Kadai Paneer {Dhaba Style}

5 from 1 vote

This dhaba style kadai paneer is a simple and flavourful way to make paneer, and incorporate more meatless recipes in your weekly rotation - made in the style of an Indian "diner" or dhaba! Soft paneer comes together in a quick and easy masala made with punchy onions, tomatoes, and the right amount of spice. Ready in under 30 minutes, from scratch!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Keyword: Dhaba style kadai paneer, Kadai paneer, Karahi paneer

Servings: Servings

Calories: 357kcal

Author: Sunena Anand

Equipment

Large skillet

Ingredients

350 g Paneer cubed
½ Green bell pepper cut in bite-sized pieces
½ Red bell pepper cut in bite-sized pieces
1 Red onion cut in bite-sized pieces

For the Masala

1 White onion finely diced
1 Hot house tomato finely diced
1 tablespoon Ginger & garlic paste
¼ cup Tomato puree
¼ teaspoon Turmeric
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Ground fennel seeds
1 teaspoon Kashmiri red pepper
1 Green chilli minced
½ cup Water
¼ cup Heavy whipping cream
Salt to taste

Instructions

Brown the paneer: Heat a large skillet over high heat. In a tablespoon of olive oil, brown the paneer cubes, red onion and bell pepper. Once the paneer is browned on all sides, remove from the skillet and set aside.
350 g Paneer, ½ Green bell pepper, ½ Red bell pepper, 1 Red onion
Brown the onions: Add 2 tablespoons of oil to the same skillet that the paneer was browned in. Turn the heat to medium, and add the diced white onion. Let the onion fry until golden brown all around.
1 White onion
Make the masala: Add the diced tomato, green chilli and spices to the fried onions. Let the tomatoes cook through become soft. The tomatoes and onions should come together and form a paste-like consistency. Once the tomatoes have come together, add the tomato puree and cook through for 2-3 minutes.
1 Hot house tomato, 1 tablespoon Ginger & garlic paste, ¼ cup Tomato puree, ¼ teaspoon Turmeric, 1 teaspoon Ground cumin, 1 teaspoon Ground coriander, 1 teaspoon Ground fennel seeds, 1 teaspoon Kashmiri red pepper, 1 Green chilli, Salt to taste
Finish: Put the paneer, bell peppers and onions back in the masala. Add some water to the pan to loosen the masala, and combine. Add heavy cream to finish, and serve.
½ cup Water, ¼ cup Heavy whipping cream

Nutrition