Colourful bell peppers give cottage cheese a few proud moments

One of the most natural picks when eating out, the kadai paneer is no more the prized possession of restaurants. This teasingly simple recipe allows you to put together a vibrant kadai paneer. Bell peppers of every hue make the dish a vibrant affair. This perfect accompaniment to rotis or rice is the effort of a few minutes.

Kadai paneer


600 gms cottage cheese cubes

100 ml refined oil

05 gms pounded coriander

02 gms pounded whole red chilli

05 gms pounded cumin

05 gms pounded aniseed

10 gms yellow capsicum cubes

10 gms green capsicum cubes

20 gms ginger garlic paste

800 gms finely chopped tomatoes

100 gms degi chilli powder

200 gms coriander powder

Salt to taste

10 gms cumin powder

05 gms pounded kasoori methi

05 gms garam masala

05 gms chopped coriander for garnish

05 gms ginger juliennes


Heat oil in the handi, add whole red chilli, pounded coriander, cumin and aniseed, cook till it crackles. Then add red capsicum, yellow capsicum and green capsicum, sauté for two minutes.

Then add ginger garlic paste, chopped tomato, degi chilli powder, coriander powder and salt, sauté till tomato becomes a pulp and is well done. Put in the cubes of cottage cheese, cumin powder, kasoori methi and garam masala, saute for two minutes. Remove the handi from the flame and serve hot after garnishing with chopped coriander and ginger juliennes.

Rakesh Sethi, Executive Chef at Ramada Plaza, says it is easier to take over a kitchen that's already up and running. If it's a new kitchen he says the like the one at Ramada Plaza, one has to begin from scratch. The routine you set on the first day tends to be the norm, he says and adds it is most important to begin well and right.

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