There’s something magical about the sizzle of fresh paneer hitting a hot kadai, coated in a rich, aromatic gravy. This Paneer Kadai Masala isn’t just a dish—it’s a celebration of spices, and today, we’re making it the way your favourite dhaba does, but with a secret: MASpices freshly ground masalas, sourced straight from Indian farms.
Whether you’re looking to order spices online for a quick weeknight dinner or want to experience the best masala in India, this recipe will guide you step-by-step. Let’s dive in!
Why This Recipe Works
- Use whole spices for depth, not just heat.
- Balanced flavors—tangy, spicy, and slightly sweet.
- Ready in 30 minutes, perfect for busy days.
- Made with MASpices blends for authentic taste.
Ingredients You’ll Need
(Serves 4)
For the Kadai Masala (Whole Spices)
- 1 tbsp coriander seeds (from MASpices premium collection)
- 1 tsp cumin seeds
- 2-3 dry red chilies (adjust to taste)
- 1 tsp black peppercorns
- 1-inch cinnamon stick
For the Gravy
- 2 tbsp ghee or oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- 200g paneer, cubed
- 1 capsicum (bell pepper), sliced
For the Finish
- 1 tsp garam masala (MASpices blend recommended)
- Fresh coriander leaves
- 1 tbsp cream (optional)
Step-by-Step Recipe
1. Roast the Whole Spices
- Dry roast coriander seeds, cumin, red chilies, peppercorns, and cinnamon in a kadai (wok) for 2 minutes until fragrant.
- Let cool, then grind coarsely. This is your fresh kadai masala—key to the dish’s signature flavor!
2. Sauté the Aromatics
- Heat ghee in the same kadai. Add onions and cook until golden.
- Add ginger-garlic paste, sauté for 30 seconds.
- Stir in tomato puree and cook until oil separates.
3. Spice It Up
- Add turmeric, red chili powder, and the freshly ground kadai masala.
- Toss in capsicum and cook for 2 minutes.
4. Add Paneer & Finish
- Gently stir in paneer cubes and kasuri methi.
- Sprinkle garam masala and fresh coriander.
- For extra richness, drizzle cream.
Pro Tips for the Best Paneer Kadai
✔ Use fresh paneer (not frozen) for the best texture.
✔ Don’t skip roasting whole spices—it makes all the difference.
✔ Low heat prevents spices from burning.
Why MASpices Blends Elevate This Dish
- No fillers or artificial colors—just pure, potent spices.
- Small-batch ground for maximum freshness.
- Sourced from trusted Indian farmers.
For this recipe, their garam masala and whole coriander seeds are game-changers.
Pairing Suggestions
- With roti/naan: Soak up every bit of the flavorful gravy.
- With jeera rice: A simple, fragrant companion.
- With onion-tomato salad: Adds a fresh crunch.
Common Mistakes to Avoid
- Overcooking paneer: It turns rubbery. Add it last.
- Skipping kasuri methi: It adds a unique depth.
- Using pre-ground kadai masala: Freshly ground tastes brighter.
Final Thought: Spice Like a Pro
This Paneer Kadai Masala isn’t just a dish—it’s a reminder of how great spices transform simple ingredients into something extraordinary. And with MASpices’handcrafted blends, you’re not just cooking; you’re preserving a tradition.
Craving more? Explore MASpices range of authentic Indian spices online—perfect for biryanis, curries, and more!