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A rich and aromatic paneer dish from Hyderabad, featuring soft cottage cheese and crisp bell peppers in a freshly ground spice mix. The creamy, tangy gravy makes it a perfect pairing for naan or roti.
For 4 servings
Prepare Kadai Masala
Sauté Paneer and Vegetables
Make the Gravy Base
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A rich and aromatic paneer dish from Hyderabad, featuring soft cottage cheese and crisp bell peppers in a freshly ground spice mix. The creamy, tangy gravy makes it a perfect pairing for naan or roti.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 516.5 calories per serving with 19.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Curry
Finish and Serve
Replace paneer with 300g of firm tofu (pan-fried) and substitute fresh cream with 3 tablespoons of coconut cream or a thick cashew cream.
Incorporate other vegetables like mushrooms, baby corn, or blanched carrots. Sauté them along with the bell peppers.
Increase the number of dried red chilies in the masala or add 1-2 slit green chilies along with the ginger-garlic paste.
To reduce the calorie count, you can skip the fresh cream and reduce the amount of oil used. The cashew paste will still provide sufficient creaminess.
Paneer is an excellent source of high-quality protein, which is crucial for muscle building, tissue repair, and overall body function.
The significant amount of calcium and phosphorus in paneer helps in the development and maintenance of strong bones and teeth.
Cashew nuts provide monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
The spices used in the kadai masala, such as cumin and coriander, are known for their digestive properties and can help stimulate metabolism.
A typical serving of Hyderabadi Kadai Paneer contains approximately 450-500 calories, primarily from the paneer, oil, cashews, and cream. The exact count can vary based on the specific ingredients and quantities used.
It can be considered moderately healthy. It is an excellent source of protein and calcium from paneer and provides vitamins from the vegetables. However, due to the use of oil, cream, and cashews, it is also high in fat and calories, so it's best enjoyed in moderation as part of a balanced diet.
Yes, you can easily make it vegan. Replace the paneer with firm tofu or chickpeas. For the creaminess, substitute fresh cream with coconut cream or a vegan cashew cream. Ensure you use oil instead of ghee.
Kadai Paneer pairs wonderfully with Indian breads like Butter Naan, Roti, or Lachha Paratha. It also goes well with steamed Basmati rice or Jeera Rice.
Store any leftover Kadai Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave. The gravy may thicken upon cooling, so you might need to add a splash of water when reheating.
Absolutely! It's a great idea to make a larger batch of the kadai masala powder. Store it in a clean, dry, airtight container at room temperature. It will stay fresh and aromatic for up to a month.