Indian cuisine · Vegetable Dishes

Kadai Paneer

Paneer and bell pepper strips fried in a hot iron wok with coarsely crushed coriander seeds and dried chilies.

Ingredients · for 4 servings

• 400 g paneer
• 1 red bell pepper
• 1 green bell pepper
• 2 onions
• 500 g ripe tomatoes
• 2 tbsp coriander seeds
• 3 dried chili pods
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 4 tbsp ghee or oil
• 1/2 bunch coriander
• Salt, pepper

Instructions

1. Toast the coriander seeds and dried chili pods in a dry pan for 2 min until fragrant, then crush coarsely in a mortar – this is the kadai masala.
2. Cut the paneer into 2 cm cubes, slice the bell peppers and onions into finger-width strips, and finely dice the tomatoes.
3. Heat 2 tbsp ghee in the wok until very hot, sear the paneer for 2 min on all sides until light brown, and remove immediately so it stays soft.
4. Heat the remaining ghee, fry the onions and ginger-garlic paste for 3 min, add two-thirds of the kadai masala and roast for 30 sec.
5. Stir in the tomatoes and simmer uncovered over high heat for 8–10 min until the fat separates at the edge, then add the pepper strips and fry for 4 min until still crisp.
6. Fold in the paneer, garam masala, salt and pepper, sprinkle with the remaining masala, and serve straight from the wok with chopped coriander.