Kadai Paneer is the most easy, simplest recipe made from paneer. Its gets its name Kadai Paneer as it is made in a Kadai/Kadhai. Kadai is a utensil which is similar to the chinese wok – the only difference being Kadai has more depth than the wok. In fact in India, the Kadai is used as an utensil for deep frying as well as to make vegetables.
Kadhai Paneer is a quick recipe and does not require much time. You can make it at times when you get unexpected guests, or you are too tired or in no mood to go for an elaborate cooking process. Paneer Bhurji like Kadai Paneer is yet another simple recipe to prepare. There is one more recipe of kadai paneer in the blog – restaurant style kadai paneer.
To make Kadai Paneer, you will need paneer in handy and the usual Indian spices. If you don’t have paneer, then read this link on: How to make homemade paneer in 15 minutes. This link has post, where I have given the process of making paneer in the microwave.
But if you don’t have a microwave, you could also make paneer in a saucepan. Microwave is only used for quickly heating the milk. However, you can heat the milk in a saucepan, add lime juice/vinegar and let the milk curdle.
In fact for kadhai paneer, I made the paneer in a saucepan, as there was no electricity at my place. The paneer came out great – very soft and everyone liked this recipe.
Ingredients for Kadai Paneer:
- Paneer made from 1 litre milk or 250 gms of paneer
- 2 capsicum finely sliced
- 2 broken dry red chillies (You could use green chillies too as a substitute)
- 1 tsp ginger paste
- 1 tsp chopped garlic
- 1 finely chopped onion
- 2 finely chopped tomatoes
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilly powder
- 1/4 tsp garam masala powder
- 1/4 tsp jeera powder (optional)
- 1 tbso chopped coriander leaves
- ghee or oil
Method to make the Kadai Paneer:
- In a wok or kadai, heat ghee or oil. Add the onion. Fry the onions till they become transparent. Then add the ginger paste. Fry till the raw smell of the ginger disappears. Add the broken red chillies, chopped garlic. Fry for a minute.
- Now add the tomatoes. Fry for 2-3 minutes. Now add all the spice powders. Mix well and fry the masala till the tomatoes become soft. Now add the thin capsicum slices. Cover the kadai and cook for 2-3 mins on a low flame. You could add some water at this stage and then cover the kadai. This is so that the capscium gets cooked and the masala does not get burnt. Don’t add too much of water as this dish does not have any gravy.
- Once the capsicum is cooked, then lastly diced paneer. Mix the paneer pieces well so that the masala coats the paneer chunks. Cook for 1-2 minutes. Remove from fire.
- Garnish with coriander leaves and serve kadai paneer with rotis, parathas, naan.