16 December, 2023
Kadhai Paneer Recipe | Restaurant Style
Kadhai Paneer, a popular North Indian dish, is a delectable combination of succulent Paneer (Cottage Cheese), Bell Peppers, Onions, Tomatoes, and aromatic Spices. It boasts a rich, robust flavor and is a favorite dish among Indian cuisine enthusiasts.
The origins of Kadhai Paneer can be traced back to Northern India, particularly Punjab, where it emerged as a flavorful vegetarian dish. Traditionally, cooked in a “Kadhai” (wok), it gained popularity due to its tantalizing taste and ease of preparation.
Comparison with Other Paneer Dishes
Kadhai Paneer stands out due to its unique blend of spices and the use of traditional kadhai (wok), setting it apart from other Paneer-based dishes like Paneer Tikka or Paneer Butter Masala.
Serving Suggestions:
Kadhai Paneer pairs excellently with Butter Naan, Roti (Indian Whole Wheat Bread), or steamed Rice. It can also be accompanied by Raita (Yogurt) or Pickles for an enhanced dining experience.
Variations and Tips:
- Some variations include adding Cream for a richer texture or using a blend of different colored Bell Peppers.
- Experimenting with Spice Levels allows customization according to individual preferences.
Let’s get started with the recipe.
Serves: 6-8
INGREDIENTS:
| For Gravy | Veggies & Paneer |
|---|---|
| 3 tsp Oil/Butter | 2 tsp Oil or Ghee |
| 1 tsp Cumin Seeds | 1 Large Onion (Diced) |
| 2 Large Onions (chopped) | 1 Capsicum (Diced) |
| 1 inch Ginger (chopped) | 1 Tomato (Diced) |
| 1 tsp Red Degi Chilli Powder | 450 Grams Paneer (Cubes) |
| ¼ tsp Turmeric Powder (optional) | Salt to Taste |
| 1 tsp Coriander Powder | 1 tsp Red Degi Chilli Powder |
| ¼ tsp Black Salt | |
| ¼ tsp Black Pepper Powder | |
| 1 tsp Garam Masala (optional) | |
| 1 cup Tomato Puree (Puree of 3 Tomatoes) | |
| Salt to Taste |
PREPARING STEPS:
1. Prepping Gravy:
- Heat Oil/Butter in a Kadhai (Wok) or deep pan.
- Add Cumin Seeds and let them splutter.
- Now add chopped Onions and sauté until onions turn light brown in color. Don’t overcook the onions.
- Add chopped Ginger and cook for 30 seconds.
- Now add spices; Red Degi Chilli Powder, Turmeric Powder, Coriander Powder, Black Salt, Black Pepper Powder, Garam Masala with a splash of water and cook until oil separates. (I’m not using Turmeric Powder. Using Turmeric Powder and Garam Masala is completely optional for this dish).
- After oil separates, add freshly prepared Tomato Puree and Salt to it.
- Cook for a minute or until the rawness of tomato goes away.
- Our Masala is ready. Keep it aside for further use.
2. Prepping Paneer and Vegetables:
- Cut Paneer into cubes and dice Bell Pepper, Onion, and Tomato into medium-sized pieces.
- Heat Oil in a pan.
- Sauté diced Peppers and diced Onions until they are tender.
- Now add diced Tomatoes and Paneer cubes with a little bit of Salt.
- Shallow fry the Paneer.
- Toss everything and add Red Degi Chilli Powder and toss well.
3. Final Dish:
- Incorporate sautéed Paneer, Bell Peppers, Tomatoes, Onions to the prepared gravy.
- Coat or combine the vegetables and paneer with the gravy. Make sure Paneer doesn’t break while combining.
- Cook for a minute.
- Finish it with a little bit of cream. Adding cream is completely optional.
- Garnish and serve hot.
