RESTAURANT STYLE AROMATIC TOFU RECIPE | VEGAN KADHAI PANEER RECIPE
Recipe Information
Kadhai Paneer
Cultural Context
Kadhai Paneer hails from the northern regions of India, where it is a staple in many households and restaurants. Traditionally cooked in a kadhai (a type of Indian wok), this dish showcases the vibrant flavors of Indian spices and fresh vegetables, making it a favorite among vegetarians. It is often served with naan or rice and is a popular choice during festive occasions and gatherings. Today, Kadhai Paneer is enjoyed globally, with variations that include different vegetables and spices to suit local tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and a good protein alternative.
bell peppers
🥗Healthier: zucchini
💰Cheaper: green beans
Zucchini is lower in calories; green beans are often less expensive.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder can provide a similar flavor profile.
fresh coriander
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley offers a fresh taste; dried herbs are often more economical.
Heat a pan on medium low heat and add fennel seeds, coriander seeds, cumin seeds, black peppercorns, cloves, and green cardamoms.
Stir the spices continuously until fragrant, then take the pan off heat.
Allow the spices to cool, then grind them coarsely using a spice grinder or mortar and pestle.
In a blender, add two large tomatoes to make a fine paste (or use 1/3 cup canned crushed tomatoes).
Add slivered almonds soaked in hot water to the blender for a smooth paste.
Heat a non-stick pan on medium high heat and add 1 tablespoon of oil.
Place the tofu in a single layer and sprinkle with salt and pepper, frying until golden brown.
Remove the tofu from the pan and set aside.
In the same pan, add 1 tablespoon of oil and sauté green and red bell peppers with salt and pepper until slightly tender, then remove them from the pan.
Add 2 tablespoons of oil to the pan, lower the heat, and add cumin seeds and chopped onions, stirring until soft and pale.
Add Kashmiri red chili powder and turmeric powder, stirring for a few seconds.
Add grated garlic and ginger, frying for 1 minute.
Add the pureed tomatoes and cook until the mixture is dry and oil is released from the sides.
Stir in the nut paste and cook for 2 minutes, then add the fried tofu and salt.
Add about 1 cup of hot water and cover, cooking on low heat for 8 minutes, stirring occasionally.
After 8 minutes, add kasuri methi, green chili, fried bell peppers, and sugar (optional), and cover again for 2 minutes.
Finally, add the roasted spice blend, fresh coriander, and a sprinkle of water if needed, then serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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