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.
- Paneer or Cottage Cheese – 200 gms
- Capsicum – 1 Large
- Onion – 1 Large
- Tomato – 1 Large
- Ginger-Garlic Paste – 1 tsp
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Oil – 1 tbsp
- Salt to Taste
- Deseed and slice the capsicum into long strips.
- Slice the onion into long strips.
- Finely chop the tomato.
- Cube the paneer into 1″ cubes.
- In a wok or kadhai, heat the oil.
- Add the onion strips and fry till transparent.
- Add the capsicum strips.
- Fry till the capsicum is tender.
- Add the ginger-garlic paste.
- Stir-fry for a couple of minutes or till the raw smell of the paste disappears.
- Add the coriander powder and stir-fry for a couple of minutes.
- Add the tomato pieces and stir-fry till the tomato pieces are stewed.
- Add salt and red chilli powder.
- Mix well.
- Add the paneer pieces.
- Mix with a light hand till the paneer pieces are coated with the masala.
- Cook for a couple of minutes.
- Turn off the heat, cover and let it site for about 10 minutes.
- Serve Kadai Paneer warm with rotis.