Kadai Paneer

Serves 2


Paneer (homemade or readymade) – 15 – 20 cubes or 250 gms

Red or Green Capsicum – 1 (cut into long thin pieces)

Tomato – 2 (grinded or cut into small pieces)

Cashews – 2-3 (shredded)

Chilli powder – 1 tbsp

Dhania Powder – 1 tbsp

Amchur powder – ½ tbsp

Garam masala powder – ½ tbsp

Fennel (sombu) – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Cardamom – 2 or ¼ tbsp powder

Poppy seeds – ½ tbsp

Mint leaves – 4-5

Asafoetida – pinch

Curd – 2 tbsp

Milk – ½ cup

Milk cream – 1 tbsp (optional)

Salt – To taste

Oil or ghee – 2 tbsp

Coriander – for garnishing

Preparation of Kadai Paneer:

  1. Heat 1 tbsp oil or ghee in a pan and fry the paneer cubes and capsicum. When paneer starts turning golden brown remove from flame and keep it aside. You can fry them separately too so that the capsicum gets more fried and it will taste cool.
  2. Heat 1 tbsp oil or ghee in a pan, add fennel, jeera, poppy seeds, mint leaves, asafoetida and fry lightly.
  3. Now add the tomatoes and some water to cook. Add chilli powder, dhania, amchur, garam masala powder and cook for 5 mins in medium flame. Add little water if needed.
  4. Add milk, curd, salt and cook for 3-5 mins till it becomes slightly thick.
  5. Now add the paneer and capsicum, mix and cook for 2 mins and keep it aside.

Add coriander, milk cream and serve hot…….

Additional Info:

I usually add green capsicum, but in my friend Rohini’s blog, she has suggested red capsicum.  I tried it and it tastes really good.

Instead of frying the paneer normally try to burn it slightly. I did like that this time, it tasted awesome…..


2 thoughts on “Kadai Paneer

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