Kadai paneer basically means a paneer dish that is cooked in a pot. Kadai, is an Indian cooking pot, similar to a wok. This particular paneer dish is loaded with bell peppers and onions and simmered in a spicy tomato curry. Everyone I know loves this dish, and I am sure you will love it too.
- paneer, cubed
- bell peppers, 1/2 red and 1/2 green cut into chunks
- 1/2 red onion, large diced
- 1 tsp cumin seeds
- 1 can of tomato puree or 2 medium tomatoes
- 2 tsp ginger garlic paste
- 1-2 green chilis
- 1 heaping tsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1 heaping tbsp dry kasoori methi rubbed into powder
- salt to taste
- 3 tbsp oil
- 1 tbsp chopped cilantro
In a kadai/wok/pot/whatever , add the oil and heat on medium. Once hot, add paneer and cook on both sides till golden color. Careful not to overcook. Drain the paneer on a towel and then cook the bell peppers till tender, drain on a towel. Meanwhile, puree the tomatoes and green chilis, ginger garlic paste in a blender. Set aside.
In the same oil (hot), add cumin seeds. Once they splutter, add the onions and fry till almost golden brown. Add the turmeric and stir. Add the tomato puree along with the coriander powder, kasoori methi powder and red chili powder. Stir. Cover and simmer for 5 minutes. Add some water to keep it from drying out, enough to make a somewhat dry but a little wet gravy. Add salt and stir. Add the paneer and peppers and stir, cover and simmer for 3-5 minutes. Top with cilantro.