Kadhai Paneer

Kadhai paneer takes its name from the heavy iron kadhai it is traditionally cooked in. Its character comes from a freshly crushed masala of coriander seeds and dried red chillies, which gives the dish a bold, slightly smoky flavour that is quite different from creamy paneer gravies. Capsicum and onion are added in thick chunks so they stay crisp, and the gravy is kept thick and semi-dry rather than saucy. It is a classic restaurant choice and an easy one to make at home, delicious with naan, rotis or even paratha.

Method

1. Dry roast the kadhai masala ingredients for 1 to 2 minutes on low heat until fragrant. Cool and coarsely crush in a mortar.
2. Heat 1 tbsp oil and lightly sauté the capsicum and onion petals on high heat for 2 minutes. Keep them crisp; set aside.
3. In the same pan, add 2 tbsp oil and cumin seeds. When they crackle, add the chopped onion and cook until golden, about 6 minutes.
4. Add ginger-garlic paste and cook for 1 minute, then add the tomatoes, turmeric, chilli powder and salt. Cook on medium heat until the oil separates, about 8 minutes.
5. Add the crushed kadhai masala and a splash of water; cook for 2 minutes.
6. Add the paneer and sautéed capsicum and onion. Toss gently on medium heat for 3 to 4 minutes.
7. Finish with kasuri methi, garam masala and cream, if using. Mix and switch off.

What to serve it with

Serve with tandoori roti, naan or laccha paratha, with sliced onions and lemon.

Storage

Refrigerate for up to 1 day. Reheat gently with a splash of water; capsicum softens on storage.

Variations

• Make kadhai vegetable with mixed vegetables instead of paneer.
• Add a spoon of curd for a slightly tangy version.
• Use only 1 dried red chilli for a milder dish.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.