Kadhai Paneer is a popular North Indian dish for parties. Crisp capsicum gives it a very refreshing feel while paneer gives it a soft dairy flavor and makes it protein-rich.

Ingredients for dry masala

Ingredients

Method

1. First we need to make the dry masala for the curry. Saute all the masala ingredients on low heat for about 5 minutes and grind them coarsely. Keep aside.
2. Cut paneer, capsicum, 1/4 onion, and 1 tomato into one-inch cubes. Remove the middle portion of the tomato. Separate out the onion layers. Keep aside.



3. Chop the remaining onion finely. Puree the remaining tomatoes.
4. Heat 1 tbsp oil and butter in a wok and add bay leaves. Fry for a few seconds.



5. Add cumin seeds and wait till they puff up. Add chopped onion and grated ginger and fry on medium heat until they start to brown.



6. Add turmeric powder, red chili powder, and coriander powder and saute till fragrant.



7. Quickly add freshly blended tomatoes and saute till it starts to shine.




8. While the onion and tomato gravy is cooking, saute the paneer and cubed vegetables. In a separate pan, first saute capsicum in 1 tbsp of oil because that is the hardest of all the 4 items. Keep stirring. Once they start to brown, add paneer and other cubed vegetables and saute till they start to brown. Keep aside.





9. Once the onion and tomato gravy is fully cooked, add yogurt, salt, freshly made dry masala, kasoori methi and again saute until yogurt disappears.




10. Now add sauteed paneer and vegetables. Mix gently and cook for a few minutes. If it looks too dry, add a bit of water.





11. Kadhai Paneer is ready.

Notes

1. You can use multicolored capsicums to make it even more attractive.
2. Optionally you can add about 2 tbsp of khoya with the yogurt.

Summary

Recipe Name

Kadhai Paneer

Author Name

Ruchi Garg

Published On

2013-02-10

Total Time

45M

Average Rating

5 Based on 2 Review(s)