Kadai Paneer

Nutrition values are AI-estimated based on ingredients.

• Whole spices for Kadhai Paneer Masala (coriander seeds approx. 1-2 tbsp, fennel seeds approx. 1 tbsp, cumin seeds approx. 1 tsp, black peppercorns approx. 1 tsp, a few green and black cardamom pods, one small cinnamon stick, a few cloves)
• 1 large onion (chopped into large cubes)
• Red, green, and yellow bell peppers (chopped into large cubes)
• Approximately 250g paneer (cut into large cubes)
• Several small onions (roughly chopped for blending)
• Several tomatoes (roughly chopped for blending)
• Chopped green chilies
• Ginger-garlic paste (approx. 1 tbsp)
• Red chili powder (approx. 1-2 tsp)
• Turmeric powder (approx. 1/2 tsp)
• Coriander powder (approx. 1 tsp)
• Salt to taste
• Kasoori Methi (dried fenugreek leaves, approx. 1-2 tbsp)
• A pinch of sugar
• Cooking oil
• Fresh cream (approx. 1/4 cup)
• A handful chopped fresh cilantro
• 1 lime wedge

1. 1Chop 1 large onion, red, green, and yellow bell peppers into large, uniform cubes.
2. 2Slice and dice approximately 250g paneer into matching large cubes.
3. 3Dry roast coriander seeds, fennel seeds, cumin seeds, black peppercorns, green and black cardamom pods, one small cinnamon stick, and a few cloves in a pan until fragrant.
4. 4Transfer the dry roasted whole spices to a grinder and process into a coarse powder for Kadhai Paneer Masala.
5. 5Blend several small, roughly chopped onions and tomatoes into a smooth puree.
6. 6Finely chop green chilies.
7. 7Heat oil in a pan, then add the cubed large onion, bell peppers, and paneer; sprinkle with a generous amount of the freshly ground Kadhai Paneer Masala.
8. 8Sauté the paneer and vegetable mixture for a few minutes until the vegetables are slightly crisp-tender and the paneer is lightly browned, then remove from the pan and set aside.
9. 9Add a little more oil to the same pan, then sauté the chopped green chilies and 1 tbsp ginger-garlic paste.
10. 10Pour in the blended onion and tomato puree, followed by 1-2 tsp red chili powder, 1/2 tsp turmeric powder, and 1 tsp coriander powder.
11. 11Cook the gravy thoroughly, stirring frequently, until the oil separates from the masala and the gravy achieves a rich, thickened consistency.
12. 12Add the pre-sautéed paneer and vegetables back into the cooked gravy.
13. 13Stir in approximately 1/4 cup fresh cream, 1-2 tbsp crushed Kasoori Methi, salt to taste, and a pinch of sugar, then mix well to combine.
14. 14Garnish generously with a handful of freshly chopped cilantro and a lime wedge.

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