Kadhai/Karahi Paneer is a very famous North-Indian recipe which you can find in many indian restaurants. “Kadhai” basically is a deep, thick bottom circular cooking pot ( similar to a Chinese wok) which we also use for frying. Kadhai paneer is one among the famous dishes in the whole lot of paneer recipes. If your taste buds love tangy food then Kadhai paneer is custom made for you. The sour taste of tomatoes give the chatpata taste which tickles your tongue. Kadhai paneer can either be a gravy based or dry. This post is of a Kadhai paneer gravy. Each of us have our own version of kadhai paneer and this is mine. I used to make this by separately pureeing the onions and tomatoes and then add one after the other. But after i had my two little brats i run short of time while cooking. So i puree both these together and continue the recipe. If you have enough time you first add onion puree, saute for few minutes and then add tomato puree. Frankly speaking, I did not find much difference in what i used to do before and what i did today 🙂 All i know is i finished cooking before my daughter woke up from her nap 🙂 I try my best to give my kids mummy time… They deserve it all 🙂 So, I try to cut short my recipes and also try my best not to miss out on any authenticity. Any of these north indian gravies go well with rotis or chapathis or phulkas
Cottage cheese/paneer – 200gms
Onion- 1 medium
Tomato- 2 medium
Bay leaf – 1
Cloves – 3
Cinnamon stick -1″
Ginger garlic paste – 1tsp
Green Bell peppers – 1 medium (julienne)
Red chilli powder – 1tsp
Coriander powder – 1/2 tsp
Garam masala powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander leaves – Finely chopped
Ginger julienne – Few
Kasuri methi- Few
Salt to taste
- Make a small cut at the bottom of each tomato. roughly chop the onions. In a saucepan add the tomatoes and onions and 2 to 3 cups water and bring this to boil. Strain them and puree them using a food processor. Set aside and do not discard the water. We will need it for the further use.
- In a kadhai/wok, Add ghee and roast the paneer cubes till golden brown. Transfer it in a bowl full of water and set aside till next. (this helps to keep the paneer soft till we need it next)
- In the same wok add Ginger garlic paste,bay leaf, cloves and cinnamon stick to the remaining ghee and fry.
- Add the pureed onion and tomatoes. Saute well. Till the oil separates and the purees doesn’t stick to the bottom of the pan.
- Now add turmeric powder, red chilli powder, coriander powder and Garam masala and mix well
- Now add capsicum/green bellpeppers to this and mix well
- Add salt and 1/2 cup water to this
- Now add the paneer cubes to this and mix well
- Add dry kasuri methi, ginger julienne and freshly chopper coriander leaves to this and serve hot with chapathis, Roti or naan.