Paneer Kadai Masala
Paneer Kadai Masala is a rich and flavorful North Indian curry featuring fresh paneer cubes cooked in a robust tomato-based gravy with a blend of aromatic spices, creating a perfect balance of tangy, spicy, and savory flavors.
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Ingredients
- 250 gramspaneer
cubed
- 3 tablespoonsoil
- 1 teaspooncumin seeds
- 1 mediumonion
finely chopped
- 1 ½ tablespoonsginger-garlic paste
- 1 mediumcapsicum
cubed
- 3 mediumtomatoes
pureed
- 2 tablespoonskadai masala
dry roasted and ground if homemade
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspoongaram masala
- 1 teaspoonkasuri methi (dried fenugreek leaves)
optional
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
- 1 teaspoonsalt
adjust to taste
- 0 ½ cupwater
Instructions
Heat oil in a kadai or deep pan on medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown, about 6-8 minutes.
Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
Add cubed capsicum and cook for 2-3 minutes until slightly tender but still crisp.
Add pureed tomatoes, turmeric powder, red chili powder, and salt. Cook on medium heat until oil starts to separate from the masala, about 8-10 minutes.
Add the kadai masala powder and mix well. Cook for 1-2 minutes to release the spices' aroma.
Add water to adjust the gravy consistency and bring it to a gentle simmer.
Add paneer cubes to the gravy and stir gently. Cook for 4-5 minutes to allow paneer to absorb the flavors.
Sprinkle garam masala and kasuri methi (if using). Mix gently and cook for another minute.
Turn off the heat and garnish with chopped fresh coriander leaves.
