Spiced Cheese and Pepper Curry — Kadai Paneer
A North Indian wok-style curry of paneer and bell peppers in a freshly ground coriander-chilli masala, finished with crushed kasuri methi.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut paneer into 1-inch cubes. Chop onion, have ginger-garlic paste ready. Cut green and red bell peppers into 1-inch squares. Puree tomatoes until smooth. Measure all spices and crush kasuri methi.
Toast
Heat a dry skillet over medium heat. Add coriander seeds and dried chillies, toast 90 seconds stirring until fragrant. Cool 1 minute, grind to coarse powder for kadai masala.
Bloom
Heat oil in skillet over medium-high heat. Add cumin seeds, sizzle 15 seconds until aromatic. Add onion, cook 4 minutes stirring until edges char lightly but onion stays crunchy.
Saute
Add ginger-garlic paste, cook 1 minute on medium until raw smell fades. Add bell peppers, toss 2 minutes until edges blister but peppers remain firm.
Build
Add tomato puree, kashmiri chilli powder, turmeric, and salt. Simmer 4 minutes on medium-low until tomato thickens and oil beads at edges. Add ground kadai masala and 100ml hot water, stir and simmer 1 minute.
Finish
Add paneer cubes, gently toss 2 minutes on medium-low to coat in masala without breaking. Stir in garam masala and crushed kasuri methi off heat.
Plate
Garnish with fresh coriander and julienned ginger. Serve with naan, paratha, or basmati rice, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.