Indian · serves 2

Kadai Paneer

Dry-ish, punchy, and the peppers keep some bite.

30 min Some work Vegetarian

Ingredients

  • 250g paneer, in strips
  • 2 capsicum, in strips
  • 1 onion, in squares
  • 3 tomatoes, chopped
  • 1 tbsp coriander seeds
  • 3 dried red chillies
  • 1 tbsp ginger juliennes
  • 3 tbsp oil

Method

  1. Dry roast coriander seeds and red chillies, crush coarsely. That's your kadai masala.
  2. High heat: capsicum and onion for 3 minutes, still crunchy. Take out.
  3. Same pan, tomatoes and half the masala, cook till pulpy.
  4. Return the vegetables, add paneer and the rest of the masala.
  5. Toss 2 minutes, top with ginger juliennes.

Questions people ask about Kadai Paneer

How long does Kadai Paneer take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of paneer in Kadai Paneer?

Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.

Can I make Kadai Paneer ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Kadai Paneer vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Kadai Paneer?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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