A favorite among vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, vegetables, sweets, desserts, and alikes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt, and chili powder!

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking: Moderate

Taste: Spicy

Ingredients for Kadai Paneer Recipe

• Paneer (cottage cheese) 200 grams
• Fennel seeds (saunf) 1 teaspoon
• Cumin seeds 2 tablespoons
• Coriander seeds 3 tablespoons
• Black peppercorns 1/2 teaspoons
• Kashmiri red chilies dried 4
• Oil 2-3 tablespoons
• Tomatoes chopped 6 medium
• Kashmiri red chili powder 1 teaspoon
• Salt to taste
• Ginger cut into juliennes 1 inch
• Onion cut into cubes 1/2 medium
• Green capsicum 1/2 medium
• Tomato 1 medium
• Garam masala powder 1 teaspoon
• Dried fenugreek leaves (kasoori methi) 1 teaspoon

Step 1

To make Kadhai paneer, dry roast 2 red chilies, fennel seeds, 1 teaspoon cumin seeds, 2 tablespoons coriander seeds, and peppercorns till fragrant. Cool and grind into a coarse powder.

Step 2

Heat oil in a non-stick pan. Add remaining cumin seeds and red chilies and sauté till the seeds crackle.

Step 3

Add remaining coriander seeds, and tomatoes, mix and sauté for 5-6 minutes or till tomatoes are pulpy.

Step 4

Cut cottage cheese into cubes.

Step 5

Add 1 tablespoon Kadai powder and mix well. Add onion cubes and capsicum cubes.

Step 6

Cut tomato into cubes and add. Mix well and add cottage cheese cubes. Toss to mix and cook for a minute.

Step 7

Add garam masala powder, toss to mix, and cook for ½ a minute. Add dried fenugreek leaves and toss to mix.

Step 8

Sprinkle 1 tablespoon Kadai powder on top and serve hot.

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