Kadhai Paneer

Kadhai Paneer

Kadhai Paneer

Veg

Cottage cheese cooked in a wok — thick paneer cubes and capsicum cooked in a bold, chunky onion-tomato masala with dried red chilli, whole coriander seeds, and garam masala in a cast-iron kadhai. The masala is left coarser and more textured than the smooth gravies of restaurant curries, giving it a dhaba roughness. The coriander seeds are the defining spice. Eaten with naan or paratha.

Cuisines

Punjabi Delhi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

200 grams paneer, cubed
1 large onion, sliced
1 large green bell pepper, sliced
2 medium tomatoes, pureed
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon red chili powder
0.5 teaspoon turmeric powder
1 teaspoon kasuri methi (dried fenugreek leaves)
— salt to taste
2 tablespoons fresh cream
1 tablespoon fresh coriander leaves, chopped

Instructions

  1. 1 Heat oil in a kadhai or deep pan over medium heat.
  2. 2 Add cumin seeds and let them splutter.
  3. 3 Add sliced onions and sauté until they turn golden brown.
  4. 4 Add ginger-garlic paste and sauté for another minute.
  5. 5 Add pureed tomatoes and cook until the oil separates from the masala.
  6. 6 Stir in coriander powder, red chili powder, turmeric powder, and salt.
  7. 7 Add sliced green bell pepper and cook for 3-4 minutes.
  8. 8 Add paneer cubes and mix gently to coat them with the masala.
  9. 9 Sprinkle garam masala and kasuri methi over the mixture.
  10. 10 Add fresh cream and stir well to combine.
  11. 11 Cook for another 2-3 minutes, then turn off the heat.
  12. 12 Garnish with chopped coriander leaves before serving.

Tips

For a smoky flavor, roast the bell peppers before adding them to the dish.