Ingredients for Kadai Paneer
- Chili
- 2 tablespoons coriander seeds
- Garlic Cloves
- 3 tablespoons vegetable oil (for sauce), 1/2 tablespoon vegetable oil (for paneer)
- 1 medium tomato, chopped
- 1 medium onion, chopped
- Red Chili Powder
- 1/2 teaspoon turmeric powder
- Ground Fenugreek
- 1 teaspoon salt
- Panir
- 1 medium green bell pepper, cubed
- Coriander Seed
- 2 tablespoons chopped cilantro
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How to Make Kadai Paneer
- **Make the Kadai Sauce:** In a blender, combine 4-6 dried red chilies (adjust to your spice preference) and 2 tablespoons coriander seeds. Blend for 20 seconds until coarsely ground.
- Heat 3 tablespoons vegetable oil in a frying pan or kadai over medium-low heat. Add the spice mixture and sauté for 2-3 minutes until fragrant.
- Add 6 finely minced cloves of garlic and sauté until golden brown (about 1 minute).
- Add 1 medium chopped onion and cook until softened (about 3 minutes).
- Stir in 1 medium chopped tomato, 1 teaspoon chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon fenugreek powder, and 1 teaspoon salt. Cook for 10-15 minutes with the lid on, stirring occasionally, until the mixture is cooked down and slightly thickened.
- **Prepare the Paneer:** Heat 1/2 tablespoon vegetable oil in a separate pan over medium heat. Add 1 teaspoon coriander seeds and sauté until they begin to crackle.
- Add 250g paneer (cubed) and fry for 2-3 minutes per side until golden brown.
- Add 1 medium green bell pepper (cubed) and stir for 1 minute.
- **Combine:** Add the cooked paneer and bell pepper mixture to the kadai sauce. Stir gently to coat each paneer cube evenly with the sauce.
- **Finish:** Remove from heat and garnish with 2 tablespoons chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
18g
Fat
7g
Carbs
3g
