The dish known as Kadai Paneer is a well-liked Indian dish that is prepared by cooking bell peppers and paneer, which is Indian cottage cheese, in a stew that is both spicy and savory. For a swift preparation, this recipe makes use of marinara sauce that is purchased from a supermarket.
As a result, it is ideal for weeknights when time is of the essence. The meal can be prepared in only fifteen minutes, and it is a delectable dish that goes exceptionally well with naan or roti.
Ingredients
- Oil: 1 tablespoon
- Cumin seeds: 1 teaspoon
- Red onion: 1 small, quartered
- Green bell pepper: 1 small, cut into 1-inch pieces
- Red bell pepper: 1 small, cut into 1-inch pieces
- Marinara sauce: 1½ to 1¾ cups (store-bought, Rao’s recommended)
- Tomato paste: 1 tablespoon
- Coriander powder: ¾ teaspoon
- Kashmiri red chili powder: 1 teaspoon (for color)
- Garam masala: ½ teaspoon
- Red chili powder: ¼ teaspoon (or to taste)
- Cardamom powder: ½ teaspoon
- Sugar: 1 teaspoon
- Salt: ¼ to ½ teaspoon (to taste)
- Butter: 1 tablespoon (preferably Amul)
- Cream: 2-3 tablespoons
- Paneer: 226 grams (8 oz), cut into cubes
- Kasuri methi: 1 tablespoon (dried fenugreek leaves)
- Cilantro: for garnish
Also see :- Paneer Butter Masala (Paneer Makhani) Recipe
Instructions
Prep the Paneer: If you are using paneer that was purchased from a shop or frozen, soak the paneer cubes in warm water for twenty minutes. This step is not necessary for fresh paneer.
Cook Vegetables: To heat the oil, place it in a big pan or kadai and set the heat to medium. After adding the cumin seeds, allow them to sizzle. After that, add the bell peppers and onions that have been quartered. Sauté them for around two to three minutes, or until they begin to get more tender.
Add Sauces and Spices: Mix in the tomato paste and marinara sauce until well combined. Combine thoroughly. The following ingredients should be added: cardamom powder, sugar, salt, garam masala, Kashmiri red chili powder, coriander powder, and red chili powder. Continue to cook for another two to three minutes, then let the flavors to combine.
Incorporate Paneer: Put the paneer cubes that have been soaked into the pan. Combine them with the sauce by giving them a little toss. Add two to three minutes more to the cooking time.
Finish with Cream and Butter: As the heat is reduced, add the butter and cream to the heat. Stir until everything is thoroughly mixed and fully hot. Last but not least, sprinkle some kasuri methi and stir it softly.
Garnish and Serve: Prepare the dish by topping it with chopped cilantro and serving it hot with naan, roti, or rice.
Nutrition
- Calories: Approximately 250
- Protein: 12 g
- Carbohydrates: 15 g
- Fat: 18 g
- Fiber: 2 g
FAQ
Q.1) Can I use fresh tomatoes instead of marinara sauce?
There is no problem with using fresh tomatoes; however, the process of reducing them into a sauce will take more time.
Q.2) What if I don’t have kasuri methi?
Although it is optional, it does contribute a flavor that is unique. Another option is to use fresh fenugreek leaves, provided that they are readily accessible.
Q.3) How can I store leftovers?
This can be stored in the refrigerator for up to three days if it is in an airtight container. Reheat the dish before serving.
Q.4) Can I make this dish spicier?
Unquestionably! For a more intense level of heat, you can either include green chilies or add additional chili powder.