Kadai paneer

Kadai paneer is a popular spicy dish from Northern India which gets its unique flavour from the kadai paneer masala you add to it. The name comes from the type of pan commonly used in Indian cooking, called a kadai. This is similar to a wok but thicker and usually made out of cast iron. This recipe serves 4.

Ingredients
250g paneer, cut into small cubes
4 tomatoes, finely diced
1 onion, finely diced
3 cloves garlic, finely diced
Small piece of ginger, crushed
1 green pepper, cut into chunks
1 green chilli, finely diced
Fresh coriander to garnish
1 tsp kasoori methi
1 tbsp cream (optional)
Water as required
Vegetable oil
Salt to taste

You'll need these spices

1 tsp kadai paneer masala* (click here for the recipe).
1/2 tsp garam masala

1/2 tsp kashmiri red chilli powder

Method

First, add a little vegetable oil to a large deep frying pan.
Add the onions and sauté for around 5 minutes until translucent.
Next, add the ginger, garlic and green chilli and fry for around 2 minutes so the raw aroma goes away.
Add the tomatoes and cook on a medium heat and let the tomatoes soften really well. Don’t rush this part. The tomatoes are the main element to this dish and give the dish a lovely tangy yet sweet vibe. Keep cooking them until you see oil being released from the sides of the pan and all the water from the tomatoes has evaporated.
Add the kadai paneer masala and kashmiri red chilli powder and mix well.
Next, add around 1/2 cup water, mix well and let blip for a few minutes Add the garam masala, salt to taste and kasoori methi and mix well. If using, also stir in the cream.
Add the green peppers and cook for around 5 minutes on a medium heat. You don’t want the peppers to be completely cooked through, a little bite is still nice.
Finally, add the chopped paneer and cook for no more than 2 minutes.
Garnish with fresh coriander and serve with rotis.