Kadai Paneer Lahori

This Kadai Paneer Lahori is a restaurant-style dish you can make at home. It's got perfectly cooked paneer and tender bell peppers in a rich, savory sauce.

Ingredients

• 400 grams paneer
• 2 medium onions
• 4 medium tomatoes
• 1 large green bell pepper
• 1 large yellow bell pepper
• 1 large red bell pepper
• 4 cloves garlic
• 1 inch ginger
• 2 green chilies
• 0.5 cup plain yogurt
• 0.5 cup water
• 4 tablespoons ghee or oil
• 2 teaspoons Kadai masala
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon dried fenugreek leaves (kasuri methi)
• 0.5 teaspoon cumin seeds
• 2 whole dried red chilies
• 4 green cardamom pods
• 2 black cardamom pods
• 4 cloves
• 1 inch cinnamon stick
• 4 tablespoons fresh cilantro leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper powder

Instructions

1. Cut 400 grams paneer into 1 inch cubes. Dice 1 large green bell pepper, 1 large yellow bell pepper, and 1 large red bell pepper into 1 inch pieces. Finely chop 2 medium onions. Grate 1 inch ginger and finely chop 4 cloves garlic. Slit 2 green chilies lengthwise.
2. In a small dry pan, roast 0.5 teaspoon Kadai masala for 1 minute until fragrant. Set aside. Prepare the Kadai masala for the Lahori style: in the same pan, roast 1 teaspoon whole coriander seeds, 0.5 teaspoon whole cumin seeds, 2 whole dried red chilies, 4 green cardamom pods, 2 black cardamom pods, 4 cloves, and 1 inch cinnamon stick over low heat for 2-3 minutes until aromatic. Let them cool, then grind them into a fine powder. This is your fresh Kadai Lahori masala.
3. Puree 4 medium tomatoes in a blender to form a smooth paste.
4. Heat 2 tablespoons ghee or oil in a large kadai or heavy-bottomed pan over medium heat. Add the diced bell peppers and cook for 3-4 minutes until slightly tender-crisp. Remove them from the pan and set aside.
5. In the same kadai, add the remaining 2 tablespoons ghee or oil. Add 0.5 teaspoon cumin seeds and let them crackle. Then add the chopped onions and cook for 5-7 minutes until golden brown.
6. Add the grated ginger and chopped garlic. Cook for 1-2 minutes until their raw smell disappears.
7. Add the tomato puree, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and the freshly ground Kadai Lahori masala. Cook this mixture for 8-10 minutes, stirring occasionally, until the oil separates from the gravy.
8. Reduce the heat to low. Whisk 0.5 cup plain yogurt until smooth, then slowly add it to the cooking gravy, stirring continuously to prevent curdling. Cook for another 2-3 minutes.
9. Add 0.5 cup water, 0.5 teaspoon salt, and 0.25 teaspoon black pepper powder. Bring the gravy to a simmer. Add the paneer cubes and the cooked bell peppers. Mix gently.
10. Cover the kadai and let the Kadai Paneer Lahori simmer for 5-7 minutes, allowing the flavors to meld. Crush 0.5 teaspoon dried fenugreek leaves (kasuri methi) between your palms and add to the gravy along with 0.5 teaspoon garam masala and the slit green chilies. Stir well.
11. Turn off the heat. Serve hot, garnished with 4 tablespoons fresh cilantro leaves and a small drizzle of ghee if desired.

View the interactive Kadai Paneer Lahori recipe