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Kadai Paneer

Madhu Kumar
Makes 4 servings. Nutrition info provided for single serving.
Cook Time 1 hour
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 tsp oil (any cooking oil of your choice - canola/soybean etc)
  • 2 cups paneer
  • 1 cup green and red peppers/capsicum
  • 4 tsp coriander powder
  • 2 tsp roasted ground cumin powder
  • 1 tsp kashmiri mirch (chilli) powder
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • ½ tsp ground black pepper
  • 1 tsp brown sugar
  • 1 tsp garam masala
  • 400 grams finely chopped onions (approx. 2 cups)
  • 6 tbsp tomato paste
  • 1 bayleaf
  • 4 green chillies (sliced lengthwise)
  • 1½ cups water

Instructions
 

  • First we will cook the onions and tomato paste in a pressure cooker
  • Place pressure cooker on flame
  • Once hot, add 1 tsp oil - this is all the oil you will use in this entire recipe
  • Once oil is hot, add bayleaf, stir it in the oil for a few seconds
  • Lower flame, add onions and tomato paste ( Do note - I use tomato paste not tomato puree as it gives better colour and taste to the dish)
  • Add 1 measuring cup water
  • Mix ingredients well
  • Close pressure cooker lid, place weight
  • Put flame on high and cook for 4 whistles
  • After 4 whistles allow pressure cooker to cool down before opening it
  • Place a kadai/wok on flame
  • Add the cooked mixture from the pressure cooker to the wok and put flame on high
  • Add garlic paste
  • Add ginger paste
  • Mix well
  • Keep the flame high as you keep stirring
  • Once mixed well, add coriander powder, jeera powder, chilli powder, ground black pepper
  • Add salt as per your taste
  • Mix well
  • Keep stirring to cook till mixture dries and thickens - cook on high flame for a few mins then cook on medium flame
  • Once mixture is cooked, add the green chillies, garam masala and brown sugar
  • Continue to stir and cook the mixture
  • Cook for another 10 minutes. Time could vary slightly - The mixture should be dry and cooked (You can taste a small quantity to check if cooked)
  • Once cooked, Add 1.5 measuring cups of water
  • Stir well
  • Bring to boil
  • Once the mixture is boiling add the capsicum/peppers
  • Lower flame, cover and cook for a few minutes
  • Cover and cook till capsicum is cooked
  • Once the capsicum is cooked and soft, add the paneer
  • Cover and cook on low flame for 2-3 mins - this would allow paneer to absorb the flavours Please note - Kadai Paneer tastes best when the gravy is thick. If you want, you can add more paneer, but the texture of the gravy should be thick
  • Transfer the Kadai Paneer to a serving dish and garnish with coriander leaves
  • Enjoy with roti / naan or Indian bread of your choice!