Paneer Kadhai

Kadai Paneer, Kadhai Paneer or Karahi Paneer is an all-time favourite dish prepared and served across the Indian subcontinent at dhabas (roadside restaurants). Simple to make yet mouthwatering and very scrumptious to eat with an irresistible aroma, Kadai Paneer is prepared in an Indian Wok called “Kadhai” by cooking together in ghee with a combination of traditional Indian spices, Onions, Capsicum, Tomato‚Äôs and Indian Cottage Cheese “Paneer”.

INGREDIENTS

  • Paneer – 800 grams (cut into cubes)
  • Ghee (clarified butter) – 6 Tablespoons
  • Ginger garlic paste – 1 Tablespoon
  • Red Chili Powder – 1 Tablespoon
  • Garam Masala – 1 Tablespoon
  • Coriander Powder – 1 Tablespoon
  • Black Pepper Powder – 1 Teaspoon
  • Turmeric Powder – 1/2 Teaspoon
  • Red Chilli – 4 Nos. (whole)
  • Onions – 2 Nos. (chopped)
  • Tomato Puree – 350 ml.
  • Capsicums (green, yellow & red) – 1 No. Each (cubed)
  • Onion – 1 No. (cubed)
  • Kasoori Methi Powder – 1 pinch
  • Cumin Powder – 1 Tablespoon
  • Green Cardamom Powder – 1/2 Teaspoon
  • Mace Powder – 1 pinch
  • Clove Powder – 1 pinch
  • Black Cumin Powder – 1 pinch
  • Fenugreek Seeds Powder – 1 pinch
  • Fennel Seeds Powder – 1 pinch
  • Cream – 200 ml (Optional – if required rich creamy gravy)
  • Salt – To taste
  • Sugar – 1/2 Teaspoon
  • Cheddar Cheese – 8 grams
  • Green Chilli – 3 Nos. (julienne)
  • Coriander Leaves (fresh) – 1 Tablespoon

DIRECTIONS

  1. Heat ghee in a pan and add ginger-garlic paste, stir fry till the moisture evaporates.
  2. Now add in the spices-red chilli powder, garam masala, coriander powder, black pepper powder and turmeric powder. Add the dried red chillies. Stir-fry until they change color.
  3. Add chopped onions. Pan-fry the onions until aromatic and light golden brown. Add tomato puree into the pan. Cook till masala leaves the sides of the pan or ghee floats around the sides.
  4. Add the cubed capsicum and the cubed onions and some water to make a smooth gravy. Cook for about 2 minutes.
  5. Now, add paneer and kasuri methi into the pan.
  6. Sprinkle the cumin, cardamom, mace, clove, black cumin powders, fenugreek seeds, fennel seeds, salt, sugar and cook on a medium flame for another 4-5 minutes until the paneer is cooked. Remove and adjust the seasoning.
  7. Now, stir in the cream gently, if a rich creamy gravy is desired.
  8. Garnish with green chillies, grated cheese and chopped coriander.
  9. Serve hot with rumali rotis, naans, paratha or any pulav.