Kadai Paneer

Tender paneer cubes coated in a thick, spicy tomato sauce. Crunchy bell peppers and freshly toasted spices release a powerful aroma that hits you the moment you enter the kitchen.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 464
• Protein: 26 g
• Carbs: 23 g
• Fat: 29 g

Ingredients

• 400 g paneer ( in 2cm cubes )
• 1 piece Red bell pepper ( diced )
• 1 piece Green bell pepper ( diced )
• 2 piece Red onion ( one in petals, one minced )
• 3 piece Round tomato ( crushed )
• 2 tbsp ghee
• 3 piece Garlic ( minced )
• 1 tbsp Coriander seeds
• 1 tsp kashmiri chili
• 0.5 tsp Turmeric powder
• 1 tsp Ginger powder
• 1 tsp garam masala
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 piece Fresh ginger ( peeled and grated )
• 1 tbsp Dried fenugreek leaves ( crushed between hands )

Instructions

1. Prepare the Kadai Masala

   In a dry pan, toast the coriander seeds and Kashmiri chili. When a nutty aroma escapes and the spices color, crush them coarsely in a mortar. We want texture, not a fine powder.

2. Sear the vegetables

   Heat a tablespoon of ghee over high heat. Toss in the diced peppers and one red onion cut into large petals. Sear for 2 minutes: they should remain firm and shiny, with a slight coloring on the edges.

3. Make the sauce base

   In the same pan, add the remaining ghee. Sauté the minced garlic, grated fresh ginger, and the second finely sliced onion. When the onion is translucent, pour in the crushed tomatoes, turmeric, and ginger powder. Let reduce until the fat separates from the tomato.

4. Bind and coat

   Put the sautéed vegetables back in the pan, add the paneer cubes and the Kadai Masala. Pour in a splash of water to deglaze. The sauce should generously coat each piece without being liquid. Finish with garam masala, dried fenugreek leaves, and fresh coriander.

Chef's tips

• Do not overcook the paneer, it will become rubbery. It should just heat through in the sauce.
• If the sauce is too acidic from the tomatoes, add a tiny pinch of sugar to balance it out.

Storage

Keeps for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.