Kadai Paneer (Cottage Cheese with Capsicum and Tomato)

Let me begin by saying that I dedicate this recipe to a young gentleman named Naren, who apparently luuuuuuvvvvvs Kadhai Paneer. 🙂

Kadai is Hindi means a wok, and as the name suggests Kadai Paneer is a dish that is and should be made in a Kadhai. Traditionally, in India, kadhais are made of iron and dishes cooked in iron dishes have a special indescribable flavour. Kadai Paneer is one of those perennially popular dishes that you will find on the menu at most Indian restaurants.

I like Kadai Paneer because it is mildly spiced and gets done in a jiffy.

Ingredients

1. Paneer or Cottage Cheese – 200 gms
2. Capsicum – 1 Large
3. Onion – 1 Large
4. Tomato – 1 Large
5. Ginger-Garlic Paste – 1 tsp
6. Coriander Powder – 1 tsp
7. Red Chilli Powder – 1/2 tsp
8. Oil – 1 tbsp
9. Salt to Taste

Method

1. Deseed and slice the capsicum into long strips.
2. Slice the onion into long strips.
3. Finely chop the tomato.
4. Cube the paneer into 1″ cubes.
5. In a wok or kadhai, heat the oil.
6. Add the onion strips and fry till transparent.
7. Add the capsicum strips.
8. Fry till the capsicum is tender.
9. Add the ginger-garlic paste.
10. Stir-fry for a couple of minutes or till the raw smell of the paste disappears.
11. Add the coriander powder and stir-fry for a couple of minutes.
12. Add the tomato pieces and stir-fry till the tomato pieces are stewed.
13. Add salt and red chilli powder.
14. Mix well.
15. Add the paneer pieces.
16. Mix with a light hand till the paneer pieces are coated with the masala.
17. Cook for a couple of minutes.
18. Turn off the heat, cover and let it site for about 10 minutes.
19. Serve Kadai Paneer warm with rotis.