Kadai Paneer is a popular Indian dish featuring paneer (Indian cottage cheese) cooked in a spicy gravy with bell peppers and onions. It gets its name from the ‘Kadai’ or wok in which it is cooked.
Kadai Paneer Recipe
Kadai Paneer is a popular and aromatic North Indian dish that features paneer (Indian cottage cheese) cooked with a blend of spices and bell peppers. Known for its rich and robust flavors, this dish is a favorite among vegetarians and is often enjoyed as a main course in Indian restaurants and homes. The name "kadai" refers to the wok-like utensil in which it is traditionally cooked.
Ingredients
- 250 g Paneer cut into cubes
- 2 medium Onions 1 finely chopped, 1 cut into cubes
- 2 Capsicum (Bell Peppers) cut into cubes
- 3 medium Tomatoes pureed
- 1 tablespoon Ginger-Garlic Paste
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Garam Masala
- teaspoon Dried Fenugreek Leaves (Kasuri Methi)
- 1/4 cup Fresh Cream
- to taste Salt
- 2 tablespoons Oil
- Fresh Coriander Leaves for garnish
- Water as needed
Instructions
Prepare the Kadai Masala:
- Dry roast the coriander seeds, cumin seeds, fennel seeds, and dried red chilies in a pan on low heat until they turn aromatic. Let them cool and grind them to a coarse powder.
Cooking the Gravy:
- Heat oil in a kadai or wok. Add the finely chopped onions and sautรฉ until they turn light brown.
- Stir in the ginger-garlic paste and sautรฉ for a minute until the raw smell disappears.
- Add the pureed tomatoes, turmeric powder, red chili powder, and the prepared kadai masala. Mix well and cook until the oil starts to separate from the masala.
- Add the cubed onions and capsicum, and cook for 3-4 minutes. They should be cooked yet retain their crunch.
Adding the Paneer and Final Seasonings:
- Add the paneer cubes and salt to the masala. If the gravy is too thick, add a little water to get the desired consistency.
- Cook for another 5 minutes on medium heat, allowing the paneer to absorb the flavors.
- Crush the kasuri methi between your palms and sprinkle it over the curry along with garam masala. Mix gently.
Finishing Touches:
- Stir in the fresh cream and turn off the heat. Mix gently to avoid breaking the paneer cubes.
Garnish and Serve:
- Garnish with freshly chopped coriander leaves.
- Serve hot with naan, roti, or rice.
Tips and Information
Conclusion:
Kadai Paneer is a beloved North Indian dish celebrated for its rich, aromatic flavors and colorful presentation. Its combination of paneer, bell peppers, and a unique blend of spices creates a dish that is both visually appealing and a delight to the taste buds. Whether enjoyed with Indian bread or rice, Kadai Paneer continues to be a cherished vegetarian option that embodies the essence of North Indian cuisine.Tips and Overview
- Masala Freshness: Making the kadai masala fresh enhances the flavor of the dish.
- Paneer Preparation: Paneer can be fried lightly before adding to the gravy if desired.
- Consistency: The consistency of kadai paneer is usually thick; adjust water accordingly.
- Vegetable Crunch: Cooking the bell peppers just right is crucial; they should retain some bite for the best texture.
- Serving: Kadai Paneer is best served hot and goes well with Indian bread like naan or roti, or even with steamed rice.
