Learn how to make Kadai Paneer, an Indian restaurant style paneer (cottage cheese) recipe that’s a popular accompaniment to tawa nan or jeera rice. It is easy to make Kadai Paneer at home provided you have the ingredients ready in hand.
I really want to start this post by explaining what a kadai is (an Indian wok, btw) and what paneer is (erm.. Indian cottage cheese) but since I am just not in the mood, let’s get on quickly to the recipe, shall we?
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| Kadai Paneer |
I made Kadai Paneer with fresh homemade paneer which is why it looks very crumbly in the pics. But oh boy! It tasted so good!
I thought and thought but I still have no clue why I have never made kadai paneer before in my life. Seriously!
Kadai Paneer Recipe
Serves 2 – 4
Ingredients:
2 cups paneer, cubed
Half a capsicum / green bell pepper, cubed
1 large onion
2 green chillies
3-4 pods of garlic, crushed
1″ piece of ginger, crushed (or 1tsp ginger garlic paste)
1 tomato, pureed
1 tbsp tomato paste (or another pureed tomato)
A generous pinch of kasuri methi / dried fenugreek leaves
1 tsp red chilli powder
A pinch of turmeric powder
1/2 tsp jeera / cumin seeds
1 tsp coriander powder / dhania powder / malli podi (I add a little more than this)
2 tsp oil
Salt to taste
Chopped coriander leaves to garnish
How to make Kadai Paneer:
1. Grind the onion along with the green chillies. Heat oil and fry this paste for 2-3 mins.
2. Then add the chilli powder, turmeric, jeera, coriander powder and crushed ginger and garlic (or ginger garlic paste) and mix well, frying for another minute.
3. To this, add the tomato paste..
4. .. and pureed tomato. Fry for 4-5 minutes until the mixture comes together and the oil begins to separate.
5. Next add the capsicum..
6. .. and kasoori methi, with some salt. Fry for 2-3 mins, until the bell pepper is cooked but still crunchy.
7. Finally add the cubed paneer and mix gently until well combined. Simmer for 2 mins and remove from fire.
I didn’t fry the paneer in advance or do the whole dipping in water, squeezing and draining routine because I am very happy adding it as is at the end of this particular dish.
Garnish with coriander leaves and serve hot with rotis/chapatis.
SM, the cup size I use is around 200ml.
Hey Nags,
thanks for the prompt reply, I am really looking forward to making this on the weekend, have made a list of all the ingredients i need to buy.
I posted another question on the homemade paneer recipe, don't see it there not sure why. Please could you let me know what is the cup size you use…? how many ml…
Hi Nags,
what is the difference between tomato puree and tomato paste?
do you buy the tomato paste- if yes which brand?
because the pics of it always look so pretty
thanks.
SM, tomatoo paste is more concentrated than puree, that's the only difference (as far as I know). I usually buy the brand Delmonte (you can see if in this page if you scroll down: https://www.cookingandme.com/2009/08/tomato-spinach-pulao-step-by-step.html)
You can also find tomato paste in Hunt's. I am positive the same brand is available in US or UK or wherever you are. Even in India, you should get some brand of tomato paste, I am guessing.
I can just keep staring at your screen until my eyes doze off..I've been here for a while now already…LOL!
Really…why did you not make this before.
This looks really good. I'm a paneer lover. I don't know how to cook, so the step-by-step is super!
That looks freakin' awesome!!! Great job! Kinda like a paneer buji.
loved last click….paneer looks great and yum!
Hi, just made this KP recipe and it came out so well; it was so difficult not to finish it off immediately but wait till dinner time! loved it! thanx…
that look super yummy….i have to give this a go!