Kadai Paneer Indian Stir-Fry
Ingredients
Paneer marinade
- 350g paneer cubes
- 1.5 tbsp vegetable oil
- 1/2 tsp turmeric
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp salt
Spice mix
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1/2 tsp whole black peppercorns
- 1 tsp kasuri methi
Sauce
- 2 tbsp ghee or 1 tbsp vegetable oil and 1 tbsp butter
- 1 bay leaf
- 1 green chili chopped
- 1 tbsp ginger finely grated
- 1 tbsp garlic finely grated
- 1 medium red onion thickly sliced
- 1 green bell pepper chunky chopped
- 120g vine tomatoes chopped
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1.5 tsp Kashmiri chili powder
- 160ml water
- 3 tbsp double cream
- Salt
- Handful freshly chopped coriander
Preparation
Mix the oil, turmeric, Kashmiri chili powder, and salt together on a plate, add the paneer, and turn the pieces until fully coated, then cover and refrigerate for at least 2 hours.
Toast the spice mix ingredients in a small pan on medium heat for a few minutes, grind to a fine powder and set aside, then blend the tomatoes until smooth and set aside.
After marinating, heat ghee or butter and oil in a kadai or similar pan on medium-high heat and fry the paneer on a couple of sides until golden brown, possibly in batches, then remove and set aside.
In the same pan on high heat, add green chili, bay leaf, ginger, and garlic with a pinch of salt and sauté for a few minutes, stir in the onion and stir-fry for one minute, then add green pepper and continue stir-frying for a minute, add the ground spice mix, remaining turmeric, garam masala, and Kashmiri chili powder, stir for 1 minute, add the tomato puree, sauté for a few minutes, then stir in water and cream, and simmer for 5 minutes stirring occasionally.
Gently stir the paneer back in, warm through for five minutes, season with salt to taste, and finish with freshly chopped coriander.
Tips
For a saucier version, use less paneer or double the spice mix and sauce quantities.
Adjust marination time as needed, but at least 2 hours is recommended for best flavor.
