Kadai Paneer

Name: Kadai Paneer
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp Coriander Seeds; 4 Dried Red Chilies, preferably Kashmiri; stems removed; 1 tsp Cumin Seeds; 1/2 tsp Black Peppercorns; 1/2 tsp Fennel Seeds; 400g Paneer, cut into 2 cm cubes; 2 medium Green Bell Peppers, capsicum; cut into 2–3 cm squares; 2 medium Onions, 1 finely chopped; 1 cut into petals/squares; 3 medium Tomatoes, pureed (or very finely chopped); 1 1/2 tbsp Ginger Garlic Paste; 2 Green Chilies, slit; 1/4 tsp Turmeric Powder; 1 tsp Kashmiri Red Chili Powder; 1/2 tsp Garam Masala; 1 tsp Kasuri Methi, dried fenugreek leaves; crushed; 1.1 tsp Salt, to taste; 2 tbsp Oil, neutral or mustard; 1 tbsp Ghee; 80ml Water, as needed; 2 tbsp Fresh Cream, optional, for richness; 2 tbsp Coriander Leaves, fresh, chopped

Kadai Paneer is a vibrant, restaurant-style North Indian curry where cubes of golden paneer and crisp bell peppers are tossed in a smoky, freshly ground spice mix and a tangy tomato-onion gravy. Bright, aromatic, and mildly spicy, this dish pairs perfectly with naan, roti, or steamed rice for a satisfying meal.

Kadai Paneer is a vibrant, restaurant-style North Indian curry where cubes of golden paneer and crisp bell peppers are tossed in a... Show more

Traditional Indian Recipe

Health Grade

B · Healthy

Rating

4.0

Time

40 min

Price

1,80 €

Calories

507 kcal

vegetarian

low calorie

meal prep

gluten free

Method

Prep the vegetables

Cut the 400 g Paneer into 2 cm cubes and set them aside. Slice the 2 medium Green Bell Peppers into 2-3 cm squares, finely chop one Onion, and cut the other into petals or chunky squares; keep the two onion cuts separate. Puree the 3 medium Tomatoes, slit the 2 Green Chilies, crush the 1 tsp Kasuri Methi lightly between your palms, and chop the 2 tbsp Coriander Leaves for the finish.

Roast the masala

Set a dry pan over medium heat and add the 2 tbsp Coriander Seeds, 4 Dried Red Chilies, 1 tsp Cumin Seeds, 0.5 tsp Black Peppercorns, and 0.5 tsp Fennel Seeds. Toast for 2 to 3 minutes, stirring constantly, until the spices smell nutty and the chilies darken slightly. Let them cool for 2 minutes, then crush them coarsely in a mortar and pestle so the mix stays gritty, not powder-fine.

Cook the base

Heat 2 tbsp Oil with 1 tbsp Ghee in a kadai or deep skillet over medium-high heat. Add the chopped onion and sauté for 5 minutes, stirring often, until it turns soft and golden. Stir in 1.5 tbsp Ginger Garlic Paste and the slit green chilies, cook for 1 minute until the raw smell fades, then add 0.2 tsp Turmeric Powder, 1 tsp Kashmiri Red Chili Powder, and 1.1 tsp Salt. Pour in the tomato puree and cook for 8 minutes, stirring and scraping the bottom, until the masala thickens and the oil starts to separate at the edges.

Simmer the gravy

Stir in the roasted kadai masala and 80 ml Water, then simmer for 2 minutes until you have a thick, speckled gravy that coats the back of a spoon. If it looks too tight, add the water in two small splashes so the spices dissolve evenly.

Add the paneer

Add the onion petals and bell pepper squares, then stir-fry over high heat for 3 minutes so the edges pick up a little color while the centers stay crisp. Fold in the paneer cubes and 0.5 tsp Garam Masala, toss gently for 1 minute, and add a spoonful of water only if the pan looks dry.

Finish and serve

Turn off the heat and crumble in the kasuri methi. Swirl in 2 tbsp Fresh Cream if you want extra richness, taste and adjust the salt if needed, then finish with the chopped coriander leaves. Serve hot with roti, naan, or rice.