Kadai paneer is a delicious restaurant style paneer recipe made with Indian cottage cheese, bell peppers, onion, tomatoes spiced with fresh ground kadai masala. This is an excellent paneer curry packed with flavor. Best served with naan bread, roti and other flar bread. It also goes well with pulao, jeera rice or plain basmati rice.
For Kadai Masala
- 6 dried red chilies
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1/2 teaspoon black peppercorn
For Kadai Paneer Curry
- 2 tablespoons butter or oil
- 1 small onion finely chopped
- 1/2 inch ginger peeled and minced
- 1 green chilli slit
- 4 garlic cloves peeled and minced
- 1 cup cubed onions from 2 large onions
- 1 cup cubed bell peppers from 1 large bell pepper
- 1.5 cups paneer cubed
- 2.5 cups tomatoes very finely chopped or minced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon kashmiri chilli powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon kasuri methi
- Salt to taste
- ginger julienne as required
- 2 tablespoons chopped coriander leaves cilantro leaves
heat a small pan and add the whole spices to the pan. Dry roast the spices in low flame for 3-4 minutes.
Let them cool and transfer to a dry grinding jar.
Grind to a fine powder and set aside this kadai masala until use.
Heat a kadai or pan with 2 tablespoons butter or cooking oil. To the pan one by one add cumin seeds, finely chopped onions, minced ginger garlic and slit green chili. Saute them well for a minute until the raw smell of ginger garlic leaves and onions get cooked a bit.
Next add the cubed onions and bell peppers. Saute them in high heat for 2 minutes continuously.
Now add the tomato puree or finely chopped tomatoes and tomato paste. Mix well and cook for 2 minutes in medium flame.
Add 2 tablespoons of the ground masala powder, garam masala , Kashmiri red chilli powder, turmeric powder and salt to taste.
Mix well and cook well till the tomatoes are completely cooked and fat releases from the sides. Add 1/2 cup water at this stage if needed.
Add the cubed paneer and toss gently.
Finally add the ginger julienne, crushed kasuri methi or dried fenugreek leaves and mix very well.
Transfer kadai paneer to a serving bowl and garnish with finely chopped coriander leaves. Serve immediately with naan or rice.
Kadai Paneer Gravy
To make gravy version of this curry simply increase the quantity of pureed tomatoes to 3.5 cups. Saute the cubed onions and bell peppers separately and remove to a plate.
Follow the recipe and at the stage of adding finely chopped tomatoes, add the tomato puree along with paste if using. Also add the kadai masala and other spice powders.
Mix well and cook till it leaves out fat. Add 2 cups water and simmer till the gravy consistency is reached. Once the gravy is thick to your liking add sautéed onions, bell pepper and cubed paneer. Mix well and remove from flame.
Reduce the quantity of red chilies for less spicy curry.
you can double the recipe.
Serving: 3g | Calories: 256kcal | Carbohydrates: 13g | Protein: 18g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 94mg | Sodium: 155mg | Potassium: 376mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1284IU | Vitamin C: 21mg | Calcium: 596mg | Iron: 2mg