Kadhai Paneer is one of the most popular vegetarian dish. Paneer or Cottage cheese is an important source of milk protein in a vegetarian diet. North of India is well known for several finger-licking good cottage cheese preparation, from dry to semi-dry to rich gravies.
Punjabis are known for their food. The capsicum or bell peppers, adds the right amount of crunch to this gorgeous recipe.
No restaurant menu is complete without this dish being served under it’s vegetarian section. It is a favorite at almost every party gatherings or family functions.
The gravy is simple to cook and one can be innovative with the ingredients.
Now, Kadhai is a technically a wok with steeper sides. It is one of the most commonly used utensil in Indian kitchens. As this dish is cooked in a Kadhai, hence it took it’s name from there.
250 gms – cottage cheese
2 nos – medium sized onion, pureed
3 nos – large sized tomatoes, pureed
1 cup – capsicum/ bell pepper, cut lengthwise
1 tsp – ginger paste
1 tsp – garlic paste
1/2 tsp – tumeric powder
1 tsp – red chilli powder
1 tsp – coriander powder
1/2 tsp – garam masala
1 tsp – juliennes of ginger (for garnish)
1 tsp – chopped green chilli (for garnish)
1/2 tsp – sugar (optional)
1 nos – bay leaf
2 nos – 1 inch sticks of cinnamon
3-4 nos – cloves
2 tbsp – oil
salt to taste
Cut the paneer in cubes or triangles, as per choice.
Heat oil in a wok/ kadhai and saute the cottage cheese/ paneer.
Soak the cottage cheese/ paneer in warm water till further use.
Season the remaining oil with bay leaf, cinnamon sticks and cloves. Tip in the pureed onion and fry till translucent.
Add the ginger and garlic paste and cook till it is fragrant.
Add the tomato puree, tumeric, red chilli and coriander powder. Cook till the oil starts floating on top.
Add the chopped capsicum and give it a good stir.
Add 1/2 cup water, salt and sugar and bring it boil. Lower the heat and simmer for 3-4 mins.
Drain out the water and add the sauteed cottage cheese/paneer.
Sprinkle the garam masala and cook the gravy to semi-dry consistency.
Take it off fire and garnish with juliennes of ginger and chopped green chillies.
Serve with chapatis, naan or paranthas.
Happy cooking !! 🙂
Cheers !! 😀
ooh waqw, Andy! So colourful & very inviting too! Waw!!!!