Which Cast Iron Kadai Is Good for Cooking Palak Paneer?

Palak Paneer, the iconic green-hued dish from North India, is more than just a curry — it’s a wholesome, nutrient-packed comfort food that celebrates the balance between health and indulgence. Its creamy spinach base and soft cubes of paneer make it a go-to for everyday meals and special dinners alike.

But behind every perfect Palak Paneer lies the right cookware — one that evenly sears, sautéés, simmers, and retains flavor at every step. For a dish that moves from high-heat sautéing to slow simmering, the Meyer Pre-Seasoned Cast Iron Shallow Kadai With Glass Lid, 30cm, shines as a top-tier choice. Here’s why this kadai isn’t just good — it’s ideal for bringing out the best in your Palak Paneer.

Why the Right Kadai Matters for Palak Paneer

Cooking Palak Paneer isn’t just about following a recipe; it’s a technique-driven process that involves:

1. Gently sautéing onions, garlic, and green chilies
2. Wilting spinach evenly without overcooking it
3. Blending it into a silky purée
4. Infusing the gravy with spices and paneer
5. Simmering everything to perfection

To do all of this effectively, you need a sturdy, heat-retaining, and naturally non-stick kadai — which is exactly what the Meyer Cast Iron Shallow Kadai delivers.

Why Meyer’s Pre-Seasoned Cast Iron Shallow Kadai (30cm) Stands Out

1. Generous 30cm Diameter for Spacious Cooking

Palak Paneer often requires multiple stages of cooking in the same vessel. The large 30cm diameter allows for generous space to cook down spinach without it spilling over, to sear paneer evenly, and to sauté aromatics without crowding the pan. This wide base ensures better caramelization and less moisture retention.

2. Pre-Seasoned with 100% Vegetable Oil

The kadai comes pre-seasoned, meaning it’s been coated with vegetable oil and baked to form a natural non-stick surface. This is a major win when cooking sticky spinach or creamy gravies — your food won’t cling to the pan, and clean-up becomes a breeze.

What’s more, this seasoning improves with use, making the kadai more efficient over time. The more you cook Palak Paneer, the better it gets!

3. Unbeatable Heat Retention and Distribution

One of the top advantages of cast iron cookware is how well it distributes and retains heat. This kadai ensures that every bit of spinach, masala, and paneer cooks evenly. It also holds heat for long periods, meaning your dish stays warm even after you take it off the stove — ideal for serving directly at the table.

4. Transparent Glass Lid for Simmering Control

This kadai comes with a tempered glass lid, allowing you to see your dish without lifting the lid — a crucial feature when slow-cooking Palak Paneer. You can monitor simmering levels, reduce splatter, and retain moisture and nutrients, especially when simmering your blended spinach base.

5. Naturally Enriches Food with Iron

Spinach is already high in iron, but cast iron cookware enhances that benefit. Small amounts of iron leach into the food while cooking, which is great for anyone looking to naturally supplement their iron intake — especially vegetarians who enjoy dishes like Palak Paneer regularly.

6. Requires Minimal Oil

Thanks to the pre-seasoned layer and heat-retentive properties, you can sauté and cook with much less oil. This makes your Palak Paneer lighter without compromising on taste. A few drops of ghee or oil go a long way!

7. Durable & Timeless

This kadai is built to last generations. Unlike non-stick pans that wear out, cast iron becomes better with use, giving you a lifetime cooking partner. The Meyer cast iron kadai, in particular, is rust-resistant, heavy-duty, and safe for all cooktops, including induction.

Tips for Cooking Palak Paneer in the Meyer Cast Iron Kadai

• Sear the Paneer First: Use the kadai to lightly fry your paneer cubes in ghee or oil until golden. Set them aside before starting the curry. The browned bits left behind will add depth to the spinach masala.

• Do Not Overcrowd: The wide surface helps spread ingredients out. Use this to your advantage to cook evenly without steaming.

• Blend Spinach Separately: Once wilted in the kadai, transfer the spinach to a blender and puree. Then bring it back to the kadai with sautéed masala and paneer.

• Simmer Covered: Once everything is mixed, simmer with the glass lid on for a few minutes. This helps thicken the gravy and allows the flavors to meld beautifully.

Conclusion: A Kadai That Matches the Magic of Palak Paneer

The Meyer Pre-Seasoned Cast Iron Shallow Kadai With Glass Lid, 30cm, isn’t just another piece of cookware — it’s a trusted companion for soulful, flavorful Indian cooking. For a dish like Palak Paneer that relies on careful layering, delicate simmering, and strong heat retention, this kadai offers the perfect balance of tradition and innovation.

So, the next time you're craving creamy, fragrant Palak Paneer — reach for this kadai, and let your kitchen echo with the aromas of one of India’s most loved dishes, cooked the way it deserves to be.