Kadai Paneer using Slow Cooker Curry Masala Base

If you’ve ever craved restaurant-style Kadai Paneer but thought it was too much work for a busy day, I have the perfect shortcut for you. This recipe uses my Slow Cooker Curry Masala Base – a rich, flavour-packed sauce that’s already done most of the hard work for you. With it, you can whip up a fresh, vibrant Kadai Paneer in under 20 minutes!

We’re talking soft paneer cubes, crunchy bell peppers, sweet onion petals, and a luscious creamy sauce with the earthy aroma of kasuri methi (dry fenugreek leaves).

Ingredients

(Serves 4)

• 200g paneer – cut into bite-sized cubes
• 1 large onion – cut into chunky petals
• 1 cup mixed bell peppers – red, yellow, green; cut into squares
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 ½ cups Slow Cooker Curry Masala Base (Get the recipe here)
• ¼ cup fresh cream
• 1 tbsp kasuri methi (dry fenugreek leaves), lightly crushed
• Salt to taste
• Fresh coriander leaves – for garnish

Method

Step 1 – Sauté the vegetables and paneer

1. Heat oil or ghee in a heavy-bottomed kadai (or pan).
2. Add cumin seeds, let them sizzle for a few seconds.
3. Add the onion petals and bell peppers. Stir-fry on high heat for 2–3 minutes until slightly charred but still crisp.
4. Add the paneer cubes and toss gently, so they get a light golden edge. Remove this mix to a plate and keep aside.

Step 2 – Build the flavour

1. In the same kadai, add a touch more oil if needed.
2. Add ginger-garlic paste and sauté until fragrant.
3. Sprinkle turmeric, red chilli powder, coriander powder, and garam masala. Stir quickly so the spices bloom in the hot oil.

Step 3 – The magic of curry base

1. Pour in your Slow Cooker Curry Masala Base. Mix well and bring to a gentle simmer.
2. Add salt if needed – remember, your curry base may already have seasoning.

Step 4 – Finish with cream and kasuri methi

1. Once the curry starts bubbling, stir in fresh cream and crushed kasuri methi.
2. Add back the sautéed onion, peppers, and paneer. Toss everything gently so the sauce coats every piece.
3. Simmer for 2–3 minutes, allowing the flavours to meld without overcooking the vegetables.

Step 5 – Serve and enjoy

Garnish with fresh coriander and serve hot with naan, roti, paratha, or steamed basmati rice.

Tips & Variations

• Vegan option – Swap paneer with firm tofu and cream with coconut cream.
• Extra spice – Add 1–2 slit green chillies along with the ginger-garlic paste for a fiery punch.
• Make it richer – Add a spoonful of butter before serving for a dhaba-style touch.

The Slow Cooker Curry Masala Base saves you time without sacrificing taste. It already has slow-cooked onions, tomatoes, and spices – so when you add fresh vegetables and paneer, you’re just layering freshness on top of deep, developed flavours.

Once you have a jar of this base in the fridge or freezer, making authentic-tasting curries like Kadai Paneer becomes effortless.

📌 You can get my detailed Slow Cooker Curry Masala Base recipe here → Slow Cooker Curry Masala

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