Description
A simple and easy restaurant style Kadai Paneer recipe. Yummy paneer and bell pepper curry in a spicy tomato and onion gravy.
Ingredients
Units
Scale
- 2 cups (7 oz) paneer, cut into 1 inch cubes
- 1 tbsp vegetable oil
- pinch asafoetida
- 1/2 tsp cumin seeds
- 2 whole cloves
- 1 bay leaf
- 1 cup diced white onion, 1/4 inch dice
- 3 garlic cloves, minced
- 1/2 tbsp minced ginger
- 1/2 tbsp Serrano pepper, minced (or to taste)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder 1/4 tsp red chili powder (or to taste) 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 2 cup tomato puree (about 3 large tomatoes)
- 1 bell pepper , 1 inch dice 1/2 tbsp
- dried fenugreek (optional)
- cilantro (garnish)
Instructions
- Add cubed paneer into a large non-stick pan and brown for 4 to 5 minutes over medium heat. The paneer should be golden brown. Pour the paneer into a bowl and set aside.
- In the same pan, add vegetable oil over medium-low heat. Add asafoetida, cumin seeds, cloves and bay leaf. Once the cumin seeds start popping, add onions. Saute for 5 minutes or until the onions are translucent. Add minced, garlic, ginger and Serrano pepper and mix well. Cook for 1 minute. Add cumin powder, coriander powder, red chili powder, turmeric powder, garam masala and salt to taste. Mix well and cook for 30 seconds. Add tomato purée, mix well and sauté for 5 minutes.
- While the sauce cooks down, heat a small skillet on high heat. Add bell pepper and cook for 3 to 4 minutes or until the bell pepper starts to char and blister.
- Add the bell pepper the tomato sauce along with paneer and mix well. Cover and cook over low heat for an additional 5 minutes. Mix in the dried fenugreek and serve with warm naan, paratha, roti or rice.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main
- Cuisine: Indian
