Kadhai Paneer is a very popular and well known dish, which can be found on the menu of most Indian restaurants. It is a very flavorful and delicious semi dry dish made by cooking peppers, onions and paneer in an aromatic, freshly ground spice mix. Kadhai is like a wok which is very commonly used in Indian cooking for stir frying or deep frying. This recipe is called ‘Kadhai Paneer’ because traditionally it is cooked in a kadhai, however it can be cooked in any wok or pan.
Kadai Masala :
All the Kadhai dishes get their unique flavor from the freshly ground , fragrant kadai masala which is a combination of coriander seeds, cumin seeds, fennel seeds, black pepper and dry red chillies. The spices are dry roasted for 2-3 minutes until fragrant and then coarsely ground . The coarse texture is very important for authentic kadhai paneer taste. You can make a big batch of kadhai masala and store it in an air tight container. That way you can save the step of roasting and grinding the spice mix every time you make kadhai paneer.
Kadhai Paneer tastes best with naan, paratha or lachha paratha.
Few tips:
- If you are using store bought paneer, soak it in warm water for 20-25 minutes.
- Add kadai masala only while stir frying the vegetables. Add a little more in the end when the curry is done to retain maximum flavor.
- A little bit of store bought tomato paste/puree imparts a beautiful color and flavor to the gravy.
Check out more restaurant style curries :
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Course: Main Cuisine: Indian Serves: 2-3
Ingredients:
For Kadhai Masala:
- Coriander Seeds: 1 tbsp
- Dry red chillies : 2-3
- Black peppercorns: 2 tsp
- Cumin seeds: 1 tsp
- Fennel seeds: 1 tsp
For Gravy :
- Oil : 1 tbsp
- Butter: 1 tbsp
- Bay leaf: 1
- Cumin seeds: 1 tsp
- Onions: 2 large , finely chopped
- Ginger Garlic paste: 1 tbsp
- Giner: 1/2 inch , julienned
- Green chillies: 1-2 , sliced
- Tomatoes: 4 large, pureed
- Tomato paste/puree: 1/2 cup, storebought
- Kashmiri Chilli powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Coriander Powder: 1 tsp
- Kasoori Methi: 1 tsp
- Cream: 1-2 tbsp
- Kadhai Masala: 1 tbsp
- Salt : according to taste
- Fresh coriander : chopped, a handful
For Paneer and Pepper mix:
- Oil: 1 tbsp
- Onion : 1 medium, diced and layers separated
- Peppers: 1 green or a mix of green, red and yellow peppers, diced
- Tomatoes: 1 , diced and seeds removed
- Paneer : 250 gms, cubed
- Kadhai masala: 1 tbsp
Method:
For Dry Masala:
- To prepare the dry masala, dry roast the spices listed under kadhai masala in a small kadhai or pan for 3-4 minutes on low flame until fragrant.
- Remove from the pan and let them cool down a bit.
- Once cooled, grind the spices coarsely. Don’t make a fine powder. Keep aside .
- The kadhai masala can be made in advance . Store in an air tight container until ready to use.
For Pepper and Paneer mix
- Heat 1 tbsp oil in a heavy bottom pan .
- Add peppers and onions and saute on high flame for few minutes until half done. They should be slightly cooked yet a bit crunchy.
- Reduce the heat to medium and add tomatoes and paneer and toss for 1-2 minutes.
- Add 1 tbsp of freshly ground kadhai masala and mix nicely.
- Switch off the gas and keep it aside.
For gravy:
- Heat 1 tbsp oil and 1 tbsp butter in a thick pan or kadhai on medium heat.
- Once hot , add cumin seeds and bay leaf. Let cumin crackle.
- Add half of julienned ginger and stir fry for few seconds. Next, add chopped onions and stir fry until light golden.
- Add sliced chillies and ginger garlic paste and mix everything. Cook for 2-3 minutes on low flame.
- Add tomato puree and tomato paste. Cook for 1-2 minutes.
- Next, add turmeric powder, coriander powder and red chilli powder.
- Cook on medium heat till the gravy thickens and oil oozes out from sides.
- Add 1/2 cup of water and mix.Let the gravy come to boil and you can see oil on top.
- Add cooked paneer and pepper mix and give everything a good mix. You can add more water if it is too thick for you.
- Sprinkle 1 tsp of kasoori methi and 1 tbsp of kadhai masala . Cook for 2-3 minutes.
- Add 2 -3 tbsp cream and 1 tsp garam masala.
- Garnish with ginger juliennes and fresh coriander. Switch off the flame. Cover the pan and give it a rest for 2-3 minutes
- Enjoy with naan or lachha paratha.
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