Ever since I was a little kid, whenever we used to order vegetarian dishes in the restaurant-my demand used to be: Kadai Paneer. There was something about this robust and flavorsome cottage cheese dish that appealed to my greedy inner foodie! I think it has to be with the way it is loaded! The thick gravy that perfectly coats the tandoori rotis and the chunks of onion capsicum and malai paneer that tick all texture points!
What if, I tell you -you can NAIL this dish in 10 minutes at home?Presenting the 10 Minute Kadhai Paneer recipe ! Never would you want to order this form outside 😉 Don your chef hats for 10 minutes, set the timer and be ready to woo your family and guests 😛 😉
Ingredients for Kadai Paneer :
200 gm fresh cottage cheese cubed
3 medium sized onions cut into florets (just cut the whole onion horizontally once and then into 4 parts vertically. No need to separate all florets. As soon as they hit the pan, florets separate easily! )
2 large tomatoes pureed
1 large capsicum cut into 1 inch thick pieces
2tbsp dried coriander (half the quantity, if you are using store, bought coriander powder)
1 teaspoon red chili powder
2-3 dried red chilies
1 teaspoon cumin powder
1/2 teaspoon black pepper powder
Salt to taste
Method of Making Kadai Paneer :
While you are chopping up the veggies, put pepper, cumin powder, red chilies and dried coriander in a heavy bottomed pan and heat on medium-low. While your vegetables would be getting prepped your kadhai paneer masala would be nice and roasted! Grind the masala coarsely in a grinder.
Next, add 2 spoons of olive oil in a heavy-bottomed skillet. Once the oil heats up add the chopped onions and fry for a minute on high flame. Once the onions begin crisping from edges, add the kadhai paneer masala you had prepped earlier. Turn the flame to medium heat.While the onions are cooking, puree the tomatoes.
Add the tomato purees to the onion masala and cook on medium high for a minute. Add 1/4 cup water just to allow the gravy to cook well. At this point add the salt and red chili powder.
Once the gravy has begun to thicken add the capsicum and cottage cheese. Continue to cook on high flame for 2-3 minutes.
That’s it. Kadai paneer is ready 🙂
Serve hot with soft chapatis or tandoori rotis. I like to serve this with jeera buttermilk as it is an excellent accompaniment to the heat of the main dish! So next time you want to eat something indulgent at home or have guests coming over at short notice- don’t fret! Just whip this up and let everyone sing your praises 🙂 😉