Kadai Paneer

A kadai (also karahi or kadhai) is a thick, circular cooking pot used in Indian cuisine. Not to worry if you don’t have one on hand, this paneer (a type of Indian cheese) dish can be cooked in any type of pot. It’s the flavorful tomato “gravy” that really makes the dish! This recipe comes to us from Prash of Yummily Yours.

Serves 2

Ingredients:

For the curry:

• 3/4 cup paneer, cubed (use tofu for vegan)
• 1/2 cup bell peppers (capsicum), diced
• 1/2 cup red onions, diced
• 3/4 cup tomatoes, diced
• 1 tbsp ginger garlic paste
• 1/4 cup yogurt (coconut milk for vegan)
• 2-3 tbsp oil
• Salt to season

For the Masala:

• 2-3 Brown Cardamom (badi elaichi)
• 1/2 tsp Ajwain (or carom)
• 1 tsp Cumin (Jeera)
• 2 Green Cardamom (choti elaichi)
• 1/4 tsp Fenugreek Seeds (Sabut Methi)
• 2 Bay leaves
• 2 Cloves (Laung)
• 10-15 Red chilies
• 1 tsp Black Pepper corns
• 1 Star Anise
• 1/2 tsp Turmeric
• 1 tsp. Himalayan Salt
• 1 tbsp. sugar

Directions:

Add all the paneer cubes to hot water and let it remain until ready to use. This gives thee paneer a soft melt-in-mouth texture.

Except for the turmeric, Himalayan salt and sugar, dry roast all the other ingredients in a pan n medium high heat.

Constantly mix the ingredients while roasting or they could burn. Continue the process until a faint aroma of spices begins to fill the kitchen.

Turn off the heat, set aside and let it cool.

Blend the cooled down ingredients along with turmeric, Himalayan salt and sugar to make a fine powder.

Keep the masala covered to retain the aroma and flavors.

Meanwhile, heat some oil in the same pan. Once hot, add the diced onions and bell beppers and cook until they are slightly soft.

Add the diced tomatoes and cook further until the tomatoes are thoroughly cooked. You can see the oil has separated from the tomatoes and veggies.

Now add the masala into the pan along with some salt (if required because the masala contains salt too).

Mix well. Add the paneer cubes (drain them out of the hot water before adding) and mix well.

Now, add the yogurt and a very small quantity of water if required. Cover and allow to cook until the curry begins to boil.

Uncover and continue cooking until the curry reaches desired consistency.

Top it with some crushed dry fenugreek leaves i.e Kasoori methi (optional) and serve hot with some naan bread.