About the Recipe
Kadhai Paneer, a beloved North Indian classic, owes its name to the traditional wok (kadhai) it's expertly cooked in. Renowned for its creamy texture, this dish graces the menu of every North Indian restaurant, captivating diners with its aromatic medley of spices and succulent paneer. Its widespread popularity is rooted in the irresistible fusion of vibrant flavors, prompting home cooks to embark on a journey to recreate this restaurant gem in their kitchens. The sizzling symphony of Kadhai Paneer being crafted in bustling restaurant kitchens resonates with food enthusiasts, inspiring many to master this indulgent delight at home. Its creamy richness and aromatic allure establish Kadhai Paneer as a timeless favorite for both restaurant aficionados and home chefs alike.
Ingredients
250g paneer (cubed)
2 large bell peppers (sliced)
3-4 large tomatoes (blended to a puree, ripe & sweet)
2 onions (finely sliced)
3 green chilies (slit)
1/2 cup fresh cream
1/4 cup cashews (soaked)
1/4 cup oil or ghee
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Fresh coriander leaves for garnish
Salt to taste
Preparation
Prepare the Cashew Paste:
Grind the soaked cashews into a smooth paste. Set aside.
Sauté the Paneer:
In a pan, heat 1 tablespoon of oil or ghee.
Sauté the paneer cubes until they turn golden brown. Remove and set aside.
Cook the Vegetables:
In the same pan, add another tablespoon of oil.
Add cumin seeds and let them splutter.
Add finely sliced onions and sauté until golden brown.
Add ginger-garlic paste and green chilies, sauté for 2 minutes.
Add sliced bell peppers and cook until they are slightly tender.
Prepare the Gravy:
Pour in the tomato puree and cook until the oil separates from the masala.
Add red chili powder, coriander powder, turmeric powder, and salt. Mix well.
Add the cashew paste and cook for an additional 2-3 minutes.
Add Cream and Paneer:
Pour in the fresh cream and stir well.
Gently add the sautéed paneer cubes and mix until they are well-coated with the masala.
Finish with Spices:
Sprinkle garam masala and kasuri methi over the mixture.
Stir gently and let it simmer for 5-7 minutes on low heat.
Garnish and Serve:
Garnish with fresh coriander leaves.
Serve hot with naan or steamed rice.
PRO TIPS:
For an extra smoky flavor, you can use a piece of hot charcoal. Heat it until red, place it in a small bowl in the middle of the kadhai paneer, pour a little ghee over the charcoal, and cover the pan immediately. Let it sit for a few minutes to infuse the smoky flavor.
Adjust the spice levels according to your preference.
This recipe pairs exceptionally well with garlic naan or jeera rice. Enjoy your homemade restaurant-style Kadhai Paneer!