Kadai Paneer
Indulge in the bold and aromatic flavors of Kadai Paneer, a classic North Indian delicacy that captures the essence of traditional spices. This vibrant vegetarian dish features tender cubes of paneer (Indian cottage cheese) cooked in a spiced tomato-onion gravy, enhanced by the crunch of green and red bell peppers. Infused with homemade or store-bought kadai masala, dried fenugreek leaves (kasuri methi), and a medley of earthy spices like cumin, coriander, and Kashmiri red chili powder, this dish strikes the perfect balance of heat and richness. For a velvety finish, add a touch of cream and garnish with fresh coriander. Ready in under 40 minutes, Kadai Paneer pairs beautifully with naan, roti, or steamed basmati rice, making it a flavorful centerpiece for any meal. Perfect for vegetarians and spice lovers alike, this recipe brings the authentic taste of Indian cuisine straight to your table!
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Recipe Information
Ingredients
- 250 grams Paneer (cottage cheese)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 pieces Dry red chilies
- 2 medium Onions, finely chopped
- 1 tablespoon Ginger-garlic paste
- 3 medium Tomatoes, finely chopped
- 1 large Green bell pepper (capsicum), diced
- 1 medium Red bell pepper, diced (optional)
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 2 teaspoons Kadai masala (homemade or store-bought)
- 1 teaspoon Salt
- 0.5 cup Water
- 2 tablespoons Fresh cream (optional)
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
Instructions
Cut the paneer into bite-sized cubes and set aside.
Heat 2 tablespoons of vegetable oil in a kadai or deep pan over medium heat.
Add cumin seeds and let them sizzle for 30 seconds.
Break the dry red chilies into pieces and add them to the oil. Stir lightly.
Add the finely chopped onions and sauté until golden brown, about 5-6 minutes.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook until they are soft and mushy, about 5-7 minutes.
Stir in Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook for 1-2 minutes until the spices are fragrant.
Add the diced green and red bell peppers. Sauté for 3-4 minutes to retain their crunch.
Pour in 1/2 cup of water and stir well. Bring the mixture to a simmer.
Add the kadai masala and gently mix.
Add the paneer cubes to the kadai and stir carefully to coat them with the masala. Cook for 3-4 minutes, ensuring the paneer remains soft.
Sprinkle the crushed kasuri methi and stir well.
Optional: Add 2 tablespoons of fresh cream for a richer flavor. Mix gently.
Sprinkle fresh coriander leaves on top and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 10.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
