Kadhai Paneer (Serves: 5-6, Preparation Time: 30 minutes)

Have you invited guests and are worried about the menu? Here’s my recommendation – a super hit traditional Indian dinner menu – Kadhai Paneer, Dal Makhani, Stuffed Tomato/Bhindi, Raita, Pulao and, of course Rotis and Salad. For dessert you may serve gulab jamuns – home made! Don’t believe it? Just wait a few days and I will post that recipe too! While dal makhani is already on my blog, I will post the other recipes very soon.


  • 400 gms Paneer (cottage cheese) cut into triangles
  • 2 capsicums, cut into squares
  • 2 medium sized onions, chopped
  • 4 medium sized tomatoes, chopped
  • A small (1 inch) piece of ginger, chopped
  • 7-8 cloves of garlic, chopped
  • 1 tsp cumin
  • 1-1½  tsp chili powder
  • 2 tsp coriander powder
  • Salt, to taste
  • 1 tsp kasoori methi
  • ½ tsp garam masala
  • Finely chopped coriander/ginger juliennes for garnishing
  • 2 tbsp refined oil


  • Grind ginger and garlic into a paste; also grind the onions in the blender

  • Then grind tomatoes adding coriander, chili powder and salt

  • Heat about 2 tbsp oil in a wok, fry the capsicum and keep aside

  • Fry cumin in the remaining oil in the wok and allow it to crackle; add ginger garlic paste and sauté for about 3-4 minutes (till it acquires a light brown colour)

  • Add the onions and keep stirring for about 7-8 minutes/ till they turn brown in colour

  • Add tomatoes paste (with spices) and sauté for another 5 minutes on medium flame; add kasoori methi and capsicum and sauté for another 5 minutes on low-medium flame (the capsicum will get almost cooked in the process while the tomatoes should leave the oil and look dry)

  • Add about a glassful of hot water, bring it to a boil, cover and let it cook for 5-7 minutes on low flame

  • Take the lid off, add cottage cheese, cook for another 3-4 minutes (it should be a thick curry)

  • Add garam masala and garnish with finely chopped coriander and ginger juliennes

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