Kadahi Paneer
Kadahi Paneer is a celebration of flavors, textures, and the vibrant colors of Indian cuisine. It's a versatile dish that appeals to both vegetarians and non-vegetarians alike, making it a popular choice in Indian households and restaurants worldwide.
Ingredients
For Kadahi Masala
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 5-6 Dried Red Chillies
- 1 tsp Fennel Seeds
- 1/2 tsp Black Pepper Corns
For Kadahi Paneer
- 250 Grams Paneer (cottage cheese), cut into cubes
- 1 Large Onion, finely chopped
- 1 Green Bell Pepper, cut into cubes
- 1/2 Red Bell Pepper, cut into cubes
- 1/2 Yellow Bell Pepper, cut into cubes
- 2 Medium Tomatoes, finely chopped
- 1 tbsp Ginger Garlic Paste
- 2 tbsp Kadahi Masala (see above)
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Red Chilli Powder (or to taste)
- Salt, to taste
- Fresh coriander for garnish
Instructions
Preparing Kadahi Masala
- Dry roast coriander seeds, cumin seeds, dried red chilies, fennel seeds, and black peppercorns on a low flame until aromatic. Allow them to cool and then grind them into a coarse powder. This is your Kadahi Masala.
Preparing Kadahi Paneer
- Heat Oil: In a kadhai or large pan, heat the oil over medium heat.
- Sauté Onions: Add the finely chopped onions and sauté until they turn translucent.
- Ginger-Garlic Paste: Add the ginger-garlic paste and sauté until the raw smell disappears.
- Add Bell Peppers: Introduce the bell peppers and sauté for 2-3 minutes, ensuring they retain a bit of their crunch.
- Tomatoes and Spices: Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and half of the prepared Kadahi masala. Cook until the tomatoes are soft and oil begins to separate from the masala.
- Paneer: Add the paneer cubes and salt. Mix gently, ensuring the paneer is coated with the masala.
- Final Touches: Sprinkle the remaining Kadahi masala and cook for another 2-3 minutes. Adjust the seasoning as needed.