Kadhai Paneer

This Kadhai Paneer is ready in 30 minutes, with tender paneer cubes and crisp bell peppers in a zesty, spiced tomato sauce. It's a weeknight Indian favorite.

Ingredients

• 200 grams paneer
• 2 medium onions
• 2 medium tomatoes
• 1 green bell pepper
• 1 red bell pepper
• 2 green chilies
• 4 cloves garlic
• 0.75 inch ginger
• 4 tablespoons cooking oil
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.75 teaspoon garam masala
• 0.5 teaspoon Kasoori Methi
• 0.5 cup water
• 2 tablespoons fresh cream
• 0.5 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Instructions

1. To prepare the Kadhai Masala: Dry roast 1 tablespoon whole coriander seeds, 0.5 teaspoon cumin seeds, and 2 dried red chilies in a small pan over medium heat for 2-3 minutes until fragrant. Let them cool, then grind them into a coarse powder using a mortar and pestle or a spice grinder. Set aside.
2. Wash 2 medium onions, 2 medium tomatoes, 1 green bell pepper, 1 red bell pepper, and 2 green chilies. Peel 4 cloves garlic and 0.75 inch ginger.
3. Finely chop 1 medium onion. Cut 1 medium onion and 1 green bell pepper into 1-inch squares. Dice 2 medium tomatoes. Mince 4 cloves garlic and 0.75 inch ginger. Slit 2 green chilies lengthwise.
4. Cut 200 grams paneer into 1-inch cubes. Heat 2 tablespoons cooking oil in a Kadhai or a large pan over medium heat. Fry the paneer cubes until light golden on all sides. Remove them and set aside on a plate lined with a paper towel. Optionally, soak the fried paneer in warm water for 5-10 minutes to keep it soft.
5. In the same Kadhai, add 2 tablespoons cooking oil. Once hot, add 0.5 teaspoon cumin seeds and let them splutter.
6. Add the finely chopped 1 medium onion and cook until it turns translucent, about 3-4 minutes.
7. Add the minced 4 cloves garlic and 0.75 inch ginger. Cook for 1 minute until their raw smell disappears.
8. Add the diced 2 medium tomatoes and 0.5 teaspoon salt. Cook for 5-7 minutes, pressing with the back of a spoon, until the tomatoes soften and the oil starts to separate.
9. Stir in 0.25 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and the prepared Kadhai Masala. Cook for 1-2 minutes, stirring continuously, until the spices are fragrant.
10. Add the 1-inch square cut 1 medium onion, 1 red bell pepper, and 1 green bell pepper, and 0.5 cup water. Cover and cook for 3-5 minutes, or until the bell peppers are slightly tender but still have a crunch.
11. Add the fried paneer cubes, 0.75 teaspoon garam masala, and 0.5 teaspoon Kasoori Methi (crushed between your palms). Gently mix everything together.
12. Stir in 2 tablespoons fresh cream. Cook for another 1-2 minutes, ensuring the gravy is hot and creamy.
13. Garnish with 2 tablespoons chopped fresh cilantro. Serve hot with naan, roti, or rice.

View the interactive Kadhai Paneer recipe