Karahi Paneer Recipe
Kadai Paneer is a delicious Punjabi style paneer dish served at most of the Indian restaurants. Learn how to make karahi paneer in a few simple steps.
Ingredients for Kadai Masala:
kashmiri red chilli
fennel seeds (saunf)
cumin seeds (jeera)
coriander seeds (sabut dhaniya)
peppercorns (sabut kali mirch)
Ingredients for Kadai Paneer:
paneer (cottage cheese)
fine chopped onion
tomato (make paste in mixer)
diced tomato (remove the pulp and seeds)
thinly sliced ginger
red chilli powder
dried fenugreek leaves (kasuri methi)
mustard oil (sarson oil)
Salt to taste
How To Make Kadai Masala:
Grind the roasted spices into a coarse powder in a mixer grinder. Transfer to a bowl and set aside till required.
How To Make Kadai Paneer:
Heat the mustard oil in a wok/kadhai (
) over medium flame. Once the oil starts fuming reduce the flame to low.
Add the chopped onion and fry over low heat till onion turn light brown in color.
Next, add the tomato paste along with spices (turmeric, red chili powder, salt). Stir to combine and fry till the oil separates from the masala.
Now add the paneer cubes, diced capsicum, onion, tomato and the kadai masala prepared earlier. Mix nicely.
Add approximately 1/4 cup of water to the kadai paneer. Cover the pan with a lid and cook for 3 - 5 minutes for paneer to soften and absorb the flavor of spices.
Sprinkle crushed kasuri methi and ginger strip. Combine and the kadai paneer is ready to serve.
Sprinkle fresh coriander leaves just before serving. Serve Kadai Paneer warm with Naan (
see recipe here
Do not cook Kadai paneer for too long after adding diced capsicum, onion and tomato. Otherwise, vegetables will lose the crunchiness.
Adjust the amount of red chili powder according to your taste as the Kadai masala is also very spicy.
If you want to make, kadai paneer gravy, add approximately 1 Cup of water after frying tomato masala and allow it to simmer for 5 - 10 minutes before adding paneer.
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