Kadai Paneer (Cottage Cheese on the Wok!)

READY IN: 40mins
Recipe by Charishma_Ramchanda

From the 'Thursday' magazine.

Top Review by NOOBchef

This was a great recipe. I had to adapt a bit, and interpret some things, because they weren't very clear. What I did different was use extra firm tofu, 2 medium onions (chopped but not ground), use 1/4 cup chopped tomatoes and a 1/4 cup paste, 15g ginger, 1 clove minced garlic, 1 tsp turmeric, 1 tsp paprika and instead of coriander powder used 2 tbsp fresh leaves. I also didn't have cumin seeds, so I used cumin powder. The recipe I followed pretty much exactly (the cumin makes a delicious smell!) althoughI didn't 'fry till the oil came out' - that didn't really happen, so I fried it for about 7 minutes. Although I added the water,I would have rather not - I think it would have been nicer without, even though I left it on the heat for a while to let some of it evaporate. Served with rice and pappadums - went better with rice, as per your suggestion. Thanks for a yummy, healthy and satisfyting rcipe. <3, the NOOBchef.

Ingredients Nutrition


  1. To begin with, cut the paneer into equal-sized thin lengthwise pieces.
  2. Next, peel and chop the onions.
  3. Grind them to a fine paste.
  4. Cut the ginger into juliennes (long-thin strips).
  5. Heat ghee or oil in a wok.
  6. Add the cumin seeds.
  7. Allow to sizzle briefly.
  8. Add the finely cut capsicum pieces.
  9. Fry for 2 minutes.
  10. Add the onion paste.
  11. Stir-fry for 3 minutes.
  12. Add the garlic paste and stir-fry again for another 3-4 minutes.
  13. Add the ginger pieces, tomato paste, chilli powder, turmeric powder and corriander powder.
  14. Fry till the ghee or oil comes out.
  15. Add salt.
  16. Mix, add in the paneer pieces.
  17. Keep mixing till the panner pieces are coated with the masala (gravy mixture).
  18. Add a cup of water.
  19. Stir in.
  20. Garnish with finely chopped corriander leaves.
  21. Serve hot with rice or Indian flatbreads.

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