Karahi Paneer Recipe: Authentic North Indian Curry

Missing the rich aromas of home? This karahi paneer recipe transports you back with every bite - crisp bell peppers, bold Indian spices, and a touch of kasuri methi to finish. It’s comfort food that reminds you of family dinners, now possible in your European kitchen.

You’ll need:

• 300 g paneer, cubed
  

• 2 tbsp oil or ghee

• 1 large onion, finely sliced
  

• 1 bell pepper (capsicum), cubed (use red/green mix if you like colour)
  

• 1 tbsp ginger-garlic paste (or fresh)
  

• 3 medium tomatoes, pureed or finely chopped
  

• 1-2 green chillies, slit (adjust to taste)
  

• ½ tsp turmeric powder

• 1 tsp red chilli powder (use Kashmiri if available for colour over heat)
  

• 1 tsp coriander powder
  

• ½ tsp garam masala

• 1 tsp kasuri methi (dried fenugreek leaves), crushed
  

• Salt, to taste
  

• 2-3 tbsp fresh cream (optional, for richness)
  

• Fresh coriander (cilantro), chopped for garnish
  
  

For fresh Karahi Masala (optional, elevates flavour):

• 2 tbsp coriander seeds

• 1 tbsp cumin (jeera) seeds

• 2-3 dried red chillies (mild/hot as per taste)
  

• 1 tsp fennel seeds (optional)
  

• 1-2 cloves
  

• ¼ tsp cinnamon piece
  

Serving Size :   

• Serves 4 persons

Duration :

• About 35-40 minutes total (Prep ~10-15 min + Cook ~20-25 min)

Step by Step Instructions :

1. Make the Karahi Masala (if using fresh):
   Dry roast coriander seeds, cumin, red chillies, fennel, cloves, and cinnamon on medium heat until fragrant (be careful not to burn). Let cool, then grind to a coarse powder.
   

2. Prep the vegetables & paneer:
   Cube the paneer. If bought from store, you may soak in warm water for 10 minutes to soften, then drain. Chop bell pepper, slice onion, slit chillies, prep tomatoes.
   

3. Cook the onion & aromatics:
   In a kadai or heavy pan, heat oil/ghee on medium. Add sliced onion and sauté until light golden. Add the ginger-garlic paste and green chillies, cook until raw smell disappears (about 1-2 min).
   

4. Tomato base & spices:
   Add the tomato puree/chopped tomatoes. Stir in turmeric, red chilli powder, coriander powder. Cook until tomato mixture thickens and you start seeing oil separate from the masala edges.
   

5. Add bell peppers:
    Toss in the bell pepper cubes; cook for 2-3 min so they retain some crunch.
   

6. Paneer enters:
    Gently add paneer cubes; stir to coat with the masala.
   

7. Spice finishes & kasuri methi:
   Add the freshly made (or store) karahi masala (if using), garam masala, and kasuri methi. Stir gently to combine so flavors meld.
   

8. Cream (optional) & simmer:
   If using cream, pour now. Lower heat, cover loosely and simmer 2-3 min so paneer absorbs flavor without becoming rubbery.
   

9. Garnish & serve:
   Sprinkle chopped coriander and optionally a few julienned ginger strips. Serve hot with naan, roti, or steamed basmati rice.

Cooking Tips:

• Soaking paneer in warm salted water prior to cooking helps with softness and prevents it from becoming dry.
  

• Dry roast whole spices gently; burning turns them bitter.
  

• Cook on a higher flame when adding bell peppers & paneer to retain colour and texture.
  

• Let the masala cook until oil separates from the tomato-spice mixture; that signals good flavour development.
  

• If curry becomes too spicy, use fresh cream (or yogurt) to mellow down heat.
  

• For restaurant-style smoky flavour, you can toss the pan briefly on very high heat or use a small piece of charcoal (if available) for the “dhungar” (smoke infusion) effect.

Nutrition :- 

Note: Nutritional values vary depending on amount of oil, cream, and paneer fat content.

FAQs (Frequently Asked Questions):

1. Can I make this dish mild for kids or sensitive palates?
    Yes. Reduce or omit red chilli powder & use milder chillies. Increase cream or add yogurt at end to balance heat.
   

2. What if I don’t have fresh karahi masala?
   You can use store-bought karahi masala. It's less fresh, but still good. Alternatively, prepare in bulk and store in airtight jar.
   

3. How do I keep the paneer soft and prevent it from being rubbery?
    Soak it in warm salted water before using; avoid cooking it too long on high heat; add it towards last so it just warms through.
   

4. Can I substitute paneer with something else?
    Tofu can be used, especially extra-firm tofu. The texture will differ. Vegetables like mushrooms also work.
   

5. Is Karahi Paneer healthy?
    It has good protein & calcium from paneer and beneficial phytochemicals & vitamins from spices & peppers. But because of fat/oil/cream, it’s moderately rich. Use moderate portions or lighter ingredients for healthier version.