IN Cuisine

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

  • 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

  1. Dry-roast and coarsely grind coriander seeds with dried red chilies to make kadai masala.
  2. Heat oil in a kadai; add onion and sauté until edges brown, about 7 minutes.
  3. Add garlic-ginger paste; cook 2 minutes. Add tomatoes and cook until soft.
  4. Stir in kadai masala and garam masala; cook 2 minutes.
  5. Add bell peppers and toss on high heat 3 minutes to keep crunch.
  6. Add paneer and toss gently; cook 3 minutes. Finish with crushed kasuri methi.
  7. Serve directly from the kadai with rumali roti or butter naan.

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