Karahi Paneer (Indian Cottage Cheese)

Prep time:
15 min mins
Cook time:
15 min mins
Total time:
30 min mins


  • 8 oz. 2 Cups – Paneer or Tofu
  • 1 Red onion – Chopped finely
  • 1 Red Onion – Cubed
  • 1/2 Green Capsicum – Cubed
  • 1/2 Red Capsicum – Cubed
  • 1/2 Green Capsicum – Cubed
  • 1teaspoon – Garlic paste
  • 1teaspoon – Ginger paste
  • 1 ½ Cup – Tomato Puree
  • 1 Teaspoon – Kashmiri red chilli powder
  • 1 Teaspoon – Turmeric Powder
  • 2 Teaspoon – Salt (adjust to taste)
  • 1 Tablespoon – Kasoori methi  ( Fenugreek Leaves )
  • 1 Tablespoon – Ghee or Butter
  • 1 Teaspoon – lemon juice
  • 1 1/2 Tablespoon – Freedom Spice Blend
  • ¼ Cup – Coriander leaves
  • 1 Tablespoon – Ginger julienne
  • 2 Tablespoon – Oil

The name itself will make you drool if you are familiar with this dish!!

Kadai paneer is a delicious dish of paneer (Indian cottage cheese) grilled or fried and then cooked in onion tomato gravy with capsicums, and karahi masala but here we are using Freedom spice blend and I promise the flavours will be as authentic as you could get served at all Indian restaurants or at any local street shops in India. Freedom spice blend makes this dish unique and special.

This recipe with thick gravy is a classic paneer dish which is vastly popular in India especially in north. If you are vegetarian then this recipe will play a vital role in your vegetarian culinary cooking. This recipe will always be a treat to have and will be a delight to your taste buds. 


1 – Cut Paneer in small cubes or any shape you prefer, sprinkle Red chilli powder, turmeric, salt, rub evenly over paneer and grill it on grill pan or sauté on a flat pan on high heat for 2-3 minutes to get charred taste. Add little bit of Freedom spice blend when sautéing as it will give extra flavour to paneer and capsicums.

2 – Heat oil in a deep pan on medium heat; add chopped red onion, sauté until onions are translucent and pink in colour.

3 – Add garlic, ginger paste sauté for 1 min

4 – Add tomato puree, salt, red chilli powder, turmeric powder, cook for 2 minutes.

5- Add Freedom spice Blend, lemon juice, mix well then add Ghee or butter. Once the gravy has reached, your desired consistency, add paneer and capsicum, sprinkle Fenugreek leaves, mix gently cover and cook for 5, 6 minutes.

6 – Add Chopped coriander, Ginger julienne serve hot with naan bread or wrap.


When you sauté onions, make sure add ½ teaspoon of salt, it will allow your onions to cook faster.

I used garlic and ginger paste bought from Indian store but you can use freshly chopped & grated ginger too for this recipe. You can use fresh chopped tomatoes but I used budget tomato can, Pulsed in blender and made a puree.

If you desire to have gravy a bit runny then add ½ cup water when tomato puree is half cooked.

You can create this recipe with prawns, chicken, fish and tofu

You can swap paneer with tofu if you want this to be a vegan meal.

For people you can’t have capsicums they can add potatoes, cauliflower, carrots instead, and making a gravy recipe is also an option, as you can just grill or roast the vegetables together with freedom spice blend and once they are done fill it in a wrap with any spread and greens and enjoy.

This dish is named karahi as its been cooked in an Indian wok which is called kadai or karahi . Anything cooked in karahi will be named as karahi paneer , karahi chicken , karahi vegetable but not Curry as in India we don’t eat curry’s
Normally this recipe in India is made with Capsicums but anything creates a good flavour if you love experimenting with different ingredients so don’t hesitate to experiment with this Freedom spice blend.