Kadai Paneer (Wok-Tossed Paneer)
Bold, rustic paneer and bell pepper curry cooked in a kadai (wok) with freshly ground coriander-cumin masala — a dry-style recipe bursting with texture.
15mPrep
25mCook
4Servings
330Calories
21gProtein
Ingredients
- 1 gpaneer, cubed
- 1 mediumbell peppers (red and green), diced
- 1 mediumonion, diced
- 1 mediumtomatoes, diced
- 1 tbspgarlic-ginger paste
- 1 tspcoriander seeds
- 1 wholedried red chilies
- 1 tspgaram masala
- 1 tbspoil
- 1 tspkasuri methi
- 1 tspsalt
Ingredients
- 400 g paneer, cubed
- 2 medium bell peppers (red and green), diced
- 2 medium onion, diced
- 3 medium tomatoes, diced
- 2 tbsp garlic-ginger paste
- 2 tsp coriander seeds
- 3 whole dried red chilies
- 0.5 tsp garam masala
- 3 tbsp oil
- 1 tsp kasuri methi
- 1.5 tsp salt
Instructions
- Dry-roast and coarsely grind coriander seeds with dried red chilies to make kadai masala.
- Heat oil in a kadai; add onion and sauté until edges brown, about 7 minutes.
- Add garlic-ginger paste; cook 2 minutes. Add tomatoes and cook until soft.
- Stir in kadai masala and garam masala; cook 2 minutes.
- Add bell peppers and toss on high heat 3 minutes to keep crunch.
- Add paneer and toss gently; cook 3 minutes. Finish with crushed kasuri methi.
- Serve directly from the kadai with rumali roti or butter naan.