Kadai Paneer
Kadai Paneer - a spicy, flavourful and delicious curry made with Indian cottage cheese, mixed peppers (capsicum) and freshly ground spices. One of the easy restaurant style paneer recipes to make at home. Gets ready in less than 30 minutes, serve it with naan or paratha to make a delightful meal.
Servings: 4
Calories: 70kcal
Ingredients
1 Cup =250ml ; 1 Tablespoon =15ml ; 1 Teaspoon =5ml
For Kadai Masala
- 1 Tablespoon Coriander Seeds
- ¼ Tablespoon Cumin
- ½ Teaspoon Black Peppercorn
- 2 Red Chillies
- 1 Teaspoon Fennel Seeds
For Curry
- 3 Tablespoons Oil
- 1 Teaspoon Cumin
- 1.5 cups (or) 193 gms (or) 2 medium size Onion finely chopped
- 1 Teaspoon Ginger garlic paste
- ¼ Teaspoon Turmeric
- 1 Teaspoon + ¼ Teaspoon Chilli Powder
- ½ Teaspoon Garam Masala
- ½ Teaspoon Coriander Powder
- ½ Teaspoon Cumin Powder
- Salt as required
- 1.5 cups (or) 317 gms (or) 3 medium size Tomatoes finely chopped
- 1 cup (or) 200 gms Paneer cut into cubes
- 1 cup (or) 164 gms Mixed Peppers/Capsicum (green, yellow and red) cut into cubes
- ½ cup (or) 48 gms (or) ½ medium size Onion cut into cubes
- Handful Coriander chopped
- 1.5 Tablespoons Oil
Instructions
- In a small pan, dry roast spices mentioned under "Kadai Masala" over low heat for 2 minutes or until aromatic, stirring constantly. Switch the flame off and let spices cool down and then grind it to a coarse powder.1 Tablespoon Coriander Seeds, ¼ Tablespoon Cumin, ½ Teaspoon Black Peppercorn, 2 Red Chillies, 1 Teaspoon Fennel Seeds
- In a kadai or pot, heat oil over medium-low heat.3 Tablespoons Oil
- Once the oil is hot, put cumin and let it sizzle for a few seconds.1 Teaspoon Cumin
- Now add onion, ginger garlic paste, slightly increase the flame and and cook for around 5-7 minutes until the onion starts browning.1.5 cups (or) 193 gms (or) 2 medium size Onion, 1 Teaspoon Ginger garlic paste
- Add tomato, turmeric, chilli powder, garam masala, coriander powder, cumin powder, salt and mix well. Cook for another 6-8 minutes until raw aroma vanishes and tomatoes turn mushy.¼ Teaspoon Turmeric, 1 Teaspoon + ¼ Teaspoon Chilli Powder, ½ Teaspoon Garam Masala, ½ Teaspoon Coriander Powder, ½ Teaspoon Cumin Powder, Salt, 1.5 cups (or) 317 gms (or) 3 medium size Tomatoes
- Meanwhile, in a separate pan, heat 1 tablespoon oil and stir fry mixed peppers and onion for a minute just until mixed peppers are half cooked.1 cup (or) 164 gms Mixed Peppers/Capsicum (green, yellow and red), 1.5 Tablespoons Oil, ½ cup (or) 48 gms (or) ½ medium size Onion
- Then add paneer cubes and saute for a minute.1 cup (or) 200 gms Paneer
- Now add ¼ teaspoon chilli powder, freshly ground kadai masala and mix well until vegetables and paneer are well coated with spices.1 Teaspoon + ¼ Teaspoon Chilli Powder
- Transfer stir-fried vegetables to the onion-tomato masala and carefully mix until well combined.
- Ensure not to break paneer cubes. Switch off the heat and add coriander.Handful Coriander
- Serve piping hot kadai paneer with any flatbread of your choice.
Video
Notes
The quality of paneer determines the texture and softness of paneer. Ensure the paneer is fresh and not expired.
If the paneer is hard, soak them in warm water for 5-10 minutes to make it soft.
Toss paneer gently and ensure not to break it.
Always add kadai masala at the end to get the authentic kadai flavours.
Adjust the spices to suit your preferred taste.
If the tomatoes are too sour, then add a pinch of sugar to balance the taste.
Dry roast kadai spices on low flame stirring constantly to prevent burning the spices.
Ensure to grind spices coarsely and not a fine powder.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 70kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 8mg | Potassium: 70mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg