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Prep time
1 hour 15 minutes
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Cook time
30 minutes
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Serves
2 to 3
Author Notes
This dish is extremely easy to make, and is a great starter recipe if you’re just learning how to make Indian food. It uses fresh paneer, which you make by boiling whole milk and curdling it with lemon juice to make fresh cheese. (The process is similar to ricotta, however, you press the cheese into a firm block to make paneer.)
Fresh paneer has a rich, creamy texture that can’t be mimicked by store-bought paneer, so it’s well worth making at home. To get the most paneer out of this recipe, be sure to use whole dairy milk, as any non-dairy milk won’t curdle properly. You also want the most amount of milk fat to get a higher yield of cheese.
Here, the fresh paneer is used to make kadai paneer, a dish made with a handful of pantry ingredients, warming spices, bell peppers, and onions. You can serve it with roti, naan, rice, or paratha. —Milk and Cardamom
Test Kitchen Notes
Leave the cubed paneer in the fridge for at least an hour for easy handling and searing.
This recipe is shared in partnership with GonnaNeedMilk. —The Editors
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Kadai Paneer
Ingredients
- For the paneer:
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1/2 gallon
(8 cups) whole milk
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4 to 5 tablespoons
fresh lemon juice
- For the kadai paneer:
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1
paneer slab, cut into 1-inch cubes
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1 tablespoon
vegetable oil
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1 pinch
asafoetida
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1 teaspoon
cumin seeds
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2
whole cloves
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1
bay leaf
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1 cup
white onion, small diced
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3
garlic cloves, minced
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1/2 tablespoon
ginger paste
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1/2 tablespoon
serrano pepper, minced (or to taste)
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1/2 teaspoon
ground cumin
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1/2 teaspoon
ground coriander
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1/4 teaspoon
cayenne pepper
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1/4 teaspoon
turmeric
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1/2 teaspoon
garam masala
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Kosher salt, to taste
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2 cups
tomato purée (if using fresh, about 3 large tomatoes)
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1
1 bell pepper, diced into 1-inch-thick pieces
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1/2 tablespoon
dried fenugreek seeds (optional)
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Fresh cilantro, roughly chopped, for garnish
Directions
- For the paneer:
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Add milk to a large saucepan and bring to a boil on medium heat. When the milk starts to boil, remove it from heat and stir in 4 tablespoons of the lemon juice. Set it aside for 10 minutes. After 10 minutes, the cheese and whey should be separated into a clear yellow liquid and white cheese. If it isn't separated, add an additional tablespoon of lemon juice and stir.
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Place 3 layers of cheesecloth onto a strainer over a large mixing bowl. Strain the paneer. Pour some cold water to stop the paneer from cooking. Take the corners of the cheesecloth and pull them up, twist, and squeeze to remove as much water as possible. (You can save the whey for smoothies or soups, they freeze well.)
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Place paneer wrapped in cheesecloth onto a plate. Place another plate or a cutting board on top with a heavy book. Press the cheese for 1 to 4 hours. Cut into 1-inch cubes and either refrigerate or freeze until ready to use.
- For the kadai paneer:
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Cut paneer slab into 1-inch cubes. Add cubed paneer into a large non-stick pan and brown for 4 to 5 minutes over medium heat. The paneer should be golden brown. Spoon the paneer into a bowl and set aside.
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In the same pan, add vegetable oil over medium-low heat. Add asafoetida, cumin seeds, cloves, and bay leaf. Once the cumin seeds start popping, add onions. Saute for 5 minutes or until the onions are translucent. Decrease the heat to medium-low, add minced garlic, ginger paste, and Serrano pepper, and mix well. Cook for 1 minute. Add cumin powder, coriander powder, cayenne pepper, turmeric, garam masala, and salt to taste. Mix well and cook for 30 seconds. Add tomato purée, mix well, and sauté for 5 minutes.
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While the sauce cooks down, heat a small skillet on high heat. Add bell pepper and cook for 3 to 4 minutes or until the bell pepper starts to char and blister.
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When the tomato liquids in the sauce have mostly evaporated, add the bell pepper along with the paneer and mix well. Cover and cook over low heat for an additional 5 minutes to allow the flavors to meld. Mix in the dried fenugreek (if using), garnish with cilantro, and serve with warm naan, paratha, roti, or rice.
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