tablespoon
  • Cumin Seeds : 1 teaspoon
  • Garlic : 5 cloves (finely chopped)
  • Ginger : 1 inch (finely chopped)
  • Onion : 2 (1 american size, finely chopped)
  • Tomato : 3 (finely chopped)

Spices

  • Turmeric Powder : 1/2 teaspoon
  • Red Chilly Powder : 1 teaspoon
  • Kadhai Masala : 1 Tablespoon
  • Salt : 1 teaspoon

2nd Wok Fry

Base

  • Oil : 2 teaspoon
  • Green Bell Pepper : 1 (cut into triangles after deseeding)
  • Red Bell Pepper : 1 (cut into triangles after deseeding)
  • Tomato : 1 (cut into triangles)
  • Onion Petals : 1 (cut into triangles)
  • Paneer : 226g (8oz) (cut into triangles)

Spices

  • Garam Masala : 1 teaspoon
  • Salt : 1/2 teaspoon

Final Saute

  • Kasuri Methi (Dried Fenugreek Leaves) : 1 teaspoon (crushed)
  • Fresh Coriander Leaves : About 2 Tablespoons for garnish
  • Fresh Cream : 1 Tablespoon (optional)
  • Ginger Julienne : 1 inch (for garnish)

Instructions

1st Saute Phase

  1. Heat 2 Tablespoon oil and 2 Tablespoon ghee in a pan
  2. Add 1 teaspoon cumin, 5 cloves garlic, 1 inch ginger, and 2 sliced onions. Sauté till onions turn golden brown
  3. Add 1/2 teaspoon turmeric powder, 1 teaspoon red chilly powder, 1 Tablespoon kadhai masala, and 1 teaspoon salt.
  4. Mix well and sauté until the it becomes into a paste like consistency
  5. Add 3 chopped and deseeded tomatoes and cook until oil separates (again it’s okay for this to be super dry we’ll add water later)

2nd Wok Fry Phase

I don’t have a wok at home, but any Non-stick pan should do. I use a steel pan because I like pain ._.

  1. In a separate wok, heat 2 teaspoon oil
  2. Add the cut bell peppers, tomato triangles, and onion petals, paneer triangles
  3. Add 1 teaspoon garam masala and 1/2 teaspoon salt
  4. Stir fry on high flame for about 3 minutes (the veggies should be crunchy, not soft)

Final Mix and Saute Phase

  1. Add the contents of the wok into the first saute pan
  2. Add 1/2 cup of water to adjust consistency
  3. Cook for 2 minutes on medium flame
  4. Add 1 teaspoon crushed kasuri methi and mix well
  5. Optionally add 1 Tablespoon fresh cream and mix well
  6. Garnish with fresh coriander leaves and ginger juliennes