Kadhai paneer

This is an easy, delicious Indian recipe for kadhai paneer that uses cottage cheese and vegetables with mild spices, stir-fried gently. It’s delicious for both kids and adults.

Kadhai paneer Credit: Essence of India

• serves

  2

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 1 tsp garam masala
• 1 tsp chilli powder
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp fenugreek leaves
• 1½ tbsp butter or vegetable oil
• 1 small sweet vedalia or brown onion, finely chopped
• 1 red capsicum, thinly sliced
• 1 green capsicum, thinly sliced
• 75 ml tomato puree
• 1 tsp salt
• ½ tsp sugar (optional)
• 1 cup paneer or cottage cheese
• 30 ml cream

Instructions

1. Heat a heavy-based saucepan over medium heat. Dry-fry garam masala, chilli powder, coriander seeds, cumin seeds and fennel seeds for 3–5 minutes, or until fragrant. Remove from pan.

2. Dry-fry fenugreek leaves for 1 minute, then remove from pan. Allow to cool. Grind to a fine powder.

3. Heat butter (or oil) in pan. Add fenugreek powder and stir to combine.

4. Next, add onion, capsicum and tomato puree along with the dry-fried spice mixture. Cook for 15 minutes, or until the spices and other ingredients are blended softly.

5. Add salt, sugar and paneer. Cook for 5 minutes.

6. Add cream and mix well. Serve.

Note

Serve this hot along with naan, roti or rice. It’s also delicious alone or, if you’re feeling very healthy, with a small fresh side salad.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.