Ruchi Nitin Kohli

Kadai Paneer

Our Guest Chef this week is Ruchi Nitin Kohli from Atlanta. She has an innate talent for cooking and enjoys experimenting with new dishes. She has shared with us the recipe of a popular exotic dish – Kadai Paneer. Paneer or Cottage Cheese is an extremely versatile milk product which can be used to prepare innumerable varieties of dishes. It is a must have on the menu during Indian parties or functions, and amusingly it is also referred to as the chicken of vegetarians! Kadai Paneer is rich, creamy and a dish that is a true delight to the taste buds. We thank Ruchi for sending this glorious recipe.

Kadai PaneerIngredients:

  • Paneer (Cottage Cheese) cut into 1 inch cubes – 500 gms.
  • Oil – 4 tablespoons
  • Heavy Cream – 4 tablespoons
  • Garam Masala – 1 teaspoon
  • Green Cardamom (skin removed, seeds crushed) – 4
  • Dried Red Chillies – 2
  • Crushed coriander seeds – 3 tablespoons
  • Finely chopped Onions – 1 medium sized
  • Ginger paste – 2 teaspoons
  • Garlic paste – 2 teaspoons
  • Coriander Powder – 1 teaspoon
  • Red Chilli Powder – 1 teaspoon
  • Cumin Seeds – 1 teaspoon
  • Finely chopped tomatoes – 4-5 medium sized
  • Green Bell Peppers(deseeded and cut into squares) – 3
  • Onions cut into quarters and separated – 2
  • Few cut coriander leaves for garnishing
  • Salt to taste

Servings: 3-4 persons

Preparation Time: 20-30 mins

Cooking Time: 20 mins


Heat oil in a kadai (pan). Add cumin seeds, red chillies broken into two pieces and crushed coriander seeds. Sauté for half a minute.

Add ginger paste and garlic paste and sauté for 2-3 minutes. Add finely chopped onions and sauté till nice and brown, and till the oil starts separating.

Add cardamom powder, red chilli powder, coriander powder and tomatoes. Cook till the tomatoes are nicely cooked and oil separates.

Now add the quartered bell peppers and quartered onions. Cook on high flame till the bell peppers and onions become tender but are still a little firm.

Now add garam masala and salt. Add half cup of water to avoid the masala from getting burnt. Cook for 5 minutes.

Now add paneer pieces and mix gently. Then add heavy cream and immediately turn off the gas. Cooking the sabzi for more time after adding the cream will make the cream leave fat and make the sabzi oily.

Kadai Paneer is ready. Serve hot with rice or rotis, garnished with finely chopped coriander leaves.


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