Kadhai Paneerકડાઈ પનીર
Paneer and peppers tossed in a coarse masala of crushed coriander seeds and dried red chillies. It is the easiest way to get a restaurant taste at home.
Ingredients
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- 250 g paneer, cut into fingers
- 1 capsicum and 1 onion, cut into squares
- 3 tomatoes, 1 tsp ginger-garlic paste
- Kadhai masala: 2 tbsp coriander seeds and 3 dried red chillies, coarsely crushed
- Dried fenugreek leaves, garam masala, salt
- 3 tbsp oil, coriander
Method
- Dry roast the coriander seeds and dried chillies, then crush them coarsely.
- Fry the ginger-garlic in oil, add the tomatoes and cook until the oil separates.
- Stir in half the kadhai masala and salt, and cook 2 minutes.
- Add the onion and capsicum and cook on high for 3-4 minutes; they should stay crunchy.
- Add the paneer, remaining masala, fenugreek leaves and garam masala, and toss for 3 minutes.
- Finish with coriander and serve hot with roti or naan.
Tips
- Don't grind the masala fine; the coarse texture is the whole point.
- Keep the capsicum slightly underdone.
Storing and reheating
Kadhai paneer keeps two days in the fridge but is never as good as on day one: the capsicum softens and the paneer firms up. Reheat covered on low heat with two tablespoons of water or milk and the paneer softens again. Do not leave it out more than four hours, and do not freeze it. Frozen paneer comes back rubbery.
What you can swap
- Tofu or boiled chickpeas can stand in for the paneer. Press the tofu dry first, or it will water down the masala.
- No kasuri methi? Leave it out rather than substituting. Never use fenugreek seeds in its place; they turn the dish bitter.
- Without dried red chillies, coarsely crush a tablespoon of coriander seeds and stir in half a teaspoon of chilli powder. The coarse coriander is the non-negotiable part.
- If you want cream, two tablespoons is plenty. Kadhai paneer is a spiced, fairly dry dish, not a creamy one.
What to serve with it
Hot, with roti, naan or tawa paratha, and raw onion rings, lemon and a little salad on the side. This is a dish for guests or a festive meal, and it goes well with jeera rice too.
Mistakes to avoid
- Stop stirring once the paneer is in. Two or three gentle turns is enough; more and the pieces break up and the masala goes crumbly.
- Do not under-cook the tomatoes. Cook until the oil visibly separates, otherwise a raw tomato sharpness stays in the finished dish.
- Do not sauté the onion and capsicum slowly. High heat and speed is what gives them charred edges and a crunchy centre. On low heat they release water and steam instead.
- Go easy on shop-bought garam masala. More than half a teaspoon buries the coriander-and-chilli aroma that defines the kadhai masala.
Questions people ask
Why does my paneer turn rubbery?
Overcooking. The paneer only needs to heat through, not cook, so three minutes at most. If you are using firm fridge-cold paneer, soak it in warm water for ten minutes beforehand; it softens a great deal.
What is the difference between kadhai paneer and paneer butter masala?
Kadhai paneer uses a coarsely crushed coriander and chilli masala, has visible squares of onion and capsicum, and carries little gravy. Paneer butter masala is a smooth, sweeter, cashew-and-cream gravy.
How do I get more gravy?
Add an extra spoon of tomato paste and a quarter cup of hot water, then simmer two minutes. Resist thickening it with cashews or cream, which turns it into a different dish altogether.
