Kadai Paneer
Kadai Paneer, originating from Northern India, is a popular and flavourful Indian dish that features paneer (Indian cottage cheese) cooked with aromatic spices and vegetables in a special utensil known as a “kadai” or wok. This dish is a delightful combination of rich, creamy paneer and a medley of vibrant bell peppers, tomatoes, and onions.
Paneer
In Indian cuisine, paneer is widely cherished for its mild flavor and unique, crumbly texture. People love this dairy product in India. It is a form of fresh cheese, made by curdling milk with an acidic agent, such as lemon juice or vinegar, and then straining out the whey. This results in a solid, moist, and soft cheese that doesn’t melt like other cheeses, making it perfect for various Indian dishes. Paneer is a key ingredient in vegetarian cuisine. It is used in a plethora of savoury and sweet dishes. Its mild taste makes it an excellent canvas for absorbing the rich flavours of spices and herbs. Popular dishes like Palak Paneer, Paneer Butter masala, Paneer Burji, Shahi Paneer, and Paneer Tikka showcase the versatility of this dairy product.
Paneer is also a great source of protein and calcium, making it a nutritious addition to meals. One of the advantages of paneer is its ability to adapt to various cooking methods. You can grill, fry, crumble, or add it to curries and stews. Its neutral flavour complements spicy and mild preparations, making it a staple in many households. Meat-eaters and vegetarians both enjoy paneer.
The process of making paneer at home is relatively simple. I used homemade paneer for this recipe. It provides a softer and creamier texture compared to store-bought options. When you make paneer at home, you have control over the milk quality, the coagulating agent used (like lemon juice or vinegar), and the draining process.
Kadai Paneer
Ingredients
For the Kadai masala
- 2 tbsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp fennel
- 1- inch size cinnamon
- ½ tsp peppercorns
- 3 cloves
- 3-4 dried red chillies
For the gravy
- 250 gms of paneer cubed
- 1 bell pepper/ capsicum, diced
- 2 onions diced
- 1 tomato deseeded and diced
- 2 tomatoes pureed
- 1 tsp cumin seeds
- 2 onions finely chopped
- 1 tbsp ginger-garlic paste
- 2 tsp coriander powder
- ½ tsp turmeric powder
- 2 tsp Kashmiri chilli powder adjust to taste
- 1 ½ tbsp kadai masala for the gravy
- 2 tsp kadai masala for the paneer
- Water as needed
- Salt to taste
- Oil/butter/ghee
- 3 tbsp fresh cream
- 1 tsp kasuri methi dried fenugreek leaves, crushed
- Fresh coriander leaves for garnish
Instructions
- Dry roast the ingredients for Kadai masala in a pan until fragrant. Allow it to cool and then grind it into a coarse powder using a blender or mortar and pestle.
- Heat oil in a kadai or a pan over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they become golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add coriander powder, turmeric powder, kashmiri chilli powder, and 1 1/2 tbsp of ground Kadai masala. Add a few tablespoons of water and cook the masala for a couple of minutes.
- Add pureed tomatoes and cook until the oil starts to separate.
- In a separate pan heat ghee/butter add the cubed onions, tomato and bell pepper and cook for 3-4 minutes or until they are slightly tender but still have a crunch.
- Add paneer cubes, 2 tsp kadai masala and salt. Mix gently to coat the paneer and vegetables with the masala.
- Add this to the onion tomato gravy and mix. Add ¼ cup water or as needed, cover and cook for 10 minutes on low flame.
- Add fresh cream, kasuri methi and simmer for 5 minutes, allowing the flavours to blend.
- Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.
Notes
