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Classic Kadai Paneer
Traditional dish · Indian
A quintessential North Indian dish featuring paneer (Indian cottage cheese) and vibrant bell peppers cooked in a spicy, aromatic tomato-based gravy infused with freshly ground kadai masala.
Ingredients
- Paneer250g, cubed
- Onions2 medium, finely chopped
- Tomatoes3 medium, pureed
- Bell Peppers (Capsicum)1 large, cubed
- Ginger-Garlic Paste1 tbsp
- Green Chilies2, slit
- Coriander Seeds1 tbsp
- Cumin Seeds1 tsp
- Red Chili Powder1 tsp
- Turmeric Powder1/2 tsp
- Garam Masala1 tsp
- Kasuri Methi (Dried Fenugreek Leaves)1 tsp
- Fresh Coriander Leaves2 tbsp, chopped
- Oil3 tbsp
- Saltto taste
- Wateras needed
Steps
- 1
Dry roast coriander seeds and cumin seeds until fragrant. Grind them to a coarse powder to make kadai masala.
- 2
Heat oil in a kadai (wok). Add chopped onions and sauté until golden brown.
- 3
Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.
- 4
Add tomato puree, red chili powder, turmeric powder, and the prepared kadai masala. Cook until oil separates from the masala.
- 5
Add cubed bell peppers and paneer. Stir gently to coat. Add salt and a little water if needed to achieve desired consistency. Cook for 5-7 minutes until bell peppers are tender-crisp.
- 6
Crush kasuri methi between your palms and add it to the curry. Stir in garam masala and chopped fresh coriander leaves.
- 7
Serve hot.
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