Kadahi Paneer Recipe

Kadahi Paneer
Paneer with Onion and Bell Pepper
Submitted By: Taz


½ lbs Paneer (Indian soft-bodied cheese) - cut into ½ inch cubes
1 Large Green or Red Bell Pepper (Simla Mirch) - seeded, quartered, and sliced thin
2 medium Tomatoes (Tamatar) - seeded and puréed until smooth
1 medium Tomato (Tamatar) - seeded and diced
1 medium Red Onion (Pyaz) - diced
3 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
1 Fresh Green Chile (Hari Mirch) - seeded and minced
¼ Cup Plain Yogurt (Dahi)
2 Tbs Oil - can use ghee or grape seed, canola, vegetable, olive, or peanut oil
1 ½ tsp Coriander Seeds (Dhania Saabut) - roasted and ground into a fine powder
1 tsp Garam Masala
1 tsp Dried Fenugreek Leaves (Kasuri Methi)
½ tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi)
Kosher Salt (Namak) to taste
Chopped Fresh Coriander Leaves (Dhania Patta)

  1. Heat 1 Tbs of the oil in a medium heavy bottomed pan, wok, or kadahi over medium heat until shimmering - Once oil is hot, add cubed paneer and fry until slightly browned on all sides - Using a slotted spoon, remove the paneer from the pot and place on absorbent paper to drain until needed
  2. Add the remaining oil to the pan and allow to come up to heat - Once oil is hot, add onion and sauté until onion is tender and translucent (apx 5-7 minutes) - Add green chile, garlic, and ginger - Sauté until raw smell disappears (apx 1-2 minutes)
  3. Add chopped tomato to the pan and continue to sauté for 3-5 minutes
  4. Add ground coriander, garam masala, turmeric, and red chile powder and continue to sauté for another 1-2 minutes
  5. Add the pureed tomato along with the yogurt and ¼ cup water to the mixture and bring to a simmer - Add the bell pepper and allow to simmer for 5-8 minutes or until bell pepper has just softened (amount of 'bite' is up to you)
  6. Add the dried fenugreek leaves and thoroughly combine - Gently fold in the browned paneer and allow to cook for 3-5 minutes to heat the paneer through
  7. Adjust seasoning - Transfer to a serving dish and garnish as desired
  8. Serve hot alongside basmati rice, chapatti or naan, raita or plain yogurt, chutney(s), pickle(s), and salad of choice or as part of any Indian meal
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