Kadhai Paneer Recipe using "Raashtr Masala"
Kadhai Paneer is a flavorful North Indian dish made with paneer (cottage cheese), capsicum, and onions in a spiced tomato gravy. This recipe uses Raashtr Masala's core spices—chilli powder, coriander powder, turmeric powder, cumin powder, and mix masala—to create a rich, aromatic dish. The paneer is sautéed and cooked with a medley of spices and vegetables, resulting in a savory and satisfying meal. Perfect when served with naan, roti, or rice, this dish balances spice and creaminess for a delicious, homemade experience.
Ingredients
Paneer (Cottage Cheese): 250 grams (cut into cubes)
Capsicum (Green Bell Pepper): 1 large (cut into cubes)
Onions: 2 medium (cut into cubes and petals)
Tomatoes: 3 medium (roughly chopped)
Green Chilies: 2 (slit)
Ginger-Garlic Paste: 1 tablespoon
Fresh Coriander: A handful (finely chopped)
Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon
Raashtr Chilli Powder: 1 teaspoon (adjust to taste)
Raashtr Coriander Powder: 1 teaspoon
Raashtr Turmeric Powder: ¼ teaspoon
Raashtr Cumin Powder: 1 teaspoon
Raashtr Mix Masala: 1 tablespoon (for the main flavor)
Salt: to taste
Oil: 2 tablespoons
Butter: 1 tablespoon (optional, for richer flavor)
Cream: 2 tablespoons (optional, for garnish)
Instructions
Sauté the Paneer:
- Heat 1 tablespoon of oil in a kadhai (wok). Lightly sauté the paneer cubes until golden brown. Remove and keep aside.
Cook the Vegetables:
- In the same kadhai, add another tablespoon of oil. Once hot, add ginger-garlic paste and sauté until the raw smell disappears.
- Add cubed onions and green chilies. Cook on medium flame until onions turn translucent.
- Add cubed capsicum and cook for 2-3 minutes, keeping them slightly crunchy.
Prepare the Tomato Base:
- Add the chopped tomatoes and cook until they turn soft and mushy. Stir occasionally to prevent sticking.
- Add Raashtr coriander powder, turmeric powder, chili powder, cumin powder, and Raashtr Mix Masala. Cook the spices on low heat for 3-4 minutes until the oil begins to separate from the mixture.
Combine with Paneer:
- Add the sautéed paneer to the cooked tomato masala.
- Add salt and a pinch of kasuri methi (crushed between your palms for enhanced flavor).
- Stir gently to coat the paneer with the spicy tomato mixture.
Finishing Touch:
- If desired, add a tablespoon of butter for a richer taste. Cook for another 2-3 minutes.
- Optionally, add 2 tablespoons of fresh cream for a creamier texture.
Garnish and Serve:
- Garnish with freshly chopped coriander leaves.
- Serve hot with naan, roti, or steamed rice.
Notes
Key Notes:
- The Raashtr Mix Masala will provide the essential blend of spices, adding depth and flavor to the dish.
- Adjust the Raashtr red chili powder based on your preference for spiciness.
- The fresh capsicum adds crunch and texture, making the dish vibrant and flavorful.