40min 2 ppl
Kadai Paneer
45 minutes
2 people
Medium
45 min · 11 steps
Medium: 31–60 min or 7–12 steps
400 kcalper person
Protein 22g
Carbs 14g
Fats 30g
About this dish
Golden paneer and crisp peppers cooked in a freshly ground kadai masala of toasted coriander and dried chillies — the freshly made spice blend gives this dish an aromatic intensity that pre-ground powders simply cannot match.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Red Pepperdeseeded and cut into 2cm strips0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Tomatoesmedium, finely diced1
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Dairy & Eggs
- Paneercut into 2cm cubes200 g
- Ghee or Vegetable Oilfor the sauce1 tbsp
- Single Creamoptional15 ml
Tins & Jars
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Coriander Seeds1 tbsp
- Dried Red Chillies2
- Cumin Seeds0.5 tsp
- Black Peppercorns0.25 tsp
- Green Cardamom Podsseeds only2
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oilfor frying paneer1 tbsp
Utensils
- Small frying pan
- Spice grinder or pestle and mortar
- Large non-stick frying pan
- Karahi or heavy-based pan
- Chopping board
- Sharp knife
- Grater
- Wooden spoon
Method
1
Cut the paneer into 2cm cubes. Finely dice the onion and tomatoes. Deseed the peppers and cut into 2cm strips. Mince the garlic, grate the ginger, and finely slice the green chillies. Roughly chop the fresh coriander.
Approx. 15 minutes
2
Dry-toast all the kadai masala spices (coriander seeds, dried red chillies, cumin seeds, peppercorns and cardamom seeds) in a small pan over medium heat for 2 minutes until fragrant. Grind to a coarse powder using a spice grinder or pestle and mortar. Set aside.
Approx. 2 minutes
3
Heat 1 tbsp oil in a large non-stick frying pan over high heat. Fry the paneer cubes for 3–4 minutes, turning, until golden on all sides. Transfer to a plate.
Approx. 4 minutes
4
Heat the ghee in a large karahi or heavy pan over medium heat. Add the onion and cook for 8 minutes, stirring occasionally, until golden.
Approx. 8 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée and diced tomatoes. Cook for 5 minutes, stirring, until the tomatoes break down into a thick paste.
Approx. 5 minutes
7
Add the ground kadai masala and turmeric. Cook for 2 minutes, stirring, to bloom the spices.
Approx. 2 minutes
8
Add the pepper strips. Cook for 3 minutes, stirring, keeping some crunch in the peppers.
Approx. 3 minutes
9
Add the fried paneer. Stir gently to coat. If using, stir in the cream now. Cook for 3 minutes to warm through.
Approx. 3 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve scattered with fresh chopped coriander.
Approx. 1 minutes
