kadhai Paneer(Restaurant Style)

Kadhai Paneer

Kadhai PaneerKadhai Paneer is a vibrant, tangy, deeply spiced paneer recipe that is perfect for enjoying all year round. Made with Indian pantry staples like onions, tomatoes, capsicum (green bell peppers) and Indian spices, this bright dish comes together in 30 minutes. I share two ways to make this curry – a semi dry restaurant style version and a spicy home style gravy.

As the name suggests, Kadhai Paneer is a recipe using Indian style cottage cheese. Paneer is a fresh cheese made by curdling milk with lemon juice or vinegar. Unlike American style cottage cheese that is loose and has individual curds, paneer is firm (like tofu), non-melting and can be easily cut into cubes.

Due to its texture, paneer makes an excellent addition in many Indian curry recipes like Paneer Butter Masala, Palak Paneer, Shahi Paneer and Matar Paneer.

The word kadhai refers to a humble piece of Indian cookware; a kadhai is similar to a Chinese wok, but with steeper sides and more depth. This entire dish is made in the kadhai, and thus the dish is named “Kadhai Paneer” or “Karahi Paneer”.

Ingredients You Need

Aside from the paneer itself, the three quintessential ingredients added to kadhai paneer are: onions, capsicum (green bell peppers) and tomatoes.

A freshly ground spice mixture made from coriander seeds and dry red chillies – known as kadai masala is also added. If you do not have these whole spices to grind at home, you can simply add ground spices like turmeric, red chili powder, garam masala and coriander instead.

Kadhai Paneer (Restaurant Style)

Kadhai Paneer is one of the easiest and most delicious paneer recipes around. It is a perfect recipe for when you have unexpected guests, or you are too tired or in no mood for an elaborate dish. Seriously, this is one of those recipes you should keep on hand for hectic weeknights!

This restaurant style kadhai paneer recipe makes for a semi-dry and mildly spiced curry. It uses a freshly ground kadhai masala that is made with whole spices. While many spices are used in the masala, coriander seeds and Kashmiri chiles are the most notable.

How to Make Kadhai Paneer

Make Kadhai Masala

1. In a spice-grinder, mixer-grinder or mortar-pestle, take 1.5 tablespoons coriander seeds and 5 to 6 Kashmiri red chilies.

2. Grind to a semi fine powder or a fine powder if you prefer. Set aside.

3. In a kadhai, heat 3 tablespoons oil. Add ⅓ to ½ cup finely chopped onions.
4. Sauté onions on medium-low to medium heat until they soften and turn translucent.
5. Then add 1 teaspoon ginger-garlic paste.
6. Sauté for a few seconds till the raw aroma of ginger-garlic goes away.
7. Now add 2.5 to 3 cups finely chopped tomatoes.
8. Mix well and sauté tomatoes for 3 to 4 minutes on a medium-low to medium heat
9. Then add the ground kadai masala to the tomatoes.
10. Mix well. Sauté the tomatoes till the whole mixture turns into a paste and starts separating from the oil. (This method is called ‘bhunao’ in Hindi.) This tomato kadai masala paste will also begin to thicken and become glossy.
11. Now add ¾ to 1 cup capsicum julienne (thin slices).
12. Sauté the capsicum for 3 to 4 minutes on medium-low to medium heat
13. Add 1 to 2 green chilies or 1 small serrano pepper (slit) and about ½ cup water. Add less or more water as required.
14. Mix very well and sauté until the capsicum is al dente. If you prefer, you can cook the capsicum completely, but I prefer a bit of crunch to the dish.
15. Once the capsicum is cooked to your liking, add garam masala powder and salt as required. Mix these with the rest of the masala.
16. Now add the paneer cubes (250 grams).

17. Again, mix very well.

18. Lastly add 1 teaspoon crushed kasuri methi (dried fenugreek leaves), ginger julienne (from 1 inch ginger) and 2 tablespoons coriander leaves. Mix again and turn off the heat.

For Chole Bhature Recipe Click Here.


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