Meal Prep · North Indian
Kadai Paneer
A vibrant and spicy North Indian curry featuring soft paneer cubes cooked with bell peppers in a rich tomato-onion gravy, seasoned with freshly ground kadai masala.
Ingredients
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Step-by-step- **Prepare Kadai Masala:** In a dry pan, roast coriander seeds, cumin seeds, dried red chillies, black peppercorns, and fennel seeds on low heat until fragrant (about 2-3 minutes). Let cool, then grind to a coarse powder.
- **Sauté Paneer & Bell Peppers:** Heat 1 tbsp oil in a kadai or heavy-bottomed pan. Lightly shallow fry the paneer cubes until golden on all sides, then remove and set aside. In the same pan, add the bell pepper squares and sauté on high heat for 2-3 minutes until slightly tender-crisp. Remove and set aside.
- **Prepare Gravy Base:** Add the remaining 1 tbsp oil to the same kadai. Add chopped onions and sauté until golden brown (about 8-10 minutes). Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- **Cook Tomatoes & Spices:** Add tomato puree, turmeric powder, red chilli powder, and coriander powder. Cook on medium heat, stirring occasionally, until the oil separates from the masala (about 7-10 minutes).
- **Add Kadai Masala & Water:** Stir in the freshly ground kadai masala and salt. Mix well and cook for 1-2 minutes. Add about 1/2 cup of water, bring to a simmer, and cook for 3-5 minutes to allow flavors to meld.
- **Combine with Paneer & Bell Peppers:** Add the sautéed paneer cubes and bell pepper squares to the gravy. Mix gently to coat. Add garam masala and slit green chillies (if using).
- **Finish and Serve:** Cover and simmer for 5 minutes to allow the paneer and bell peppers to absorb the flavors. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18 g |
| Fat | 28 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Kadai Paneer in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
For freezing, transfer the cooled curry (without paneer, if possible, as paneer can change texture) to a freezer-safe container. Thaw overnight in the fridge before reheating. Add fresh paneer if desired upon reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, adding a splash of water if needed to adjust consistency, until heated through. Alternatively, microwave in short bursts, stirring occasionally, until hot.
Chef’s Corner
- **Freshly Ground Masala is Key:** The unique aroma and flavor of Kadai Paneer come from the freshly roasted and ground Kadai Masala. Don’t skip this step or use pre-made powder if you want authentic taste.
- **Don’t Overcook Bell Peppers:** Sauté bell peppers only until they are tender-crisp. Overcooking them will make them lose their vibrant color and slight crunch.
- **Soften Paneer (Optional):** If your paneer is hard, soak it in warm water for 10-15 minutes before adding it to the curry. This will make it extra soft and succulent.
