Kadai Paneer & Peppers

  • Prep 10 mins
  • Total 35 mins
  • Easy
  • Serves 4

Delicious served with steaming hot naan. A traditional flavourful and aromatic recipe for Kadai Paneer, made with Indian cottage cheese and peppers.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

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  • 1-2 tbsp oil
  • 1.5inch ginger
  • 5 garlic cloves
  • 2 green chillies (pierced)
  • 2 onions (diced finely)
  • 300g passata
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 1/2 tsp tumeric
  • 1/2 tsp garam masala powder
  • 1-2 tsp salt
  • 1 tbsp kasuri methi (optional-dry fenugreek leaves)
  • 1 medium red pepper - chopped into 1/2 inch cubes
  • 226g paneer - chopped into 1/2 inch cubes
  • 100ml double cream
  • 175ml water
  • A pinch sugar


  • Step 1

    If required, heat the oil in a wok or pot over a medium/high heat

  • Step 2

    Add the ginger and garlic into a blender with a splash of water and puree. Add this mixture to the pot with the green chillies. Cook for 1-2 minutes over a medium/low heat

  • Step 3

    Stir in the onions and cook until golden brown. This should take about 10 minutes

  • Step 4

    Pour in the tomatoes and cook for 5 minutes over a medium/high heat

  • Step 5

    Add the coriander, cumin, red chilli, turmeric, garam masala and salt. Cook for 2 minutes before adding the kasuri methi if using

  • Step 6

    Add in the chopped pepper and paneer. Pour in 175 ml water and cream. Simmer for 5 minutes over a low heat

  • Step 7

    Check for seasoning and if the passata is a little sour, add a pinch of sugar

  • Step 8

    Serve with Naan or side dish of your choice