Tandoori-Spiced Kadai Paneer with Bell Peppers
Cubed paneer and crisp bell peppers sautéed with bold tandoori spices in a thick tomato-onion gravy for a flavorful vegetarian curry. This indian-inspired indian (vegetarian) ready in about 40 minutes pairs grams paneer, cubed into 1-inch pieces, bell peppers (red and green), sliced, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250 grams paneer, cubed into 1-inch pieces
- 1 cup bell peppers (red and green), sliced
- 1 medium onion, finely chopped
- 3/4 cup tomato puree
- 1 tbsp ginger-garlic paste
- 1 tbsp tandoori masala powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin seeds
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2 tbsp fresh cream
- 3 tbsp oil
- to taste salt
- 2 tbsp fresh coriander leaves, chopped
Instructions
- Step 1: Heat 3 tbsp oil in a heavy skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
- Step 2: Add 1 medium finely chopped onion and sauté for 5-6 minutes until soft and translucent.
- Step 3: Stir in 1 tbsp ginger-garlic paste and cook for 2 minutes until raw smell disappears.
- Step 4: Add 3/4 cup tomato puree, 1 tbsp tandoori masala powder, 1 tsp red chili powder, 1 tbsp coriander powder, and salt to taste. Cook the masala for 8-10 minutes, stirring occasionally, until oil separates from the sauce.
- Step 5: Add 1 cup sliced bell peppers and sauté for 3-4 minutes, keeping them slightly crunchy.
- Step 6: Gently fold in 250 grams paneer cubes, 1 tsp crushed kasuri methi, and 2 tbsp fresh cream. Cook for another 5 minutes on low heat, stirring carefully to coat the paneer in the masala without breaking it.
- Step 7: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with butter naan or roti.
Frequently asked questions
How long does Tandoori-Spiced Kadai Paneer with Bell Peppers take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tandoori-Spiced Kadai Paneer with Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium onion, finely chopped from drying out.
Can I substitute ingredients in Tandoori-Spiced Kadai Paneer with Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tandoori-Spiced Kadai Paneer with Bell Peppers for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tandoori-Spiced Kadai Paneer with Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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