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Kadhai Paneer Masala

Kadhai Paneer Masala

Coarsely cut some onions, tomatoes & capsicums. Fry together for 5 minutes, then add 4 spoons of Roopaks Kadhai Paneer Masala and stir for 5 minutes on low flame.Add approx 350 grams of paneer and veggies of your choice and saute for few minutes. Your perfect Kadhai dish is ready!

Regular price Rs. 180.00
Regular price Sale price Rs. 180.00
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Kadai Paneer Masala Recipe:


  • 200g Paneer (cottage cheese), cubed
  • 2-3 Medium-sized onions, finely chopped
  • 2 Tomatoes, finely chopped
  • 1 Green bell pepper (capsicum), thinly sliced
  • 2-3 Green chilies, slit
  • 1 Tablespoon ginger-garlic paste
  • 1 Teaspoon cumin seeds
  • 1 Teaspoon coriander seeds
  • 1 Teaspoon crushed kasuri methi (dried fenugreek leaves)
  • 1 Teaspoon garam masala
  • 1/2 Teaspoon turmeric powder
  • 1 Teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh coriander leaves for garnishing
  • 2 Tablespoons oil


  • Dry roast the coriander seeds and cumin seeds until fragrant, then grind them into a coarse powder using a mortar and pestle or a spice grinder.
  • Heat oil in a kadhai or a deep pan. Add the chopped onions and sauté until they turn golden brown.
  • Add ginger-garlic paste and sauté until the raw smell disappears.
  • Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
  • Now add the sliced bell peppers and slit green chilies. Stir well and cook for a couple of minutes.
  • Add the dry roasted coriander-cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for another minute.
  • Add the cubed paneer and crushed kasuri methi. Gently mix everything together, taking care not to break the paneer pieces.
  • Cover and cook for 3-4 minutes on low heat, allowing the flavors to meld together.
  • Finally, sprinkle garam masala and garnish with fresh coriander leaves.
  • Serve hot with naan, roti, or rice.

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