Cheese, Mains, Vegetarian
Kadai Paneer & Peppers
Recipe by Tiffin and Tea
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Cooking method:
Standard
- Prep Time: 10 mins
- Total time: 35 mins
- Skill Easy
- Serves 4 people
Kadai Paneer & Peppers
Delicious served with steaming hot naan. A traditional flavourful and aromatic recipe for Kadai Paneer, made with Indian cottage cheese and peppers
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy
Ingredients
- 1-2 tbsp oil
- 1.5inch ginger
- 5 garlic cloves
- 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 (optional-dry fenugreek leaves)
- 1 medium red pepper - chopped into 1/2 inch cubes
- 226g paneer - chopped into 1/2 inch cubes
- 100ml double cream
- 175ml water
- A pinch sugar
Cooking mode
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Method
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Step 1
If required, heat the oil in a wok or pot over a medium/high heat
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Step 2
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
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Step 3
Stir in the onions and cook until golden brown. This should take about 10 minutes
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Step 4
Pour in the tomatoes and cook for 5 minutes over a medium/high heat
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Step 5
Add the coriander, cumin, red chilli, turmeric, garam masala and salt. Cook for 2 minutes before adding the kasuri methi if using
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Step 6
Add in the chopped pepper and paneer. Pour in 175 ml water and cream. Simmer for 5 minutes over a low heat
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Step 7
Check for seasoning and if the passata is a little sour, add a pinch of sugar
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Step 8
Serve with Naan or side dish of your choice
