15 Minute Easy Kadai Paneer

Ingredients

• 1 tablespoon (15 ml)oil
• 1 teaspooncumin seeds
• 1 smallred onion, quartered with the petals separated
• 1 smallgreen pepper, cut into 2.5 cm pieces
• 1 smallred pepper, cut into 2.5 cm pieces
• 360–420 ml (1½–1¾ cups)shop-bought marinara sauce
• 1 tablespoontomato paste
• ¾ teaspoonground coriander
• 1 teaspoonKashmiri red chilli powder
• ½ teaspoongaram masala
• ¼ teaspoon, or to tastered chilli powder
• ½ teaspoonground cardamom
• 1 teaspoonsugar
• ¼–½ teaspoon, or to tastesalt
• 1 tablespoonsalted butter
• 2–3 tablespoons (15–45 ml)cream
• 226 g (8 oz), cut into cubespaneer
• 1 tablespooncrushed dried fenugreek leaves (kasuri methi)
• To garnishcoriander leaves

Instructions

1. 1

   Soak the paneer

   Before cooking, soak the paneer in warm water for 20 minutes, particularly if it is frozen or shop-bought in the US. Skip this step if using fresh paneer.

2. 2

   Sauté the vegetables

   Heat 1 tablespoon of oil in a large pan or kadai over a medium heat. Add the onion petals and green and red peppers; sauté for 3–4 minutes, until slightly softened. Lift them onto a plate and set aside.

3. 3

   Sizzle the cumin

   Add the cumin seeds to the same pan and let them sizzle. Pour in 360–420 ml of marinara sauce and stir it through.

4. 4

   Cook the spices

   Stir in the tomato paste, ground coriander, Kashmiri chilli powder, garam masala, red chilli powder, ground cardamom, sugar and salt to taste. Cook for 30–60 seconds, stirring to combine.

5. 5

   Add butter and cream

   Add the butter and cream, then stir until the butter has melted and everything is combined.

6. 6

   Add paneer and vegetables

   Stir in the crushed kasuri methi. Add the paneer cubes along with the sautéed onion and peppers.

7. 7

   Finish and serve

   Mix everything together and garnish with coriander leaves. Serve with naan.

What is kadai paneer?

Kadai paneer is an Indian dish of paneer cooked with spices and vegetables, traditionally in a kadai, a deep, wok-like pan. This version takes a shortcut with marinara sauce as its tomato base, while the spices, peppers and kasuri methi give it its characteristic savoury warmth.

The quick cooking keeps the peppers and onion from becoming too soft, and the paneer makes the sauce a substantial centrepiece for a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 14g protein, 27g carbs, 24g fat.

The paneer, oil, butter and cream contribute most of the fat, while the marinara and sugar supply much of the carbohydrate; paneer also provides protein. Serve it with a generous portion of vegetables or a simple salad to balance the plate.

Why this tomato sauce works

Shop-bought marinara gives the recipe a ready-made tomato base, so the short cooking time can focus on building flavour with the spices. Tomato paste adds another layer of concentrated tomato flavour.

Salt varies between jars of sauce, which is why the recipe gives a range for the added salt. Taste the finished sauce before adding more.

Keep the vegetables distinct

Peppers and onion: Sauté them first for 3–4 minutes, then remove them from the pan. This gives them a head start while keeping them separate from the sauce as it cooks.

Final mix: Return them to the pan with the paneer near the end. Stir gently so the paneer and vegetables are coated without losing their shape.

Layer the spices briefly

Cumin seeds: Let them sizzle in the oil in the same pan used for the vegetables. Add the marinara, then stir in the ground spices and cook them for 30–60 seconds.

Chilli powders: Kashmiri chilli powder is included for colour, while the separate red chilli powder is the one to adjust for heat. Start with the listed amount and season to taste.

Choose and prepare the paneer

Shop-bought paneer: The recipe recommends soaking it in warm water for 20 minutes, especially if it is frozen or sold in the US. The method says fresh paneer can go straight into the dish.

Texture: Add the paneer after the cream and butter have melted into the sauce. A gentle stir coats the cubes while helping them keep their shape.

Serve it with naan

Naan is the suggested accompaniment and makes it easy to scoop up the tomato-and-cream sauce. Serve the kadai paneer soon after cooking, with coriander leaves scattered over the top.

For a fuller meal, you could serve it with rice as well as naan, or add a simple vegetable side.

Recipe notes & tips

• Cut the peppers into even pieces so they soften at a similar rate.
• Separate the onion petals before adding them to the pan.
• Keep the cumin over a medium heat and add the sauce once the seeds sizzle.
• Check the marinara’s saltiness before deciding how much extra salt to add.
• Stir the paneer in gently to help the cubes retain their shape.

Variations

• Adjust the heat: Increase or reduce the red chilli powder to suit your preference.
• Use fresh paneer: Skip the warm-water soak if your paneer is fresh.
• Choose another pepper: Use any colour of pepper in place of one of the listed varieties.
• Change the garnish: Finish with extra coriander leaves for a fresh herbal note.
• Serve with rice: Add cooked rice alongside the naan for another way to serve the sauce.

Common mistakes to avoid

• Skipping the soak for firm paneer: Soak frozen or specified shop-bought paneer in warm water for 20 minutes.
• Overcooking the vegetables: Remove them after 3–4 minutes, once slightly softened.
• Adding too much salt: Check the marinara first, then season to taste.
• Cooking the spices for too long: Keep their cooking time to 30–60 seconds before moving on.
• Stirring roughly: Fold the paneer and vegetables into the sauce gently to help keep their shape.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, stirring carefully; add a small splash of water if the sauce has thickened.

Frequently asked questions