Kadhai Paneer


  • 20 mins
  • Prep Time
  • 45 mins
  • Cook Time
  • Normal
  • Difficulty

  • Recipe Rating


    1 1/2 cups paneer (cottage cheese)

    Oil for deep-frying

    1 tbsp oil

    1/2 cup finely chopped onions

    1 recipe basic kadhai gravy

    1 tsp coriander-cumin seeds (dhania-jeera) powder

    1/4 tsp Eastern turmeric powder (haldi)

    1 tsp Eastern chilli powder

    1/2 tsp Eastern garam masala

    1/4 tsp dried fenugreek leaves (kasuri methi)

    1/2 cup sliced capsicum

    a pinch of sugar

    1/2 cup fresh cream

    Fresh coriander leaves to Garnish

    Salt to taste

    Chilli Powder

    Coriander Powder

    Cumin Powder

    Fenugreek Powder

    Garam Masala

    Turmeric Powder


  • 20 mins
  • Prep Time
  • 45 mins
  • Cook Time
  • Cooking--

    1Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour.

    2Drain on absorbent paper and place in lukewarm water for 10 minutes.

    3Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.

    4Add the kadhai gravy, coriander-cumin seeds powder, chilli powder, turmeric powder, garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.

    5Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.

    6Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.

    7Add the cream, mix well and serve hot garnished with coriander.

    8Best served with Indian breads like Naan and Chappati.

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