Paneer karahi
From whole and ground spices to fresh vegetables and paneer, this dish takes diverse ingredients and blends them seamlessly into one harmonious and satisfying meal. A finishing touch of Greek yoghurt and aromatic kasuri methi makes for a luxurious dining experience you will want to try again and again.
Ingredients
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2
Medium onions
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2
Garlic cloves
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1
Green chilli pepper
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2 cm
Ginger
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1
Green pepper
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1
Red pepper
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2 - 3 tbsp
Oil
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1 tsp
Cumin seed
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1 tsp
Fennel seeds
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1 can
Chopped tomatoes (400 g)
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1 tsp
Turmeric
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1 tsp
Kashmiri chilli powder
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1 tsp
Ground coriander
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1 tsp
Salt
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Freshly ground black pepper
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1 tsp
Kasuri methi (optional but recommended)
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½ tsp
Garam masala
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Fresh coriander, to garnish
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Rice, to serve
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
You want your spices to be fragrant and golden, not burnt and bitter. To do this, turn down the heat before adding ginger and garlic to the pan. Bring the oil up to temperature; it should be simmering hot, but not smoking. Sauté the garlic and ginger for about 1 minute, until the aroma becomes mellow. Stir constantly to avoid scorching them. Finally, add the green chilli to maintain its fresh heat.
Cold Greek yoghurt will curdle and split if added directly to the karahi sauce due to its high temperature, acidity, and saltiness. You can add the yoghurt gradually, one tablespoon at a time, or temper it by mixing it with some hot sauce to raise the temperature. Make sure that the Greek yoghurt is incorporated smoothly into the hot sauce for a rich, creamy consistency.
FAQ: Questions about paneer karahi
Whether you are making your first paneer karahi or just want to improve your skills, our FAQ section is here to point you in the right direction and ensure you cook the paneer perfectly and get the tomato sauce just right.
What is paneer karahi?
Paneer karahi is a much-loved North Indian curry. It features cubes of paneer cooked in a spicy tomato-onion gravy, with peppers and aromatic spices. Traditionally cooked in a karahi – a round pan similar to a Chinese wok, but with steeper sides – the dish is famous for its rich, bold flavours.
What should I do if my sauce is too watery?
If the sauce is too watery, start by simmering it uncovered on medium heat, letting the excess liquid evaporate as steam. You can also turn up the heat and let the sauce bubble for 30 seconds, then turn the heat down to a simmer. Keep repeating this process until you have the desired consistency. This method will not only thicken the sauce, but also intensify the flavours. Adding Greek yoghurt can also help. Just make sure to stir it in at a low heat, so it does not split.
How should I store leftover paneer karahi?
To keep your leftover paneer karahi fresh, allow it to cool to room temperature before placing it in an airtight container. It can be kept safely in the fridge for 3-5 days. You can also freeze paneer karahi, but it may affect the quality and texture of the vegetables.
Nutritional values per serving
Energy:
142 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 3.7 g |
| Protein | 5.5 % | 1.9 g |
| Fat | 68.7 % | 11 g |
| Carbohydrates | 25.8 % | 9 g |
You may also like
Discover our traditional Indian paneer karahi recipe
Paneer is the ideal ingredient for picking up the bold flavours of cumin and fennel seeds toasted to perfection. Once it has been lightly fried, the paneer takes on an irresistible golden, crispy exterior, while remaining deliciously soft and creamy on the inside. Next comes the sauce, made with spicy tomato and onion gravy and sweet, crunchy green and red peppers, which envelop the succulent cubed paneer for an exciting and indulgent meal.
Soft paneer meets crunchy peppers
A key element in paneer karahi is the contrasting textures. The cubed paneer is golden on the outside but remains soft on the inside, creating a perfect contrast with the crisp red and green peppers. These are only briefly cooked to achieve the right flavour and heat, yet they remain crunchy.
Fragrant tomato sauce with chilli, ginger, and spice
This recipe balances flavours and textures beautifully. The spices add deep flavours, while the Kashmiri chilli powder generates a gentle, comforting warmth, contrasted by cooling Greek yoghurt. Kasuri methi adds a subtle bitterness which contributes to a complex, but unforgettable taste. We know you will enjoy creating this dish in your kitchen just as much as you and your guests will enjoy discovering the many layers of flavour.
If you like this recipe with paneer, you are also going to love our recipes for kadai paneer, paneer pulao, and matar paneer.
Complete the meal with coriander and rice
Paneer karahi goes great with a variety of side dishes. In this recipe, we recommend serving it with fluffy rice, for example, basmati or jasmine. The mild rice base will soak up the tomato sauce and absorb the many flavours, allowing you to savour it all in every mouthful. Sprinkle with fresh coriander for a colourful and refreshing finish.
Mix it up with your own extras
Why not make paneer karahi uniquely yours by adding a few tweaks here and there?
Try adding roasted cashew nuts, or blend them with tomatoes into a paste for extra creaminess. A handful of fresh spinach will give your meal a wonderful blend of colour and an earthy flavour. For a smoky twist, you could char the peppers before adding them.
Make it spicier by adding an extra green chilli or some cayenne pepper, or make it more child-friendly by reducing the amount of chilli or leaving it out. There are still plenty of flavours to satisfy even the most experienced palate. Paneer karahi welcomes your creativity; now it is over to you and your culinary imagination.
Cooking with paneer opens a world of culinary possibilities. If you want to know even more about the flavourful and versatile ingredient, you can dive into our article what is paneer? Or see our comparisons of paneer and tofu, halloumi, and cottage cheese, respectively.
