Kadai paneer is a uniquely flavoured dish compared to many other paneer dishes. The flavours in this dish are full of ground warming spices in a thick sauce.
Kadai paneer gets its name from the way the dish is cooked, traditionally you’d find this cooked in a wide Indian wok, which is exactly what a kadai is. The spices are sautéed and mixed into the sauce in the kadai and the flavours infused into paneer and peppers.
Check out the recipe to remake this divine meal in your own kitchen, for a vegan alternative substitute in firm tofu.
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15 mins
30 mins
2
Ingredients
200g Paneer or Firm Tofu
1 Large Pepper
4 Medium Tomatoes
1 Green Chilli
1 Inch Ginger
1 Tsp Cumin Seeds
1/4 Tsp Asafoetida Powder
1 Tsp Cumin & Coriander Powder
1/2 Tsp Turmeric Powder
1 Tsp Himalayan Salt
1 Tsp Garam Masala
1/2 Tsp Agave Syrup
3/4 Tbsp Kasturi Methi (Dry Fenugreek)
1 Tbsp Fresh Coriander
2 Tbsp Coconut Oil
Method
- Cut the peppers into medium size pieces like below.
- Cut the paneer into triangles like below (if using tofu, make sure to firmly press down and drain out the excess water, cut into three strips (3) before cutting into triangles).
- Heat 2/3rds of oil in a pan and shallow fry the peppers for 3-5 mins.
- Remove from the oil and keep aside.
- Blend up the tomatoes, green chilli and ginger.
- Using the same oil shallow fry the paneer pieces until lightly browned.
- Remove from the oil and keep aside with the pepper.
- Add the remaining oil and sauté the cumin seeds until they start to sizzle.
- Add in the asafoetida.
- Add in the tomato blend, and then the turmeric, coriander and cumin powder, mix well and cook for 3-4 minutes.
- Add in the Kasturi Methi (remember to crush between your palms first into a powder), salt, agave syrup and Garam Masala, mix well.
- Add in the peppers and paneer and mix. If the mixture looks dry add in a few tbsp of water.
- Cover the pan and cook on low heat for 10 minutes. This will allow the paneer or tofu to absorb the flavours.
- Garnish with chopped fresh coriander leaves.
- Serve hot with roti, naan or basmati rice.
