Paneer / Veg Kadai Masala

That sizzling, smoky kadai flavour. Right from your own kitchen.

You know the sound. That dramatic sizzle when the masala hits a screaming hot kadai, the curl of fragrant smoke, the vibrant orange-red colour as it coats every piece of paneer or vegetable perfectly. Kadai is one of Indian cooking's most theatrical dishes — and one of its most deeply satisfying.

Kardemome's Paneer Veg Kadai Masala No. 54 is handcrafted to recreate that exact bold, smoky, restaurant-style kadai at home — without the guesswork, without measuring eight different spices, and without losing that signature freshly-ground flavour that makes kadai so distinctly different from any other Indian curry.

Bold. Smoky. A little rustic. Completely irresistible.

No artificial flavours. No colours. No preservatives. Just pure, handcrafted fire.

What's inside

A bold, coarsely-ground blend of coriander, cumin, kashmiri red chilli, black pepper, fennel, dry ginger, cardamom, and clove— slightly coarser than most masalas, just like a traditional kadai masala should be, giving you those flecks of spice that cling to the paneer and vegetables beautifully.

Paneer Kadai — the restaurant-style recipe

Serves 4 | Prep: 10 minutes | Cook: 20 minutes

What you'll need:

• 250g paneer, cut into cubes or thick fingers
• 1 large capsicum, cut into squares
• 1 large onion — half finely chopped, half cut into squares
• 2 tomatoes, roughly chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp Kardemome Paneer Veg Kadai Masala No. 54
• 2 tbsp oil
• Salt to taste
• Fresh coriander and ginger julienne to garnish
• 1 tbsp butter to finish

Method:

1. Heat your kadai or heavy pan until it is very hot — hotter than you think you need. This is the key to authentic kadai flavour.
2. Add oil, then the chopped onion. Cook on high heat until golden.
3. Add ginger-garlic paste and cook for 1 minute.
4. Add tomatoes and cook until completely broken down and the oil begins to separate — about 6–7 minutes.
5. Add Kardemome Kadai Masala and salt. Cook the masala for 2 minutes, stirring constantly.
6. Add paneer cubes and capsicum squares. Toss everything together on high heat for 3–4 minutes — you want some colour and slight char on the paneer edges.
7. Add the onion squares in the last minute of cooking — they should stay slightly crunchy, not go soft.
8. Finish with a knob of butter, a generous handful of fresh coriander, and thin ginger julienne on top.
9. Serve immediately, straight from the kadai to the table.

Pro tip: Never cover the kadai while cooking — kadai is a high-heat, open-pan dish. Covering it steams the vegetables and kills the smoky, bold character that makes it so special.

Veg Kadai — just as magnificent

Use exactly the same recipe but replace paneer with a mix of cauliflower florets, mushrooms, baby corn, and bell peppers. The masala works brilliantly across all vegetables — the key is to keep the heat high and not overcrowd the pan so everything gets proper colour and char rather than steaming.

Also brilliant with:

• Kadai Chicken — same recipe, replace paneer with 500g chicken curry cut pieces. Cook chicken for 20 minutes before adding capsicum and finishing
• Kadai Prawns — marinate prawns in the masala for 15 minutes, cook on high heat for 5–6 minutes total. Stunning
• Kadai Mushroom — arguably the best mushroom preparation in Indian cooking. 10 minutes total, deeply satisfying

Why Kardemome No. 54?

• 100% natural ingredients — coarsely ground whole spices just like authentic kadai masala
• No preservatives or artificial colours
• Works for paneer, all vegetables, chicken, and prawns
• High-heat, restaurant-style flavour at home
• Handcrafted in small batches in Mumbai
• That sizzle, that smoke, that colour — guaranteed every time

Perfect for Weeknight dinners that feel special, vegetarians who want bold restaurant-style flavour, dinner parties where you want something dramatic and beautiful to serve, anyone who has ever ordered Paneer Kadai at a restaurant and wished they could make it half as good at home — and anyone who loves the theatre of Indian cooking at its most satisfying.