Paneer that is cottage cheese, is a favourite amongst majority of the vegetarians in India. Even loved by many non vegetarians! A very healthy form of cheese, paneer can be used to make a variety of dishes. Paneer is a good source of protein and can be easily made at home too.
Paneer was originally used more in North Indian cuisine. But with time it has become a commonly used item in all of Indian cuisines. Various delicious gravies, parathas, sandwiches, cutlets, bhurji, biryani and a lot many other dishes are made using paneer! One such dish is Kadhai Paneer. My family too loves paneer a lot. So basically I make quite a number of paneer dishes! Every time I am in search of a new paneer dish. Kadhai Paneer too is a favourite one in our house. Sharing here my time tested recipe for the same. (Made after searching various sites on the net and observing famous chefs making the same on television). I have put together various steps to get a dish as per my family’s taste.
For some more such delicious dishes, do take a look at the following recipes too..
Here’s the recipe for the delicious Kadhai Paneer…
Prep Time : 25 min
Cooking Time : 25 min
Serves : 4
Cup Used : 200 ml
- 250 gm Paneer (Cottage Cheese)
- 1/2 tsp Garlic paste
- 1/2 tsp Ginger paste
- 1/8 tsp Turmeric powder
- 1/2 tsp Kashmiri Red chilli powder
- 1/4 tsp Garam Masala powder
- 1/4 tsp Kasuri methi (dry fenugreek leaves)
- 1/2 tsp Sugar
- 2 tbs Milk
- Salt to taste
- 2 tbs Oil or Butter (as per preference)
To be ground into a paste :
- 2 Medium Onions …… sliced
- 2 Large Tomatoes…… chopped
- 1/4 cup Cashewnuts
- 1 tbs Oil or Butter
Whole spices for tempering :
- 2 Cloves
- 2 Green Cardamoms
- 1 Black Cardamom
- 2 inch Cinnamon
- 1 Bay leaf
Spices to be pound to a coarse powder :
- 1 tbs Corriander seeds
- 1/2 tsp Cumin seeds
- 2-3 Dry red chillies …..deseeded
To be cubed :
- 1/4 Medium Onion
- 1/4 Red Bell Pepper
- 1/4 Green Bell Pepper
- 1/4 Yellow Bell Pepper
For Garnishing :
1/4 tsp Ginger julienes
1 tbs Corriander leaves chopped
- To make Kadhai Paneer, first heat oil in a saucepan and add the cashewnuts, sliced onions. Saute for a while. When they turn translucent, add the chopped tomatoes and saute. Cook till tomatoes are a bit soft.
- Cool and grind in a mixer grinder to get a smooth paste.
- Pound the corriander seeds, cumin seeds and the dry red chillies in a mortar and pestle to get a slightly coarse powder. The same can be attained by just giving a quick whizz in a mixer grinder.
- Heat the oil in a heavy bottomed pan and saute the paneer cubes very lightly. Keep aside till further use.
- In the same pan heat some more oil and add all the whole spices mentioned above.
- When they splutter add the ginger garlic paste and saute. Now add the coarse spice powder and saute.
- Immediately add the cubed onions and saute. Add the cubed bell peppers and mix well. Saute for a while until the vegetables are soft and cooked.
- Now add the prepared paste and mix well. To this add the turmeric powder, red chilli powder, garam masala, sugar, crushed kasuri methi and mix.
- Add a little water to get a slightly thick consistency and bring to a boil. Add the paneer cubes and the milk and stir. Add salt to taste. Cook for a few more minutes.
- Garnish with ginger julienes and chopped corriander leaves and serve with some Garlic Butter Naan or parathas and sliced onions or raita to compliment it.
- Jeera Rice, Veg Pulao, Paneer Veg Pulao or Biryani Rice are few dishes which too, can be paired with this gravy!
Paneer is a very versatile food item as it does not have any specific taste of it’s own. It’s quite a healthy food option for one and all. In the above dish more milk can be used to thin the gravy and to get a creamier taste. And thus cream can be totally avoided.