Kadhai Paneer Recipe | सबसे स्वादिष्ट कढ़ाई पनीर | Easy Kadai Paneer at home | Chef Ranveer Brar

 

Kadhai paneer is a popular Indian dish featuring paneer (a type of Indian cheese) and bell peppers in a rich, flavorful tomato-onion gravy. The dish gets its name from the "kadhai," a wok-like pan, in which it is traditionally prepared. The key to its unique taste is the freshly ground spice mix, known as kadai masala.

Here is a detailed, step-by-step guide on how to make kadhai paneer.

Ingredients

For the Kadai Masala (Spice Blend):

 * 2 tbsp coriander seeds

 * 1 tsp cumin seeds

 * 1/2 tsp fennel seeds (optional, but adds great flavor)

 * 1/2 tsp black peppercorns

 * 2-3 dry red chilies (adjust to your spice preference)

For the Paneer and Vegetables:

 * 200-250 grams paneer, cut into 1-inch cubes or triangles

 * 1 large onion, cut into 1-inch cubes or petals

 * 1 large bell pepper (capsicum), green or a mix of colors, cut into 1-inch cubes

 * 1-2 tbsp oil or ghee

For the Gravy:

 * 2 tbsp oil or ghee

 * 1 tsp cumin seeds

 * 1 medium-sized onion, finely chopped

 * 1 tbsp ginger-garlic paste

 * 2-3 medium tomatoes, pureed or finely chopped

 * 1/2 tsp turmeric powder

 * 1 tsp red chili powder (Kashmiri red chili powder for color)

 * 1 tsp coriander powder

 * Salt to taste

 * 1/2 to 1 cup water

 * 1 tsp dried fenugreek leaves (kasuri methi), crushed

 * Fresh coriander leaves for garnish

 * 1-2 tbsp fresh cream (optional, for a richer gravy)

Instructions

Step 1: Prepare the Kadai Masala

 * In a small, dry pan or kadai, add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chilies.

 * Dry roast these spices on low to medium heat for about 2-3 minutes, or until they become fragrant. Be careful not to burn them.

 * Remove from heat and let the spices cool down completely.

 * Once cooled, grind them into a coarse powder using a spice grinder or a mortar and pestle. Set the kadai masala aside.

Step 2: Sauté the Paneer and Vegetables

 * Heat 1-2 tbsp of oil or ghee in a pan or kadai over medium heat.

 * Add the cubed onions and bell peppers. Sauté for 2-3 minutes, just enough to soften them slightly while retaining their crunch. Do not overcook.

 * Add the paneer cubes to the pan and gently toss everything together for another minute.

 * Sprinkle about 1-2 teaspoons of the prepared kadai masala and a pinch of salt over the paneer and vegetables. Toss to coat them evenly.

 * Remove the paneer and vegetables from the pan and set them aside.

Step 3: Prepare the Gravy

 * In the same kadai, add 2 tbsp of oil or ghee.

 * Once hot, add the cumin seeds and let them splutter.

 * Add the finely chopped onion and sauté until it turns golden brown and translucent.

 * Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.

 * Add the tomato puree or finely chopped tomatoes, along with turmeric powder, red chili powder, coriander powder, and salt.

 * Cook this mixture on medium heat, stirring occasionally, until the tomatoes are soft and the oil starts to separate from the masala. This process is crucial for developing the gravy's flavor.

 * Add the remaining kadai masala to the cooked tomato-onion mixture and stir well. Cook for about 30 seconds to allow the spices to release their aroma.

 * Pour in the water and mix to create a smooth gravy. Bring it to a simmer and cook for 2-3 minutes.

Step 4: Combine and Finish the Dish

 * Add the previously sautéed paneer, onions, and bell peppers to the simmering gravy.

 * Gently mix everything, making sure the paneer and vegetables are well-coated with the gravy.

 * Crush the kasuri methi between your palms and sprinkle it over the curry. This adds a distinctive, earthy aroma.

 * (Optional) Stir in fresh cream for a richer, more luxurious texture.

 * Let the dish cook for 2-3 minutes on low heat to allow the flavors to meld.

 * Turn off the heat. Garnish with fresh corian

der leaves.

Serve hot with naan, roti, or steamed rice.