Kadai Paneer Curry | House and Leisure
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Kadai Paneer Curry



2 tbsp groundnut oil 2 tsp cumin seeds 1 red onion, finely sliced 1 red pepper, finely sliced 1 green chilli, finely chopped 1.5 inch ginger, finely chopped 2 tomatoes, roughly chopped 2 tbsp tomato purée 2 tsp garam masala 1/4 tsp. ground cinnamon ¼ tsp. turmeric juice of ½ a lemon 450g/1 lb paneer, sliced into ½ cm pieces 1 handful of roughly chopped coriander leaves Rice and naan to serve


Heat the oil in a wok over a medium heat and add the cumin seeds. Crackle for 30 seconds until fragrant, then add the onion, pepper, green chilli and ginger. Stir-fry for 3-4 minutes until soft. Chuck in the tomatoes, tomato purée, garam masala, cinnamon, turmeric, lemon juice and a good pinch of salt into the wok. Pour in 200ml/7fl oz/3/4 cup of water. Mix well, reduce the heat a little and bubble gently for 5-6 minutes, stirring occasionally, or until the liquid has reduced by half. Add the paneer to the sauce. Mix well and cook, stirring occasionally, for 2-3 minutes, or until the paneer has warmed through and the sauce is really thick. Scatter over the coriander and serve your kadai paneer curry immediately with rice and naan. Serves 4