All About IVFKadai Paneer is a vibrant, tangy, spiced paneer dish that can brighten up your day at any time. Made with the usual Indian pantry staples like onions, tomatoes, capsicum (green bell peppers), and Indian spices, this bright dish comes together in 30 minutes.
The semi-dry version of Kadai paneer tastes excellent with naan, roti, or paratha. The gravy version can be served with steamed rice or peas pulao or even naan or roti.
Also Read: A carrot halwa (Gajar ka Halwa) recipe made in the traditional way
Ingredients
For Kadai Masala
- 5 to 6 Kashmiri red chilies
- 1.5 tablespoons coriander seeds
Other Ingredients
- 3 tablespoons oil
- ⅓ to ½ cup finely chopped onions – 90 grams or 1 medium-sized
- 2 teaspoons ginger-garlic paste
- 2.5 to 3 cups finely chopped tomatoes – 400 grams or 5 to 6 medium-sized)
- ¾ to 1 cup thinly sliced capsicum or 1 large (bell pepper)
- 1 to 2 green chilies or 1 small serrano pepper – slit
- ½ cup water or add as required
- ½ teaspoon Garam Masala Powder
- 250 grams Paneer – cubed (cottage cheese)
- 1 teaspoon Kasuri methi – crushed (dried fenugreek leaves)
- 2 tablespoons chopped coriander leaves (cilantro leaves)
- 1-inch ginger – julienne
- salt as required
Instructions
Making Kadai Masala
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In a grinder or mortar-pestle take the coriander seeds and red chilies.
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Grind to a semi-fine powder.
Also Read: 8 Foods You Shouldn’t Feed Your Children so that they Remain Healthy
Making Kadai Paneer
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In a Kadai or frying pan, heat oil. Add finely chopped onions and sauté them till they turn translucent.
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Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
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Now add the finely chopped tomatoes. Saute tomatoes for 3 to 4 mins.
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Then add the ground Kadai masala to the tomatoes.
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Saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
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Now add the capsicum julienne. Saute the capsicum for some 3 to 4 minutes.
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Then add green chilies. add water.
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Mix very well and saute till the capsicum is half done.
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Then add salt and garam masala powder. Mix these with the rest of the masala.
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Now add the paneer cubes. Again mix very well.
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Lastly add Kasuri methi, ginger julienne, and coriander leaves. Mix again.
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Serve the Kadai paneer, hot with roti or naan.
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