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Home » Indian » Kadhai Paneer - Wok Style Cottage Cheese

Kadhai Paneer - Wok Style Cottage Cheese

Published: Sep 3, 2012 · Modified: May 24, 2017 by Shweta Arora · This post may contain affiliate links

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Kadhai Paneer is one of the exotic Indian main course recipes that can be churned very quickly & yet looks like you have invested your whole day making it. The high points of this dish is its very colorful due to the addition of capsicum (bell peppers) & at the same time very flavorful too. 


Why the name Kadhai Paneer?? In Indian cuisine, the utensil called Kadhai (similar to a wok) is often used to make sabji (main course dish). Paneer cooked in this vessel is popularly referred to as Kadhai Paneer. For this post, I've shown the dry version of this dish but in restaurants you mostly get the gravy version. I have cut my onion half in cubes & half finely chopped. Why???  I wanted to match my onions to the capsicums & at the same time wanted to match my onions to the tomatoes for a good sabji masala. 


Ingredients: 

250 gms paneer cut in cubes/triangles
¼ green capsicum (bell pepper) cut in cubes
¼ red capsicum (bell pepper) cut in cubes (or use green capsicum instead)
1 onion (½ onion cut in cubes & ½ finely chopped)
2 tomatoes finely chopped
2 green chilies vertically slit
1 teaspoon cumin seeds
1 tablespoon coriander seeds (or 1 tablespoon of freshly ground coarse coriander seeds powder)
pinch of asafoetida (hing)
¼ teaspoon turmeric powder
1 teaspoon red chili powder (or to taste)
1 teaspoon coriander powder
½ teaspoon garam masala (optional)
few coriander leaves finely chopped
1 tablespoon of oil
salt to taste

Method: 
Dry roast the coriander seeds till light brown & you start getting the aroma. Allow them to cool & then grind them to a coarse powder. 

  • In a vessel, heat oil & once hot add the cumin seeds. Once they start spluttering add the onions.
  • Saute for a minute & then add the freshly ground coarse coriander seeds & asafoetida. Saute again till onions are translucent. 
  • Then add the green chilies & tomatoes. Cover & cook till tomatoes turn soft.
  • Now add salt, turmeric, red chili coriander & garam masala powder & saute for a min.
  • Now add the red & green capsicums & cook till they are partially done. Retain the crunchiness of the capsicum. 
  • Add paneer & few coriander leaves & mix till all is well combined. 

That's it, our Kadhai Paneer is ready. Serve it hot with Roti/Chapati/Naan or any Indian bread of your choice. 

Happy Cooking!!
Shweta

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Reader Interactions

Comments

  1. SirisFood

    September 28, 2012 at 6:30 am

    Looking colourful dear...

    Reply
  2. Kathleen Richardson

    September 10, 2012 at 6:35 pm

    Such a colorful, flavorful dish, Shweta. Well done.

    Keep writing...

    Reply
  3. Minnie@thelady8home

    September 05, 2012 at 11:49 am

    The colors are grogeous, and inviting. Lovely!

    Reply
  4. Authentic Vegetarian Recipes

    September 05, 2012 at 10:38 am

    This looks really delicious. love the colours.

    Reply
  5. Sangeetha

    September 04, 2012 at 11:37 pm

    Wow...sounds very flavorful n delicious...loved your version!!

    Reply
  6. Shabbu

    September 04, 2012 at 9:53 am

    Tempting recipe..yummy..
    Shabbu's Tasty Kitchen

    Reply
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