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.
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.
- 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
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.
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 in pan. Add fenugreek powder and stir to combine. Add spices, onion,
4. Next, add chilly powder, garam masala powder, onion, capsicum and tomato puree. Cook for 15 minutes, or until the spices and other ingredients and blended softly.
5. Add salt, sugar and paneer. Cook for 5 minutes.
6. Add cream and mix well. Serve.