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
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Ingredients
- paneer, cubed
- bell peppers (red and green), diced
- onion, diced
- tomatoes, diced
- garlic-ginger paste
- coriander seeds
- dried red chilies
- garam masala
- oil
- kasuri methi
- salt
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.