Kadai Paneer
Paneer and bell peppers tossed in a bold, aromatic kadai masala. Named after the Indian wok it's cooked in. Smoky, vibrant, restaurant quality at home.
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🛒 Ingredients
- 14 oz, cubed paneer
- 2, cut into chunks bell peppers (mixed colors)
- 1 large, diced onion
- 3 medium, pureed tomatoes
- 1.5 tsp garam masala
- 1 tbsp, coarsely crushed coriander seeds
- 2-3 dried red chilies
- 1 tbsp ginger-garlic paste
- 2 tbsp vegetable oil
- to garnish fresh cilantro
👨🍳 Instructions
- 1Dry-toast coriander seeds and dried chilies in a pan 1 minute, then coarsely grind or crush
- 2Heat oil in a wok, add crushed spice mix and cook 30 seconds
- 3Add onion and cook until golden, 7 minutes
- 4Add ginger-garlic paste, cook 2 minutes
- 5Add tomato puree, cook until oil separates from masala, 7 minutes
- 6Add bell peppers, stir-fry 3 minutes — they should stay slightly crisp
- 7Add paneer and garam masala, toss gently 2 minutes
- 8Garnish with cilantro and serve with naan or rice
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