kadhai paneer
Kadhai Paneer is a flavorful and spicy North Indian dish made with paneer (Indian cottage cheese) and bell peppers in a tomato-based gravy, enriched with aromatic spices.
Ingredients
For the Paneer:
- 250 grams paneer cut into cubes
- 1 tablespoon oil for shallow frying
For the Gravy:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 dried red chilies
- 1 large onion finely chopped
- 2 teaspoons ginger-garlic paste
- 2 large tomatoes pureed
- 1 bell pepper capsicum, cut into squares
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi dried fenugreek leaves, crushed
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
For Kadhai Masala:
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 2-3 dried red chilies
Instructions
Prepare the Kadhai Masala:
- Dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies in a pan over low heat until they are fragrant.
- Let them cool, then grind them to a coarse powder using a spice grinder or mortar and pestle. Set aside.
Prepare the Paneer:
- Heat 1 tablespoon of oil in a pan and shallow fry the paneer cubes until they are golden brown on all sides. Remove and set aside.
Prepare the Gravy:
- In the same pan, add 2 tablespoons of oil. Add cumin seeds, bay leaf, and dried red chilies. Sauté for a few seconds until fragrant.
- Add the finely chopped onions and cook until they turn golden brown.
- Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
- Add the tomato puree and cook until the oil starts to separate from the masala.
- Add the bell pepper and sauté for a couple of minutes until they start to soften.
- Add turmeric powder, red chili powder, coriander powder, and the prepared kadhai masala. Mix well and cook for a minute.
- Add the shallow-fried paneer cubes and mix gently.
- Sprinkle garam masala, crushed kasuri methi, and salt to taste. Mix well and cook for another 2-3 minutes.
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or steamed rice. Enjoy your Kadhai Paneer!
