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Kadai Paneer Recipe

The Paneer is an Indian cheese similar to cottage cheese, but little flavorful and almost never eaten alone. Kadhai Paneer is a recipe prepared with cheese, a mix of red and green chilies, peppers, tomatoes, ginger, coriander and other Indian spices. The consistency can be solid, liquid or more similar to a soup.

Kadai paneer is a simply mouthwatering mild spicy Indian restaurant style recipe with paneer or cottage cheese and a tomato based gravy. It is a popular flavorful side dish in paneer recipes and is a typical Punjabi dish, normally prepared in a kadai or wok for any special occasion with paneer, colorful bell peppers coated with spicy tomato gravy, aromatic spices and herbs cooked in a ghee.

The Kadai is a sort of pan used in the Indian cuisine, hemispherical shape based, originally without any part of the bottom in plan, generally forged iron or cast iron. Is rather heavy and it allows, therefore, to retain the heat longer, while its flared shape also allows to fry in immersion despite using low doses of oil, whereas the terminal point is in direct contact with the flame.

In Indian cooking is used for virtually any type of cooking, from frying to steaming, stewing from the quick browning of ingredients in addition to crowding of sauces. Very convenient flush the grid on the edge of the pan which allows to fry and, at the same time, to keep warm and drain the already fried foods. There is of course of different sizes and, in the West, has been adapted to the particular needs of cooking. Ne have been studied of the lightest and often coated with teflon, of which the covers are also available, often glass pyrex to allow greater control of the cooking without having to continually uncover the pot.

These materials also allow for easier cleaning and maintenance, since the original should not be washed but heated and cleaned with a cloth, making sure to grease it with oil to protect it from any signs of rust.

Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings

Nutrition facts per 100 gms: 180 calories, 4.6 grams fat


2 cups cottage cheese
1 capsicum
1 onion
2 tomatoes
1 tsp ginger
1 tsp red chili powder
2 bay leaves
4 cloves
1 piece cinnamon
4 tbsp clarified butter
1 tsp turmeric powder
1 tsp coriander powder
1 tsp fenugreek leaves
2 green chillies
2 cloves garlic
1 tsp cumin seeds
Salt to taste
Coriander leaves

Recipe Method

Slice the cottage cheese and capsicum into thin long strips. Grind onion, tomato, ginger, garlic and green chillies. Mince cloves and cinnamon.

Heat clarified butter in a pan. Add bay leaf, cloves, fenugreek, cinnamon, turmeric, cumin, red chili powder and coriander. Then add the tomato paste. Continue cooking it on medium flame till oil begins to separate.

Add paneer, capsicum pieces and salt. Cook on low flame. When the capsicum is done put off the flame. Take off the fire. Garnish with coriander leaves on top and serve hot.

Serve with naan or parathas.

4 stars - based on 9 reviews


What's Baking?? said…
Your paneer curry looks absolutely divine. And I love the pot that you used to make the curry. I had a chance to use that pot when I went over to a good Punjabi friend of mine and I love cooking using it. Wish I know where to get that pot over here.

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