Kadai Paneer
Rustic spice, bold love
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What makes this dish special?
It is cooked in a traditional Indian wok called a'kadai' and uses a freshly pounded spice mix.
Are there vegetables in this dish besides paneer?
Yes, it includes crunchy diced onions and bell peppers.
How spicy is this preparation?
It is on the hotter side due to the use of dry red chilies and robust spices.
Is it a dry or gravy dish?
It is a semi-dry preparation where the thick masala coats the ingredients.
Does it contain cream?
It generally does not contain cream, keeping the focus on the ground spices.
About Kadai Paneer
Kadai paneer takes its name from the kadai, the deep, wok-like iron pan used across northern India for fast, high-heat cooking. It is a rustic, robust preparation that leans on freshly pounded spices rather than cream, and it has long been a staple of dhaba kitchens along the Punjab highways.
The dish is built around a kadai masala that the cooks pound fresh, dominated by roasted coriander seeds and dried red chillies, which gives it a coarse, fragrant bite quite unlike smooth ground blends. Cubes of paneer are tossed in the hot pan with diced onions and crunchy bell peppers so the vegetables keep some snap and the masala clings to everything in a thick coat. Our paneer is set fresh in-house each morning from full-fat milk split with lemon juice, pressed for about three hours and cubed before service rather than bought vacuum-packed, which keeps the cubes soft against the bold spices. All masalas are ground fresh daily, the kitchen is vegetarian and halal-friendly with no pork on site, and ghee is the default fat, with oil offered on request.
This is a semi-dry dish, meaning the spice paste coats the paneer and peppers rather than pooling as a thin sauce, and it generally contains no cream, keeping the focus squarely on the roasted spices. It sits on the hotter side of the menu thanks to the dried red chillies and the coarse, peppery coriander, with the capsicum adding a sweet, vegetal counterpoint. The chef from Uttarakhand keeps the texture deliberately chunky.
Serve it hot with tandoori roti, naan, or lachha paratha, which suit the dry, clinging masala. A cooling raita helps temper the heat, and it pairs well as the bolder dish on a shared table.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Main Course - Veg menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.