Kadai Paneer

2010
10.15

This all famous colorfully vibrant Punjabi dish goes perfectly well with all Indian breads. It is a very simple dish to make but can look very attractive on the table when you are entertaining. It is not just about the looks either, the taste’s amazing too. The powerful Indian spices ignites a roaring flame of passion between the mild and sweet colorful peppers  and the nutty cubes of paneer. Just one bite and you’ll know exactly what I’m harping about.

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Ingredients

2 cups mixed multicolored bell peppers
14 oz of paneer/cottage cheese
1 medium onion chopped fine
1 tbsp ginger-garlic paste
1 large tomato chopped into chunks
1/2 tsp turmeric 
1 tsp cumin seeds
1 tsp katoori methi / dried fenugreek leaves
1 tbsp coriander powder
2 tsp chopped green chilies
1 tsp red paprika/ kashmiri mirch
1/2 tsp 3 Cs spice mix
1 bay leaf
1 star anise
1/2 tsp roasted cumin powder
1 tbsp cashew-almond paste -optional (cashew nuts and almonds in equal proportions ground to a paste with little water)
2 tbsp chopped cilantro
2-3 tsp fresh cream for garnish
refined oil
salt to taste

Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Heat a tbsp of refined oil, add star anise, bay leaf and cumin and sauté for a minute.
  • Add in the chopped onions, sauté till golden brown
  • Add ginger-garlic paste and sauté for a minute
  • Add salt, chilies,paprika,  turmeric, coriander, spice mix, cashew-almond paste and tomatoes and sauté till the oil comes clear.
  • Add the bell peppers and kastoori methi and sauté till the veggies are cooked but yet crunchy.
  • Stir in the paneer cubes and let it cook for a couple of minutes till it all comes together.
  • Take off the flame. Garnish with heavy cream and cilantro
  • Serve hot with Indian Breads .
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    3 Responses to “Kadai Paneer”

    1. Cyn says:

      Amazing! I’m just starting to get the hang of a little bit more-authentic Indian cooking with the help of my local Indian market, and your site has been soooooo helpful—not at all intimidating—so thank you! My only change to this recipe was to use a little greek-style yogurt in place of the cream, and it turned out gorgeously. Any tips on making one’s own paneer? Tried it years ago with moderate success, but would like to give it another go.

      Any chance of a blog update soon? 😉

    2. Dahlia says:

      Julie, I tried this out now – n it turned out jus too yummmm – just as u described it! only skipped the fresh cream. thanks!!

    3. Deepa says:

      Deeelicious…. It turned out very well. the only change… I sauteed the bellpeppers seperately just like the paneer. Yum.

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