Satvik Kadai Paneer

Name: Satvik Kadai Paneer
Total time: 1500 s
Yield: 4 serving bowls
Ingredients: 10.5 oz paneer (about 300 grams); 1 large green bell pepper, cut into cubes; Puree of 4 tomatoes and 1 piece of ginger, grated; 2 green chilies, sliced lengthwise; 10 cashews, 1 tablespoon melon seeds, and 1 tablespoon white sesame seeds, soaked in a small bowl of warm water; 2 tablespoons ghee and 2 tablespoons mustard oil; 1 teaspoon cumin seeds, 2 bay leaves; 2 teaspoons whole coriander seeds and 1/2 teaspoon fennel seeds (for kadai masala); 1 teaspoon cumin seeds, 2 green cardamoms, 4 cloves, 1/2 teaspoon black peppercorns, 2 dried red chilies; 1/2 teaspoon each turmeric, coriander, cumin, and Kashmiri red chili powder; 1/4 teaspoon garam masala and 1 teaspoon dried fenugreek leaves (kasuri methi); Salt to taste

~Sushma Mishra Home Chef @sushmafoodandheart

Giridih Jharkhand

Paneer is one of the best sources of protein. It can be used to make a variety of sweet and savory dishes. There are many types of paneer curries. Today, I am sharing my recipe for delicious Kadai Paneer, made without garlic and onions, and it turned out very tasty.

~Sushma Mishra Home Chef @sushmafoodandheart

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Ingredients

25 minutes

4 serving bowls

10.5 ozpaneer (about 300 grams)
1large green bell pepper, cut into cubes
Puree of 4 tomatoes and 1 piece of ginger, grated
2green chilies, sliced lengthwise
10cashews, 1 tablespoon melon seeds, and 1 tablespoon white sesame seeds, soaked in a small bowl of warm water
2 tablespoonsghee and 2 tablespoons mustard oil
1 teaspooncumin seeds, 2 bay leaves
2 teaspoonswhole coriander seeds and 1/2 teaspoon fennel seeds (for kadai masala)
1 teaspooncumin seeds, 2 green cardamoms, 4 cloves, 1/2 teaspoon black peppercorns, 2 dried red chilies
1/2 teaspooneach turmeric, coriander, cumin, and Kashmiri red chili powder
1/4 teaspoongaram masala and 1 teaspoon dried fenugreek leaves (kasuri methi)
Salt to taste

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Steps

25 minutes

1

First, dry roast all the whole spices in a skillet, then let them cool and grind them coarsely. Blend the soaked ingredients in a blender until smooth. Puree the tomatoes as well.
2

Turn on the stove and heat oil in a skillet. Cut the paneer into 2 pieces and fry as shown, then remove and let cool. Once cooled, cut into desired pieces. (I prefer to fry the paneer in large pieces so it doesn't become chewy.)
3

Add ghee to the remaining oil and heat. Add the chopped bell pepper, sauté, and remove. Add cumin seeds and bay leaves, let them crackle, then add ginger and sauté. Add all the spices with a little water, mix, and sauté for a bit. Add the tomato puree and cook until the oil separates. Add the chopped chilies and the cashew, melon seed, and sesame paste, and sauté well. Add the kadai masala, mix, then add the sautéed bell pepper and a little water. Cover and cook for 5-6 minutes, then add the paneer pieces and mix.