Kadai Paneer
Healthy, easy-to-cook vegetarian Kadai Paneer made with paneer, bell peppers, onions and freshly ground masala — perfect for a quick home meal.
Ingredients
Equipment
Method
- Dry roast coriander seeds, cumin seeds, dry red chillies and peppercorns on low heat until fragrant. Cool and grind to a coarse-fine powder — this is your kadai masala.
- Heat oil in a kadai or heavy frying pan. Add cumin seeds. When they crackle, add chopped onions and sauté on medium flame until translucent.
- Add chopped ginger and garlic. Sauté for a minute until raw smell disappears.
- Add chopped tomatoes. Cook on medium heat for 3–4 minutes until they soften and begin to break down.
- Sprinkle some salt, red chili powder (if using), and add the ground kadai masala. Mix well and cook until the oil starts to separate from the masala paste.
- Add the chopped capsicum and cubed paneer. Stir gently to coat paneer and capsicum with the masala. Cook for 4–5 minutes on low to medium flame, stirring gently now and then.
- Finally, sprinkle garam masala and chopped coriander leaves. Mix gently and turn off the heat.
- Serve hot with whole wheat roti, naan or jeera rice.
Notes
You can make the dish lighter by reducing oil and using low-fat paneer. For extra flavour, let the masala simmer a little longer before adding paneer so spices cook well.