Kadhai Paneer
Kadhai paneer is a classic North Indian dish made with paneer, a type of fresh cheese, cooked in a spicy tomato sauce. The dish is typically served with rice or naan. Kadhai paneer is a popular dish in India and is often served at weddings and other special occasions. The dish is relatively easy to make and can be tailored to your own taste preferences.
The origins of kadhai paneer are unclear, but it is believed to have originated in the Punjab region of India. The dish is thought to have been created by Punjabi farmers who used paneer as a source of protein. Kadhai paneer is a popular dish in India and is often served at weddings and other special occasions. The dish is also a popular street food in India. Kadhai paneer has been featured in several cookbooks and magazines, and has even been served at the White House. The dish is a testament to the versatility of paneer and the rich flavors of Indian cuisine.
Kadhai Paneer Kadhai Paneer Kadhai Paneer Kadhai Paneer
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 2 medium onions, thinly sliced
  • 1 teaspoon ginger-garlic paste
  • 1 (14-ounce) can diced tomatoes
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 1 (14-ounce) package paneer, cut into 1-inch cubes
Instructions
  1. Heat the oil in a large skillet over medium heat.
  2. Add the cumin seeds and cook until they sizzle and turn fragrant, about 30 seconds.
  3. Add the onions and cook until they are softened and golden brown, about 5 minutes.
  4. Add the ginger-garlic paste and cook for 1 minute more.
  5. Stir in the tomatoes, red chili powder, turmeric powder, and garam masala.
  6. Bring to a simmer and cook until the sauce has thickened, about 15 minutes.
  7. Add the paneer and cook for 5 minutes more, or until the paneer is heated through.
  8. Serve hot with rice or naan.
Why It Works
  • The combination of spices used in this dish creates a flavorful and aromatic sauce.
  • The paneer is cooked until it is golden brown and crispy on the outside, but still tender and moist on the inside.
  • The dish is cooked in a kadhai, a type of wok, which allows the flavors to develop and meld.
  • The addition of tomatoes and onions adds depth and complexity to the flavor of the dish.
  • The dish is easy to make and can be tailored to your own taste preferences.