Kadai Paneer
A quick and easy paneer dish with bell peppers and onions in a flavorful tomato-based gravy, perfect for weeknight dinners.
40m4Servings
Nutrition
210kcal
8gProtein
15gCarbs
14gFat
Ingredients
PANEER AND VEGETABLES
Ghee
1 tbsp
Paneer
200 g
Garlic Clove
12 cloves
Ginger
2 inchs
Onion
1 large
Tomato
1 large
Capsicum
½ cup
Onion
½ cup
GRAVY
Oil
2 tbsp
Sabzi Masala
1 tbsp
Red Chilli Powder
½ tsp
Curd
1 tbsp
Water
Warm water preferred
1¼ cups
Salt
To taste
to taste
Ghee
1 tsp
Coriander Leaves
Chopped
2 tbsp
Instructions
1Prepare Paneer and Vegetables
10m
10mFry Paneer
Heat 1 tbsp ghee in a kadai over medium heat. Add 200g paneer cubes and fry for one minute until lightly golden brown. Remove and set aside.
Sauté Aromatics
In the same kadai, add the leftover ghee. Add 12 garlic cloves and 2 inches of ginger. Sauté for a few seconds until fragrant.
Cook Onions and Tomatoes
Add 1 large sliced onion and 1 large diced tomato to the kadai. Cook for 2-3 minutes on medium heat until softened.
Sauté Capsicum and Onion
Add 1/2 cup diced capsicum and 1/2 cup onion wedges to the kadai. Sauté for a few seconds until slightly tender-crisp.
Cool and Blend
Transfer the sautéed onion, tomato, garlic, ginger, capsicum, and onion wedges to a blender jar. Let it cool slightly, then blend into a fine paste. Add a little water if needed, but avoid making it too watery.
2Make the Gravy
15m
15mHeat Oil and Cook Paste
Heat 2 tbsp oil in the same kadai over medium heat. Add the blended paste and cook for 3 minutes on low flame, stirring continuously.
Add Spices
Add 1 tbsp sabzi masala, 1/2 tsp red chilli powder, and 1 tbsp curd. Mix well. Cook for another 3-4 minutes on low flame until the oil starts to separate from the masala.
Add Water and Simmer
Add 1.25 cups of water (preferably warm) and salt to taste. Mix well and bring the gravy to a boil. Let it simmer for 2 minutes.
Combine Ingredients
Add the fried paneer, sautéed capsicum, and onion wedges to the simmering gravy. Mix gently.
Finish Cooking
Cover the kadai and cook on medium flame for 2 minutes. Stir in 1 tsp ghee and chopped coriander leaves. Mix well and turn off the flame.
3Serve
1m
1mServe Hot
Serve the Kadai Paneer hot with roti, naan, or rice.
Tips
For a richer gravy, you can add a tablespoon of cashew paste along with the onion-tomato paste.
Ensure the paneer is not overcooked, or it will become chewy.
Adjust the spice level by increasing or decreasing the red chilli powder.
Using warm water for the gravy helps in achieving a smoother consistency.