TUO ZAAFI WITH AYOYO SOUP
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What: Another of the many vegetarian Punjabi dishes popular in Delhi, kadhai paneer (sometimes called karahi) is paneer, or Indian cheese, cooked with bell peppers (a.k.a. capsicum), onion, tomato, garlic, ginger, lots of spices—usually including dry fenugreek leaves—ghee, and some cream. Its name refers to the wok-like pan in which it’s cooked: a kadhai, known as karahi in Pakistan (that the Punjab region straddles both countries explains the two names showing up in Delhi). It might be red or brown in color, dry or wet in texture, but it’s always a solid, satisfying dish.
Where: Kadhai paneer was among the veg curries at Pindi (2338-7932; 16, Pandara Rd. Market, map), one of several good Punjabi restaurants on famed Pandara Road, in central Delhi. It’s a bit upscale, so prices aren’t the cheapest, but quality is very good.
When: Daily, noon-12:30am
Order: This dish, listed as karahi paneer (325 rupees), was delicious here, loaded with paneer and veggies, its flavorful brown curry topped with fresh coriander and a bit of cream. Get some naan to mop it up, and if you’re feeling decadent, try the butter chicken here. The tandoori chicken is also quite good.
Alternatively: Look for kadhai paneer at any good Punjabi restaurant around town, like Kake di Hatti (654, Church Mission Rd., map) or the original Moti Mahal (3704, Netaji Subhash Marg, Daryaganj, approx. map), both in Old Delhi.
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