Kadai Paneer (Recipe in English)
A flavorful, rich, and aromatic curry from Punjabi cuisine, Kadai Paneer is made using fresh paneer (cottage cheese) cooked with a variety of spices, vegetables, and a touch of kasuri methi. It’s a perfect combination of creaminess and spice that makes it a fantastic dinner option. Here’s a detailed guide to prepare this indulgent dish, often served with phulka or naan.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paneer (Cottage Cheese) | 250 grams |
| Onion | 1, finely chopped |
| Green Capsicum (Bell Pepper) | 1, chopped |
| Fresh Ginger | 1 teaspoon, grated |
| Garlic Cloves | 2, finely chopped |
| Tomatoes | 2, chopped |
| Cardamom Powder | 1 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Cumin Powder | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek) | 1 tablespoon |
| Cooking Oil | As needed |
| Butter | 1 tablespoon |
| Salt | To taste |
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: 4
Cuisine: Punjabi
Course: Main Course
Diet: High Protein Vegetarian
Instructions:
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Start with heating oil: In a heavy-bottomed pan or wok, heat the oil on medium heat. Once hot, add the chopped onion, green capsicum (bell pepper), grated ginger, and finely chopped garlic. Sauté until the onion turns soft and translucent, and the capsicum begins to soften, about 5 minutes.
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Add the tomatoes and spices: Once the vegetables are softened, add chopped tomatoes along with the turmeric powder, cumin powder, red chili powder, and black pepper powder. Stir well and let this mixture cook for about 3 minutes, allowing the spices to blend with the tomatoes.
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Add butter and seasonings: After 3 minutes, add the butter, salt, cardamom powder, and the big cardamom pod (if available). Stir everything together and cook for another 2 minutes to allow the flavors to meld.
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Add the paneer and kasuri methi: Now, add the cubes of fresh paneer along with the kasuri methi (dried fenugreek leaves). Gently mix the paneer into the curry, making sure it’s well coated with the spice mixture.
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Cook and steam: Cover the pan with a lid and let the paneer cook in the flavorful gravy for another 3 minutes on low heat. This will allow the paneer to absorb all the wonderful flavors of the spices.
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Serve hot: Once done, remove from heat. Your Kadai Paneer is now ready to be served hot!
Serving Suggestions:
Serve this hot and delicious Kadai Paneer with Amritsari dal, boondi raita, and phulka or naan for a complete, satisfying meal. The rich, spicy curry paired with soft flatbreads and cooling raita creates an irresistible combination that is perfect for any dinner gathering.
Enjoy the perfect balance of spices, creaminess, and a little crunch from the peppers and onions in this traditional Punjabi favorite!
This Kadai Paneer recipe is a wonderful way to bring the authentic taste of North India into your kitchen. With its rich, aromatic flavor profile, it makes for a hearty, satisfying meal that’s both nutritious and indulgent!
