Kadai Paneer

Kadai Paneer is a popular Indian curry where paneer (Indian cottage cheese) and bell peppers are cooked in tomato gravy with kadai masala. Serve with naan.

Recipe Source Link:https://www.mygingergarlickitchen.com/kadai-paneer/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» Dry Spices for Kadai Masala //

• 2 tablespoons coriander seeds (sabut dhaniya)
• 2 teaspoon Cumin seed (jeera)
• 3 small dried red chilies (sukhi lal mirch)
• 5 Green cardamoms (hali ilaichi)
• 2 teaspoon Fennel seeds (saunf)
• 5-6 cloves (laung)
• 5-6 black peppercorns (kali mirch)

» For Onion Tomato Puree //

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large-sized, onion roughly chopped
• 1 cup tomatoes, roughly chopped
• 2 tablespoons cashew nuts
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder

» Kadai Paneer Gravy //

• 1 large bell pepper (capsicum, shimla mirch), diced
• 1 onion, cubed and layers separated
• 250 grams paneer, cut into 1-inch pieces
• 1.5 tablespoons butter
• 1 tablespoon oil
• 2 teaspoons ginger garlic paste
• 2 small green chilies, cut lengthwise
• Salt to taste
• 1 teaspoon sugar (optional)
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 3 tablespoons cream
• 1/4 cup + 1/8 cup tablespoons water, or as needed
• cilantro (coriander leaves), to garnish

RECIPE INSTRUCTIONS

» How to Make Kadai Masala //

1. Add dried red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, cardamoms, and peppercorns to a pan or Kadai.
2. Dry roast on medium heat for 3-4 minutes or until they are fragrant and release the aroma. Let them cool.
3. Remove roasted seeds from the pan and transfer them to a grinder jar.
4. Grind the dry roasted seeds to make a smooth powder. Kadai masala is ready for use. This recipe makes about 4 tablespoons of Kadai masala. If you want to make it in a large then, you can easily double or triple this recipe. You can also make this Kadai masala ahead of time and store it in an airtight container.

» How to make onion tomato puree //

1. Heat 2 tablespoons oil in a pan or Kadai.
2. Add cumin seeds and let them splutter.
3. Once the seeds start to sizzle, add the onions to it and saute for 1 minute.
4. After 1 minute, add chopped tomatoes and mix well. Sauté for another minute.
5. Next, add cashews, salt, and turmeric powder. Mix everything well to combine.
6. Cook on medium heat for 5-6 minutes or cook until tomatoes turn soft.
7. Let them cool a bit. Then transfer sautéed onions and tomatoes to a mixer jar along with 1/8 cup of water.
8. Grind everything well to make a smooth puree. Onion tomato puree is ready. Set it aside.

» How to make Kadai Paneer //

1. In a large Kadai or a pan, melt 1.5 tablespoons of butter with 1 tablespoon of oil on medium heat.
2. Add 1 teaspoon of red chili powder and sauté for a few seconds on minute on medium-low heat.
3. Add 2 teaspoons ginger and garlic paste and stir well. Sauté for 2 minutes on medium-low heat.
4. Add cubed bell peppers (capsicum) and cubed onions. Sauté for 2-3 minutes on high heat.
5. Add prepared onion tomato puree and mix well.
6. Now, add 1/4 cup of water and mix everything well to combine.
7. Next, add 4 teaspoons Kadai masala and mix everything well to combine. Cook for 1 minute.
8. Add green chilies, and Kasuri methi and mix well. Cook for another minute.
9. Add cream, sugar, and salt if needed.
10. Mix well and cook covered for 3-4 minutes on medium heat.
11. Add paneer pieces and mix everything well.
12. Cover with the lid and cook for 3-4 minutes on medium heat.
13. Uncover the pan and add cilantro. Mix well and turn off the heat.
14. Serve Kadai paneer hot with naan or roti.

RECIPE NOTES

1. To make a vegan version of Kadai paneer, use tofu instead of paneer and replace cream with cashew cream and butter with vegan butter, margarine, or oil.
2. For a spicy variation, you can also coat paneer with salt and red chili and then lightly toast in the oil.