A karahi is the deep, two-handled iron wok that gives this dish its name and its character. Cooking over a hard flame drives the moisture off fast, so the masala tightens around the paneer instead of pooling underneath it. That is why karahi paneer tastes so different from a creamy restaurant gravy — it is brighter, hotter and much more about the vegetables.
We use fresh paneer, quartered onion and green pepper cut chunky so they keep a bite, tomato cooked just until it collapses, and a masala we grind in-house with coriander seed, black pepper and dried red chilli. It is fully vegetarian and one of the most requested dishes on our menu for guests looking for Indian vegetarian food in Brampton.
What Makes Our Karahi Paneer Different
Everything is cooked to order. The paneer is never boiled ahead of time and left sitting, the peppers go in late so they stay crisp, and the masala is finished with julienned ginger and fresh coriander off the heat. If you want it hotter, say so — this is a dish that takes chilli well.
How to Serve Karahi Paneer
Because the masala is thick, breads work better than rice: garlic tawa naan, butter naan or an aloo paratha. Pair it with Dal Makhani for a fully vegetarian table, or with Butter Chicken if the group is mixed. A bowl of raita balances the heat.
