Kadhai Paneer

Your kids won’t miss the restaurant with this recipe! 

Paneer cubes sauteed with vibrant capsicums, chopped tomatoes and kashmiri mirch make a mouthwatering combination when perfectly coated with coarsely pound masalas to add the right amount of heat and flavor to this Punjabi menu favourite. (You’ll be surprised how yummy this spicy base tastes even without onion!)

For a truly authentic restaurant experience, serve in a miniature kadhai and your family won’t stop complimenting the chef!

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Prep Time: 15 min          Cooking Time: 15 min             


500 gms Paneer
2 tea cup tomato (finely chopped)
11/2 tea cup capsicum (cut into strips)
2 tbsp garlic
2 tbsp Kasuri methi
1 tbsp ginger (cut into very thin strips)
1 tbsp coriander leaves
2 green chilli (finely chopped)
5 Kashmiri chilli
2 tsp coriander seeds
2 tbsp oil
2 tbsp ghee
Salt to taste


  1. Mix Kashmiri chilli and coriander seed and pound into roughly ground masala mixture 
  2. Heat the oil and ghee
  3. Add the ginger and garlic and heat it for a minute
  4. Add the capsicum and heat for a minute
  5. Add the tomato and heat it until it softens
  6. Add the masala mixture, kasuri methi and heat until the oil starts releasing
  7. Add paneer pieces, salt and coriander leaves and mix well
  8. Serve hot with nan roti or paratha


  1. For Jain Preparation just avoid garlic


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