Kadai Paneer

Named after the kadai, the Indian wok, this dish gets its punch from coriander seeds and dried red chillies roasted and ground fresh.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 3
• Prep 15 min
• Cook 20 min
• Vegetarian · gluten-free · Spicy

Ingredients

• 250 g paneer, cubed
• 1 green and 1 red pepper, in squares
• 1 onion, in petals
• 2 tbsp oil
• 1½ tsp coriander seeds
• 3 dried red chillies
• ½ tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 3 tomatoes, puréed
• ½ tsp turmeric
• 1 tsp salt
• ½ tsp garam masala
• 1 tsp kasuri methi

Method

1. Dry-roast coriander seeds, red chillies and cumin for 2 minutes; grind coarsely. This is your kadai masala.
2. Stir-fry onion petals and peppers in 1 tbsp oil on high heat for 2–3 minutes. Set aside.
3. Heat the rest of the oil, add ginger-garlic paste, then tomato purée, turmeric, salt and half the kadai masala. Cook 8 minutes.
4. Add paneer, the vegetables, the rest of the kadai masala, garam masala and kasuri methi. Toss 2 minutes and serve.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.