Karahi Paneer
Karahi Paneer is a popular North Indian and Pakistani vegetarian dish featuring paneer cooked in a spicy and tangy tomato-based gravy with bell peppers and traditional spices, served sizzling hot from the karahi (wok).
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Ingredients
- 250 gramspaneer
cubed
- 3 tablespoonsoil
- 1 teaspooncumin seeds
- 1 tablespoonginger garlic paste
- 2 countgreen chilies
sliced
- 4 mediumtomatoes
finely chopped
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspooncoriander powder
- 0 ½ teaspoongaram masala
- 1 teaspoonsalt
- 1 mediumbell pepper
cubed, preferably green or red
- 1 teaspoonkasuri methi
dried fenugreek leaves (optional)
- 2 tablespoonsfresh coriander leaves
finely chopped
- 1 teaspoonlemon juice
Instructions
Heat oil in a karahi or deep skillet over medium heat. Add cumin seeds and let them splutter.
Add ginger garlic paste and green chilies. Sauté for 1-2 minutes until fragrant.
Add finely chopped tomatoes. Cook on medium heat until tomatoes soften and oil begins to separate, about 8-10 minutes, stirring occasionally.
Add red chili powder, turmeric powder, coriander powder, and salt. Stir well and cook for 2 minutes to blend the spices.
Add cubed bell peppers and cook for 3-4 minutes until slightly tender but still crisp.
Add the paneer cubes and gently mix to coat them with the masala. Cook for another 3-4 minutes to let paneer absorb flavors.
Sprinkle garam masala and kasuri methi (if using). Mix gently and cook for 1 more minute.
Turn off heat and add fresh coriander leaves and lemon juice. Mix well.
Serve hot, garnished with extra coriander if desired.
