Kadhai Paneer

Kadhai Paneer


  • In a dry pan, roast 2 tbsp coriander seeds + 1 tbsp cumin seeds + 1 tsp fennel seeds + 1 tsp black pepper + 2 dry red chillies
  • Toast till fragrant. Cool and grind to a coarse powder
  • Heat 2 tbsp ghee + 1 tbsp mustard oil. Throw in 1 cup of finely chopped onion and cook till golden brown.
  • While that’s happening, cut your onion, green pepper (capsicum) and tomato in large cubes. Separate the cut onion to create petals. Remove the seeds from the tomato.
  • Cut a block of paneer into triangles, matching the size of the veg
  • Come back to the wok and add 2 tsp Ginger Garlic paste + 2 tbsp water
  • Add 1 tsp turmeric + 2 tsp Kashmiri red chilli powder and cook for 1 min
  • Add 1 cup of chopped tomato and cook on high heat for 5 min. You can add all the seeds and pulp you got while carving up that tomato earlier
  • Cook the onion – tomato mixture till the oil splits and rises to the top. Season with salt and add 2 tbsp of the freshly ground spice mixture. Turn off the heat

  • In a separate pan, heat 2 tbsp ghee and slide in the tomato, onion and green pepper. Season with salt and 1 tsp of the freshly ground spices. Toss for 1 min on high heat and transfer to a bowl.
  • Heat 2 tbsp ghee again, and add the paneer to the pan. Cook till light brown. Season with salt and 1 tsp ground spices.

  • Final step – assembly! Using a gentle hand, introduce the veggies and the paneer to the onion+tomato masala. 
  • Mix, check seasoning and garnish with chopped coriander.
  • Serve with naan, pulao or a burger.

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