KADAI PANEER
(Kadhai Paneer)

Kadai Paneer, also known as Kadhai Paneer, is an Indian dish prepared by cooking paneer and bell peppers in a fragrant, freshly ground spice powder. It is usually served with butter naan, paratha, roti, jeera rice, or steamed basmati rice. It is one of the most popular paneer recipes and can be found on the menu in almost all Indian restaurants that serve North Indian and Punjabi cuisine. This dish can be easily prepared at home too, with freshly pounded spice mix being preferable for the best flavor. The name “Kadai Paneer” comes from the kadai, a type of wok commonly used in Indian cooking, although it can be prepared in any other pan as well.

Preparation Time:
20 minutes
Cooking Time:
30 minutes
Serves:
4

Ingredients:
For Gravy:

– 2 tbsp oil

– 1 tsp cumin seeds

– 3 finely chopped onions

– 1 tsp ginger-garlic paste

– 1/2 cup tomato puree

– 1/2 tsp turmeric powder

– 1 tsp red chili powder

– 1 tsp coriander powder

– Salt to taste

For Kadai Paneer:

– 200 grams paneer (cut into small pieces)

– 1 tbsp oil

– 1 tbsp ghee

– 1 onion (cut into petals)

– 1 tomato (cut into dices)

– 1 capsicum (cut into dices)

– 1 tbsp Kashmiri red chili powder

– 1 tbsp kadai masala

– 1 tbsp malai (cream)

– Salt to taste

Method:

1. For the gravy, heat oil in a pan, add cumin seeds, and let them splutter. Once spluttered, add ginger-garlic paste and sauté well.

2. Further, add onion and start sautéing. After 2 minutes, add red chili powder, turmeric powder, coriander powder, and continue sautéing.

3. Then add tomato puree and salt, sauté very well, and set aside.

4. Now, in a kadai, add oil and ghee. Add onion, tomato, and capsicum, and stir-fry them. Also, add paneer once all the veggies are nearly cooked.

5. Then add red chili powder and kadai masala, mix well, and cook for 2 minutes.

6. Now it’s time to add the prepared gravy. Mix very carefully with a light hand. Cook for a few minutes on low flame. Then add cream and mix; after one minute, turn off the heat.

7. Serve hot with paratha.