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indian pub karai paneer recipe
Andrea

Indian Pub Karai Paneer brings together succulent paneer cubes and a spicy, tangy tomato gravy, cooked to perfection in a hot karai. This quick and easy recipe is packed with flavor, combining fresh ingredients and robust spices, making it an irresistible vegetarian option that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 13 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 400g paneer, cut into cubes
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion, cut into petals
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 cups tomato puree (or 1.5 cups store-bought marinara sauce)
  • 1 tbsp ginger-garlic paste
  • 1 tbsp tomato paste
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • 1 tbsp butter
  • 2 tbsp cream
  • Salt to taste
  • Fresh coriander leaves for garnish
For the kadai masala:
  • 2 tbsp coriander seeds
  • 4-5 dry red chilies
  • 1 tsp cumin seeds

Method
 

  1. Dry roast the kadai masala ingredients and grind to a coarse powder.
  2. Heat oil in a kadai or large pan. Add cumin seeds and let them sizzle.
  3. Add onions and bell peppers, sauté for 3-4 minutes until slightly softened.
  4. Add ginger-garlic paste and cook for a minute.
  5. Add tomato puree, tomato paste, and all the spices including the ground kadai masala. Cook for 5-7 minutes.
  6. Add paneer cubes, butter, and cream. Mix gently and cook for 2-3 minutes.
  7. Crush kasuri methi between your palms and add to the curry.
  8. Garnish with fresh coriander leaves and serve hot.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!