Kadhai Paneer

Experience the vibrant and flavorful world of Indian cuisine with this authentic Kadhai Paneer recipe! Featuring tender cubes of paneer (Indian cottage cheese) and a medley of crisp green and red bell peppers, all simmered in a luscious tomato-based gravy infused with the bold flavors of roasted coriander and cumin seeds, this dish is a true crowd-pleaser. The addition of aromatic spices like garam masala, fenugreek leaves (kasuri methi), and Kashmiri red chili powder gives it a rich, smoky complexity, while still being quick and straightforward to prepare in just 40 minutes. Perfectly paired with naan or steamed basmati rice, this Kadhai Paneer not only delights the palate but also brings a burst of color to your table. Whether you’re cooking for a casual family dinner or an elaborate feast, this vegetarian classic is sure to impress!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)
• 0 to taste Salt
• 3 tablespoons Oil
• 0 for garnish Fresh coriander leaves

Directions

Step 1

Cut the paneer into 1-inch cubes and set aside.

Step 2

Slice the green and red bell peppers into thin strips and slice the onions thinly.

Step 3

Grind tomatoes, ginger, and garlic into a smooth paste in a blender.

Step 4

Slit the green chilies lengthwise and set them aside.

Step 5

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.

Step 6

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.

Step 7

Add the tomato-ginger-garlic paste and sauté until the oil starts to separate from the masala.

Step 8

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.

Step 9

Add the sliced bell peppers and slit green chilies. Sauté for about 5 minutes until the peppers are slightly cooked yet crisp.

Step 10

Add the paneer cubes and mix gently, ensuring the paneer is well-coated with the masala.

Step 11

Sprinkle garam masala and fenugreek leaves (kasuri methi), mix well, and cook for another 2 minutes.

Step 12

Taste and adjust salt if necessary.

Step 13

Garnish with fresh coriander leaves and serve hot with naan or rice.

Nutrition Facts

Serving size	(1332.8g)

Amount per serving	% Daily Value*
Calories	1416.8

Total Fat 100.1g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 140mg	0%
Sodium 2464.7mg	0%
Total Carbohydrate 89.0g	0%
Dietary Fiber 22.6g	0%
Total Sugars 41.4g
Protein 59.8g	0%

Vitamin D 0IU	0%
Calcium 809.1mg	0%
Iron 10.7mg	0%
Potassium 2783.5mg	0%

*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.

Source of Calories

Fat: 60.2%

Protein: 16.0%

Carbs: 23.8%