Kadhai Paneer

Presenting - "Kadhai Paneer". This is a very famous North Indian delicacy equally popular amongst young and adults. It is a rich gravy dish made with paneer (of course, thats in the name!), bell pepper & onion. I've tried to make this recipe with very few ingredients (well, few considering that North Indian dishes are usually very elaborate). Do give this a try and I'm sure you'd want to make this again and again.. Do let me know your feedback in the comments below! Happy cooking..!!

Ingredients:

• 1/2 lb Paneer, Cubed
• 1 large Green Bell Pepper, cut into squares of the same size as paneer
• 1 medium Onion, cut into squares of the same size as paneer
• 2 Onions Finely Chopped
• 4 Tomatoes Finely Chopped
• 1/4 cup Tomato Puree
• 4 tbsp Oil
• 2 tbsp Ghee/Clarified Butter
• 1 Cinnamon Stick (approx 3"), whole
• 3 Black Cardamom, whole
• 3 Bay Leaves, whole
• 1 1/2 tsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tbsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 2 tsp Kasuri Methi/Dried Fenugreek Leaves, crushed between your palms
• 2 tsp Corn Flour (you may substitute by 3 tsp All Purpose Flour)
• 3 tbsp Heavy Cream
• Water - as needed
• Salt to taste
• Oil for frying paneer
• Cold Water and Ice Cubes
• 2 tbsp Cilantro/Coriander/Dhaniya Finely Chopped

Method:

• In a frying pan, fry the paneer, few cubes at a time. Fry on medium only for a few seconds, they still need to retain their color (if a few cubes do get brown on the edges, it is ok, don't worry about it). Drain them into the bowl with cold water and ice cubes for approximately 2-3 minutes; this is to stop the paneer from cooking further. Take them out of the water and set them aside for later use.
• In another pan, add the oil (we will add the ghee later) and shallow fry the onion squares on medium heat until tender; keep stirring constantly to avoid caramelizing the onions any more than necessary. Take them out into a bowl and set it aside for later use.
• In the same pan, shallow fry the green bell peppers on medium heat until tender; keep stirring occasionally. Take them out into a bowl and set it aside for later use.
• In the same pan with the remaining oil, add the ghee and the whole garam masala, viz. cinnamon stick, black cardamom and bay leaves; saute for about 30 seconds. Add ginger and garlic paste and saute for another 30 seconds.
• Add the chopped onions and season it with salt (just enough salt for the onions in the pan, we will season the remaining ingredients as and when we add them). Cook covered on medium heat until they are translucent (stir occasionally to avoid the onions sticking to the bottom of the pan).
• Add the chopped tomatoes, season it with salt (only for the quantity of tomatoes added) and stir well. Cook covered on medium low until oil starts leaving the sides; stirring occasionally.
• Add the tomato puree, stir and cook covered on medium low for about 3-4 minutes.
• At this point, the flavor of whole garam masala is incorporated in the gravy and it is ok to remove them (you may choose to leave it in if you prefer so).
• Add the spices, viz. red chilli powder, turmeric powder, garam masala powder, kasuri methi; stir well. Mash the gravy in the pan (you can either use a potato masher or just use the back of your stirring spoon).
• Mix the corn flour with water and add it to the gravy while stirring constantly.
• Add the paneer, onion and bell pepper and stir well.
• Add heavy cream and stir well. Add water, if needed, to adjust the consistency. Simmer on low for 15-20 minutes.
• Give it a final taste test and adjust the seasoning if necessary.
• Finally stir in the chopped cilantro (you may reserve some for garnish).
• Enjoy!

Serving Suggestions:

Kadhai Paneer can be served with naan/roti/paratha.