Kadhai Paneer
Veg
Cottage cheese cooked in a wok — thick paneer cubes and capsicum cooked in a bold, chunky onion-tomato masala with dried red chilli, whole coriander seeds, and garam masala in a cast-iron kadhai. The masala is left coarser and more textured than the smooth gravies of restaurant curries, giving it a dhaba roughness. The coriander seeds are the defining spice. Eaten with naan or paratha.
Cuisines
Punjabi
Delhi
Best for
Lunch
Dinner
Build a full meal around Kadhai Paneer
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
200 grams | Paneer , cubed |
|
1 large | Onion , sliced |
|
1 large | Bell Pepper , green, sliced |
|
2 medium | Tomato , pureed |
|
2 tablespoons | Oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Red chili powder |
|
0.5 teaspoon | Turmeric powder |
|
1 teaspoon | Kasuri Methi , dried fenugreek leaves |
|
— | Salt , to taste |
|
2 tablespoons | Cream , fresh |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Heat oil in a kadhai or deep pan over medium heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add sliced onions and sauté until they turn golden brown.
- 4 Add ginger-garlic paste and sauté for another minute.
- 5 Add pureed tomatoes and cook until the oil separates from the masala.
- 6 Stir in coriander powder, red chili powder, turmeric powder, and salt.
- 7 Add sliced green bell pepper and cook for 3-4 minutes.
- 8 Add paneer cubes and mix gently to coat them with the masala.
- 9 Sprinkle garam masala and kasuri methi over the mixture.
- 10 Add fresh cream and stir well to combine.
- 11 Cook for another 2-3 minutes, then turn off the heat.
- 12 Garnish with chopped coriander leaves before serving.
Tips
For a smoky flavor, roast the bell peppers before adding them to the dish.