Kadai Paneer
Cubed paneer and bell peppers tossed in a spiced tomato-cream sauce with ginger and garam masala. Restaurant-quality in 20 minutes, ready to serve with rice or naan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 12 oz paneer, cubed (3/4-inch pieces)
- 1 large red or yellow bell pepper, cut into 1-inch chunks
- ¾ cup canned crushed tomatoes
- ¼ cup heavy cream or yogurt
- 1 tbsp fresh ginger, grated
- 1.5 tsp garam masala
- ½ tsp kasuri methi (dried fenugreek leaves)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 2
Add ginger and cook 30 seconds until fragrant, then add bell pepper and sauté 3 minutes until edges soften.
- 3
Pour in crushed tomatoes and garam masala, stir, and simmer 4 minutes until slightly reduced.
- 4
Stir in cream and add paneer cubes; gently fold until coated, then cook 2 minutes without stirring to let paneer warm through.
- 5
Sprinkle kasuri methi over the top and stir once to distribute, then taste and season with salt and pepper.
- 6
Serve hot with rice or naan.
Tools you’ll need
- large (12-inch) skillet or wok
- wooden spoon or spatula
- measuring spoons
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