Kadai Paneer
Kadai Paneer is a popular Indian dish featuring paneer (Indian cheese) cooked in a spicy, aromatic gravy. It's characterized by its distinct kadai masala, a blend of freshly ground whole spices, and the use of bell peppers and onions.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 456 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
kadai masala
- 1.5 tbspcoriander seed, whole
- 1 tbspcumin seed, whole
- 4 pcsdry red chili, whole
- 0.5 tspblack peppercorn, whole
- 0.5 tspfennel seed, whole
Ingredients
- 400 gpaneer, cut into 1-inch cubes
- 1 pcsbell pepper, chopped into 1-inch squares
- 1 pcsyellow onion, chopped into 1-inch squares
- 2 tbspoil
- 1 tspsalt
- 0.5 cupwater
gravy base
- 1 pcsyellow onion, finely chopped
- 1 tbspginger garlic paste
- 2 pcstomato, pureed
- 0.5 tspturmeric powder
- 1 tspkashmiri red chili powder
garnish
- 2 tbspcream
- 2 tbspfresh coriander, chopped
Equipment
spice grinder · kadai · spoon · pan · cutting board · knife
The method
Step by step
- 1
Dry roast the coriander seeds, cumin seeds, dry red chilies, black peppercorns, and fennel seeds in a dry pan over medium-low heat for 2-3 minutes until fragrant.
About 3 min
Cook’s note: Be careful not to burn the spices, as this will make them bitter.
- 2
Remove the roasted spices from the pan and let them cool completely.
About 5 min
- 3
Grind the cooled spices into a coarse powder using a spice grinder or mortar and pestle.
About 2 min
Cook’s note: The texture should be coarse, not a fine powder.
- 4
Heat half of the oil in a large kadai or deep pan over medium heat.
About 1 min
- 5
Add the paneer cubes and shallow fry them until they are light golden brown on all sides.
About 5 min
Cook’s note: You can skip frying the paneer if you prefer, but frying adds texture.
- 6
Remove the fried paneer and set aside.
- 7
In the same pan, add the remaining oil.
- 8
Add the bell pepper and yellow onion squares and stir-fry for 3-4 minutes until they are slightly tender-crisp.
About 4 min
Cook’s note: Do not overcook the vegetables; they should retain some bite.
- 9
Remove the stir-fried vegetables and set aside with the paneer.
- 10
In the same pan, add the finely chopped yellow onion (gravy base) and sauté until golden brown, about 5-7 minutes.
About 7 min
- 11
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
About 1 min
- 12
Add the tomato puree, turmeric powder, and kashmiri red chili powder.
- 13
Cook the tomato mixture, stirring occasionally, until the oil separates from the masala, about 8-10 minutes.
About 10 min
Cook’s note: This step is crucial for developing a rich flavor in the gravy.
- 14
Stir in the freshly ground kadai masala and salt.
- 15
Add the water and bring the gravy to a gentle simmer.
About 2 min
- 16
Return the fried paneer, bell pepper, and yellow onion to the gravy.
- 17
Simmer for 5-7 minutes, allowing the flavors to meld and the paneer to absorb the gravy.
About 7 min
Cook’s note: Do not overcook, or the paneer may become rubbery.
- 18
Stir in the cream (garnish) and fresh coriander (garnish) just before serving.
- 19
Serve hot with naan, roti, or rice.
Per serving
Nutrition
- Calories
- 455.5kcal
- Protein
- 22g
- Carbs
- 20.1g
- Fat
- 33.8g
- Fibre
- 6.7g
- Sugar
- 8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kadai Paneer in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.