Kadai Paneer Recipe (Restaurant Style)
Kadai Paneer, a zesty and richly seasoned paneer delicacy, is an ideal choice for savoring throughout the year. Crafted using essential ingredients from the Indian kitchen such as onions, tomatoes, green bell peppers (capsicum), and traditional spices, this vibrant creation is ready in just half an hour.
Ingredients
For Kadai Masala
- 5 to 6 kashmiri red chilies – broken and seeds removed
- 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 Gram Masala
- 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
- In a spice-grinder or mixer-grinder or mortar-pestle take the coriander seeds and red chilies.
- Grind to a semi-fine powder or fine powder and set aside.
Making Kadai Paneer
- In a kadai or frying pan, heat oil. Add finely chopped onions and sauté them till they turn translucent.
- Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
- Now add the finely chopped tomatoes. Saute tomatoes for 3 to 4 mins.
- Then add the ground kadai masala to the tomatoes.
- Saute the tomatoes till the whole mixture become like a paste and starts to leave oil. The mixture will also look glossy and you will see oil releasing from the sides.
- Now add the capsicum julienne. Saute the capsicum for about 3 to 4 minutes.
- Then add green chilies and water.
- Mix very well and saute till the capsicum is half-cooked.
- Add salt and garam masala powder. Mix these well.
- Next add the paneer cubes and gently stir to combine with the sautéed masala base.
- Lastly add crushed frenugreek leaves, ginger julienne and coriander leaves. Mix again.
Serving Suggestions
- Serve kadai paneer, hot or warm with Indian flat breads – roti, paratha or naan. You can also serve it with a soft bread or fluffy dinner rolls. Remember to serve with a side of thinly sliced onions and lemon wedges.
- You can make grilled sandwiches, toasties or a wrap or roll with the dry kadai paneer. Add some melting cheese when making these warm sandwiches or rolls.
- Another idea is to make a pizza with the semi-dry kadai paneer and mozzarella cheese as toppings.
Nutrition
Calories: 321kcalCarbohydrates: 12gProtein: 10gFat: 27gSaturated Fat: 10gCholesterol: 41mgSodium: 428mgPotassium: 325mgFiber: 4gSugar: 5gVitamin A: 1058IUVitamin C: 41mgCalcium: 328mgIron: 1mg
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