Authentic Indian Kadai Paneer Recipe – Cooked to Perfection in a Cast Iron Kadai

Kadai Paneer – The Ultimate One-Pot Indian Delight

This classic North Indian dish is a flavorful and aromatic blend of paneer, bell peppers, tomatoes, and freshly ground kadai masala. The key to achieving the best taste? Cooking it in a cast iron kadai for that rich, deep flavor.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 3-4

Ingredients:

For the Kadai Masala (Spice Blend):

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 3-4 dried red chilies
• ½ tsp black peppercorns

For the Curry:

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 medium onion (sliced)
• 1 tsp ginger-garlic paste
• 2 medium tomatoes (pureed)
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 medium capsicum (bell pepper) (cubed)
• 200g paneer (cottage cheese) (cubed)
• ½ tsp kasuri methi (dried fenugreek leaves)
• ½ tsp salt (adjust to taste)
• 2 tbsp fresh cream (optional, for richness)
• Fresh coriander leaves for garnish

Step-by-Step Cooking Instructions:

Step 1: Prepare the Kadai Masala

1. Heat your pre-seasoned cast iron kadai over low flame.
2. Dry roast coriander seeds, cumin seeds, dried red chilies, and peppercorns for 1-2 minutes until aromatic.
3. Let them cool slightly, then grind into a coarse powder. This is your fresh kadai masala – the key to the dish's unique flavor!

Step 2: Sauté the Base Flavors

1. In the same hot cast iron kadai, add ghee or oil and heat for a few seconds.
2. Add cumin seeds and let them crackle.
3. Toss in sliced onions and sauté until golden brown.
4. Add ginger-garlic paste and cook for another 30 seconds until fragrant.

Step 3: Cook the Masala & Vegetables

1. Pour in the pureed tomatoes and stir well.
2. Add red chili powder, turmeric, salt, and freshly ground kadai masala.
3. Cook for 4-5 minutes on medium heat until the masala thickens and oil separates.
4. Toss in cubed capsicum (bell pepper) and cook for another 2 minutes to retain its crunch.

Step 4: Add Paneer & Final Touches

1. Gently add paneer cubes to the kadai and mix well, coating them with the masala.
2. Sprinkle kasuri methi for extra aroma and garam masala for the perfect spice balance.
3. If using, pour in fresh cream and mix for a creamier texture.

Step 5: Serve & Enjoy!

1. Garnish with fresh coriander leaves and serve hot.
2. Pair it with buttery naan, tandoori roti, or jeera rice for a complete meal.

Pro Tip: Cooking in a cast iron kadai enhances the taste over time, as seasoning layers build up, giving your food a rich, smoky flavor.

Why Cast Iron is Best for Kadai Paneer?

✅ Even Heat Distribution – Prevents burning and ensures uniform cooking.
✅ Retains Heat for Longer – Keeps your food warm even after cooking.
✅ Naturally Nonstick Surface – Improves over time with regular use.
✅ Chemical-Free Cooking – No synthetic coatings, making it the healthiest cookware choice.

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FAQs About Cooking in a Cast Iron Kadai

Q1: Can I cook tomatoes in a cast iron kadai?

✔ Yes! Well-seasoned cast iron kadais handle acidic foods like tomatoes without any issue. Ensure proper seasoning maintenance for best results.

Q2: How do I prevent food from sticking?

✔ Always preheat your kadai before adding oil, and ensure proper seasoning.

Q3: How do I clean my cast iron kadai after cooking?

✔ Use warm water, a soft scrubber, and salt if needed. Avoid harsh detergents.

🔗 Check out our Cast Iron Care Guide for detailed maintenance tips!

Final Thoughts

Cooking Kadai Paneer in a cast iron kadai enhances its flavors and nutrition, making every bite deliciously rich. Upgrade your kitchen with naturally nonstick, toxin-free cast iron cookware and bring home the taste of authentic Indian cooking!