Kadai Paneer

Paneer iKadais a popular Indian dish made with paneer (Indian cottage cheese), bell peppers, and a rich tomato-based sauce, seasoned with traditional spices. Here’s a simple recipe to make it at home!

Ingredients:

• For the Kadai Masala:

  • 1 tbsp coriander seeds

  • 1 tsp cumin seeds

  • 3-4 dried red chilies (adjust to taste)

  • 1/2 tsp fennel seeds (optional)

• For the Curry:

  • 250g paneer, cubed

  • 1 large onion, chopped

  • 1 large bell pepper (capsicum), chopped

  • 2-3 tomatoes, chopped

  • 1 tbsp ginger-garlic paste

  • 1/2 tsp turmeric powder

  • 1 tsp red chili powder

  • 1/2 tsp garam masala

  • 2 tbsp oil

  • Salt, to taste

  • Fresh coriander leaves, for garnish

    
    

Instructions:

Step 1: Prepare the Kadai Masala

1. In a dry pan, roast coriander seeds, cumin seeds, dried red chilies, and fennel seeds (if using) on low heat until fragrant.

2. Let it cool, then grind it coarsely using a mortar and pestle or spice grinder.

Step 2: Make the Curry

1. Heat oil in a pan, add chopped onions, and sauté until golden brown.

2. Add ginger-garlic paste and cook until the raw smell disappears.

3. Add tomatoes and cook until they are soft and oil separates.

4. Add turmeric, red chili powder, and half of the ground kadai masala. Stir well.

5. Add chopped bell peppers and cook for a few minutes until slightly tender.

6. Add paneer cubes and salt, stirring gently to coat paneer with the spices.

7. Sprinkle garam masala and the remaining kadai masala, adjusting spices to taste.

8. Cook for another 3-5 minutes on low heat.

Step 3: Garnish and Serve

1. Garnish with fresh coriander leaves.

2. Serve hot with naan, roti, or rice.

Enjoy your homemade Kadai Paneer!

Tips

Here are some tips to make your Kadai Paneer extra delicious:

1. Use Fresh Paneer:Soft, fresh paneer gives the best texture. You can also lightly sauté the paneer cubes for a firmer, slightly crisp exterior before adding them to the curry.

2. Homemade Kadai Masala: Freshly roast and grind the spices for the kadai masala just before cooking. This enhances the aroma and flavor, as pre-ground spices can lose their potency.

3. Don't Overcook the Bell Peppers:Keep the bell peppers slightly crunchy to add texture. Cook them only for a few minutes so they don’t turn mushy.

4. Add Kasuri Methi (Dried Fenugreek):Crumble a small amount of kasuri methi and add it towards the end for an authentic, slightly smoky flavor.

5. Balance the Tomatoes and Spices: Kadai Paneer is known for its slightly tangy, spicy taste, so use ripe tomatoes and adjust the spices according to your heat tolerance. A touch of sugar can balance the acidity if needed.

6. Use Ghee or Butter for Richness:Using a small amount of ghee or butter along with oil adds richness and enhances the flavor.

7. Control Consistency: Kadai Paneer typically has a semi-dry consistency, but if you prefer more gravy, add a splash of water or a bit of cream for a creamier version.

8. Garnish Just Before Serving:Sprinkle fresh coriander leaves and a bit of leftover kadai masala (if any) on top for a vibrant, aromatic finish.