Kadai Paneer

Nutrition values are AI-estimated based on ingredients.

• 10 oz cubed paneer
• 1 medium red onion
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 1 red bell pepper
• 1 green bell pepper
• 1 tablespoon ghee
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds, roughly crushed
• 1/2 teaspoon turmeric powder
• Pinch of salt
• 2 tablespoons tomato paste
• 2 tablespoons coriander powder
• 1/2 tablespoon cumin powder
• 2 teaspoons garam masala
• 1 teaspoon red chili powder
• Approx. 3/4 cup water
• Fresh cilantro leaves, chopped

1. 1Prepare paneer by cubing, finely chop half a red onion for masala base and cut the other half into larger cubes. Mince ginger and garlic. Dice red and green bell peppers into half-inch cubes.
2. 2Heat 1 tbsp ghee and 1 tbsp butter in a pan (kadai/wok) over medium heat. Add 1 tsp cumin seeds and 1 tsp roughly crushed fennel seeds, roast until fragrant.
3. 3Stir in 1/2 tsp turmeric powder. Add finely chopped red onion and a pinch of salt, sauté until translucent.
4. 4Add 2 tsp minced ginger and 2 tsp minced garlic, sauté until the mixture is nicely caramelized and cooked down.
5. 5Incorporate 2 tbsp tomato paste and cook until its raw flavor disappears.
6. 6Add 2 tbsp coriander powder, 1/2 tbsp cumin powder, 2 tsp garam masala, and 1 tsp red chili powder. Add 1/4 cup water and cook until spices are fragrant and oil separates.
7. 7Add diced bell peppers, cubed onion, and cubed paneer to the pan. Stir gently to combine.
8. 8Pour in 1/2 cup water, with an option to add an additional 1/4 to 1/2 cup for desired gravy consistency. Bring the mixture to a simmer.
9. 9Cover the pan and cook for 5-7 minutes, or until the vegetables are tender-crisp and the gravy has thickened.
10. 10Garnish generously with fresh chopped cilantro leaves before serving.

These instructions are our analysis of the original video. Watch on YouTube →