Kadhai Paneer with Cucumber Salad

To make Kadhai Paneer, start by heating oil in a pan and adding cumin seeds until they crackle. Then, sauté chopped onions until soft, followed by chopped tomatoes, salt, Kashmiri chilli powder, and turmeric powder. Cook until the tomatoes are mushy, then add mixed bell peppers and paneer. Cover and simmer for 5-7 minutes before garnishing with coriander leaves. Serve it alongside a refreshing cucumber salad for a complete meal.

Yes, Kadhai Paneer is a vegetarian dish made with paneer and vegetables, making it perfect for vegetarians. Additionally, it is gluten-free as it does not contain any wheat or gluten-based ingredients, making it suitable for those with gluten sensitivities.

If you don't have paneer, you can substitute it with tofu for a vegan option. For the mixed bell peppers, you can use any color of bell pepper you have on hand. If you prefer a milder dish, reduce the number of green chillies or omit them entirely. You can also use dried herbs instead of fresh coriander leaves for garnishing.

Store leftover Kadhai Paneer in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving. However, it's best to store the cucumber salad separately, as it can become soggy. The salad can be kept in the fridge for up to 2 days, but consume it sooner for the best freshness.

Kadhai Paneer pairs wonderfully with Indian bread like naan or roti, as well as steamed basmati rice or jeera rice. The refreshing cucumber salad complements the rich flavors of the paneer dish, making it a perfect side. You can also serve it with a side of yogurt or raita to balance the spices.