Kadhai Paneer Recipe For Bhai Dooj 2024

Kadhai Paneer is not only quick to make but also filled with a balance of flavors that’s sure to impress. It’s a wonderful vegetarian option that offers vibrant colors, making it ideal for a festive meal. Paneer, a rich source of protein, pairs beautifully with fresh vegetables, making this dish hearty and delicious.

Serve this Kadhai Paneer on Bhai Dooj and enjoy the special moments with your loved ones!

Ingredients for Kadhai Paneer

For the Paneer and Vegetables:

200-250g paneer (cubed)
1 large green bell pepper (capsicum), sliced
1 large tomato, sliced
1 large onion, sliced
2 tbsp oil or ghee

For Kadhai Masala:

1 tbsp coriander seeds
1 tsp cumin seeds
4-5 dried red chilies

For the Gravy:

3-4 medium tomatoes, roughly chopped
1-2 green chilies, chopped
1-inch ginger, chopped
2-3 cloves garlic, chopped

Additional Spices:

1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
Fresh coriander leaves, chopped for garnish

How to Make Kadhai Paneer

Start by preparing the kadhai masala for an authentic touch. In a pan, dry roast 1 tablespoon of coriander seeds, 1 teaspoon of cumin seeds, and 4-5 dried red chilies over medium heat. Stir frequently until the spices turn aromatic and lightly brown, then let them cool. Grind these roasted spices coarsely using a mortar and pestle or grinder and set aside.

Next, prepare the tomato paste by blending 3-4 chopped tomatoes, 1-2 green chilies, a 1-inch piece of ginger, and 2-3 cloves of garlic until smooth. Set the paste aside. In a kadhai or deep skillet, heat 2 tablespoons of oil or ghee and add 1 large sliced onion. Sauté until the onion turns translucent, then add 1 large sliced green bell pepper and cook for a few more minutes until it’s softened but still a bit crunchy. Add the prepared tomato paste, followed by the ground kadhai masala, 1/2 teaspoon of turmeric powder, and salt to taste. Let this mixture cook on medium heat, stirring occasionally, until the oil starts separating from the masala.

Once the masala is ready, gently add 200-250 grams of cubed paneer, tossing it carefully to ensure it’s evenly coated in the spices. Sprinkle 1 teaspoon of garam masala on top, stirring well to combine. If the gravy seems too thick, add a small splash of water. Cover the pan and let the paneer simmer for 3-5 minutes on low heat to allow it to absorb the flavors.

Finish by garnishing the dish with fresh coriander leaves. Serve this warm and flavorful Kadhai Paneer with naan, roti, or jeera rice for a festive Bhai Dooj meal that’s sure to delight!