Kadai Paneer in a Clay Kadai

Kadai paneer (कड़ाही पनीर) gets its name from the pan it is cooked in. A clay kadai heats evenly and holds that heat, so the masala thickens steadily without catching at the bottom.

• Serves 3 to 4
• Prep 15 minutes
• Cook 25 minutes
• Pot clay kadai

Ingredients

• 250 g paneer, cubed
• 1 capsicum, cubed
• 1 onion, cut into cubes and separated into petals
• 1 onion, finely chopped
• 3 tomatoes, pureed
• 1 tablespoon ginger garlic paste
• 3 tablespoons oil
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon kasuri methi
• Salt to taste
• Coriander leaves, chopped

For the kadai masala

• 1 tablespoon coriander seeds
• 3 dry red chillies
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns

Method

1. Dry roast the kadai masala spices in a small pan on a low flame for 2 minutes. Cool and crush coarsely.
2. Warm the clay kadai on a low flame for a minute, then add the oil.
3. Add the onion petals and capsicum. Cook on a medium flame for 2 to 3 minutes, until slightly soft, then take them out.
4. In the same oil, fry the chopped onion until golden. Add the ginger garlic paste and cook for 1 minute.
5. Add the tomato puree, turmeric, chilli powder, salt and two thirds of the crushed masala. Cook on a low to medium flame for 8 to 10 minutes, until the oil separates.
6. Add the paneer, capsicum and onion petals with 1/4 cup warm water. Toss gently and simmer for 3 to 4 minutes.
7. Finish with crushed kasuri methi, the rest of the masala and the coriander leaves.

Serve with roti, naan or jeera rice.

Clay pot notes

• A clay kadai is for sautéing and gravies on a medium flame. Do not use it for deep frying or high-flame stir frying.
• Use a wooden spatula.
• Take the kadai straight to the table. It keeps the food warm through the meal.

We cook this in the earthen clay kadai. Season it before first use: the steps are in the care and usage guide.