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Kadai Paneer
Paneer with peppers in coarsely ground spices
🔥 Intermediate🍛 Main Course🥛 Vegetarian🕑 35 min
Unlike the creamy paneer dishes, kadai paneer lives on a freshly mortar-ground, coarse spice blend and on peppers that still have some bite. It's drier, spicier, and ready in 30 minutes.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep15 min
Cook time20 min
Total35 min
Serves4 portions
Contains:
Milk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 11✅ All set to cook!
Method
0 of 5🎉 All done — enjoy!
- Dry-roast the coriander seeds and red chilies for 1 minute, until fragrant. Crush COARSELY in a mortar — not to a powder. This is the kadai masala.
- Heat the oil in a wide pan until very hot. Fry the peppers and onion over high heat for 3 minutes, so they pick up color but stay crisp. Remove.
- In the same oil, cook the ginger-garlic paste for 1 minute, then add the tomato puree and two-thirds of the kadai masala. Cook for 8 minutes, until thick.
- Return the paneer, peppers and onion to the pan, season with salt, and toss for 3 minutes.
- Sprinkle over the remaining kadai masala, the crumbled kasuri methi and garam masala, and add coriander.
Tips
- Coarsely crushed, not ground. The crunchy bits of spice are the character of the dish.
- The peppers go into the pan twice, so they develop charred flavor without turning soft.
- Vegan with firm pressed tofu — it soaks up the spices even better.
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