Kadai Paneer Simmered in Spiced Tomato Gravy

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Chunks of paneer cheese cooked in a robust tomato-based gravy with bell peppers, onions, and freshly ground aromatic spices characteristic of North Indian cuisine. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs paneer, vegetable oil, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 250 g, cut into 1-inch cubes paneer
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 whole, broken dried red chili
• 1 large, finely chopped onion
• 1 tbsp ginger garlic paste
• 3 medium, pureed tomatoes
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 2 tbsp kadai masala (coarsely ground coriander, cumin, fennel seeds)
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp salt
• 2 tbsp, chopped fresh cilantro
• 1/2 cup water

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large kadai or heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and 1 broken dried red chili, sauté for 30 seconds until aromatic.
2. Step 2: Add 1 large finely chopped onion and cook for 5-6 minutes until translucent and lightly golden.
3. Step 3: Stir in 1 tbsp ginger garlic paste and sauté for 1-2 minutes until fragrant.
4. Step 4: Pour in 3 medium pureed tomatoes, 2 tbsp kadai masala, 1 tsp red chili powder, 1/4 tsp turmeric powder, and 1 tsp salt. Cook the mixture over medium heat for 8-10 minutes, stirring occasionally, until the oil separates from the masala and the sauce thickens.
5. Step 5: Add 1/2 cup water, then fold in 1 medium diced green bell pepper and 1 medium diced red bell pepper. Cook for 5 minutes to soften the peppers.
6. Step 6: Gently add 250 g paneer cubes to the gravy, stirring carefully to coat the paneer without breaking it. Simmer for 5 more minutes.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro and serve hot with naan or steamed basmati rice.