Name: Kadai paneer
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 250 grams paneer (cut into long fingers); 1 small red onion (cut into thick slices); 2 medium capsicum (cut into long fingers); 2 tsp coriander seeds; 2 dry red chilli; 1 tsp ginger paste; 6-7 cloves garlic (crushed); 1-2 green chilli (or as per taste); 1 inch ginger (finely chopped or coarsely grated); 2 medium tomatoes (finely chopped); ½ tsp fenugreek seeds (methi); Salt (to taste); 3 tbsp oil; A few coriander leaves (for garnish)

Gluten Free Low Carb Vegetarian

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Kadai paneer step-by-step recipe with photos.

Kadai is an Indian wok (similar to a wok). This is the most commonly used utensil in Indian cooking. Kadai paneer is cottage cheese cooked in a kadai with tomatoes, onions, capsicum, and a blend of Indian spices. The main flavour of this dish comes from freshly pound spices. And if you don’t have a kadai, just cook it in a frying pan – it would still taste amazing.

The recipe here is Dhaba-style kadai paneer. Dhabas are popular roadside eateries, which are located mostly on highways. Dhabas generally serve local cuisine. They are usually located near petrol stations and also serves as a truck stop. The food served there has lead to developing a cooking style famously known as dhaba-style.

To make this dish, I dry roast coriander seeds and dry red chilli, and pound them coarsely. This freshly ground spice mix makes the dish extremely flavourful and aromatic. I then saute onion and capsicum and set them aside. I fry garlic, fenugreek seeds along with the freshly pounded spices. I then cook them with tomatoes. Once the tomatoes cooked through, I add the sauteed onion and capsicum. I add paneer and mix gently and finished it with coriander leaves.

Have you tried making pizza with this dish? Yes, that’s right! Kadai paneer pizza – a must-try. Click here for a recipe.

For more paneer recipes, click here.

Kadai paneer

Shilpa

Kadai paneer is cottage cheese cooked in a kadhai with tomatoes, onions, capsicum, and a blend of Indian spices. The main flavour of this dish comes from freshly pound spices.

5 from 2 votes

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Course Side Dish
Cuisine Indian, Punjabi

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients

250 grams paneer cut into long fingers
1 small red onion cut into thick slices
2 medium capsicum cut into long fingers
2 tsp coriander seeds
2 dry red chilli
1 tsp ginger paste
6-7 cloves garlic crushed
1-2 green chilli or as per taste
1 inch ginger finely chopped or coarsely grated
2 medium tomatoes finely chopped
½ tsp fenugreek seeds methi
Salt to taste
3 tbsp oil
A few coriander leaves for garnish

Instructions

Dry roast the coriander seeds and dry red chilli in a frying pan. Cool and pound them in a mortar pestle. Set aside
Heat 1 tbsp oil in a kadai or fry pan. Saute onion and capsicum until done. Set aside
In the same pan, heat 2 tbsp oil. Add methi and crushed garlic. Fry until the garlic is golden
Add the pounded spice powder and cook for a minute
Add ginger paste and green chilli
Add the tomatoes and salt. Mix well and cook until the tomatoes are cooked completely and oil starts to separate (about 5-6 minutes)
Add the onion and capsicum. Cook for a further 3-4 minutes
Add the paneer. Mix gently and cook for 2-3 minutes
Garnish with coriander leaves and serve hot

Notes

Use just one dry red chilli for a milder version

You can use tofu instead of paneer is not available

Nutrition Facts

Kadai paneer

Amount Per Serving

Calories 165 Calories from Fat 117

% Daily Value*

Fat 13g20%
Saturated Fat 5g31%
Cholesterol 21mg7%
Sodium 31mg1%
Potassium 170mg5%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%

Vitamin A 1188IU24%
Vitamin C 45mg55%
Calcium 166mg17%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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