Kadai Paneer Recipe
Kadai Paneer Recipe is a popular Indian Paneer Recipe that is colorful, spicy, tangy, and flavorful. It is made by combining Paneer (Indian cottage cheese), onion, bell peppers, and tomatoes in freshly grounded Kadai Masala.
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Equipment
Kadai
Spice Grinder
Ingredients
Kadai Masala
- 2 tablespoon Coriander Seeds
- 2 Kashmiri Red Chilies de-seeded
- 4 Green Cardamoms
- 2 Cloves
- 1 teaspoon Fennel Seeds
- ½ Cinnamon stick
- 1 teaspoon Cumin Seeds
Kadai Paneer
- 3 tablespoon Oil
- 1 tablespoon Corriander Seeds
- 2 Whole Red Chilis
- 1 small Onion cut in chunks
- 1 cup Tomatoes or Cherry Tomatoes chopped
- ½ cup Diced Tomatoes canned
- 1 tablespoon Ginger- Garlic Paste
- 1 teaspoon Garam Masala Powder
- Salt
- ½ teaspoon Sugar
- 1 cup Green Bell Pepper cutin chunks
- 1 Green Chilis sliced (optional)
- ¼ cup Water
- 250 gms Paneer cut in pieces
- 1 teaspoon Kasuri Methi
- 1 inch Ginger julienned
- Cilantro (to garnish)
Instructions
Homemade Kadai Masala
- Add all the ingredients of Kadai Masala in Kadai or pan, and dry roast till fragrant (3-4 minutes on low heat.)
- Let it cool down and then add all the spices to the spice grinder and grind it to a fine powder.
How to Make Kadai Paneer
- Add oil to Kadai or pan. Once it is warm, Add coriander seed & whole red chilis and saute for 1 minute.
- Add tomatoes and cook for 3-5 minutes or until they turn soft & mushy.
- Once tomatoes turn mushy and oil starts to separate, add Ginger- Garlic Paste and cook for another 1-2 mins.
- Add Garam Masala, Green Chilies, Kadai Masala, Red Chili Powder, Sugar, and Salt. Then add onion and green bell peppers and saute for 1 minute.
- Then add ¼ cup of water and saute for 2-3 minutes (or until bell peppers are a little tender but still crunchy).
- Then add Paneer, Kasuri Methi, and coriander leaves. Mix until all the ingredients are combined and cook for 1-2 minutes at low heat.
- Garnish with julienned ginger and serve with Naan.
Video
Nutrition Facts
Kadai Paneer Recipe
Serving Size
4 Servings
Amount per Serving
Calories
320
Calories from Fat 243
% Daily Value*
Fat
27
g
42
%
Saturated Fat
10
g
63
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
41
mg
14
%
Sodium
103
mg
4
%
Potassium
229
mg
7
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
182
IU
4
%
Vitamin C
37
mg
45
%
Calcium
359
mg
36
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
STORAGE
You can store it in the refrigerator or freezer; the taste will remain the same. You can store leftover Kadai Paneer Masala in the fridge for 3-5 days. And in the freezer in a container for 1-2 months. Before using the freezer-stored Kadai Paneer, just thaw and heat it in the microwave or in a pan on the stove-top until boiled.
Kadia Paneer goes great with Garlic Naan or any Indian flatbread.
This Kadai Masala is very flavorful and you can make it in large quantities and store it in an airtight container for later use. You can use this masala in a variety of recipes.
WHAT TO SERVE KADAI PANEER WITH?
I love to pair Kadai Paneer with my special Dal Makhani along with some Garlic Naan. This pair can never go wrong.
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