Kadhai Paneer (Paneer in Tomato gravy with Onions & Bell peppers)
- Paneer/Indian Cottage Cheese, cut into about 2 inch long cubes,300 gms
- Fresh tomato puree, blitz 4 medium sized tomatoes in a mixie (or do a mix of chopped and pureed tomatoes)
- Capsicum/Bell peppers ,finely sliced, 1 large (traditionally only green are used but I am not too fond of green so used a mix of green and red )
- Onions, finely sliced,2 medium (optional, traditionally not used but we like them)
- Green chilies, finely chopped, 3-4
- Garlic, paste,2 tsp
- Ginger, paste, 1 tsp
- Kashmiri Red Chilli Powder, 1 tsp (regular chili powder would work as well, do adjust the amount of green chilies accordingly)
- Coriander powder, 1 ½ tsp
- Kasoori methi/Dry Fenugreek leaves, crushed, 2 tsp
- Garam masala powder, ½ tsp
- Salt, to taste
- Fresh coriander leaves, finely chopped, 1-2 tbsp
- Oil, 2 tbsp
Heat 1 tbsp oil in a Kadhai / heavy bottomed pan. Add onions and peppers over medium heat and sauté for a minute or two till they go slightly soft. Take them out and keep aside.
In the same pan, add the remaining oil. Add garlic and ginger pastes followed by tomatoes and green chilies. Stir for a minute or two and add salt, coriander powder and red chili powder. Continue to cook till the whole mixture comes together and starts to release oil – about ten-twelve minutes.
Add onions and peppers back in and cook for a minute or two.
Add paneer and half of the coriander leaves. Stir gently so that the masala mix coats the paneer completely.and let the paneer cook in the masala for 2 to 3 minutes.
Sprinkle with garam masala and kasoori methi and stir. Serve hot garnished with coriander leaves.
- Wondering what a kadhai/karahi is? – here is the link to wiki
- Do a taste check before adding back the onions and peppers – if the tomato masala is too tangy for you ,add about ¼ to ½ tsp sugar.
- To keep paneer fresh in the refrigerator for 2-3 days, keep it covered in a utensil filled with half water and half milk.