Entree: India – Delhi & NCR – कड़ाही पनीर ➤ Kadhai Paneer (A North Indian stir-fry of fresh cottage cheese cubes cooked with bell peppers, tomatoes and toasted whole spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 50 min

Ingredients

- 16 oz (454 g) paneer, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 medium onion (approx. 150 g), thinly sliced
- 2 bell peppers (1 red, 1 green), sliced (approx. 300 g total)
- 2 medium tomatoes (approx. 300 g), finely chopped or puréed
- 1 tbsp (15 g) ginger-garlic paste
- 1 tbsp (6 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 3 dried red chilies (approx. 2 g)
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 tsp (5 g) garam masala
- 1/2 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) plain yogurt or 2 tbsp (30 ml) heavy cream
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tsp (5 ml) lemon juice
- 1–2 tbsp (15–30 ml) oil for shallow-frying paneer (optional)

Instructions

1. Dry-roast coriander seeds, cumin seeds and dried red chilies in a small skillet over medium heat until fragrant, about 2–3 minutes. Cool and grind to a coarse powder to make fresh kadhai masala.
2. If preferred, shallow-fry paneer cubes in 1–2 tbsp (15–30 ml) oil until lightly golden on edges, drain on paper towels and set aside. Alternatively, use paneer directly for a softer result.
3. Heat 2 tbsp (30 ml) oil or ghee in a heavy kadhai or large skillet over medium-high heat. Add sliced onions and sauté until translucent and beginning to brown, 6–8 minutes.
4. Add ginger-garlic paste and cook 1 minute until raw aroma dissipates. Stir in turmeric and red chili powder and cook 30 seconds.
5. Add chopped tomatoes and cook until the mixture reduces and oil begins to separate, about 6–8 minutes. Add the ground kadhai masala, salt and 1/2 cup (120 ml) water; simmer 3–4 minutes to blend flavors.
6. Add sliced bell peppers and cook 3–4 minutes; they should be tender-crisp. Fold in fried or fresh paneer cubes and gently toss to coat in the masala. Cook 2–3 minutes to heat through.
7. Stir in yogurt or cream, garam masala and crushed kasuri methi. Adjust salt and add lemon juice. Finish with chopped cilantro.
8. Serve hot with naan, roti or steamed rice.