Kadhai Paneer is favorite with most people eating out at any Punjabi restaurant in North India. The name Kadhai Paneer comes from the commonly used cooking utensil in India Kadhai, it is mainly used for deep frying and could be called as Indian version of Chinese wok. Dishes that are prepared in Kadhai over low heat have a distinctive flavor profile and hence word Kadhai is adopted in their names. Kadhai Paneer is a semi dry Paneer dish; capsicum just adds right amount of crunch while kasuri methi bestows its wonderful fragrance upon this dish. Serve Kadhai Paneer with piping hot Naan smeared with ghee and lot of pickled onion for a perfect Punjabi meal.
Kadhai Paneer is favorite with most people eating out any Punjabi restaurant.
First cut the paneer into equal size square cubes. Next make dry coarse paste of coriander seeds and red chilies together. Transfer to a bowl and set aside.
Make paste of garlic, ginger and green chili using little water. Keep aside in a bowl.
Heat the ghee in a wok/kadhai (buy here) over medium heat. Add the chopped onion and fry over low heat till onion turn light brown in color. Add the garlic paste along with chopped tomato, fry over low heat till oil starts separating from the masala.
Once masala is nicely roasted turn off the heat and let the masala cool down for sometime. Grind the masala to smooth paste using grinder.
Again heat the same kadhai over medium heat. Add the blended masala to the kadhai and fry for next few seconds. Add salt, coriander chili paste, turmeric powder, garam masala and chopped capsicum. Let the masala fry over low heat till capsicum is cooked and the roasted spices release pleasant aroma. Adjust the consistency of the sauce using little warm water. After adding water let the sauce simmer for sometime for the sauce to thicken.
Finally, add the sliced paneer, stir to combine and cook for a few minutes.
Sprinkle coriander and ginger julienne on top. Serve Kadhai Paneer hot with Naan ( see recipe here ).