‘Necessity is the mother of invention’ – heard that saying before? That is exactly how this recipe came into being – it was totally a quick leftover makeover lol! You know my love for Rao’s sauces spans years, lol – you’ll always find me raving about how clean, tasty and versatile they are. With this recipe, I’m sure you’ll turn into a believer too!
Growing up, paneer dishes were always a delicacy for me. They were not a huge part of our weekly meal rotation at home and so, my staple order at a restaurant serving North Indian cuisine was always ‘Paneer Butter Masala’. As I grew into the foodie that I am today, I became more adventurous with the menu and that’s when I met my new favorite paneer dish – Kadhai Paneer!
Kadhai Paneer translates to paneer cooked in an iron wok – and while most people do not use an iron wok for this anymore, it is very popular! This dish is bursting with aroma and bold flavors – there’s spice, smoke, tang, crunch and that beautiful cheesiness from the paneer.
This is a super quick hack version that I first made with leftover marinated paneer and veggies from a BBQ session over the weekend – but I still recommend marinating the paneer for that extra oomph and restaurant-quality finish. The prep and cook time are short and I am sure this one will make it to your top quick meal faves!
Super excited to bring you this recipe, and can’t wait to see you try it at home. Please send me a picture, tag @thedancingcookbook and #thedancingcookbook whenever you make it! Happy Cooking! 🙂
Kadhai Paneer
Bursting with bold flavors, Kadhai Paneer is a North Indian dish loaded with fresh paneer and veggies - its spicy, tangy and just incredible on the texture and flavor spectrum. This version is super quick, but I do recommend marinating the paneer ahead of time for the complete experience and restaurant-quality finish. Replace paneer with chicken for an equally flavorful 'Kadhai chicken'!
Ingredients
- 2 blocks Paneer (375g each), cubed
- 1 Red Onion, diced large
- 1 Green Bell Pepper, diced large
- 1 Red Bell Pepper, diced large
- 1 Tbsp Olive Oil
- 1 Tsp Cumin Seeds
- 1 Tsp Coriander Seeds
- 1-2 Tbsp Tandoori Masala
- 2 Tsp Coriander-Cumin Powder
- 1 Tsp Kashmiri Red Chili Powder
- 2 cloves Garlic, finely diced
- 1/2 in. piece of Ginger, finely diced
Paneer Marinade
- 8 oz. sour cream
- 1/2 cup Greek Yogurt
- 2 Tbsp Cumin Powder
- 2 Tbsp Coriander Powder
- 1 Tbsp Amchur Powder
- 1 tsp Chaat Masala
- 1 Tbsp Red Chili Powder
- 2 Tsp Turmeric Powder
- 1 Tbsp Kasuri Methi (Dried Crushed Fenugreek)
- 2 Tsp Salt, more to taste
- Squeeze of Lemon
Instructions
- Cube the paneer and dice the onions and peppers.
- To a bowl, add all the ingredients for the marinade and then add in the paneer and veggies. Mix to coat everything well and refrigerate for at least 4-6 hours. You can also skip the marinade, but it adds tons of flavor!
- To a pan over medium heat, add oil, cumin seeds and coriander seeds and let them splutter.
- Add the ginger and garlic for more flavor, followed by the Rao's Arrabiatta sauce. You can also use a marinara sauce or fresh tomato puree.
- Add the spices, followed by the marinated paneer and veggies.
- Mix well until all the flavors are well incorporated. Taste to adjust salt (especially if using fresh tomato puree).
- Add tandoori masala and mix well. Finish with kasuri methi and fresh cilantro.
- Serve hot with fresh chapatis. Enjoy!
Notes
- Sour cream works wonderfully in the marinade to make the paneer and veggies super creamy. I recommend using it because using only yogurt can make the marinade watery when refrigerated for a while.
- You can also grill or bake the paneer and veggies before adding to the gravy - that would make the dish even more flavorful!
- If you're using Rao's sauces - I recommend using the Arrabbiatta! Super flavorful and that's how I make it.