Cubes of soft paneer and crunchy bell peppers tossed in a fragrant, freshly ground spice mix. This popular North Indian curry gets its unique flavor from the special 'kadhai masala' and is a restaurant favorite you can easily make at home.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
414cal
15gprotein
22gcarbs
30g
Ingredients
2 tbsp coriander seeds
1 tsp cumin seeds
4 pcs dried red chillies (adjust to your spice preference)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Aromatic, perfectly spiced Kadhai Paneer with melt-in-mouth butter naan - pure culinary bliss!
This north_indian dish is perfect for dinner. With 864.92 calories and 24.880000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
ginger garlic paste
1 cup tomato puree (from 3 medium tomatoes)
0.5 tsp turmeric powder
0.5 tsp kashmiri red chilli powder (for color)
1 tsp salt
1 tbsp kasuri methi
0.5 tsp garam masala
2 tbsp fresh cream (optional)
0.5 cup water (as needed)
1 inch ginger (cut into juliennes, for garnish)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Make the Kadhai Masala: In a small pan, dry roast the coriander seeds, cumin seeds, dried red chillies, and black peppercorns on low heat for 2-3 minutes until they become aromatic. Remove from heat and let the spices cool down completely. Grind them into a coarse powder using a spice grinder or mortar and pestle. Set aside.
2
Sauté the vegetables and paneer: Heat 1 tablespoon of oil in a kadhai or deep pan over medium-high heat. Add the cubed onions and capsicum. Sauté for 2-3 minutes until they are slightly tender but still have a crunch. Remove from the pan and set aside. In the same pan, add the paneer cubes and sauté for 1-2 minutes until they turn a light golden brown. Remove and set aside.
3
Prepare the gravy base: In the same kadhai, add the remaining 1 tablespoon of oil and 1 tablespoon of ghee. Once hot, add the finely chopped onions and sauté for 5-7 minutes until they turn golden brown. Add the ginger-garlic paste and cook for another minute until the raw smell disappears. Pour in the tomato puree, mix well, and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and oil starts to separate from the sides.
4
Combine and simmer the curry: Add the turmeric powder, Kashmiri red chilli powder, and salt. Mix well and cook for 30 seconds. Add 2 tablespoons of the freshly prepared Kadhai Masala and stir for another minute until fragrant. Pour in 1/2 cup of water and bring the gravy to a simmer. Add the sautéed paneer, capsicum, and onion cubes to the gravy. Mix gently to coat everything. Cover and simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors.
5
Finish and garnish: Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala. If using, stir in the fresh cream for a richer texture. Mix everything gently and cook for one more minute. Garnish with ginger juliennes and chopped coriander leaves. Serve hot.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
