Kadhai Paneer

Kadhai Paneer is a vibrant and flavorful North Indian dish made with paneer (cottage cheese), capsicum, onions, and tomatoes cooked with aromatic spices in ghee. The dish is rich, spicy, and best enjoyed with naan or parathas.

Ingredients

Main Ingredients:

  • 250 gms Cottage Cheese (Paneer)
  • 3 Capsicums (Shimla Mirch)

Base Ingredients:

  • 4 Onions (Pyaj)
  • 4 Tomatoes (Tamatar)
  • 1 small piece Ginger (Adrak)

Spices and Seasoning:

  • 1 tsp Red Chili Powder (Lal Mirchi)
  • 2 Bay Leaves (Tej Patta)
  • 4 Cloves (Lavang)
  • 1 piece Cinnamon (Dalchini)
  • Salt to taste
  • A pinch of Orange Food Color (optional)

For Cooking:

  • 4 tbsp Clarified Butter (Ghee)

Instructions

  1. Prepare the Vegetables and Paneer

    • Cut the paneer into long pieces or cubes as desired.
    • Slice the capsicums into long, thin strips.
    • Set both aside for later use.

  2. Prepare the Spice Paste

    • In a blender, add:
      • Onions, tomatoes, and ginger.
      • Salt, red chili powder, and orange color.
    • Grind to a smooth paste.
    • This paste will form the flavorful base of the curry.

  3. Prepare the Whole Spices

    • Finely mince or lightly crush Cloves (lavang) and Cinnamon (dalchini)
    • Keep them ready for tempering.

  4. Cook the Masala Base

    • Heat clarified butter (ghee) in a kadhai (wok) or deep pan over medium flame.
    • Add the following whole spices Bay leaves, cloves, and cinnamon.
    • Sauté for a few seconds until aromatic.
    • Then add the onion-tomato-ginger paste prepared earlier.
    • Cook the masala on medium flame, stirring occasionally, until the ghee begins to separate from the sides of the mixture.

  5. Add Paneer and Capsicum

    • Add the paneer pieces and capsicum strips to the cooked masala.
    • Stir gently so that the paneer absorbs the flavors without breaking.
    • Cook on low flame for a few minutes until the capsicum becomes tender but still slightly crisp.

  6. Finish and Serve

    • Once cooked, turn off the flame and remove the bay leaves.
    • Transfer the Kadhai Paneer to a serving dish.
    • Serve hot with naan, parathas, or jeera rice for a wholesome meal.

Serving Suggestions

  • Garnish with fresh coriander leaves or a drizzle of cream for extra richness.
  • Serve with onion rings and lemon wedges on the side for a restaurant-style presentation.
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Kadhi Chawal