Indian vegetarian Kadai Paneer

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Indian paneer cheese curry recipe

Vegetarian Indian Paneer cheese curry
Nutrition Information
  • Serving size: 100 grams
  • Calories: 140.9 kcal
  • Fat: 11.7 grams
  • Saturated fat: 4.2 grams
  • Carbohydrates: 4.2 grams
  • Sugar: 3,7 grams
  • Protein: 6.1 grams
Recipe type: Vegetarian
Cuisine: Indian
  • Paneer -200g
  • Onions - 3 (two thinly sliced, one coarsely chopped)
  • Tomatoes – 2 coarsely chopped
  • Bell pepper - one (preferably green) coarsely chopped. Pith and seeds removed
  • Ginger/ garlic paste – 3 teaspoons
  • Whole Coriander seeds – 1 tablespoon
  • Fennel seeds – one teaspoon
  • Cumin seeds - one teaspoon
  • Turmeric – one teaspoon
  • Chilli powder – two teaspoons
  • Pepper corns – ½ teaspoon
  • Salt – ½ teaspoon
  • Dried Kashmiri Chillies = 2 to 4
  • Coriander leaves – 2 tablespoons (chopped)
  • Ghee (or butter) – 1 table spoon
  • Vegetable oil – 3 tablespoons
  • Bay leaves – 2 dried
  • Cinnamon – 2.5 inches coiled bark
  • Cloves – 4 whole
  • Green Cardamom - 3 pods
  • Green chillies – 2 chopped
  • Butter (optional) - one tablespoon
  1. Slice and chop onions, tomatoes and green chillies
  2. Toast coriander, fennel, cumin and black peppercorn seeds in a skillet on a low heat for 1 -2 minutes until aromas begin releasing. Allow to cool. Once cooled, grind together in a spice grinder to a fine powder
  1. Heat 3 tablespoons of oil in a frying pan. Add onions and bay leaves. Allow onion to slightly change colour and soften
  2. Add ginger/ garlic paste. Stir for a minute
  3. Add previously ground spices, turmeric and whole Kashmiri chillies. Stir continuously until spices are incorporated with onions and garlic. If necessary, add some water
  4. Add tomatoes and salt. Fry until cooked. This should take between five and ten minutes. Remove from stove and allow to cool.
  5. In the meantime, add the remaining oil and ghee in a sauté pan or broad based pot. Once a medium heat has been reached add the coarsely chopped onion, cinnamon stick, cloves, and cardamom pods. Fry the onions until they begin to change colour (to translucent) then add green chillies. Fry for a minute. Now add chopped bell pepper and Paneer. Cook until the bell pepper is beginning to soften and the Paneer has slightly browned
  6. Place cooled tomato mixture into a blender and blend into a smooth puree.
  7. Add this paste to onion, bell pepper and green chilli mixture. Add half a cup of water and bring up to a steady simmer until cheese and curry sauce base are fully warmed through and hot enough for serving
  8. To add a richer flavour a tablespoon of butter can be added at this point. If adding, allow butter to melt by mixing it into the curry
  9. Sprinkle coriander over the curry as a garnish
  10. Serve immediately with rotis or naan breads
Image credit:Yummy O Yummy / CC BY 2.0/ via Flickr

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