Kadhai/karahi means a wok in any Indian languages There are non-vegetarian versions of karahi/kadhai recipes. Kadai is basically reduced sauce made of tomatoes, green bell peppers and green chillies cooked in open pan or a wok. I did not add bell peppers or green chillies to this because of my son. It doesn't take time at all. You can use this base to make the chicken or lamb kadhai. Traditionally this dish is served with ajwain/carom seed parathas but you can serve it with naans or rice too.
Serve 4
Time: 35-40 minutes
500 grams paneer ( Indian cottage cheese) cut into cubes
2 big onions chopped very finely
3-4 red tomatoes chopped
1 tsp minced garlic
1/2 tsp minced ginger
1/2 cup green bell pepper finely chopped (optional)
2-3 hot green chillies finely chopped (optional)
1 tsp garam masala
1 tbs coriander powder
1 tbs sweet paprika or red Kashmiri chilli powder
Chopped coriander with its stem
Salt
2 tbs double/cooking cream
2 tbs ghee/oil
1/4 tsp cardamom powder
Method
First, cook the onions and garlic ( green bell peppers and green chillies if using) in the ghee for 2 to 3 minutes till golden in colour.
As the onions change the colour, add the coriander powder and paprika/red Kashmiri chilli powder. This brings the rich red colour. Some add colour to this dish but with this, you don't need to. Cook the mix for a minute.
Add the chopped tomatoes and 1/4 cup of water. Let the tomatoes simmer and breakdown. This will take about 10 minutes on medium heat.
When the base is simmering, add the garam masala, some more red chilli/paprika and salt.
Now add the cream. Bring it to a boil.
Now add the cubed paneer to the tomato base. Sprinkle some coriander and cardamom powder and cover to cook for another 5 minutes.
To make the dough for the carom seeds paratha, just add a tsp or 2 of ajwain/carom seeds and a cup of plain flour. Example: 2 cups wheat flour, 1 cup plain flour, 1 tsp carom seeds and salt.
Serve the kadhai/karahi paneer with the parathas.
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