Why this recipe works
What makes kadai paneer taste of itself is the kadai masala, whole coriander seeds and dried chilli, dry-roasted and coarsely crushed just before cooking. Fresh and coarse, it is worlds away from a smooth jarred paste. Cooked fast over high heat, the capsicum stays crisp and the paneer stays soft, a fast dish with real vegetarian protein.
Ingredients
Method
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1
Dry-roast the coriander seeds and dried chillies until fragrant, then crush coarsely in a mortar. This is your kadai masala.
Why: dry-roasting wakes up the fat-soluble aromas, and a coarse crush gives bursts of flavour and texture that a fine, jarred powder cannot.
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2
Saute onion and ginger-garlic in a little oil, add the tomato puree, turmeric and most of the kadai masala, and cook to a thick base.
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3
Turn the heat high and add the capsicum and paneer. Toss just 2 to 3 minutes so the peppers stay crisp and the paneer stays soft.
Do not overcook: paneer turns rubbery when it is cooked hard or long, the protein tightens and squeezes out moisture. Fold it in at the end and barely cook it.
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4
Finish with garam masala, the rest of the kadai masala and crushed kasuri methi.
An honest word
Kadai paneer is one of the better restaurant paneer dishes to order or make, it is tomato-and-pepper based rather than drowned in cream. The main thing to watch is simply the oil, which can be heavy in a restaurant. At home you control it: a modest amount of oil, full-fat or lower-fat paneer to taste, and plenty of peppers, and you have a fast, high-protein plate that is genuinely good for you.