Saturday, March 14, 2015



Elsewhere in this blog you will find recipes for Paneer Chettinad and Paneer Jhalfrezi. Today, I would like to share the recipe for another popular paneer dish called Kadhai Paneer with Bellpepper.

I made this recently and it tasted great!

Like any other dish, there are several ways of making Kadhai Paneer. I prefer to shallow fry the paneer pieces on a tawa before mixing them with the masala while some like to deep fry the paneer. Likewise, some also fry the capsicum but I prefer not to do so- to retain their natural crunch. I also did not use fresh cream mentioned in the original recipe.

This recipe has been adapted from Kadhai Paneer with Peppers from my friend Sushma Mallya's blog, Authentic Food Delights.

I guess I like this dish so much as it has some of my favourite veggies like capsicum and tomato to complement the taste of the paneer.

  • Paneer, (Cottage Cheese), 200 gms
  • Tomato, large-sized, 1
  • Capsicum, large-sized, 1
  • Oil,  1 tbsp
  • Jeera (Cumin Seeds), 1/2 tsp
  • Green Chillies, slit, 1-2
  • Onions, 2
  • Ginger Garlic Paste, 1 tbsp
  • Haldi (Turmeric) Powder, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Red Chilli Powder, 1 tsp or to taste
  • Cumin Powder,  1/2 tsp
  • Salt, to taste
  • Garam Masala Powder, 1/2 tsp
  • Fresh Coriander leaves, finely chopped, 2 tbsp

Cut the paneer into cubes. Shallow fry them on a tawa and keep aside.
Puree the tomato in a blender and keep aside
Chop the capsicum into cubes and keep aside
Chop the onions and keep aside
Heat oil in a kadhai and when it is hot add the cumin seeds. When they sizzle, add slit green chillies and saute
Add the onion and fry till they become translucent
Add the ginger garlic paste and fry for 2-3 minutes till the raw smell goes
Next, add the tomato puree and fry for 2 minutes
Now add the spices ( turmeric powder, coriander powder, chilli powder, cumin powder) and salt
Mix well and fry till the oil separates
Add the capsicum cubes and the paneer cubes
Sprinkle garam masala and mix well so that the paneer and the capsicum cubes are well blended with the masala
Cook till the capsicums are done, without over cooking them.
Garnish with finely chopped coriander leaves
Serve hot with rotis, paranthas or kulchas

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