Ingredients with Measurements:
- 500g paneer, cubed
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 green chilies, chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 2 tbsp fresh cream
- Fresh coriander leaves for garnish
Special equipment needed:
- Kadhai or wok
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a kadhai or wok over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onion and sauté until it turns golden brown.
3. Add ginger paste, garlic paste, and green chilies. Sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add coriander powder, cumin powder, garam masala, and salt. Mix well.
6. Add chopped bell peppers and cook for 2-3 minutes.
7. Add paneer cubes and mix gently. Cook for 5-7 minutes.
8. Crush kasuri methi between your palms and add it to the kadhai.
9. Add fresh cream and mix well.
10. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-5 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Paneer can be substituted with tofu or chicken.
- Fresh cream can be substituted with coconut cream or cashew cream.
Variations:
- Add more vegetables like mushrooms, zucchini, or carrots.
- Add cashews or almonds for a richer flavor.
- Add a pinch of sugar for a slightly sweet taste.
Tips and tricks:
- Use fresh paneer for best results.
- Do not overcook the paneer as it can become tough.
- Crush kasuri methi between your palms to release its flavor.
- Adjust the spice level according to your taste.
Storage instructions:
Store kadhai paneer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat kadhai paneer in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve kadhai paneer in a traditional Indian kadhai or wok. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Kadhai paneer pairs well with naan, roti, or rice.
Suggested side dishes:
- Raita (yogurt salad)
- Papadum (crispy lentil wafers)
- Pickles
Troubleshooting advice:
- If the kadhai paneer is too spicy, add more fresh cream or yogurt to balance the heat.
- If the paneer is too soft, add it to the kadhai towards the end of cooking.
Food safety advice:
- Use fresh ingredients and cook the kadhai paneer thoroughly.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Kadhai paneer is a popular North Indian dish that originated in Punjab. It is named after the kadhai or wok in which it is traditionally cooked.
Flavor profiles:
Kadhai paneer is a spicy and tangy dish with a creamy texture. It has a complex flavor profile due to the use of various spices.
Serving suggestions:
Serve kadhai paneer as a main dish with naan, roti, or rice.
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Region: Indian