Learn to cook Kadai Paneer- There are two versions of kadai paneer- Gravy and semi dry. This recipe is a dry version of the Kadai Paneer. To make this, just skip adding water or use just a few tablespoons of water to moisten the tomato masala. The semi-dry tomato masala is coated with paneer and bell pepper.
Kadai is a like a wok commonly used in Indian cooking. This paneer dish is cooked in a deep bottomed wok and freshly ground masala. It gets its unique flavor from freshly ground spices like coriander, cumin, pepper corn and red chilis. The spices are dry roasted until fragrant and then ground to a fine powder.
You can replace paneer with tofu or vegetables (kadai vegetable). Serve it with jeera rice, steamed rice, naan, roti or pulka.
STEP BY STEP KADAI PANEER RECIPE INSTRUCTIONS WITH PHOTOS:
- Dry roast red chilis, coriander seeds, cumin seeds and pepper corn on low flame for 3 minutes.
2. Cool and grind to a coarse powder. Set aside.
3. Heat oil in a pan, add cubed onions and capsicum pieces (can add different color capsicum). Cook for 2-3 minutes.
4. Add turmeric, chili powder and fry for 2 minutes.
5. Add tomato puree (check notes), mix well and add salt and ground masala powder from step 2.
6. Mix well and cook till oil separates. Then add cubed tomato pieces without seeds. Cook for 3-4 minutes.
7. Add 3-4 tbsp water and add paneer pieces. Mix well and cook for 4-5 minutes.
8. Serve hot with jeera rice , steamed rice, naan, roti or pulka.
Check out some Vegetarian recipes:
Palak Paneer Recipe – Foodie Platter
Gutti Vankaya Recipe/ Stuffed Brinjal Curry
Methi Dal recipe – Foodie platter
Vegetable Pulao Recipe (Rice Cooker/ Pressure cooker)
Mushroom Pulao – Pressure cooker Recipe
Potato Fry Recipe- Andhra style
Carrot Fry Recipe – Foodie Platter
Kadai Paneer Recipe
Ingredients
- 3 tbsp Oil
- 1 cup Onion cubes
- 1 cup Capsicum cubes
- 1/2 cup Tomato cubes
- 1 cup Tomato puree Check notes
- 200 grams Paneer
- 1/4 tbsp Turmeric
- 1 tbsp Chili powder Adjust according to red chilis
- 1 tbsp Salt
- 2 tbsp Kadai masala powder
- Kasuri methi Optional for garnish
Kadai masala Powder
- 3 Dry red chili
- 1/2 tbsp Pepper corn
- 1 tbsp Cumin seeds Jeera
- 2 tbsp Coriander seeds Dhaniya
Instructions
- Dry roast red chilis, coriander seeds, cumin seeds and pepper corn on low flame for 3 minutes.
- Cool and grind to a coarse powder. Set aside.
- Heat oil in a pan, add cubed onions and capsicum pieces (can add different color capsicum). Cook for 2-3 minutes.
- Add turmeric, chili powder and fry for 2 minutes.
- Add tomato puree (check notes), mix well and add salt and ground masala powder from step 2.
- Mix well and cook till oil separates. Then add cubed tomato pieces without seeds. Cook for 3-4 minutes.
- Add 3-4 tbsp water and add paneer pieces. Mix well and cook for 4-5 minutes.
- Serve hot with jeera rice, steamed rice, naan, roti or pulka.
Notes
- Blanch tomatoes and remove the peel before making the paste.
- To blanch tomatoes, add whole tomatoes into boiling water for 2 minutes.
- You can stir fry the paneer pieces before adding to the curry. But personally, I prefer adding them directly so they can absorb flavors much better.
- You can replace paneer with tofu for vegan version of the recipe.
I’d love to know your thoughts about this dish! Please leave a comment or share a picture on Instagram with the hashtag #foodieplatter6