Kadai Paneer with Bell Peppers and Fresh Tomato Gravy

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A vibrant vegetarian dish featuring cubes of paneer cooked with bell peppers in a spiced tomato-based kadai masala sauce. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs paneer, cubed, 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 3, 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 grams paneer, cubed
• 3 tbsp oil
• 1 tsp cumin seeds
• 2 dry red chilies
• 1 tbsp coriander seeds
• 2 green cardamom pods
• 3 cloves
• 1 inch cinnamon stick
• 1 medium (about 3/4 cup) onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium (about 1 cup) tomato, finely chopped
• 1 cup mixed colors bell peppers, diced
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1/2 tsp garam masala powder
• to taste salt
• 2 tbsp fresh coriander leaves, chopped

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Instructions

1. Step 1: In a dry pan over medium heat, roast 1 tbsp coriander seeds, 1 tsp cumin seeds, 2 dry red chilies, 2 green cardamom pods, 3 cloves, and 1-inch cinnamon stick for 2-3 minutes until fragrant; cool and grind to a coarse powder.
2. Step 2: Heat 3 tbsp oil in a heavy skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5-6 minutes until translucent.
3. Step 3: Add 1 tbsp ginger-garlic paste and cook for 2 minutes until raw smell disappears.
4. Step 4: Stir in 2 finely chopped medium tomatoes and cook for 8-10 minutes until soft and oil starts separating.
5. Step 5: Add the freshly ground spice powder, 1 tsp red chili powder, 1/4 tsp turmeric powder, and salt to taste; cook for 2 minutes.
6. Step 6: Toss in 1 cup diced mixed bell peppers and sauté for 3-4 minutes to retain slight crunch.
7. Step 7: Add 250 grams paneer cubes, 1 tsp kasuri methi, and 1/2 tsp garam masala powder; gently stir to coat paneer with the masala and cook for 5 minutes on low heat.
8. Step 8: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with roti or paratha.