Are you a big fan of paneer recipes? Then I am sure you love Kadhai Paneer. Kadhai paneer is a North India staple cottage cheese recipe. Kadhai stands for wok and paneer is cottage cheese, which means this is a cottage cheese recipe made in a wok. This always has capsicum in it. It is usually had with naan, chapattis or any flatbread. I make several versions of the same recipe depending on the hurry I am or if I am expecting guests Vs eating it myself. Since I made this for my husband and myself, this recipe makes enough serving for two. Feel free to change proportions based on how many you are cooking for.
PREPARATION TIME: 10-12 minutes
COOKING TIME: 20-25 minutes
DIFFICULTY SCALE: Medium
- Cottage cheese – 200 gms
- Onion – 2 medium
- Capsicum – 1
- Tomatoes – 3 medium, pureed
- Ginger – a small piece
- Garlic – 2 cloves
- Cumin seeds – 2 teaspoons
- Coriander seeds – 2 tablespoons
- Red Chilli – 2
- Kasuri Methi – 1 teaspoon
- Oil – 2 tablespoons
- Salt – to taste
- Take a frying pan and add cumin seeds, coriander seeds and red chili to it and dry roast these spices.
- Once the spices start leaving their aromatic oils, take them off the flame and grind them to a fine paste.
- Chop an onion into long thin slices.
- Add a small amount of oil in the same pan and add the onion slices. Take them off the flame once they start to brown and keep them aside.
- Add oil to a kadhai/wok and add 1 ½ tablespoon of oil.
- Once the oil is heated up, add few cumin seeds and allow them to crackle.
- Finely chop an onion and add it to the cumin seeds.
- Finely grind tomatoes, ginger, and garlic in the mixer grinder.
- Add this paste to the onions once they are nicely caramelized and turned brown.
- Cook the paste on low heat until it starts to leave the walls of the kadhai and leaves the oil aside.
- Dice the capsicum into long and thin slices and add them to the paste.
- Add ½ cup of water to quicken the cooking process and prevent the mix from burning.
- Add the ground spice mix and salt too. Add the Kasuri methi as well.
- Dice the cottage cheese slices into small cubes of 1-2 inches each and add them to the wok once the capsicum is thoroughly cooked.
- Turn off the flame and put a lid on top to allow the cottage cheese/paneer slices to soak all the spices.
- Add the fried roughly chopped onion pieces on top.
- Serve hot with naans or any other flatbread.