Go Back
+ servings

Kadai Paneer

Kadai Paneer is 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: 5 servings
Calories: 387kcal
Author: Nisha

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

Instructions

Prep

  • 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.

Nutrition

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
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!