Kadai Paneer

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   First, get all your tools ready: kadhai/wok, tawa, mixing bowl, grinder, chopping board, knife, and measuring spoons. Cut the paneer into 1-inch cubes and set aside in a mixing bowl. Cut the capsicum and onion into 1-inch squares and separate the onion layers. Finely chop the tomatoes, grate the ginger, and mince the garlic. Keep all these prepared ingredients in separate small bowls.

2. 02

   Make Kadai Masala

   Place a tawa (or a small pan) on medium-low flame. Add 1.5 tbsp coriander seeds and 2-3 dry red chillies to the tawa. Dry roast them for about 2-3 minutes, stirring constantly, until they become fragrant and the chillies turn a slightly darker shade. Be careful not to burn them. You will smell a warm, spicy aroma.

3. 03

   Grind Kadai Masala

   Carefully transfer the roasted coriander seeds and dry red chillies to a grinder or mixer. Grind them into a coarse powder. It should not be a fine powder, but have some texture, like coarse sand. This is your homemade Kadai Masala.

4. 04

   Sauté Onions and Capsicum

   Place a kadhai or wok on medium flame. Add 2 tbsp of oil. Once the oil is hot (it will shimmer slightly), add the 1-inch onion squares and capsicum squares. Sauté them for 3-4 minutes, stirring frequently, until they are slightly tender but still retain a crunch. They should look glossy and slightly softened. Remove them from the kadhai and set aside in a bowl.

5. 05

   Cook Aromatics and Tomatoes

   In the same kadhai, add the remaining 1 tbsp of oil. Once hot, add the finely grated ginger and minced garlic. Sauté for 30 seconds on medium flame until fragrant; do not let them brown. Immediately add the finely chopped tomatoes. Cook for 5-7 minutes on medium flame, stirring occasionally, until the tomatoes soften completely and release their juices, forming a pulpy mixture.

6. 06

   Add Spices

   Reduce the flame to low. Add 0.5 tsp turmeric powder, 0.5 tsp red chilli powder, and the freshly ground Kadai Masala (from step 3) to the tomato mixture. Stir well for 1 minute, ensuring the spices are fully combined with the tomatoes. You will notice a rich, aromatic smell.

7. 07

   Simmer the Gravy

   Add 0.5 cup of water and 1 tsp salt to the kadhai. Mix everything thoroughly. Bring the mixture to a gentle simmer on medium-low flame. Cover the kadhai with a lid and let it cook for 5 minutes, allowing the flavors to meld and the gravy to thicken slightly. The gravy should look smooth and well-combined.

8. 08

   Combine Vegetables and Paneer

   Uncover the kadhai. Add the sautéed onion and capsicum (from step 4) back into the gravy. Gently add the paneer cubes. Mix everything carefully so that the paneer doesn't break. Cook for another 3-4 minutes on low flame, allowing the paneer to absorb the flavors, but do not overcook it as it can become rubbery.

9. 09

   Final Touches

   Stir in 0.5 tsp garam masala. Taste the gravy and add a tiny pinch more salt if needed. Garnish with 2 tbsp of freshly chopped coriander leaves. Your Kadai Paneer is ready to be served hot!