Karahi Paneer is a popular North Indian dish made with paneer (Indian cottage cheese), bell peppers, tomatoes, and a blend of fragrant spices. Cooked in a traditional wok-like pan called a “karahi,” this dish is known for its bold flavors, vibrant colors, and semi-dry texture. Perfect for serving with naan, roti, or jeera rice.
Ingredients Needed:
- Paneer – 250g, cubed
- Capsicum (Bell Pepper) – 1 medium, sliced
- Tomatoes – 2 large, pureed
- Onions – 1 large, finely chopped
- Ginger-Garlic Paste – 1 tbsp
- Green Chilies – 1-2, slit
- Red Chili Powder – 1 tsp
- Turmeric Powder – ½ tsp
- Coriander Powder – 1½ tsp
- Garam Masala – ½ tsp
- Kasuri Methi (Dried Fenugreek Leaves) – 1 tsp, crushed
- Salt – to taste
- Oil or Ghee – 2 tbsp
Step-by-Step Cooking Process:
- Heat Oil:
Heat 2 tablespoons of oil in a karahi or deep pan over medium heat. - Sauté Onions & Aromatics:
Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and cook until the raw smell goes away. - Cook Tomatoes & Spices:
Add the pureed tomatoes, red chili powder, turmeric, and coriander powder. Cook until the oil separates and the mixture thickens. - Add Bell Peppers:
Stir in sliced capsicum and cook for 3-4 minutes, keeping them slightly crunchy for texture. - Add Paneer Cubes:
Gently add paneer cubes and mix well to coat them in the masala. Let it simmer for 5 minutes. - Finish with Flavor:
Sprinkle garam masala and crushed kasuri methi. Mix gently and cook for another 1-2 minutes. - Garnish and Serve:
Turn off the heat, garnish with chopped coriander leaves, and serve hot.
Conclusion:
Karahi Paneer is a delightful vegetarian dish that’s bursting with traditional Indian flavors. It’s quick to prepare and perfect for both weekday meals and special occasions. Pair it with your favorite Indian bread or rice and enjoy a restaurant-style dish right at home!