Kadai Paneer

Kadai paneer is paneer and bell pepper tossed through a coarse, freshly ground tomato-onion masala, cooked hard and fast in a kadai. It takes its name from that wide, deep wok-like pan, and the dish itself is built around fast, high heat rather than a long simmer.

What it really is

Coriander seed and dried red chilli are dry-roasted and coarsely ground just before cooking — the freshness of that spice grind, not a pre-made powder, is what gives kadai paneer its distinct, slightly smoky background flavour. Cubed paneer and chunks of bell pepper are tossed through a quick tomato-onion masala built with that fresh spice mix, cooked over high heat just long enough for the pepper to soften slightly while staying firm, not long enough to turn it fully soft.

The dish is meant to move fast in the pan. A kadai paneer cooked too slowly loses the point of the technique — the pepper turns soft throughout instead of keeping a little bite, and the fresh-ground spice flavour dulls the longer it sits on heat.

How it is served

• Straight from the kadai, sometimes brought to the table still in the pan.
• With naan or roti for scooping.
• With coriander leaves scattered over just before it leaves the kitchen.

How to write it on the menu

• Flag the dairy from the paneer.
• It is naturally vegetarian; note if a vegan paneer substitute is available.
• Say if the spice mix is ground fresh in-house, since that's the genuine point of difference from a version made with pre-ground masala.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.