Kadahi Paneer With Kasuri Methi

Kadahi paneer KMKadahi Paneer With Kasuri Methi

Hi friends! Quick and easy nutritious Paneer / cottage cheese grated, cut, marinated and cooked with cream, kasuri methi, cashew nuts, tomato, and a variety of Indian spices.


  • 200 gm paneer/ cottage cheese
  • 3 medium size tomatoes
  • 1 ” ginger, finely grated
  • 15 cloves garlic, minced
  • 1/2 tsp cumin seeds
  • 1/4 tsp red chili powder
  • 1/2 tsp cumin seed, roasted and powdered
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamoms
  • 1 whole red chili
  • 1/4 tsp mace
  • 1 tsp Kasuri methi
  • 2 black pepper corns
  • 1  onion medium size , finely chopped
  • 15 cashew nuts, powdered
  • 1tbsp fresh cream
  • 1/2 tsp Salt
  • 2 tbsp Olive oil / clarified butter
  • 1 tbsp chopped coriander leaves
  • 1 tsp of lemon juice

For the marinade:

  •  2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp salt


Step 1.

In a mixing bowl cut half the paneer / cottage cheese into tiny cubes and grate the other half. Marinate the paneer / cottage cheese with the mixture of ginger and garlic paste, salt and red chili powder. Keep aside.

Step 2.

Cut tomatoes into small pieces. Heat oil in a wok / Kadahi add bay leaves, green cardamoms, whole red chili, black pepper corns, mace, cloves, sauté for few seconds.

Step 3.

Add minced garlic and finely grated ginger. As the garlic turns golden brown, add the tomatoes, salt and cook covered on low heat. Cool and puree the tomato mixture in a blender. Keep aside.


Grind the cashews in a grinder. Heat a tbsp of oil in a wok / Kadahi and add cumin, when it starts crackling, add chopped onions. Sauté the onions till golden and add the pureed tomatoes, Kasuri methi, powdered cashew nuts, cook covered for 8-10 minutes on a low flame.

Step 5.

Add marinated grated and cubed paneer / cottage cheese, mix , cover and cook. Add cumin powder, cream and mix well.

Step 6.
Add lemon juice and cook for a minute or so on low flame. Garnish with coriander leaves and serve hot with any Indian bread of choice.

Paneer/cottage cheese is a type of cheese that was originally found in the area that today encompasses Iran, India and Pakistan. It is a high protein food; it is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. Paneer is quite easy to make at home. Bring 2 litres of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice or curd and stir well. Put aside. After the milk has curdled, wrap it in a clean muslin cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes. 200 g of your paneer is ready. 100 gms of paneer made from cow milk provides 18.3 gms of protein, 20.8 gms of fat, 2.6 gms of minerals, 1.2 gms of carbohydrates, 265 kcal of energy, 208 mgs of calcium, 138 mg of phosphorous. It contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. It can however be used in small quantities for such patients one or twice a week. It is suitable for all age groups. Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavour of most cheeses. There are hundreds of types of cheese. Different styles and flavours of cheese are the result of using different species of bacteria and moulds, different levels of milk fat, variations in length of aging, differing processing treatments (cheddaring, pulling, brining, mould wash) and different breeds of cows, sheep, or other mammals. Other factors include animal diet and the addition of flavouring agents such as herbs, spices, or wood smoke. Whether or not the milk is pasteurised may also affect the flavour. Paneer is a type of cheese. It is the Indian name for cottage cheese. Paneer, unlike other cheeses, has not been matured and it is rather bland. While making paneer from milk, don’t throw away the paneer water. This nutritious water can be used for making soft dough for chapattis or can be used to cook dals. Yoghurt is what we commonly called curd or dahi. It is a wholesome food rich in protein and riboflavin. The versatility of yoghurt or curd in cooking is amazing. It can be used in desserts, dips, breads, soups, rice, salads, and vegetable dishes.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

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