Kadai Paneer with a Twist

Ingredients

• 250g (9 oz) paneer, cubed 250g (9 oz) paneer, cubed
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 large onion, sliced 1 large onion, sliced
• 3 tomatoes, pureed 3 tomatoes, pureed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 14g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a kadai or deep pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
3. 3.
   Add sliced onions and cook until they turn golden brown.
4. 4.
   Add the tomato puree and cook for 2-3 minutes until the oil separates.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. 6.
   Add the sliced bell peppers and cook for 2-3 minutes until they are slightly tender.
7. 7.
   Add the paneer cubes and garam masala. Mix gently to coat the paneer with the spices.
8. 8.
   Cover the kadai and cook for another 5 minutes on low heat, allowing the flavors to meld together.
9. 9.
   Garnish with fresh coriander leaves and serve hot with naan or rice.

Treat your ingredients with care...

• Paneer — To enhance the texture of paneer, you can lightly fry the cubes before adding them to the dish. This will give them a slightly crispy exterior while keeping them soft and creamy on the inside.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• You can customize the vegetable mix by adding other favorites like mushrooms or zucchini.
• To make the dish creamier, add a tablespoon of fresh cream or yogurt towards the end of cooking.
• If you prefer a smoky flavor, you can roast the bell peppers before adding them to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Kadai Paneer hot with naan bread or steamed rice. Garnish with fresh coriander leaves for added freshness and color.

Presentation advice

To enhance the presentation, arrange the colorful bell peppers and paneer cubes on top of the dish. Sprinkle some roasted cumin seeds and a drizzle of fresh cream for an elegant touch.