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Kadai paneer
Also known as कड़ाही पनीर · karahi paneer · kadhai paneer · kadai panir
Paneer and peppers tossed in a dark masala built on freshly pounded coriander seed, served in the wok it cooked in. Rustic and hot.
Typical serving
460 kcal
usually 360–580 kcal
 Protein | 20 g |
|---|---|
 Carbs | 28 g |
 Fat | 30 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a pestle or a spice grinder — the coriander seed has to stay coarse
Ingredients
Serves 2 · dimmer marks are storecupboard
- 200gpaneer
- 2green peppers
- 1onion
- 1 tintinned tomatoes
- 1½ tbspghee
- 1 tbspcoriander seeds
- 3dried red chillies
- 1 thumbginger
- 1 handfulcoriander
Method
6 steps
chop · 5mPeppers and onion into thick squares rather than strips — kadai vegetables are meant to still have a bite at the end.
grill · 5mCoriander seed and the dried chillies toasted dry until they smell of orange peel, then crushed coarse. Ground to powder the dish loses the crunch it is named for.
fry · 12mGinger and onion in the ghee on high heat, then the tomatoes cooked down hard until the oil comes back out at the edges of the pan.
- fry · 4m
Peppers in with most of the crushed masala, tossed over the fiercest heat you have for two or three minutes only.
fold · 3mPaneer in at the very end and turned through just until it is hot. Left to simmer it goes tight and squeaky.
finish · 2mThe rest of the masala over the top, salt, coriander, and to the table in the pan it cooked in.
Worth knowing
Kadai masala is ground coarse on purpose — the crunch of cracked coriander is the dish’s signature, lost the moment it is powdered.
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