Restaurant Style Kadhai Paneer | Indian Cottage Cheese in Mildly Spiced Thick Tomato Gravy

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One of the most popular North Indian delicacies, Kadhai Paneer or Karahi Paneer needs no special introduction; the succulent cubes of cottage cheese, bell peppers and onions coated with the spicy & tangy tomato gravy, oozing with rustic aromas of freshly ground spice mix, are simply a treat for any gastronome's taste buds. The best thing about this dish is, it takes no more than 15 minutes to cook and makes for a perfect option for all those home chefs seeking recipes that are not only easy and fast to make but, are delicious in taste too. You can have it on your menu for a party or a get together, pack it in your kids' lunch box or even carry for your office potluck meal; the recipe is an all time winner and is sure to be loved by all. For ingredients and instructions as to how to make it, simply browse below.


Restaurant Style Kadhai Paneer


Ingredients (for spice mix)

Dry Kashmiri whole red chilies - 2
Whole coriander seeds - 1 tbsp
Black pepper corns - 1/4 tbsp
Fennel seeds - 1/4 tbsp
Cumin seeds - 1/2 tbsp


Ingredients (for gravy)

Paneer (cottage cheese, cubed) - 200 grams
Tomatoes (medium sized, pureed) - 3
Tomato cubes. deseeded - 1
Capsicum / bellpeppers (diced into cubes) - 1/2 cup
Onions (diced into cubes) - 1 cup
Ginger (juliennes) - 2 inch piece
Whole coriander seeds (crushed) - 1 tsp
Cumin seeds - 1 tsp
Black pepper corns - 5 to 6
Bay leaf - 1
Dry Kashmiri whole red chili - 1
Cooking oil - 2 to 3 tbsp
Whisked curd - 2 tbsp
Fresh cream - 1 tbsp
Salt - as per taste
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Garam masala powder - 1/2 tsp
Dried kasoori methi powder (fenugreek powder) - 1 tsp

Restaurant Style Kadhai Paneer


Method

1. First dry roast all the spices mentioned under spice mix section until they are fragrant.
2. Grind them to a coarse mixture and set aside. We will need only some of it while making the gravy, rest you can store for later use in other kadhai preparations.
3. Heat 2 tbsp of oil in a wok and add in the crushed coriander seeds, cumin seeds, black pepper corns, bay leaf and dry red chilies.
4. Once the cumin starts to crackle, add grated ginger. As it is little fried, add the turmeric powder, red chili powder and a tbsp of ground spice mix. Saute for a second or two after which add pureed tomatoes.
5. Cover the lid and let tomatoes cook for 5 minutes. When you see the oil separating, add some curd on low flame. Again cover and let it simmer for 5 minutes. Once the oil is separated, your masala is cooked. Dish it out in a separate bowl.
6. In the same wok, add the remaining oil and cubed onions and bellpeppers. Saute them for few seconds. Add tomato cubes and saute for just 4 to 5 seconds.
7. Next add in the pre-cooked tomato masala and salt.
8. Saute for 5 to 8 seconds more and then add the cubed paneer.
9. Let it cook for 5 more minutes after which add in some cream. Switch off the flame. Mix in garam masala powder and kasoori methi.
10. Dish out, garnish with chopped coriander leaves, sprinkle some more spice mix and serve hot with roti, chapati, paratha or any bread of your choice.


Restaurant Style Kadhai Paneer


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