A traditional flavourful and aromatic recipe for Kadai Paneer, made with Indian cottage cheese and peppers. Delicious served with steaming hot naan.
Kadai Paneer and Peppers
- 1-2 tbsp oil
- 1.5 inch ginger
- 5 cloves garlic
- 2 green chillies - pierced
- 2 onions - diced finely
- 300g passata
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 1/2 tsp tumeric
- 1/2 tsp garam masala powder
- 1-2 tsp salt
- 1 tbsp kasuri methi (dry fenugreek leaves) - optional
- 1 medium red pepper - chopped into 1/2 inch cubes
- 226g paneer - chopped into 1/2 inch cubes
- 100ml double cream
- 175ml water
Heat the oil in a large kadai/wok or pot over a medium/high heat.
Add the ginger and garlic into a blender with a splash of water and puree. Add this mixture to the pot with the green chillies. Cook for 1-2 minutes over a medium/low heat.
Stir in the onions and cook until golden brown. This should take about 10 minutes.
Pour in the tomatoes and cook for 5 minutes over a medium/high heat.
Add the coriander, cumin, red chilli, turmeric, garam masala and salt. Cook for 2 minutes before adding the kasuri methi if using.
Add in the chopped pepper and paneer. Pour in 175 ml water and cream. Simmer for 5 minutes over a low heat.
Check for seasoning and if the passata is a little sour, add a pinch of sugar.
Serve with Naan.