Kadhai Paneer is a popular North Indian dish featuring cubes of paneer (Indian cottage cheese) cooked with bell peppers in a rich and aromatic tomato-based gravy. The dish gets its name from the ‘kadhai,’ a traditional Indian wok used to prepare it. The flavorful gravy is infused with spices and typically includes a special blend known as “Kadhai Masala,” which gives the dish its distinctive taste. It’s a vibrant, colorful dish loved for its spicy, tangy flavors and is often enjoyed with Indian bread like naan or roti.
Here’s a detailed recipe:
Ingredients:
For the Gravy:
- 250 grams paneer (cut into cubes)
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion (finely chopped)
- 2 green chilies (slit lengthwise)
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes (pureed)
- 1 bell pepper (capsicum) – cut into cubes
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
For Kadhai Masala (Spice Mix):
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 4-5 whole dried red chilies
- 4-5 black peppercorns
- 4-5 cloves
- 1-inch cinnamon stick
- 2 green cardamom pods
Instructions:
- Dry roast the spices listed under “Kadhai Masala” in a pan until they release their aroma. Let them cool down and then grind to a coarse powder. Set aside.
- Heat oil in a pan or kadhai. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add slit green chilies and ginger-garlic paste. Sauté for a couple of minutes until the raw aroma disappears.
- Add the tomato puree and cook until the mixture thickens and the oil begins to separate from the sides.
- Add the diced bell peppers (capsicum) and cook for a few minutes until they are slightly tender but still have a crunch.
- Add the powdered Kadai Masala, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt. Mix well.
- Add the paneer cubes and gently toss them in the masala, ensuring they are coated evenly. Cook for a few minutes.
- Add a splash of water if the mixture is too dry. Cover and let it simmer for 5-7 minutes on low heat, allowing the flavors to meld.
- Garnish with freshly chopped coriander leaves.
Serve Kadai Paneer hot with naan, roti, or rice.
Feel free to adjust the spice levels and consistency of the gravy according to your taste preferences. Enjoy your flavorful Kadai Paneer!
