Kadai Paneer Recipe - Spiced Cottage Cheese With Green Bell Peppers
A delicious North Indian dish that is made from fresh homemade paneer and sauteed with Green Bell Peppers. It is quick to make and can be packed into your lunch box as well. This recipe is a hit at parties as well.
Kadai Paneer Recipe is a delicious North Indian dish that is made from fresh homemade paneer and sauteed with Green Bell Peppers and dried fenugreek leaves. Cardamom is crushed and added to this Curry, which gives it a nice taste and flavour.
When you have the Paneer, all you need are a few spices and wok also known as a Kadai. The capsicum and the onions are stir fried on high heat and then the tomatoes are added in to give it a nice moisture.
I typically like to grate my tomatoes for the Kadai Paneer recipe, but you can add it chunks as well.
Serve the Kadai Paneer Recipe along with Dal Tadka, Phulka and Paneer Pulav for a weekend dinner. You can also serve Sooji Halwa at the end for desserts.
If you like this recipe, you can also try other recipes that you can make from Homemade Paneer:
20 M
30 M
50 M
4 Servings
Ingredients
- 250 grams Paneer (Homemade Cottage Cheese)
- 1 Onion , diced
- 1 Green Bell Pepper (Capsicum) , diced
- 1 teaspoon Ginger , grated
- 2 cloves Garlic , finely chopped
- 2 Tomatoes , finely chopped
- 1 teaspoon Cardamom Powder (Elaichi) , or 1 badi elaichi
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Red chilli powder
- 1 teaspoon Black pepper powder
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- Cooking oil , for cooking
- 1 tablespoon Butter
- Salt , to taste
How to make Kadai Paneer Recipe - Spiced Cottage Cheese With Green Bell Peppers
To begin making the Kadai Paneer Recipe, heat a teaspoon of oil in a heavy bottomed Wok or a Kadai.
Add the onions, green bell peppers, ginger, garlic and sauté until the onions and peppers are tender.
Once the onions and peppers have turned slightly tender, add the tomatoes, turmeric powder, cumin powder, black pepper powder, red chilli powder and saute until the water from the tomatoes have evaporated and become a thick paste.
Add butter, salt, cardamom powder or badi elaichi and and sauté for few more minutes. Add the paneer pieces and kasuri methi.
Cover the pan and simmer the kadai paneer for a few minutes on low heat. After a few minutes, turn off the heat. Check the salt and spice levels and adjust to suit your taste. Transfer the Kadai Paneer to a serving bowl and serve warm.
Serve the Kadai Paneer Recipe along with Dal Tadka, Phulka and Paneer Pulav for a weekend dinner. You can also serve Sooji Halwa at the end for desserts.
Archana Doshi
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