Indian Kadai Paneer Recipe

Paneer: A type of Indian cottage cheese, firm and perfect for cooking in curries.

Onion: Adds sweetness and depth to the dish when sautéed.

Green bell pepper: Provides a crunchy texture and a slight sweetness.

Tomatoes: Pureed to form the base of the gravy, adding tanginess.

Oil: Used for sautéing and cooking the ingredients.

Ginger-garlic paste: A blend of ginger and garlic, essential for the base flavor.

Coriander powder: Adds a citrusy and nutty flavor to the dish.

Cumin powder: Provides a warm, earthy flavor.

Garam masala: A blend of spices that adds warmth and complexity.

Turmeric powder: Adds color and a subtle earthy flavor.

Red chili powder: Adds heat and a vibrant red color.

Salt: Enhances all the flavors in the dish.

Cilantro: Fresh and chopped, used as a garnish to add a burst of freshness.

When sautéing the onions and bell peppers, ensure they are cooked on medium-high heat to achieve a slight char. This enhances the smoky flavor, which is characteristic of kadai paneer.

• paneer - Substitute with tofu: Tofu has a similar texture and can absorb flavors well, making it a good vegan alternative.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same way as onions in this recipe.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and can add a different flavor profile while maintaining the dish's texture.

• pureed tomatoes - Substitute with canned tomato sauce: Canned tomato sauce can provide a similar consistency and flavor if fresh tomatoes are not available.

• oil - Substitute with ghee: Ghee adds a richer flavor and is commonly used in Indian cooking.

• ginger-garlic paste - Substitute with freshly minced ginger and garlic: Freshly minced ginger and garlic can provide a more robust flavor.

• coriander powder - Substitute with ground cumin: Ground cumin has a different but complementary flavor that can work well in this dish.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used as a substitute.

• garam masala - Substitute with curry powder: Curry powder can provide a different but still complex flavor profile.

• turmeric powder - Substitute with saffron: Saffron can add a unique flavor and color, though it is more expensive.

• red chili powder - Substitute with paprika: Paprika can provide a milder heat and a similar color to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous flavor similar to cilantro.

• Allow the kadai paneer to cool down to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled kadai paneer into an airtight container. This helps maintain its freshness and prevents any external odors from seeping in.
• For short-term storage, place the container in the refrigerator. The kadai paneer will stay fresh for up to 3-4 days.
• If you plan to store it for a longer period, consider freezing. Portion the kadai paneer into smaller containers or freezer-safe bags. This makes it easier to thaw only the amount you need.
• Label the containers or bags with the date of preparation. This helps you keep track of how long the kadai paneer has been stored.
• When ready to use, thaw the frozen kadai paneer in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the kadai paneer on the stovetop over low heat. Add a splash of water or cream to revive its consistency and prevent it from drying out.
• Avoid reheating in the microwave, as it can make the paneer rubbery. If you must use a microwave, do so on a low setting and stir frequently.
• Garnish with fresh cilantro before serving to enhance the flavor and presentation.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of oil or a few tablespoons of water to prevent sticking.
  3. Add the leftover kadai paneer and stir occasionally.
  4. Cook for 5-7 minutes until heated through, ensuring the paneer remains soft.

• Microwave Method:

  1. Place the kadai paneer in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check if it’s heated evenly; if not, continue in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the kadai paneer to an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.

• Steaming Method:

  1. Place the kadai paneer in a heatproof bowl.
  2. Set up a steamer or use a double boiler method.
  3. Steam for about 10 minutes until thoroughly heated.

• Instant Pot Method:

  1. Use the sauté function to warm up the kadai paneer.
  2. Add a splash of water or broth to prevent sticking.
  3. Stir occasionally and cook for 5-7 minutes until heated through.

• Kadai: A traditional Indian wok used for cooking the paneer and vegetables. Its deep, rounded shape helps in even cooking and sautéing.

• Spatula: Essential for stirring and mixing the ingredients without breaking the paneer cubes.

• Knife: Used for slicing the onions and bell peppers, and cubing the paneer.

• Cutting board: Provides a safe and clean surface for chopping vegetables and paneer.

• Blender: Used to puree the tomatoes to a smooth consistency.

• Measuring spoons: Ensures accurate measurement of spices and other ingredients.

• Mixing bowl: Handy for holding the chopped cilantro and other prepped ingredients.

• Serving dish: Used to present the finished Kadai Paneer attractively.

• Tongs: Useful for gently mixing the paneer cubes with the spices and vegetables.

Prep ingredients in advance: Chop onions, bell peppers, and paneer ahead of time to streamline cooking.

Use pre-made ginger-garlic paste: Save time by using store-bought ginger-garlic paste instead of making it from scratch.

Puree tomatoes in bulk: Puree a large batch of tomatoes and freeze portions for future use.

Cook in a non-stick pan: A non-stick kadai or pan requires less oil and reduces cooking time.

Measure spices beforehand: Pre-measure spices like coriander powder, cumin powder, and garam masala to add quickly during cooking.