Name: Kadai Paneer
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Ingredients: 4 tbsp coriander seeds; 4 dry red chilies; 1 cumin seeds; 1 tsp Fennel seeds; 4 green cardamom; 1/2 tsp black peppercorn; 1 tbsp avocado oil; 1/2 red bell pepper (cubed); 1/2 green bell pepper (cubed); 1 medium onion (cubed); 400 grams paneer (cubed); 1 1/2 tbsp kadai masala (made earlier); salt to taste; 2 tbsp avocado oil; 1 tsp cumin seeds; 1/4 tsp haldi; 1 cup red onion (chopped); 1 tsp red chili powder; 1 1/2 inch piece ginger (chopped); 6 cloves garlic (chopped); 5 plum tomatoes (pureed); 2 tbsp kadai masala (made earlier); 1/2 tsp red chili powder; add sauteed paneer; 1 tbsp kasoori methi; 1 tbsp kadai masala (made earlier); fresh cilantro leaves (chopped)

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Kadai Paneer is almost like a stir-fry of onions, bell peppers, and paneer. The sauteed mixture is then added to a tomato-based masala sauce with freshly ground spices.

What is Kadai Paneer?

Kadai Paneer is essentially an Indian cheese (paneer) dish that is cooked in an iron wok. For this recipe, I am not using an iron wok, but rather a nonstick wok.

Kadai Paneer is typically a dry subzi that consists of onions, bell peppers, and paneer first sauteed and added to a tomato masala mixture.

This dish goes pairs perfectly with roti.

Can I make this recipe vegan, gluten-free?

For a vegan option: Substitute paneer with tofu. The taste will not be the same, but tofu resembles paneer.

This recipe is already gluten-free.

Tips on making Kadai Paneer:

Make the Kadai Masala.
Soak the paneer for 20 minutes in hot water.
Chop all the ingredients needed for the recipe.
Saute the paneer and veggies.
Prepare the tomato masala sauce.
Add the paneer and veggies to the sauce.

Ingredients you’ll need for Kadai Paneer:

Kadai Masala: I strongly recommend making your own Kadai Masala for this recipe because fresh always tastes better. To make freshly ground masala, you will need coriander seeds, dry red chilies, cumin seeds, fennel seeds, green cardamom, and black peppercorn. If you don’t want to make homemade masala, you can always use a store-bought version.

Paneer: I always use store-bought. The key is to soak it in hot water for 20 minutes which results in soft paneer. Alternatively, you may use homemade paneer.

Bell Peppers: I used a combo of red and green bell peppers, but feel free to use any combo you like – red, green, yellow, or orange.

Onions – You will need onions twice in this recipe. First, cube the onions for the saute, and then chop the onions for the masala sauce.

Tomatoes: Be sure to puree the tomatoes for this recipe. I used 4 plum tomatoes here.

Kadai Paneer is:

Mouthwatering
Delicious
Vegetarian
Gluten-free
Perfect with Roti

How to make Kadai Paneer recipe step by step?

Prep

1. In a nonstick wok, dry roast the Kadai Masala spices for a few minutes until slightly golden brown.
2. Use a coffee grinder to grind the spices into a powder consistency.

3. Cube the paneer. I used store-bought.
4. Soak in hot water for 20 minutes. This will help soften the paneer.

5. Cube the onions, red & green bell peppers.
6. Chop the red onions, ginger, and garlic.
7. Puree the tomatoes.
8. Tomatoes are pureed.

Saute the Paneer & Veggies

1. Heat up a wok on medium heat, once hot, add 1 tbsp avocado oil. Add the cubed onion, red & green bell peppers.
2. Immediately after, add the cubed paneer that has been drained properly. Saute for about 4 minutes. The idea is to saute the vegetables, but don’t overcook them.
3. Top with 1 1/2 tbsp kadai masala. Gently stir. Cook for 2 minutes at most else the paneer will become rubbery.
4. Once done, set aside.

Cook the Kadai Paneer

1. In the same wok, add oil. Once hot, add cumin seeds and turmeric powder.
2. Add ginger, garlic, and red onions. Saute for 5 minutes until slightly browned.
3. Add red chili powder and season with a little salt. Cook for a minute.
4. Pour the tomato puree over the onions. Stir.
5. Cover and cook the mixture for 10-12 minutes or until a paste-like consistency form.

6. Add 2 tbsp kadai masala to the tomato paste. Mix well.
7. Now add the sauteed paneer and veggies. Also, add kasoori methi (rub between the palm of your hands). Cook for a minute.
8. Finish off with another 1 tbsp of kadai masala. Stir. Turn off the stove.
9. Garnish with fresh cilantro leaves.

Enjoy!

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Kadai Paneer

Kadai Paneer is almost like a stir-fry of onions, bell peppers, and paneer. The sauteed mixture is then added to a tomato-based masala sauce with freshly ground spices.

5 from 3 votes

Prep Time15 mins

Cook Time37 mins

Total Time52 mins

Course Main Course

Cuisine Indian

Diet Vegetarian, Gluten-free.

Servings: servings

Calories: 387kcal

Author: Nisha

Equipment

Nonstick Wok

Food Processor 4-Cup

Ingredients

for kadai masala

4 tbsp coriander seeds
4 dry red chilies
1 cumin seeds
1 tsp Fennel seeds
4 green cardamom
1/2 tsp black peppercorn

for sauteed paneer

1 tbsp avocado oil
1/2 red bell pepper cubed
1/2 green bell pepper cubed
1 medium onion cubed
400 grams paneer cubed
1 1/2 tbsp kadai masala made earlier
salt to taste

for kadai paneer

2 tbsp avocado oil
1 tsp cumin seeds
1/4 tsp haldi
1 cup red onion chopped
1 tsp red chili powder
1 1/2 inch piece ginger chopped
6 cloves garlic chopped
5 plum tomatoes pureed
2 tbsp kadai masala made earlier
1/2 tsp red chili powder
add sauteed paneer
1 tbsp kasoori methi
1 tbsp kadai masala made earlier

for garnish

fresh cilantro leaves chopped