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Kadai Paneer, Cottage Cheese with Capsicum Masala Recipe
Sumit Malhotra
Make this most popular restaurant style Kadai Paneer curry at home by following this easy recipe. This fried cottage cheese with capsicum is finger-licking good!
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Cuisine
Indian
Servings
4
people
Calories
248
kcal
Ingredients
200
grams
Cottage Cheese
Cut in 2.5 inch long strips
1.5
tbsp
Ghee
1
tbsp
Coriander Seeds
1
tsp
Cumin Seeds
1.5
Piece
Onions
Medium sized
2
Piece
Tomatoes
5
Cloves
Garlic
Crushed
0.5
inch
Ginger
Crushed
2
tbsp
Tomato Puree
1/2
tsp
Red Chili Powder
1/4
tsp
Turmeric Powder
1
tbsp
Coriander Powder
1
tsp
Garam Masala Powder
2
tbsp
Cream
0.5
Piece
Capsicum
Cut into strips of the size of paneer
1
tsp
Salt
Instructions
Cut cottage cheese or paneer into 2.5 inch long strips.
Roughly chop onions and tomatoes. Slice capsicum or Shimla mirch into strips of the size of panner.
Heat ghee or clarified butter in a wok or a Kadai. If you don’t have a Kadai you can use any frying pan.
Add coriander seeds and cumin seeds to hot ghee and let them splutter.
Add onions and fry till just about brown.
Add tomatoes and salt to fasten the cooking process.
When slightly mushy add tomato puree and crushed ginger and garlic. Fry till the raw smell of ginger and garlic goes away.
Add powdered masalas and cook till they give out their fragrance and then add some cream to the masala. Cream adds a little richness to this recipe.
Add capsicum and mix well. Don’t let the capsicum wilt.
Once capsicum or Shimla mirch has mixed well add the paneer strips to the masala and mix again.
Leave it on slow fire for about 3-4 minutes and your Kadai paneer is ready to be served.
Enjoy it with roti, naan or parantha. Goes very well with yellow dal.
Notes
You can fry the paneer as well to make it crispier.
Can you make this vegan? Yes. Use extra-firm tofu, potatoes, cauliflower, mushrooms, or soya chunks instead.
Also for the marinade, you can use dairy-free plain yoghurt. If using mushrooms, no need to marinate it. Just mix it in the yoghurt mixture and fry.
Instead of frying the tofu in ghee, use coconut or vegetable oil instead.
Can you freeze this?
While this prepared Kadai Paneer Curry stays good in the fridge for 2-3 days, you can freeze it as well.
Keyword
cottage cheese with capsicum, Cottage Cheese with Capsicum Recipe, Kadai Paneer, Kadai Paneer Recipe