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.
Diet Vegetarian, Gluten-free.
Servings: 5 servings
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
- fresh cilantro leaves chopped
In a nonstick wok, dry roast the Kadai Masala spices for a few minutes until slightly golden brown.
Use a coffee grinder to grind the spices into a powder consistency.
Cube the paneer. I used store-bought.
Soak in hot water for 20 minutes. This will help soften the paneer.
Cube the onions, red & green bell peppers.
Chop the red onions, ginger, and garlic.
Puree the tomatoes.
Tomatoes are pureed.
Saute the Paneer & Veggies
Heat up a wok on medium heat, once hot, add 1 tbsp avocado oil.
Add the cubed onion, red & green bell peppers.
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.
Top with 1 1/2 tbsp kadai masala. Gently stir. Cook for 2 minutes at most else the paneer will become rubbery.
Once done, set aside.
Cook the Kadai Paneer
In the same wok, add oil. Once hot, add cumin seeds and turmeric powder.
Add ginger, garlic, and red onions. Saute for 5 minutes until slightly browned.
Add red chili powder and season with a little salt. Cook for a minute.
Pour the tomato puree over the onions. Stir.
Cover and cook the mixture for 10-12 minutes or until a paste-like consistency form.
Add 2 tbsp kadai masala to the tomato paste. Mix well.
Now add the sauteed paneer and veggies. Also, add kasoori methi (rub between the palm of your hands). Cook for a minute.
Finish off with another 1 tbsp of kadai masala. Stir. Turn off the stove.
Garnish with fresh cilantro leaves.
Calories: 387kcal | Carbohydrates: 19g | Protein: 14g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 53mg | Sodium: 43mg | Potassium: 485mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1362IU | Vitamin C: 90mg | Calcium: 464mg | Iron: 2mg