30-Minute Kadai Paneer with Hand-Pounded Masala

By Sprig Originals ✓ · cooked up in Sprig

A fast, wok-style paneer curry built on a coarsely pounded masala of toasted coriander seed and dried red chilies — the smoky, citrusy spice blend that makes kadai paneer taste nothing like tikka masala. Onions and peppers stay crisp, the tomato masala clings to the paneer instead of drowning it, and the whole thing comes together in about half an hour in a single pan.

Ingredients

• 2 tbsp coriander seeds
• 4 dried red chilies (Kashmiri or árbol), stems removed
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 2 green cardamom pods
• 1 whole clove
• 1/2 tsp dried fenugreek leaves (kasuri methi)

• 14 oz paneer, cut into 3/4-inch cubes
• 3 tbsp ghee or neutral oil, divided
• 1 large red onion, cut into 1-inch petals
• 1 medium green bell pepper, cut into 1-inch squares
• 1 medium red bell pepper, cut into 1-inch squares
• 1 tbsp ginger, minced
• 4 cloves garlic, minced
• 1 serrano chili, slit lengthwise
• 1 1/4 lb ripe tomatoes (about 4 medium), finely chopped
• 1 tbsp tomato paste
• 1/2 tsp ground turmeric
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp sugar
• 1/3 cup water, plus more as needed
• 1/4 cup heavy cream or full-fat plain yogurt (optional)
• 2 tbsp cilantro, chopped
• 1 tbsp ginger, cut into fine matchsticks, for garnish
• 1/2 lemon, for squeezing

Instructions

1. Toast the masala: Set a dry skillet over medium heat. Add the coriander seeds, dried red chilies, cumin seeds, peppercorns, cardamom pods and clove. Toast, shaking often, for 2 to 3 minutes, until the coriander smells nutty and the chilies darken a shade. Do not let them scorch — pull the pan the moment you smell smoke. Slide everything onto a plate to cool for 3 minutes.
2. Pound the masala coarsely in a mortar and pestle (or pulse 5 to 6 times in a spice grinder) — you want a gritty, uneven grind with visible flecks of coriander, not a fine powder. Crush the kasuri methi between your palms and stir it in. Set aside; this is your kadai masala.
3. If your paneer is firm or refrigerator-cold, soak the cubes in hot tap water for 10 minutes, then drain and pat dry. This is the difference between soft paneer and squeaky paneer.
4. Heat 1 tablespoon ghee in a large wok, carbon-steel skillet or 12-inch nonstick pan over medium-high heat. Add the paneer in a single layer and sear 60 to 90 seconds per side, until lightly golden on two sides. Transfer to a plate and season with a pinch of salt.
5. Add another tablespoon of ghee to the same pan and raise the heat to high. Add the onion petals and both bell peppers and stir-fry hard for 3 to 4 minutes — you want blistered edges but vegetables still crunchy in the center. Scrape them onto the plate with the paneer.
6. Lower the heat to medium and add the last tablespoon of ghee. Add the minced ginger, garlic and slit serrano and cook 60 seconds, until the raw garlic smell is gone.
7. Stir in the chopped tomatoes, tomato paste, turmeric, salt and sugar. Cook 7 to 9 minutes, mashing the tomatoes against the pan with your spoon, until the mixture collapses into a thick jammy masala and you see ghee separating at the edges.
8. Add 2 tablespoons of the kadai masala and cook, stirring constantly, for 60 to 90 seconds so the spices bloom in the fat. Pour in the 1/3 cup water and simmer 2 minutes to loosen the sauce to a thick, clinging consistency.
9. Stir in the cream or yogurt if using (take the pan off the heat for 15 seconds before adding yogurt so it doesn't split), then return the paneer, onions and peppers to the pan. Toss gently for 2 minutes, just until everything is hot and coated. Add a splash more water only if the sauce tightens too much.
10. Taste and adjust salt. Turn off the heat, sprinkle with the remaining kadai masala to taste (start with 1/2 teaspoon), the cilantro and ginger matchsticks, and finish with a squeeze of lemon. Serve immediately with roti, naan or basmati rice.

Chef's tips

Nutrition (per serving, estimated)

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