Dinner · 30 min · indian

Kadai Paneer

This is the kind of Indian dinner you’ll make on repeat — paneer and bell peppers, 30 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 14 oz Paneer
• 2 Bell peppers
• 1 Onion
• 3 Tomatoes
• 2 tbsp Kadai masala
• 1 tbsp Fresh ginger
• 1/4 cup Heavy cream
• 2 tbsp Oil

Steps

1. Dry-toast the kadai masala spices — coriander, cumin, and peppercorns — 2 minutes until fragrant, then crush coarse. Half goes in now, half at the end.
2. Sear the paneer cubes in hot oil until golden on two sides, about 5 minutes; set aside so they stay firm.
3. Char the pepper and onion wedges in the same pan 4 minutes until blistered at the edges.
4. Add the tomatoes and half the kadai masala; cook 8 minutes until the tomatoes melt into a thick masala.
5. Return the paneer and vegetables, splash in a little water, and simmer 5 minutes so everything glazes in the sauce.
6. Stir in the cream and the remaining kadai masala off the heat — the late spice hit is what makes it taste like a kadai.
7. Serve sizzling with naan or jeera rice.

Build my plan — free

← All recipes