Paneer and Bell Pepper Stir Fry
A quick, easy and delicious recipe that packs so much flavor from a few ingredients and makes for a good curry to eat with roti, naan, poori or even rice.
Use any variety of bell peppers you have on hand, substitute paneer with tofu for a vegan version and make it as spicy or as mild as you want.
A kadai means a wok/ a stir fry pan. The best taste one can get from this curry is by cooking it on medium high heat, in an iron or steel or any heavy bottomed wok like pan. The peppers and onions are cooked in a spicy and simple masala. It is a very popular street side and restaurant food, very popular with the paneer loving folks.
The spices that go in this are very typical of a North Indian style curry, usually freshly toasted and ground. In this recipe I have used all readymade, store bought spices. Kadai Paneer is on the menu here when time is tight, when I have less than 30 minutes to put together a meal. I served it with ready to eat rotis and some yogurt rice, a cup of plain/spiced yogurt or spiced buttermilk will also work well.
Recipe : Kadai Paneer
|Prep Time : 15 minutes||Cook Time : 15 minutes|
|Spice Level : 🌶🌶||Ease Level : 😃|
|Serves – 4||Curry|
- Bell peppers – 2 large ones – any color – chopped into 1″ cubes – about 700 grams
- Paneer – cut into 1″ cubes – 400 grams – soak in hot water to soften
- Ripe Tomato – 1 large – cut into cubes
- Onion – 1 medium – cut into cubes
- Ginger Garlic paste – 1 teaspoon each
- Oil as needed – (use ghee or coconut oil for added flavor)
- Salt to taste
For the Masala :
- Garam Masala – 1 teaspoon
- Coriander powder – 2 teaspoon
- Cumin powder – 1/2 teaspoon
- Cayenne / Chili powder – to taste – 1 teaspoon
- Turmeric Powder – 1 teaspoon
- Kasoori methi – 2 teaspoon – optional
- Nigella seeds / Kalonji – 1/2 teaspoon – optional
- Organic cane sugar – 1/2 teaspoon – optional
How to :
- Heat a skillet / wok on medium high, use one that has a heavy bottom and can retain heat. Add a tablespoon of chosen oil and let it heat up.
- Once the oil is hot, add the nigella seeds and let it roast for 30 seconds, until the aroma is released.
- Next add the chopped onion, some salt and mix well. Let the onions turn translucent, takes about 3 to 4 minutes on medium high heat.
- Add the ginger garlic paste and mix well to incorporate into the onions.
- Next add the chopped tomatoes and toss well. Cover and let cook for 3 minutes, until the tomatoes soften. Mash them up a bit using the ladle/ spoon.
- Now add the chopped bell peppers, the chili powder, turmeric powder and mix well to combine. Cover and cook for 2 minutes on medium high heat. Remove lid and cook for another 2 minutes. Make sure they don’t overcook, kadai paneer tastes best when the peppers have a slight crunch in them.
- Check for salt, then add the coriander powder, cumin powder, kasoori methi (crush them between your palms and add), garam masala, sugar (if adding) and mix well.
- Add the cubed paneer and toss well. If you feel the curry to be very dry or if it sticks to the pan, add 2 tablespoons water and mix well.
- Let it all come together as a semi dry curry, make sure the paneer softens up well.
- Check for salt and remove from heat. Serve warm with rotis, naan, etc.,.
A very easy to put together recipe. Add your favorite spices instead of the above and give it your own spin! We love to wrap in roti, drizzle some chilled yogurt and eat it. Hope you like it too….thank you for stopping by !