Kadai Paneer Recipe

Ingredients

• 14 oz (400 g) paneer, cut into 1-inch cubes
• 2 tbsp neutral oil (such as canola or sunflower)
• 1 large onion, diced
• 1 green bell pepper, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 large tomato, finely chopped
• 1 cup (240 g) tomato puree (or passata)
• 2 tsp ginger-garlic paste
• 1-2 green chilies, sliced (adjust to taste)
• 1 tsp salt, or to taste
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 5-6 whole black peppercorns
• 2 dried red chilies (mild or spicy, to taste)
• 1/2 tsp fennel seeds (optional)
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• 1/2 tsp sugar (optional, balances acidity)
• 1/4 cup (60 ml) water
• 2 tbsp heavy cream or coconut cream (optional, for richness)
• Fresh cilantro, chopped, for garnish

Instructions

1. 1

   Dry roast coriander, cumin, peppercorns, dried chilies, and fennel seeds in a skillet over medium heat for 2 minutes until fragrant. Cool and grind to a coarse powder. Mix with garam masala; set aside.

2. 2

   Heat oil in a large skillet or kadai over medium-high. Add onions and sauté until translucent, 3-4 minutes.

3. 3

   Stir in ginger-garlic paste and green chilies. Cook for 1 minute until aromatic.

4. 4

   Add chopped tomatoes and cook until softened, 3-4 minutes.

5. 5

   Pour in tomato puree. Cook, stirring, until oil begins to separate (about 5-7 minutes).

6. 6

   Add bell peppers and sauté for 2-3 minutes (they should stay crisp).

7. 7

   Sprinkle in the prepared Kadai Masala and salt. Mix well.

8. 8

   Add paneer cubes and 1/4 cup water. Stir gently to coat paneer with masala.

9. 9

   Crumble in kasuri methi and add sugar. Simmer for 3-4 minutes. Stir in cream if using.

10. 10

    Garnish with cilantro. Serve hot with naan, roti, or rice.