Vegetarian, South and Southeast Asian
Kadai paneer with chapatis
Kadai paneer is an Indian vegetarian dish made with golden paneer, bell peppers and a tomato sauce seasoned with toasted spices. It serves 4 people, takes 35 minutes, is rated easy, and costs about €2.40 per person. The key to success is toasting the coriander and cumin seeds, which flavors the whole sauce.
Feel like kadai paneer tonight? Crisp peppers and paneer in a sauce with toasted spices, served with warm chapatis.
- Total time
- 35 min
- Difficulty
- Easy
- Cost per person
- €2.40
- Calories per person
- 490 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Spring, Fall
- The kids
- They generally like it
Kadai paneer gets its name from the Indian wok traditionally used to cook it. The golden paneer brings a firm cheese that holds its shape, the peppers stay crisp, and the tomato sauce with toasted spices gives the dish its character. Coriander and cumin seeds, toasted and coarsely crushed, bring a much deeper flavor than ground spices from a jar.
This dish works just as well for a weeknight dinner as for a meal with vegetarian guests. Kids tend to like the soft paneer, and the sauce stays mild if you remove the dried chili before serving. Warm chapatis are perfect for scooping up the sauce, making this a complete meal on its own.
The ingredients
Dairy
- Paneer 250 g
Fruits and vegetables
- Red bell pepper 1
- Green bell pepper 1
- Onion 2
- Garlic 3 cloves
- Fresh cilantro 1 sprigs
Pantry
- Crushed tomatoesoften in the pantry 300 g
- Coriander seedsoften in the pantry 2 tsp
- Cumin seedsoften in the pantry 1 tsp
- Dried chilioften in the pantry 1
- Oiloften in the pantry 2 tbsp
- Chapatis 8
Allergens Lactose, Gluten
The step by step recipe
-
Dry toast the coriander and cumin seeds in a pan with the dried chili, then coarsely crush them. 2 min
Watch closely, they go from fragrant to burnt in a matter of seconds.
-
Heat the oil in a wok or large pan and brown the cubed paneer, then set it aside. 5 min
Use a well heated pan, the paneer sears without sticking.
-
In the same pan, sauté the garlic and onion wedges, then add the peppers cut into large pieces. 6 min
Cut the vegetables into large chunks, kadai sauce is meant to be eaten with vegetables that stay crisp.
-
Add the tomatoes and crushed spices, let the sauce thicken, then stir the paneer back in. 10 min
The sauce should coat the vegetables, not drown them.
-
Warm the chapatis in a dry pan and serve with chopped fresh cilantro. 3 min
Hold them over a flame for a few seconds to puff them up.
Our tips to get it right
- Drain the paneer well before cutting it into cubes, extra moisture keeps it from browning properly in the pan.
- Keep the peppers in large pieces and don't overcook them, they should stay slightly crisp in the sauce.
- For a spicier sauce, leave the whole dried chili in while it cooks, it infuses flavor without too much heat.
The variations
- Swap the paneer for firm tofu, browned the same way, for a dairy free version.
- For kids sensitive to spice, skip the dried chili and use half the amount of cumin seeds.
- For a faster version, use ready made tomato sauce and store bought chapatis just warmed through, saving about ten minutes.
What to serve it with
- Plain basmati rice
- Cucumber raita
- Hot chai tea
Storage
Kadai paneer keeps for 2 to 3 days in the refrigerator in a sealed container. It's not ideal to freeze, since the paneer turns a bit rubbery once thawed. Reheat gently in a pan or saucepan, adding a splash of water if the sauce has thickened too much.
Questions about this dish
Can you use a different cheese instead of paneer?
Halloumi works well since it also holds its shape when cooked. Avoid cheeses that melt, as they would disappear into the sauce.
Do you need to soak the paneer before cooking it?
No, that's not necessary for this recipe. Just cut it into cubes and brown it directly in the hot oil.
Can you make the sauce ahead of time?
Yes, you can make the spiced tomato sauce a day ahead and keep it in the refrigerator. Add the browned paneer just before serving so it keeps its texture.
How do you make this milder for kids?
Remove the dried chili before serving and cut back on the cumin seeds. The sauce stays flavorful without being spicy.
How long does it take to make a kadai paneer with chapatis?
Count 35 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a kadai paneer with chapatis?
About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a kadai paneer with chapatis cost?
About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose, gluten. Always check the labels of the products you buy.
South and Southeast Asian Cuisines
See all
Vegetarian Lemongrass Tofu Stir-Fry with Jasmine Rice
30 min Very easy €2.40 / person
510 kcalcalculated by Kiloach
Fish Lemongrass Stir Fried Squid with Jasmine Rice
30 min Easy €4.50 / person
450 kcalcalculated by Kiloach
Meat 
Meat Recipes with cilantro
See all
Meat 
Fish 
Vegetarian 
Vegetarian Jingalov hats, Armenian herb flatbread with yogurt
1 h Medium €1.90 / person
520 kcalcalculated by Kiloach