Matar Kadai Paneer
Recipe Summary
- This recipe combines the rich flavors of Matar Paneer and Kadai Paneer, featuring tender paneer cubes, potatoes, green peas, and colorful bell peppers in a creamy, spicy tomato-cashew gravy. It offers a unique balance of tastes, making it a delightful vegetarian dish that is both hearty and flavorful.
All Ingredients - Main Ingredients
- Paneer 500 gm
- Potatoes 2 medium
- Green Peas 1 cup
- Capsicum (Green) 1 medium
- Capsicum (Yellow) 1 medium
- Capsicum (Red) 1 medium
- Tomatoes 2 medium
All Ingredients - For Tomato-Cashew Puree
- Cashews 7 pieces
- Ginger 1 inch piece
- Green Chili 1
- Cinnamon Stick (Dalchini) 1 small piece
- Cardamom (Elaichi) 2-3 pods
- Bay Leaves (Tezpata) 2-3 leaves
- Roasted Kasoori Methi 1 teaspoon
All Ingredients - Spices & Seasoning
- Turmeric Powder (Haldi) 1/2 teaspoon
- Salt 1 teaspoon
- Red Chili Powder 1 teaspoon
- Coriander Powder 1 teaspoon
- Garam Masala 1 teaspoon
All Ingredients - Other
- Cooking Oil 5 tablespoons
- Cumin Seeds (Geera Sabut) 1 teaspoon
Tools You'll Need
- Pan
- Kadai
- Blender
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Paneer and Vegetables
Cut 500 gm paneer into 1-inch cubes. Cut 2 medium potatoes into 1-inch cubes. Prepare 1 cup of green peas. Cut 1 green, 1 yellow, and 1 red capsicum into large pieces. Peel and roughly chop a 1-inch piece of ginger. Cut 2 medium tomatoes into wedges.
Step 2: Boil Paneer
Heat a pan and add the paneer cubes. Sprinkle 1/2 teaspoon of turmeric powder over the paneer. Add water to the pan, ensuring the paneer is submerged. Boil the paneer for until it softens. Remove the paneer and set aside.
Step 3: Fry Potatoes
In a separate pan, heat 2 tablespoons of oil. Fry the potato cubes until golden brown and tender, about . Remove and set aside.
Step 4: Prepare Tomato-Cashew Puree
In a pan, heat 2 tablespoons of oil. Add the chopped tomatoes, 7 cashews, 1 green chili, a small piece of cinnamon stick, 2-3 cardamom pods, 2-3 bay leaves, and 1 teaspoon roasted kasoori methi. Sauté for until tomatoes soften. Transfer the sautéed ingredients to a blender and blend into a smooth paste.
Step 5: Temper Spices and Cook Puree
Heat 1 tablespoon of oil in the same pan. Add 2-3 bay leaves, a small piece of cinnamon stick, 2-3 cardamom pods, and 1 teaspoon of cumin seeds. Sauté until fragrant, about . Add the prepared tomato-cashew puree to the pan. Add 1 teaspoon of salt (or to taste). Mix well and cook for until the oil separates and the puree thickens.
Step 6: Add Vegetables and Spices
Add the chopped capsicum (green, yellow, red), fried potato cubes, and green peas to the cooking puree. Mix well. Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Mix thoroughly to coat the vegetables with spices.
Step 7: Combine with Paneer and Simmer
Add the boiled paneer to the pan with the vegetables. Stir gently. Sprinkle an additional 1/2 teaspoon of garam masala over the dish. Mix gently. Cover the pan and let it simmer for on low heat, allowing the flavors to meld.
Step 8: Serve
Serve the hot Matar Kadai Paneer.
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