Photograph of the finished Kadai paneer

India · Phô mai paneer xào ớt chuông kiểu kadai

Kadai paneer

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 14.1 oz
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Coriander seed powder Coriander seed powder 0.6 oz
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Oil Oil ¼ cup
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 0.1 oz
  • Photograph of Garam masala Garam masala 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Roast dried chilies with coriander seeds in a pan for 2 minutes, then coarsely grind them to make masala kadai.
  2. 2 Sauté ginger and garlic in oil for 1 minute, then add sliced onions and stir-fry for 3 minutes.
  3. 3 Add the chopped tomatoes and mashed masala sauce, and sauté over medium heat for 8 minutes until the sauce thickens.
  4. 4 Add the sliced bell peppers and stir-fry for 3 minutes to keep them crisp.
  5. 5 Add paneer, season with salt and garam masala, and stir-fry quickly for 3 minutes.
  6. 6 Crush the dried fenugreek leaves and sprinkle them on top, stir well, then turn off the heat.
Start cooking