Tandoori-Spiced Kadai Paneer with Bell Peppers

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Cubed paneer and crisp bell peppers sautéed with bold tandoori spices in a thick tomato-onion gravy for a flavorful vegetarian curry. This Indian recipe (vegetarian), ready in about 40 minutes, pairs paneer, cubed into 1-inch pieces, bell peppers (red and green), sliced, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 into 1-inch pieces
• 1 cup bell peppers (red and green), sliced
• 1 medium onion, finely chopped
• 3/4 cup tomato puree
• 1 tbsp ginger-garlic paste
• 1 tbsp tandoori masala powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin seeds
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp fresh cream
• 3 tbsp oil
• to taste salt
• 2 tbsp fresh coriander leaves, chopped

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Instructions

1. Step 1: Heat 3 tbsp oil in a heavy skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
2. Step 2: Add 1 medium finely chopped onion and sauté for 5-6 minutes until soft and translucent.
3. Step 3: Stir in 1 tbsp ginger-garlic paste and cook for 2 minutes until raw smell disappears.
4. Step 4: Add 3/4 cup tomato puree, 1 tbsp tandoori masala powder, 1 tsp red chili powder, 1 tbsp coriander powder, and salt to taste. Cook the masala for 8-10 minutes, stirring occasionally, until oil separates from the sauce.
5. Step 5: Add 1 cup sliced bell peppers and sauté for 3-4 minutes, keeping them slightly crunchy.
6. Step 6: Gently fold in 250 grams paneer cubes, 1 tsp crushed kasuri methi, and 2 tbsp fresh cream. Cook for another 5 minutes on low heat, stirring carefully to coat the paneer in the masala without breaking it.
7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with butter naan or roti.