Kadai Paneer

Indulge in the bold and aromatic flavors of Kadai Paneer, a classic North Indian delicacy that captures the essence of traditional spices. This vibrant vegetarian dish features tender cubes of paneer (Indian cottage cheese) cooked in a spiced tomato-onion gravy, enhanced by the crunch of green and red bell peppers. Infused with homemade or store-bought kadai masala, dried fenugreek leaves (kasuri methi), and a medley of earthy spices like cumin, coriander, and Kashmiri red chili powder, this dish strikes the perfect balance of heat and richness. For a velvety finish, add a touch of cream and garnish with fresh coriander. Ready in under 40 minutes, Kadai Paneer pairs beautifully with naan, roti, or steamed basmati rice, making it a flavorful centerpiece for any meal. Perfect for vegetarians and spice lovers alike, this recipe brings the authentic taste of Indian cuisine straight to your table!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams Paneer (cottage cheese)
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 2 pieces Dry red chilies
• 2 medium Onions, finely chopped
• 1 tablespoon Ginger-garlic paste
• 3 medium Tomatoes, finely chopped
• 1 large Green bell pepper (capsicum), diced
• 1 medium Red bell pepper, diced (optional)
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 2 teaspoons Kadai masala (homemade or store-bought)
• 1 teaspoon Salt
• 0.5 cup Water
• 2 tablespoons Fresh cream (optional)
• 2 tablespoons Fresh coriander leaves, chopped
• 1 teaspoon Kasuri methi (dried fenugreek leaves)

Directions

Step 1

Cut the paneer into bite-sized cubes and set aside.

Step 2

Heat 2 tablespoons of vegetable oil in a kadai or deep pan over medium heat.

Step 3

Add cumin seeds and let them sizzle for 30 seconds.

Step 4

Break the dry red chilies into pieces and add them to the oil. Stir lightly.

Step 5

Add the finely chopped onions and sauté until golden brown, about 5-6 minutes.

Step 6

Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.

Step 7

Add the chopped tomatoes and cook until they are soft and mushy, about 5-7 minutes.

Step 8

Stir in Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook for 1-2 minutes until the spices are fragrant.

Step 9

Add the diced green and red bell peppers. Sauté for 3-4 minutes to retain their crunch.

Step 10

Pour in 1/2 cup of water and stir well. Bring the mixture to a simmer.

Step 11

Add the kadai masala and gently mix.

Step 12

Add the paneer cubes to the kadai and stir carefully to coat them with the masala. Cook for 3-4 minutes, ensuring the paneer remains soft.

Step 13

Sprinkle the crushed kasuri methi and stir well.

Step 14

Optional: Add 2 tablespoons of fresh cream for a richer flavor. Mix gently.

Step 15

Sprinkle fresh coriander leaves on top and serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	(1338.8g)

Amount per serving	% Daily Value*
Calories	1311.0

Total Fat 94.4g	0%
Saturated Fat 42.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 180mg	0%
Sodium 2484.6mg	0%
Total Carbohydrate 73.8g	0%
Dietary Fiber 18.1g	0%
Total Sugars 36.6g
Protein 58.1g	0%

Vitamin D 0IU	0%
Calcium 766.9mg	0%
Iron 10.2mg	0%
Potassium 2411.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 16.9%

Carbs: 21.4%