Spicy Kadai Paneer
This Spicy Kadai Paneer recipe is a quick and flavorful Indian dish that’s perfect for weeknight dinners or special occasions. Creamy paneer, crunchy bell peppers, and a fragrant spice blend come together in this restaurant-style curry that’s sure to impress!
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Servings: 4
Calories: 320kcal
Equipment
Ingredients
- 250 g paneer cubed
- 1 large onion finely chopped
- 2 tomatoes finely chopped
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tbsp ginger-garlic paste
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2-3 dried red chilies
- ½ tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Prepare the Spice Blend: Dry roast coriander seeds, cumin seeds, and dried red chilies. Grind into a coarse powder.
- Cook the Base: Heat oil in a kadai. Sauté onions until golden. Add ginger-garlic paste and cook for 1-2 minutes. Add tomatoes and cook until soft.
- Add Spices and Vegetables: Stir in the ground spice blend, turmeric, and salt. Add bell peppers and cook for 3-4 minutes.
- Add Paneer: Gently stir in paneer and cook for 2-3 minutes. Sprinkle garam masala and garnish with cilantro.
- Serve: Serve hot with naan, roti, or rice.
Notes
- Spice Level: Adjust the number of dried red chilies to control the heat.
- Paneer Substitute: Use tofu for a vegan version.
- Make Ahead: Prepare the spice blend in advance for quicker cooking.
- Storage: Store leftovers in the fridge for up to 3 days.
- Freezing: Freeze without paneer and add fresh paneer when reheating.
Nutrition
Calories: 320kcal | Carbohydrates: 15g | Protein: 18g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 450mg | Potassium: 400mg | Fiber: 3g | Sugar: 6g