Kadai paneer is a very popular dish created with paneer (Indian cottage cheese), color bell peppers (capsicum, Shimla Mirch), and onions. The gravy consists of thick tomato sauce, aromatic spices and herbs. The recipe name Kadai comes from “wok” and Paneer is an Indian cottage cheese. Here, I have created the same delicious curry with a minimum amount of olive oil. I would say it’s a Must Try protein packed recipe for the kids and adults.
- 2 Bell Peppers
- 2 Onions
- 1 inch piece of Ginger
- 4 clove of Garlic
- 2 medium Green Chilies
- 12 Cashews
- A handful of Fresh Coriander
- 2 tbsps. Whole Coriander Seeds
- 4 medium Whole Red Peppers
- 1 tbsp. Kasturi Methi (Dried Fenugreek Leaves)
- 1 to 2 tbsps. Olive Oil
- 1 tsp. Cumins
- 4 Black Peppers
- 2 Cloves
- 2 Green Cardamoms
- 1 inch Cinnamon Stick
- A good pinch of Asafetida
- 1/4 to 1/2 tsp. Turmeric Powder
- 1/2 to 1 tsp. Red Chili Powder
- 1 to 2 tsps. Salt
- 1/2 to 1 cup Warm Water/Milk
- 1 to 2 tsps. Ghee (optional)
Cut the paneer into desired size pieces and put them into warm water (may add a little salt to the water).
Chop the onions and bell peppers into square pieces and keep them aside for later use.
Now place the main gravy ingredients into one plate (roughly chopped onions, tomatoes, cashews, ginger, garlic, and green chilies).
Dry roast the peppers and whole coriander seeds to prepare a fresh powder of it.
Fresh dry coriander and pepper powder for the later use.
On a warm pan dry roast the Kasturi Methi for a second. Using your palms, crush it into a fine powder. Set aside for the later use.
To prepare the oil free gravy, on a medium hot pan, add a little oil, cumins, black peppers, cloves, cardamoms, and the cinnamon stick.
Add the gravy ingredients (except tomatoes) to the seasoning and stir for 2 mins.
Add tomatoes and combine them together.
Cover the pan and let these cook for 5 mins. on a low-medium heat.
Meanwhile, on a medium-high heat, stir fry the onions and bell peppers for about 2 mins.
Transfer the stir fried veggies on a separate plate.
Turn off the stove for gravy mixture and let it cool down to room temperature.
Discard the cinnamon stick and blend the cooked gravy mixture.
Finally, heat up one tbsp. of olive oil, add turmeric, red chili powder, and Asafetida.
Add the gravy mixture to this seasoning. Cover it and cook for 5 mins. on a low-medium heat.
Add the freshly prepared coriander-pepper powder. Combine well.
Add the Kasturi Methi. Combine it properly.
Adjust the consistency by adding warm water or milk. Adjust the salt, Bring it to a boil and then set the heat to the lowest.
Cover the pan and let it simmer for 8 to 10 minutes until a little oil starts showing up on the surface.
Once the KADAI PANEER gravy is ready, we may add a tsp. of ghee and garam masala. It’s completely optional.
Drain the water and add paneer to the gravy. Gently, fold it into the gravy. Cover for 5 minutes and let it simmer on low-medium heat.
Add some fresh coriander and it’s ready to serve as such.
Add the stir fried veggies.
Some fresh coriander. Give a gentle stir.
Our delicious KADAI PANEER is ready to serve.
Mouthwatering KADAI PANEER.
Kadai Paneer can be served with homemade roti, chapati, phulka, paratha, naan, or rice. It makes a perfect filling for Kathi Roll or Veggie Roll along with some salad veggies and green chutney.