It's not uncommon in India for dishes to be named after the type of pots they are cooked in.
'Kadhai' cooking which is very similar to stir-fries are originally cooked is round bottom iron pots known as kadhais and are known to have first originated in Peshawar, Pakistan.
With the partition of India into the now India and Pakistan in 1947, the same day India gained independance from the the British which is on this very day in fact - Happy Birthday India, irrespective of its origins kadhai cooking is as much part of the fabric North Indian cooking in Punjab as it is in Pakistan.
The dished are served in the very same pot they are cooked in - from fire to table!
And though the kadhais may have now been modernised using stainless-steel or sandwiched copper bottoms, this remains unchanged. Kadhai gravies are richly spiced tomato gravies in which vegetables or meats are quickly stir-fried at high temperatures to succulent, tender and delicious perfection.
This rendition using India's favorite cheese, paneer is absolutely delicious and packs quite a punch whether served in company, potluck dinners or at family meals. Naan is the perfect accompaniment.
Rave reviews are sure to follow!
Gather the ingredients:1 lb paneer (not fried), 1 tsp garam masala, 1/2 tsp kasuri methi (DO NOT omit), 1/2 large or 1 small green bell pepper, 2 tbs ghee (clarified butter)
Kadhai gravy: (can be made the day earlier)
2 tbs ghee (clarified butter), 1 lbs ripe tomatoes, 2 tbs tomato paste, 2" ginger-root to yield 1/4 cup chopped, 1-1/2 tbs fresh garlic paste, 1/2 tsp garam masala, 1 tbs kasuri methi (DO NOT omit), 1-1/4 tsp salt, water - 2 tbs + 1/4 cup & 1-1/2 tbs sour cream.
Spice blend:
1 tbs coriander seeds & 2 dried kashmiri red chilles (more if tolerant to heat)
Spice blend: In a coffee grinder, coarse grind the spices and set aside.
Ginger: Peel, discard skin and finely chop. Set aside.
Tomatoes: Wash and chop. Set aside.
Kadhai gravy:
In a kadhai or sauce pan, heat the ghee on medium-high heat.
Add the garlic paste and saute for a few seconds till it gets fragrant. Add the ground spice blend and saute for a few seconds.
Add the ginger and stir. Add 2 tbs water. It will sizzle.
Add the tomato paste and break it down, sauteing for a few minutes.
Add the tomatoes and saute for 5 minutes. Add the salt and stir to combine. Add water and lower the heat to medium-low. Cover the pan with a tight fitting lid and simmer for about 10 minutes. Stir once to prevent sticking to the bottom.
Add the kasuri methi (1 tbs) and garam masala (1/2 tsp) and on medium-high heat saute for about 2-3 minutes. The gravy should be thick and fragrant and you should see some of the ghee simmering around the edges.
Taste and adjust seasonings. Set aside till ready to use. Refrigerate once cool if using the next day.
15 minutes before serving:
Heat 2 tbs ghee for a few seconds on medium-high heat. Add sliced bell peppers and stir fry for about 2-3 minutes till glossy green and crisp tender.
Add the kadhai gravy and stir to combine. Add the paneer and saute for a few minutes.
Add the 1/2 tsp kasuri methi and 1 tsp garam masala. Taste and adjust seasonings. If the gravy is too thick, add 1/4 cup water. Continue to saute for about 5 minutes or so till the paneer softens (but does not break). To finish, stir in the sour cream and combine.
Sprinkle with chopped cilantro leaves and serve immediately with Naan, parathas, rotis or pita bread in a pinch.
Succulent pieces of paneer & crispy tender bell pepper, nestled in a richly spiced tomato gravy resplendent with the flavor of the kasuri methi, one which is nearly impossible to describe and for which there is no substitute except to say, it will keep you coming back for more.
Simply delicious. Always loved.
Recipe for
Kadhai Paneer from North India
Preparation time - 15 minutes
Cooking time - 30 minutes
Serves 4-6
Shopping list
1 lb paneer (not fried)
1 tsp garam masala
1/2 tsp kasuri methi (DO NOT omit)
1/2 large or 1 small green bell pepper
2 tbs ghee (clarified butter)
1-1/2 tbs sour cream
Kadhai gravy: (can be made the day earlier)
2 tbs ghee (clarified butter)
1 lbs ripe tomatoes
2 tbs tomato paste
2" ginger-root to yield 1/4 cup chopped
1-1/2 tbs fresh garlic paste
1/2 tsp garam masala
1 tbs kasuri methi (DO NOT omit)
1-1/4 tsp salt
Water - 2 tbs + 1/4 cup
Spice blend:
1 tbs coriander seeds
2 dried kashmiri red chilles (more if tolerant to heat)
Preparation:
Spice blend: In a coffee grinder, coarse grind the spices and set aside.
Ginger: Peel, discard skin and finely chop. Set aside.
Tomatoes: Wash and chop. Set aside.
Method:
Kadhai gravy:
In a kadhai or sauce pan, heat the ghee on medium-high heat.
Add the garlic paste and saute for a few seconds till it gets fragrant. Add the ground spice blend and saute for a few seconds.
Add the ginger and stir. Add 2 tbs water. It will sizzle.
Add the tomato paste and break it down, sauteing for a few minutes.
Add the tomatoes and saute for 5 minutes. Add the salt and stir to combine. Add water and lower the heat to medium-low. Cover the pan with a tight fitting lid and simmer for 10 minutes.
Add the kasuri methi (1 tbs) and garam masala (1/2 tsp) and on medium-high heat saute for about 2-3 minutes. The gravy should be thick and fragrant and you should see some of the ghee simmering around the edges.
Taste and adjust seasonings. Set aside till ready to use. Refrigerate once cool if using the next day.
15 minutes before serving:
Heat 2 tbs ghee for a few seconds on medium-high heat. Add sliced bell peppers and stir fry for about 2-3 minutes till glossy green and crisp tender.
Add the kadhai gravy and stir to combine. Add the paneer and saute for a few minutes.
Add the 1/2 tsp kasuri methi and 1 tsp garam masala. Taste and adjust seasonings. If the gravy is too thick, add 1/4 cup water. Continue to saute for about 5 minutes or so till the paneer softens (but does not break). To finish, stir in the sour cream and combine.
Sprinkle with chopped cilantro leaves and serve immediately with Naan, parathas, rotis or pita bread in a pinch.
Enjoy!
