Kadai Paneer - Punjabi Cuisine

Kadhi Paneer is a Punjabi dish and a very popular paneer dish not only in North India but these days it is one of the most common dishes served in Indian restaurants. It is prepared with paneer (Indian cheese), red and green capsicum and onions. These vegetables give a nice color to this dish. This can be enjoyed with the many varieties of Indian breads. It is a very favorite dish among Indians. 

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Prep  time	Cooking time	Serves
10 mins	20 mins	2 persons

Recipe Course: Gravies

Recipe type: North Indian cuisine

Ingredients Paneer -200 gms Oil -2 tbsp. Cumin seeds -1 tsp Kasturi methi -2 tsp Onion -1 large finely chopped Tomatoes -3 no’s Capsicum -1 large Ginger garlic paste -2 tbsp. Green chilly -2 slit(optional) Turmeric powder- ½   tsp Red chilli powder- ½ tsp Coriander powder -2 tsp Garam masala powder – ½  tsp Salt –as per the taste

Method

1. Wash and cut all the vegetables. Keep your spice powders all in one place.

2. In non-stick wide frying pan or kadai ,heat 1 tablespoon of oil. Spread the paneer pieces in the pan and sauté them, 1 minute each side. Once paneer pieces sautéed take them out of the pan and place them on a plate over paper towel so that extra oil is absorbed. 

3. Heat oil in a kadai. Add capsicum and fry for few minutes. Keep it aside.

4. Add whole spices (cardamom, cinnamon and cloves) and stir for 30 secs.Then add the chopped onion, green chilly, ginger and garlic paste. Add little salt and fry till onions turn brownish. 

5. While onion mixture cooks add the tomatoes. Blender some tomatoes for the puree.  Now add the tomato puree. Bring it to boil.     

6. Frequently keep adding all the spice mixtures. Keep the heat down to medium. Then add 1 cup of water and salt. When the gravy starts boiling then simmer the flame and cover with the lid.Once all the water has evaporated you will see the oil in pan. That means the masala is done. 

7. If you feel the gravy looks too thick then add little water.Now add paneer pieces to the gravy and give a gentle mix.Add kasuri methi, garam masala powder. Cook for another 5 mins.Add sautéed paneer pieces, ketchup and mix, cover the pan and let it cook for 10 
minutes. 

8. Finally add the capsicum pieces and give a quick stir.

9. Kadai paneer is ready.

Serving Suggestions

Chapati or  Naan

Pulao

Notes

Do not overcook the peppers and onions, keep them crisp. 

Use a food chopper or blender to mince the onions and garlic. Mixture should be coarse. (Purely optional)

Normally paneer dishes taste very good with mustard oil. But you can use refined oil as well.