Indo Chinese Kadhai Paneer

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Preeti Kalia (@hobbi_espassion)

A delicious fusion dish combining Indian and Chinese flavors with paneer and vegetables.

Indo Chinese Kadhai Paneer recipe
Prep Time
15min
Cook Time
20min
Total Time
35min

Ingredients

4 Servings
(1 serving = 1 portion)

Veggies

  • onion, chopped
    onion, chopped
    1
  • capsicum, chopped
    capsicum, chopped
    1
  • tomatoes, chopped
    tomatoes, chopped
    2

Spices

  • red chilli powder
    red chilli powder
    1/2tsp
  • turmeric powder
    turmeric powder
    1/2tsp
  • kitchen king masala
    kitchen king masala
    1tsp
  • coriander powder
    coriander powder
    1tsp
  • green cardamom
    green cardamom
    2
  • cinnamon stick
    cinnamon stick
    1/2in
  • cumin seeds
    cumin seeds
    1tsp
  • kasoori methi
    kasoori methi
    1tsp
  • salt to taste
    salt to taste

Others

  • ghee
    ghee
    2tbsp
  • butter
    butter
    1tsp
  • cream
    cream
    1tbsp
  • cottage cheese (paneer)
    cottage cheese (paneer)
    250g

How to make Indo Chinese Kadhai Paneer

  1. Step 1

    Heat ghee in a kadhai or pan.

  2. Step 2

    Add cumin seeds, green cardamom, and cinnamon stick. Sauté until fragrant.

  3. Step 3

    Add chopped onions and sauté until they turn golden brown.

  4. Step 4

    Add chopped tomatoes and capsicum. Cook until the tomatoes are soft.

  5. Step 5

    Add red chilli powder, turmeric powder, kitchen king masala, coriander powder, and salt. Mix well.

  6. Step 6

    Add cottage cheese (paneer) cubes and mix gently.

  7. Step 7

    Add kasoori methi and butter. Stir well.

  8. Step 8

    Finish with cream and mix until everything is well combined.

Nutrition (per serving)

Calories

293.8kcal (14.69%)

Protein

16.6g (33.26%)

Carbs

10.4g (3.77%)

Sugars

1.9g (3.76%)

Healthy Fat

6.5g

Unhealthy Fat

12.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavor, you can add more butter or cream.

  2. Adjust the spice levels according to your preference.

FAQS

  1. How do I make Indo Chinese Kadhai Paneer step by step?

    To make Indo Chinese Kadhai Paneer, start by heating ghee in a kadhai or pan. Add cumin seeds, green cardamom, and a cinnamon stick, sautéing until fragrant. Next, add chopped onions and sauté until golden brown. Incorporate chopped tomatoes and capsicum, cooking until the tomatoes soften. Then, mix in red chilli powder, turmeric powder, kitchen king masala, coriander powder, and salt. Gently add paneer cubes, followed by kasoori methi and butter. Finally, stir in cream until everything is well combined.

  2. Is Indo Chinese Kadhai Paneer suitable for vegetarians?

    Yes, Indo Chinese Kadhai Paneer is a vegetarian dish as it primarily uses paneer (cottage cheese) and a variety of vegetables. It's a great option for those following a vegetarian diet, offering a delicious fusion of Indian and Chinese flavors.

  3. What can I substitute for paneer in Indo Chinese Kadhai Paneer?

    If you're looking for a substitute for paneer in Indo Chinese Kadhai Paneer, you can use tofu for a vegan option or ricotta cheese for a similar texture. Both alternatives will absorb the flavors of the spices and sauces used in the dish.

  4. How should I store leftovers of Indo Chinese Kadhai Paneer?

    To store leftovers of Indo Chinese Kadhai Paneer, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave before serving. Avoid freezing, as the texture of paneer may change.

  5. What dishes pair well with Indo Chinese Kadhai Paneer?

    Indo Chinese Kadhai Paneer pairs wonderfully with steamed basmati rice, fried rice, or naan. You can also serve it alongside a refreshing cucumber salad or a tangy raita to balance the flavors of the dish.

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Preeti Kalia

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