Kadai Paneer
Kadai Paneer is a popular Indian paneer recipe where Indian cottage cheese (paneer) and bell peppers are cooked in a spicy masala. This restaurant-style dish gets its unique flavor from freshly ground spices like coriander and red chilies, and is best enjoyed with naan or paratha.
Ingredients
- 2 tablespoons coriander seeds
- 2 dried red chilies
- 4 green cardamom
- 1 teaspoon fennel seeds
- 3 cloves
- 1 tablespoon butter
- 1 tablespoon oil
- 1 medium red onion
- 1 green chili
- 2 teaspoons ginger garlic paste
- 3.5 medium tomatoes
- 1 tablespoon tomato paste
- 0.25 teaspoon garam masala
- 0.75 teaspoon kashmiri red chili powder
- 1 inch ginger
- 0.5 cup water
- 2 tablespoons heavy cream
- 0.75 teaspoon salt
- 1 teaspoon sugar
- 1 large green bell pepper (capsicum)
- 225 grams paneer
- 1 teaspoon kasuri methi
- to garnish cilantro
Instructions
- To a small kadai or pan, dry roast the spices for kadai masala on medium heat.
- Remove the kadai from heat and transfer the roasted spices to a spice grinder. Let them cool down a bit, then grind to a fine powder. Set aside.
- In a large kadai or any other pan, melt butter with oil on medium heat.
- Add the chopped onion and saute for 3 minutes. Then add the sliced green chili and ginger garlic paste and saute for another 1 to 2 minutes.
- Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes.
- Then add 3 to 4 teaspoons of the prepared kadai masala, garam masala, kashmiri red chili powder, and half of the ginger julienne. Stir the spices and cook for 30 seconds.
- Then add water and stir. Add cream, salt, and sugar and mix. Cook for one minute.
- Add in the paneer and bell peppers and mix. Cover the pan with a lid and cook on medium heat for 5 to 6 minutes.
- Crush kasuri methi and add to the pan. Garnish with remaining ginger julienne and cilantro. Serve with naan or paratha.