Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy
Indian Cottage Cheese and bell peppers are cooked in freshly ground spicy masala! Kadai Paneer is one of the most popular Indian paneer recipes and is best enjoyed with naan or roti!
- 1 tablespoon butter, unsalted
- 1 tablespoon oil, 15 ml, I used avocado oil
- 1 medium red onion, 150 grams, finely chopped
- 1 green chilli, sliced
- 2 teaspoons ginger garlic paste
- 3-4 medium tomatoes, 450 grams, finely chopped
- 1 tablespoon tomato paste, optional
- 1/4 teaspoon garam masala
- 3/4 teaspoon Kashmiri red chilli powder
- 1-inch ginger, julienned, divided
- 1/2 cup water, 4 oz/120 ml
- 2 tablespoons heavy cream, 30 ml
- 3/4 teaspoon salt, or to taste
- 1 teaspoon sugar
- 1 large green bell pepper (capsicum), cut into 1-inch pieces
- 225 grams paneer, cubed, if using store-bought paneer soak it in warm water for 20-25 minutes before using
- 1 teaspoon kasuri methi, dried fenugreek leaves
- cilantro, to garnish
In a large kadhai or any other pan, now melt butter with oil on medium heat.
Add the chopped onion and saute for 3 minutes until softened. Then add the sliced green chili and ginger garlic paste and saute for another 1 to 2 minutes.
Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.
Then add 3 to 4 teaspoons of the Kadai masala that you prepared earlier (or add the whole thing if you like it spicy). Also add the garam masala, Kashmiri red chilli powder.
Add half of the ginger julienne. Stir the spices and cook for 30 seconds.
Then add 1/2 cup water and stir.
Add cream, salt and sugar and mix. Cook for one minute.
Add in the paneer and bell peppers (capsicum) and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened. You only want them half cooked here.
Crush kasuri methi and add to the pan.
Garnish with remaining ginger julienne and cilantro. Serve Kadai paneer with naan or paratha.
- Enjoy Kadai Paneer.