Name: Kadai Paneer with Crushed Coriander
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g Paneer cubes; 2 tbsp Coriander seeds; 3 pieces Dried red chilies; 3 tbsp Ghee or vegetable oil; 1 large Onion, finely chopped; 1 medium Onion, cut into petals; 1 medium Green bell pepper, cubed; 1 tbsp Ginger-garlic paste; 1 cup Tomato puree; 0.5 tsp Turmeric powder; 1 tsp Kashmiri red chili powder; 1 tsp Kasuri methi (dried fenugreek); 2 tbsp Heavy cream

"This Kadai Paneer features succulent cubes of paneer tossed in a vibrant tomato-based gravy, infused with the bold aroma of freshly crushed coriander seeds and dried red chilies. It is a celebration of bold textures and aromatic spices that pairs perfectly with buttery naan."

1 Ingredients

Qty	Item
400 g 400 g	Paneer cubes
2 tbsp 12 g	Coriander seeds
3 pieces 3 pieces	Dried red chilies
3 tbsp 45 ml	Ghee or vegetable oil
1 large 150 g	Onion, finely chopped
1 medium 100 g	Onion, cut into petals
1 medium 120 g	Green bell pepper, cubed
1 tbsp 15 g	Ginger-garlic paste
1 cup 240 ml	Tomato puree
0.5 tsp 2.5 g	Turmeric powder
1 tsp 5 g	Kashmiri red chili powder
1 tsp 1 g	Kasuri methi (dried fenugreek)
2 tbsp 30 ml	Heavy cream

2 Instructions

Dry roast the coriander seeds and dried red chilies in a small pan until fragrant. Once cooled, coarsely crush them using a mortar and pestle to create the 'Kadai Masala'.

Heat 1 tablespoon of ghee in a kadai or wok. Add the onion petals and cubed bell peppers. Sauté on high heat for 2-3 minutes until slightly charred but still crunchy. Remove and set aside.

In the same kadai, add the remaining ghee. Add the finely chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Pour in the tomato puree, turmeric, red chili powder, and salt. Cook the masala on medium heat until the oil starts to separate from the sides.

Add half of the freshly prepared Kadai Masala to the gravy and stir well. Add a splash of water if the masala is too thick.

Fold in the sautéed onions, bell peppers, and paneer cubes. Mix gently to coat the paneer without breaking it.

Cover and simmer for 5 minutes on low heat to allow the flavors to penetrate the paneer.

Finish by sprinkling the remaining Kadai Masala, crushed kasuri methi, and heavy cream. Stir gently and serve hot with naan or paratha.

·
Freshly crushed coriander is key; do not use pre-ground coriander powder for this specific recipe.
·
To keep paneer soft, soak the cubes in warm water for 10 minutes before adding them to the gravy.
·
Ensure the bell peppers maintain their crunch by not overcooking them in the initial sauté.
·
Use Kashmiri red chili powder for a vibrant red color without excessive heat.

? Frequently Asked Questions

Can I make this recipe vegan?

Yes, replace the paneer with extra-firm tofu and use oil instead of ghee and coconut cream instead of dairy cream.

What is the best way to crush the spices?

A mortar and pestle is best as it keeps the spices coarse, which provides the signature texture of Kadai Paneer.

How long does Kadai Paneer stay fresh?

It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.

Is Kadai Paneer very spicy?

It has a medium spice level due to the dried red chilies, but you can adjust the heat by removing seeds from the chilies before crushing.

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