KADAI PANEER (DRY) – a quick and easy paneer and bell pepper curry cooked in a spicy dry masala; perfect to enjoy with any flat bread or even in wraps and sandwiches!
This dish or curry which comes together in about 20 minutes is one of my most tried and tested favorites in our family! It goes back nearly 25 years when I used to make this jhatpat or quick curry for my kids’ school lunchboxes!
WHY IS THIS DISH SPECIAL TO ME
Every morning, my routine was filling up their school lunch boxes with mouthwatering and tempting food that both my boys would enjoy but keeping nutrition and also ease of making in mind!
I had almost forgotten this dish as they are all grown up now and leading their own exciting lives! Recently, my younger one mentioned to his wife about this dish which he used to enjoy during his schooling and longingly looked at me to see whether I could make this again!
Of course, my memory was galloping back to those days and I could almost smell the aroma of this mixed vegetable paneer curry wafting in my kitchen in Delhi! In a jiffy, I remembered the recipe (with a little jogging of my brain cells!) and the spices it entailed.
My fridge/pantry always has some type of boxed, store bought spice mix powders to whip up some easy and delicious Indian dishes in a jiffy without lugging out my spice grinder to make fresh spices, although I love using freshly ground spices most of the time!
These spice mixes are easily available in any Indian store and come in various brands and flavors! This curry uses a couple of those spices.
WHAT IS KADAI PANEER
Basic and traditional kadai paneer curry is made in a kadai or wok like saucepan with bell peppers or capsicum and tomatoes along with spices like coriander seeds and red chilies. I have also made a gravy version of this; Mixed Vegetable Kadai Curry.
But this one is a totally dry curry which makes it super easy to make, fill in wraps or sandwiches or as a dry side dish with rotis/parathas/rice and dal or lentils.
BASIC INGREDIENTS NEEDED FOR THIS SUPER EASY CURRY
Fresh paneer (Indian cottage cheese) – homemade is the best but not all of us can make fresh paneer at home. That is when Indian stores come to the rescue. These are easily available in any Indian store in the freezer/refrigerator section. If using store bought, soak the cubes in warm water to soften them to a silky soft bite! I have used Haldiram brand which is soft to begin with and needed no soaking! If vegan, use tofu.
Vegetables like green and yellow bell peppers/capsicum – you could use only green or a mix of green, yellow and red; whichever you can source from your market. Julienne or slice into strips for quick cooking.
Tomatoes for the freshness and color too! Try and deseed the tomatoes (and remove the pulp too). Cut into strips. You will use the pulp in the curry.
Garlic – peeled and finely chopped or grated.
Spices – whole cumin seeds, Kitchen King masala powder and MDH Shahi Paneer masala powder. If you cannot find that brand, use any other you like. If you are not a fan of boxed spices, then use freshly ground coriander powder, your favorite garam masala powder, turmeric and red chili powders instead.
Any cooking oil; you could stir in some ghee/clarified butter along with it for a rich flavor but if you are vegan, omit it.
Garnishes like coriander leaves and crushed kasoori methi/dried fenugreek leaves.
Just prep the ingredients, stir fry in a wok or saucepan with spices and you are done!
SERVING SUGGESTIONS
Paneer kadai masala (dry) has always been enjoyed in our house with hot rotis, parathas or puris etc. You could scoop some of this delicious vegetarian Indian curry with these or fill them up in parathas or chapattis and enjoy as a wrap.
You could also savor this dry paneer curry as a side dish with any Indian meal along with rice, any dal and a fresh salad!
Hope you will make it soon and it becomes a family favorite of yours like ours is!
Enjoy and Happy Cooking and Eating!
Love Indian curries? Then do try these too!
- Shahi Paneer Butter Masala (without onions or garlic)
- Mughlai Gobi Kurma
- Pressure Cooker Lobia/Black Eyed Peas Curry
- Pineapple Menskayi/Vegan Pineapple Curry
If you try this recipe, do let me know! Leave a comment with a rating, and don’t forget to tag the photo #curryandvanilla16 on Instagram and share your culinary adventure!. HAPPY COOKING/EATING, friends!
Lets make us some Quick Kadai Dry Paneer curry:
A quick and easy paneer and bell pepper curry cooked in a spicy dry masala; perfect to enjoy with any flat bread or even in wraps and sandwiches!
Ingredients
- 200 gms fresh paneer; cubed
- ½ large green bell peppers, julienned or cut into strips
- ½ large yellow or red bell peppers, julienned
- 1 small red onion, cubed
- 1 large tomato, deseeded and cut into strips
- 2 cloves garlic, peeled and grated
- Salt to taste
- 2 tablespoons oil (and 1 tsp ghee if using)
- 1 teaspoon jeera/cumin seeds
- 2 teaspoons Kitchen King Masala powder (I use MDH; you could use your favorite brand)
- 1 teaspoon Shahi Paneer Masala (again MDH)
- Freshly chopped cilantro or coriander leaves
- Crushed dry fenugreek leaves/kasoori methi
Instructions
- In a large kadai or saucepan, heat the oil (or oil + ghee).
- Add cumin seeds and allow the oil to be infused by the flavors and aroma of the seeds; a few seconds.
- Stir in chopped onions and grated garlic and sauté on medium to medium high heat, stirring continuously until the onions are slightly soft and toasted.
- If you have the pulp of tomatoes, mix this in and sauté again until they are well roasted.
- Sprinkle the chopped paneer cubes and cook on high, stirring continuously for a minute or two.
- At this stage, add the spice powders; Kitchen King masala and Shahi Paneer masala and mix well to combine.
- Stir in the rest of the veggies, both green and yellow/red peppers and stir fry on medium high along with salt to taste.
- Fry, stirring continuously for a few minutes until the peppers are slightly soft (not to much; you still need the crunch and bite of the peppers!).
- Just before removing from stove, add the strips of tomatoes, mix well and garnish with kasoori methi and fresh coriander leaves.
- Serve hot with piping hot phulkas, roti, parathas or even along with fresh slices of bread. You could even use it as a filler for wraps and sandwiches.
- If you are a rice lover, enjoy a bowl of this quick and easy Paneer Kadai curry as a side dish with rice and dal/lentils!
- Enjoy foodies and Happy Cooking/Eating!
Notes
Adjust the amount of spices according to taste or personal preference.
If you cannot source any of those spice mixtures mentioned, you could use freshly ground coriander powder and any garam masala powder you have along with some turmeric and chili powders.
To make it vegan, omit the paneer and try and use either tofu or even some lentils or beans like chole chana (chickpeas) or black eyed peas (lobia), potatoes, cauliflower or any other veggie you like!
This is a wonderful filler for wraps and sandwiches! Just chop the vegetables and paneer into smaller pieces.
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