Homemade Kadai Paneer

Indian cuisine is renowned for its diverse and flavorful dishes, and Kadai Paneer is no exception. This classic North Indian delight combines succulent cubes of paneer (Indian cottage cheese) with an aromatic and spicy tomato-based gravy, all cooked in a traditional kadai (wok).

Kadai Paneer, also known as Karahi Paneer, gets its name from the traditional utensil used to cook it—the 'kadai' or 'karahi.' The dish hails from North India, where it has been a favorite among both vegetarians and non-vegetarians for generations. The unique blend of spices and the technique of cooking in an iron kadai are what set Kadai Paneer apart from other paneer curries.

What makes Kadai Paneer so beloved is its rich and aromatic flavor profile. The use of aromatic spices like cumin, coriander, and the unique addition of dried fenugreek leaves (kasuri methi) create a symphony of tastes that is both robust and savory. The tomato-based gravy is the perfect canvas for the soft and creamy paneer, resulting in a dish that's both visually appealing and incredibly satisfying to the palate.

Now, let's explore how you can create the perfect Kadai Paneer at home:

Ingredients:

• 250 grams paneer (cottage cheese), cut into cubes
• 2-3 large tomatoes, finely chopped
• 2 onions, finely chopped
• 1-2 green chilies, slit lengthwise
• 1 capsicum (bell pepper), cut into strips
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• 2-3 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

Method:

• Heat oil in a kadai or a heavy-bottomed pan. Add cumin seeds and let them sizzle.
• Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.
• Stir in the ginger-garlic paste and cook until the raw smell disappears.
• Add the finely chopped tomatoes and cook until they turn soft and the oil starts to separate from the mixture.
• Add turmeric, red chili powder, coriander powder, and garam masala. Mix well and cook for a few minutes.
• Add the sliced bell peppers and paneer cubes. Stir-fry for a few minutes until they're well-coated with the spices.
• Crush the dried fenugreek leaves between your palms and add them to the kadai. This adds a unique flavor to the dish.
• Season with salt and add a little water to adjust the consistency of the gravy. Let it simmer for a few minutes.
• Garnish with fresh coriander leaves.
• Your delicious Kadai Paneer is ready to be served. Enjoy it with naan, roti, or steamed rice.