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Kadai Paneer

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Kadai Paneer
Kadai Paneer

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!

 

Kadai Paneer
Kadai Paneer

Ingredients

  • 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

Instructions

  • 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.
https://www.youtube.com/watch?v=LHKHcmgAAeM
Kadai Paneer
 
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! Kadai Paneer
Ingredients
  • 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
  • ¼
  • teaspoon
  • garam masala
  • ¾
  • teaspoon
  • Kashmiri red chilli powder
  • 1-inch
  • ginger
  • , julienned, divided
  • ½
  • cup
  • water
  • , 4 oz/120 ml
  • 2
  • tablespoons
  • heavy cream
  • , 30 ml
  • ¾
  • 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
Instructions
  1. In a large kadhai or any other pan, now melt butter with oil on medium heat.
  2. 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.
  3. Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.
  4. 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.
  5. Add half of the ginger julienne. Stir the spices and cook for 30 seconds.
  6. Then add ½ cup water and stir.
  7. Add cream, salt and sugar and mix. Cook for one minute.
  8. 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.
  9. Crush kasuri methi and add to the pan.
  10. Garnish with remaining ginger julienne and cilantro. Serve
  11. Kadai paneer
  12. with naan or paratha.
  13. Enjoy
  14. Kadai Paneer