Kadai Paneer

• Nutrition Information (Estimated per serving): Calories: 350-400 kcal | Protein: 16g | Carbohydrates: 15g | Fat: 28g

• The Story Behind Kadai Paneer (History):

  Kadai Paneer gets its name from the "kadai," a circular, deep cooking pot similar to a wok, in which it is traditionally cooked. This dish is a staple of North Indian restaurant menus and is known for its robust, spicy, and distinct flavor profile. Unlike creamier paneer dishes, Kadai Paneer has a semi-dry consistency and gets its signature taste from a freshly ground spice mix called "Kadai Masala," featuring prominent notes of coriander seeds and dried red chilies.

  

  
  

• Ingredients (English):

• For Kadai Masala: 1 tbsp Coriander Seeds, 1 tsp Cumin Seeds, 4-5 Black Peppercorns, 2 Dried Red Chilies.

• For the Curry: 250g Paneer (cubed), 1 large Onion (cubed), 1 large Bell Pepper (cubed), 2 tbsp Oil, 1 large Onion (finely chopped), 1 tbsp Ginger-Garlic Paste, 3 large Tomatoes (pureed), ½ tsp Turmeric Powder, 1 tsp Kashmiri Red Chili Powder, Salt to taste, 1 tsp Kasuri Methi.

• Method (English):

• Make Kadai Masala: Dry roast the masala ingredients and grind to a coarse powder.

• Sauté Veggies: Heat 1 tbsp oil. Stir-fry the cubed onions and bell peppers for 2-3 minutes until lightly charred but crunchy. Remove and set aside.

• Make Gravy: In the same pan, add the remaining oil. Sauté the chopped onion until golden. Add ginger-garlic paste.

• Cook Masala: Add the tomato puree and powdered spices. Cook until oil separates.

• Combine: Add the prepared kadai masala and salt. Add ½ cup of water and simmer.

• Finish: Add the sautéed vegetables and paneer. Stir in kasuri methi. Cook for 2-3 minutes.

Pro Tips & Fun Facts (Tidbits):

• The soul of Kadai Paneer is the freshly ground Kadai Masala. Never use a pre-packaged powder. Dry roasting the whole spices (coriander seeds, cumin, red chilies) before grinding them awakens their essential oils and provides an unparalleled aroma and flavor. Also, stir-frying the cubed onions and bell peppers on high heat so they remain crunchy is key to the dish's signature texture.

  
  

  Instant Pot Method:

• Use "Sauté" to stir-fry cubed veggies, then remove. In the same pot, make the gravy. Return the veggies and paneer. Pressure cook on "High" for 1 minute. Quick Release.

• Air-Fryer Method (For Veggies & Paneer):

• Toss cubed onions, bell peppers, and paneer with oil. Air fry at 390°F (200°C) for 6-8 minutes until charred but crunchy. Add to the finished gravy.

• How To Make It Vegan

• To make this vegan, simply replace the Paneer with 250g of extra-firm Tofu (pan-fried) and use Oil instead of ghee.