Meals · Punjab

Kadai Paneer

Paneer, capsicum and onion tossed in a thick tomato masala with freshly roasted and pounded coriander, red chilli and cumin.

Prep 20 min · Cook 25 min · Total 45 min · Serves 4

Ingredients

Kadai masala

• 2 tbsp Coriander seeds
• 4 Dried red chillies
• 1 tsp Cumin seeds
• ½ tsp Black peppercorns

Kadai

• 3 tbsp Oil
• 400 g Paneer, in 2 cm cubes
• 2 Capsicums (green peppers), in 2 cm squares
• 1 Onion, in 2 cm squares, layers separated
• 1 Onion, finely chopped
• 1 inch Ginger, grated
• 4 cloves Garlic, grated
• 3 Tomatoes, pureed
• ¼ tsp Turmeric
• 1 ½ tsp Salt
• ½ tsp Garam masala
• 1 tsp Kasuri methi (dried fenugreek leaves)
• 2 tbsp Cream
• 2 tbsp Coriander leaves, chopped

Method

1. Make the kadai masala. Dry-roast the coriander seeds, red chillies, cumin and peppercorns on low heat until fragrant and a shade darker. Cool and pound coarsely in a mortar or pulse in a spice grinder.
2. Toss the vegetables. Heat 1 tbsp oil in a kadai on high and toss the capsicum and onion squares for 2 to 3 minutes so they char lightly but stay crunchy. Lift them out.
3. Build the masala. Add the remaining oil, fry the chopped onion until golden, then the ginger and garlic for a minute. Add the tomato puree, turmeric, salt and two-thirds of the kadai masala. Cook until thick and the oil separates.
4. Add the paneer. Add the paneer with 1/4 cup water and simmer for 2 minutes. Return the capsicum and onion and toss through.
5. Finish. Sprinkle the rest of the kadai masala, the garam masala and crushed kasuri methi. Stir in the cream and coriander and serve with naan or tandoori roti.

Tips

Pound the masala fresh each time; the coarse, toasty crunch of the coriander seed is what makes it kadai paneer rather than a generic curry.