Family & Kids

Kadhai Paneer - Recipe


125 gms paneer/cottage cheese, cubed

3 medium tomatoes/tamatar,

1 green chili/hari mirch, chopped

3 garlic cloves/lahsun,chopped

3/4 inch ginger/adrak, half crushed and half julienned

1 capsicum/shimla mirch, julienned (optional)

5-6 kashmiri red chilies or 1/2 tbsp, adjusted to taste

coriander seeds/dhania, roasted to 1 to 1.5 tsp crushed

¼ tsp kasuri methi/dry fenugreek leaves

¼ tsp garam masala powder

¼ cup chopped coriander/cilantro leaves/dhania

1 tbsp salt or black salt


Heat a tbsp oil in a kadhai, add the crushed ginger and garlic, saute these till it leaves off aroma. On medium heat, add the chopped tomatoes, cooking the tomatoes till they become soft.

Pound the coriander seeds and red chilies to a roughly. After a while, add the spice powder to the tomatoes.

Cook till the whole mixture become like a paste and oil starts to gather at the sides.

Now add chopped green chilies, salt and garam masala powder. Mix these well.

Add the paneer and turn the heat to lowest. Cover and cook for 15-20 minutes.

Add kasuri methi, ginger and capsicum julienne and coriander leaves.


Serveeither with rotis or rice.

Aaliya Khan


This article appeared in The Milli Gazette print issue of 16-31 August 2015 on page no. 22

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