Kadai Paneer Masala

Name: Kadai Paneer Masala
Total time: 3000 s
Yield: Serves 4 servings
Ingredients: 2 tablespoons oil; 1 teaspoon cumin seeds; 3 finely chopped onions; 1 teaspoon ginger-garlic paste; 1/2 cup tomato puree; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; Salt, to taste; 7 ounces paneer (about 200 grams), cut into pieces; 1 tablespoon oil; 1 tablespoon ghee (clarified butter); 1 onion, sliced into petals; 1 tomato, cut into pieces; 1 green bell pepper, cut into pieces; 1 tablespoon Kashmiri red chili powder; 1 tablespoon kadai masala (or use garam masala if unavailable); 1 tablespoon heavy cream; Salt, to taste

Deepa Rupani @dollopsbydipa

અમદાવાદ

Kadai Paneer, also known as Karahi Paneer, is a popular Indian dish made by cooking paneer (Indian cottage cheese) and bell peppers with freshly ground spices. It is typically served with butter naan, paratha, roti, jeera rice, or plain basmati rice. This is one of the most famous paneer recipes and is found on almost every North Indian and Punjabi restaurant menu. You can easily make this dish at home, and the freshly ground spices really enhance its flavor. The name "Kadai Paneer" comes from the traditional Indian wok called 'kadai' in which it is cooked, though you can use any other pan as well.

Deepa Rupani @dollopsbydipa

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Ingredients

50 minutes

Serves 4 servings

For the gravy:
2 tablespoonsoil
1 teaspooncumin seeds
3finely chopped onions
1 teaspoonginger-garlic paste
1/2 cuptomato puree
1/2 teaspoonturmeric powder
1 teaspoonred chili powder
1 teaspooncoriander powder
Salt, to taste
For the Kadai Paneer:
7 ouncespaneer (about 200 grams), cut into pieces
1 tablespoonoil
1 tablespoonghee (clarified butter)
1onion, sliced into petals
1tomato, cut into pieces
1green bell pepper, cut into pieces
1 tablespoonKashmiri red chili powder
1 tablespoonkadai masala (or use garam masala if unavailable)
1 tablespoonheavy cream
Salt, to taste

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Steps

50 minutes

1

Heat oil in a pan for the gravy. Add cumin seeds and let them splutter. Add the ginger-garlic paste and sauté well.
2

Add the onions and start sautéing. After 2 minutes, add red chili powder, turmeric powder, and coriander powder. Continue to sauté.
3

Add tomato puree and salt. Cook well, then set aside.
4

In a kadai or large skillet, heat oil and ghee. Add the onion, tomato, and bell pepper. Sauté until the vegetables are almost cooked, then add the paneer.
5

Add the red chili powder and kadai masala. Mix well and cook for 2 minutes.
6

Add the prepared gravy and gently mix. Cook on low heat for a few minutes. Add the heavy cream, mix, and turn off the heat after one minute.
7

Serve hot with paratha.