A robust North Indian curry made with paneer cubes cooked in a spicy tomato-based gravy with bell peppers. Named after the kadai (wok) in which it is traditionally prepared.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Dry roast coriander seeds and dried red chilies, then coarsely grind to make kadai masala.
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2
Heat oil, add cumin seeds, sauté onions and ginger-garlic paste until golden.
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3
Add pureed tomatoes and cook until oil separates. Add turmeric, red chili powder, and kadai masala.
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4
Add cubed paneer and sliced bell peppers, toss gently for 5 minutes.
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5
Finish with kasuri methi and fresh coriander. Serve with naan or roti.
Did You Know?
The kadai is one of the oldest cooking vessels in Indian cuisine, and dishes named after it are always cooked on high heat for a smoky flavor.
Chef's Notes
Equipment Tips
- kadai/wok
- spatula
The Story Behind Kadai Paneer
Kadai cooking traces its roots to Mughal-era Indian kitchens where wok-style high-heat cooking created robust, smoky curries.
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