Kadai Paneer Recipe
Kadai Paneer is a spicy recipe that can be prepared in no time with simple ingredients such as onions, tomatoes, peppers and typical Indian spices. As the name suggests, Kadai Paneer is a recipe using the popular Indian cottage cheese, also known as Paneer.
Paneer – A kind of tofu?
Paneer is a firm cheese which can be used in a similar way to tofu. It is made by curdling milk with lemon juice and is easy to cut into cubes. Paneer is therefore ideal for many Indian curry recipes such as Paneer Butter Masala, Palak Paneer, Shahi Paneer or Matar Paneer.
In India the word Kadai refers to a simple Indian pot, which can be compared to a wok. It is prepared exclusively in the kadi, hence the name kadai paneer or karahi paneer. The spice used is the coarse spice mixture known as kadai masala.
300 g Paneer
1 medium bell pepper, cut into thin slices
2 tbs Ginger-Garlic paste
1 green chili, finely chopped
2 onions, finely chopped
1 can of diced tomatoes
4 tbs Ghee
1 tsp Garam Masala
3 tsp Kadai Masala
½ tbs dried fenugreek leaves, crushed
150 ml water
Fresh coriander leaves
Salt to taste
First heat ghee in a pan, add ginger and garlic paste and fry until its raw aroma disappears. Then add the chopped onions and stir-fry until translucent.
Now add kadai masala spice powder and green chilis. Stir and add tinned tomatoes. Sauté until tomatoes turn mushy and the oil oozes out from the sides of the masala. Simmer for 5-6 minutes.
Then stir in bell pepper and simmer for 2 to 3 minutes over a low to medium heat. Add water and a little salt and simmer for a further 5 to 6 minutes before adding the crushed fenugreek leaves and garam masala powder.
Finally, add paneer cubes and stir in carefully. Simmer for about 1 to 2 minutes and serve with fresh, chopped coriander leaves with roti, naan or steamed rice.
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