How long does Kadai Paneer keep in the fridge?

Kadai Paneer keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Kadai Paneer ahead of time?

Yes. Kadai Paneer is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Kadai Paneer?

Classic pairings include roti, rice. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Kadai Paneer

Name: Kadai Paneer
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 200 g paneer, cut in 2 cm cubes; 1 green capsicum, diced; 1 red capsicum, diced; 1 large onion, petals; 3 tomatoes, pureed; 2 tbsp kadai masala (coriander, cumin, fennel, red chilli, dry-roasted and ground); 1 tsp ginger-garlic paste; 2 tbsp oil; 1 tbsp kasuri methi, crushed; 0.5 tsp salt, to taste

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Kadai-roasted gravy

Time: 35 min
Serves: 4
Calories: 295 kcal
Protein: 13 g

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Method

1Dry-roast coriander seeds, cumin, fennel and 2 dry red chillies; cool and grind to a coarse kadai masala.
2Heat oil in a kadai. Fry onion petals and capsicum on high for 2 minutes so they stay snappy. Lift out.
3Add ginger-garlic paste and tomato puree; cook till oil leaves the masala, 6-8 minutes.
4Stir in the kadai masala, salt and 1/2 cup water. Gently bubble 4 minutes.
5Slide in paneer, fried veg and kasuri methi. Toss for 2 minutes — sauce should coat, not drown.

About this recipe

Swap paneer for firm tofu (200 g); skip cream and finish with 1 tbsp cashew paste.

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