KADHAI PANEER

Kadhai paneer is a popular dish on the veg menu of restaurants. This dish has a nice aroma which it gets from the kadhai masala. Kadhai masala is a special spice mix which can be easily made at home.

Refer to my previous post to know how to make kadhai masala. This spice mix can also be used in curries or non-veg dishes.

Kadhai paneer has a thick gravy of coating consistency. In this recipe paneer and veggies are sauted in butter before adding them to the gravy. This process makes the dish tastier.

Kadhai paneer goes very well with tandoori roti or naan or lachcha parantha. This dish will surely satisfy the taste buds of your vegetarian guests.

Recipe for Kadhai Paneer

Ingredients for Kadhai Paneer

• 200 gms paneer (diced into cubes)
• 1 big tomato (diced into big chunks)
• 1 capsicum (diced into big chunks)
• ½ cup or 2 medium sized onions (grated)
• 1 tbsp ginger garlic paste
• 2 cup or 2 big tomatoes (pureed)
• ½ tsp kasuri methi
• 2 tbsp butter
• ¼ tsp turmeric powder
• ½ tsp kadhai masala
• ½ tsp red chilli powder
• ¼ tsp shahijeera or caraway seeds
• Salt to taste
• ¼ cup oil

How to make

Sprinkle some red chilli powder and salt on the paneer cubes and toss.

Heat butter in a non-stick pan. Lightly fry the paneer cubes for a minute. Remove the paneer cubes in a plate and keep aside. In the same saute capsicum and tomato pieces on high heat for one minute or until they get little soft. Keep aside.

 Ina kadhai or a skillet, heat oil. Add shahijeera to it.

Add the grated onions and ginger garlic paste and saute for 2 minutes.

Put the red chilli powder, turmeric powder and kadhai masala. Saute for half a minute.

Add in the pureed tomatoes. Saute on medium heat till oil separates.

Drop in the paneer, capsicum and tomatoes. Mix well.

Pour half to one cup of water. Season with salt. Simmer for 5 minutes.

Crush the kasuri methi. Add it to the gravy before removing from heat.

Serve with tandoori roti or lachcha parantha.