‘Kadai Paneer’ is a spicy, delicious North Indian style Paneer dish. I came to know about this after shifting to Delhi. It’s a very popular dish where Paneer cooked in a thick tomato based gravy with capsicum. This restaurant style ‘Kadai Paneer’ can be made easily at home with simple ingredients.
- Paneer/Cottage Cheese- 200g (cut into cubes)
- Capsicum (medium sized) – 1 (julienned)
- Onion (medium sized) – 1 (thinly sliced)
- Chopped garlic- 1 tsp
- Ginger julienned- 1 tsp
- Green chilies-2-3 (chopped)
- Tomato puree- ½ cup or use 3 large tomatoes to make puree using your mixer/grinder
- Coriander seeds- ½ tsp
- Whole dry red chili- 1
- Coriander powder- ½ tsp
- Kashmiri mirch powder- ½ tsp
- Kasuri methi/Dried fenugreek leaves – 1 tsp
- Turmeric powder- ½ tsp
- Salt to taste
- Fresh coriander leaves- 1 tsp (chopped)
- Garam masala powder- ¼ tsp
- Vegetable oil- 2 tbsp
Dry roast kasuri methi on medium flame for few seconds, let it be cooled. Grind into a fine powder using your mortar pestle. Keep aside.
Heat oil in a wok/kadai. Temper with dried red chili and coriander seeds. Now add sliced onions, sauté on medium flame until light brown in color. Add chopped garlic and julienned ginger, mix and stir for few seconds. Add coriander powder, kashmiri mirch powder, turmeric powder, tomato puree and salt. Mix and stir on medium flame for a minute or until masala starts leaving oil. Add julienned capsicum and chopped green chilies. Mix well and sauté for two minutes. Add ½ cup of water into this. Mix and add paneer cubes. Stir gently and cook on medium flame uncovered for 10-12 minutes. Stir in between. Add powdered kasuri methi and garam masala powder. Mix well. Remove from heat. Garnish with fresh coriander leaves.
Serve hot. ‘Kadai Paneer’ pairs well with Naan, Tandoori Roti and Paratha.