Kadahi Paneer
इस व्यंजन को हिन्दी में पढ़ें
kadahi is a Hindi word for wok. This is a yummy cottage cheese preparation along with bell peppers (capscium/ shimla mirch), and onions. This paneer dish is a semi dry preparation cooked in tomato puree, aromatic spices, and fresh cream. I have followed famous Chef Neeta Mehta's recipe with my own variations to make this dish. This dish is also know as Handi paneer. Like any other Paneer preparations this dish goes well with all sorts of Indian breads.... so try out this exotic delicacy and do not forget to share your thoughts....
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Ingredients
(serves 4)
Preparation time - 10 mins
Cooking time - 15 mins
- paneer 200 gms
- Onion 1 big/200gms
- Capscium (bell pepper) 200gms/ 2 medium
- Tomatos 2 medium (about 250 gms)
- Ginger 1½ inch piece
- Kasoori Methi (dry fenugreek leaves) 2 tbsp
- Cumin seeds 1 tsp
- Turmeric powder two pinches
- Coriander powder 1 ½ tsp
- Red chili powder/ dehgi mirch ¼ tsp
- Garam masala ½ tsp
- Salt 1 tsp
- Ghee/ oil 2 tbsp
- Water ¼ cup
- Fresh cream ½ cup
Method of preparation
- Peel off, wash, and cut the onions into one inch square pieces.
- Wash & cut bell pepper into halves. Remove the seeds and cut into squares like shown below.
- Cut paneer into one inch squares.
- Wash tomates and grind them into a fine paste.
- Remove the skin of ginger, wash and cut fine juliens in length.
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- Sauté Paneer in a non stick wok with a little ghee/oil for a minute. Keep the paneer aside.
- Now in the same wok add a few drops of ghee/oil and sauté bell pepper for a minute. Keep aside.
- Heat ghee/ oil in the same wok. Add cumin seeds. When seeds splutter, add onion. Fry for a minute.
- Now add tomato puree. Mix well. Add ginger, kasoori methi, turmeric, chili powder, coriander powder, garam masala, and salt.
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- Fry until the masala leaves the sides of the pan. (takes about 4-5 minutes)
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- Now add bell pepper(capscium) pieces and cook for a minute.
- Add fresh cream and water, and mix well. Take a boil. (takes 2 minutes)
- Finally add sauté paneer and cook for a couple of minutes.
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- Delicious Kadahi Paneer is now ready to serve.
Serve with Rotis/poori/ butter naan or with other Indian breads.
Some Tips/ Suggestions :
Fresh Malai with milk can also be used in place of fresh cream.
I have used deghi mirch insted of red chili powder to get the nice color of the curry.
Do not overcook the bell pepper (capscium) ; for this dish bell peppers taste better when they are crunchy. You can also use red, yellow, orange bell pepper along with green.
Recentaly I had kadahi Paneer at my friend Ruchi's house and she had added a hint of sugar in the dish whichi taste so good to me. It is indivisuals taste so you can also add a little bit sugar in Kadahi Paneer.
