Kadai Paneer
Ingredients
- 400 gpaneer (in 2cm cubes)
- 1 pcRed bell pepper (diced)
- 1 pcGreen bell pepper (diced)
- 2 pcRed onion (one in petals, one minced)
- 3 pcRound tomato (crushed)
- 2 tbspghee
- 3 pcGarlic (minced)
- 1 tbspCoriander seeds
- 1 tspkashmiri chili
- 0.5 tspTurmeric powder
- 1 tspGinger powder
- 1 tspgaram masala
- 0.5 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 pcFresh ginger (peeled and grated)
- 1 tbspDried fenugreek leaves (crushed between hands)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.
