Kadhai Paneer
Bursting with bold, aromatic flavors, Kadhai Paneer is a quintessential North Indian dish that pairs soft, creamy paneer cubes with a robust medley of spices and crisp bell peppers. This irresistible recipe brings together roasted coriander and cumin seeds, Kashmiri chili powder, garam masala, and kasuri methi to create a deeply flavorful masala, complemented by tangy tomato-ginger-garlic paste. The vibrant colors of red and green bell peppers add a delightful crunch and visual appeal, while the paneer absorbs the spices for a melt-in-your-mouth experience. Perfectly suited for pairing with naan or steamed basmati rice, this one-pot wonder is ready in under 40 minutes, making it a go-to choice for dinner parties or comforting weeknight meals. Treat your senses to the spicy, smoky allure of Kadhai Paneer—an authentic vegetarian masterpiece you’ll savor with every bite.
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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
- 3 medium Tomatoes
- 1 inch piece Ginger
- 3 whole Garlic cloves
- 2 whole Green chilies
- 1.5 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Fenugreek leaves (kasuri methi)
- to taste Salt
- 3 tablespoons Oil
- for garnish Fresh coriander leaves
Instructions
Cut the paneer into 1-inch cubes and set aside.
Slice the green and red bell peppers into thin strips and slice the onions thinly.
Grind tomatoes, ginger, and garlic into a smooth paste in a blender.
Slit the green chilies lengthwise and set them aside.
In a dry pan, roast the coriander seeds and cumin seeds until aromatic. Let them cool and then grind them coarsely in a mortar and pestle or spice grinder.
Heat 2 tablespoons of oil in a kadhai or large pan over medium heat. Add the sliced onions and sauté until they turn golden brown.
Add the tomato-ginger-garlic paste and sauté until the oil starts to separate from the masala.
Add the coarsely ground coriander-cumin mix, Kashmiri red chili powder, turmeric powder, and salt. Continue to cook until the spices are well roasted and oil separates again.
Add the sliced bell peppers and slit green chilies. Sauté for about 5 minutes until the peppers are slightly cooked yet crisp.
Add the paneer cubes and mix gently, ensuring the paneer is well-coated with the masala.
Sprinkle garam masala and fenugreek leaves (kasuri methi), mix well, and cook for another 2 minutes.
Taste and adjust salt if necessary.
Garnish with fresh coriander leaves and serve hot with naan or rice.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.1 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 636 mg | 14% | |
*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.
