Kadai Paneer Cottage Cheese on the Wok
Savor the bold and aromatic flavors of Kadai Paneer, a classic North Indian dish that brings cottage cheese (paneer) to life in a rich, spiced tomato gravy. This vibrant recipe showcases the magic of freshly ground spices like cumin, coriander, and garam masala, all brought together in a sizzling wok for authentic, smoky flavors. Crisp bell peppers, tender onions, and soft paneer cubes create a delightful medley of textures, while a final sprinkle of kasuri methi and fresh cilantro adds an irresistible touch of fragrant freshness. Ready in just 35 minutes, this restaurant-style vegetarian delight pairs beautifully with naan, roti, or steamed rice, making it perfect for weeknight dinners or festive feasts. Take your taste buds on a culinary journey with this irresistible "Kadai Paneer Cottage Cheese on the Wok" recipe.
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Recipe Information
Ingredients
- 250 grams Paneer (cottage cheese)
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 2 medium Onion
- 2 medium Tomatoes
- 4 Garlic cloves
- 1 inch Ginger
- 2 Green chilies
- 3 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander seeds
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander) leaves
- 0.25 cup Water
Instructions
Cut the paneer into 1-inch cubes and set aside.
Chop the green and red bell peppers into 1-inch squares. Slice the onions into thin wedges. Blend the tomatoes into a smooth puree.
Chop garlic, ginger, and green chilies finely or grind them into a paste.
In a dry wok (kadai), lightly toast the coriander seeds until aromatic. Use a mortar and pestle or spice grinder to crush them coarsely. Set aside.
Heat the cooking oil in the wok over medium heat. Add cumin seeds and let them crackle.
Add the chopped garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
Add the sliced onions and sauté until they turn translucent.
Stir in the tomato puree, Kashmiri red chili powder, turmeric powder, and salt. Cook for 5-7 minutes until the oil begins to separate from the masala.
Add the chopped bell peppers and cook for 3-4 minutes to keep them slightly crunchy.
Stir in the paneer cubes gently, ensuring they are well coated with the masala.
Add water and cook for another 2-3 minutes to bring the flavors together.
Sprinkle garam masala, crushed coriander seeds, and kasuri methi. Mix gently.
Garnish with freshly chopped cilantro leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 41.3 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2601 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
