Karahi paneer

Name: Karahi paneer
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 tbsp ghee or olive oil, plus extra to serve; 1 tsp cumin seeds; 1 tsp fennel seeds; 2 dried red chillies; 1 onion, chopped; 3 green chillies, chopped; 1½ tbsp garlic paste; 1½ tbsp ginger paste; 2 tbsp tomato purée; 1-2 tbsp soft light brown sugar; 1 tsp ground turmeric; 1 tbsp garam masala; 1 tsp ground coriander; 1 tsp chilli powder; 400g paneer, cubed; 2 green peppers, chopped; 2-3 tbsp greek yogurt; 1 tbsp kasoori methi (dried fenugreek leaves, see Know-how); Chopped coriander to serve

Mehak Kansal
Self-taught chef & founder of Bindas Eatery

Published: 5 May 25
Updated: 26 May 25

Learn how to make authentic Karahi paneer with this easy recipe from Mehak Kansal of London’s Bindas Eatery. Here’s why this aromatic vegetarian curry should be on your curry night menu…

Quick and easy: This fragrant paneer curry only needs 10-minutes hands on prep time.
Filling vegetarian option: This rich paneer curry is perfect if you need a vegetarian dish for a curry night spread, or as a budget-friendly alternative to a beef or lamb curry.
Make a meal of it: “I like to serve this with naan, a beetroot and chickpea salad and a caramelised garlic raita,” says Mehak.

Recipe taken from Bindas: Comfort Food With An Indian Soul by Mehak Kansal (Murdoch Books £23) and tested by delicious.

Serves 4
Prep time 10 min. Cook time 30 min

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Ingredients

2 tbsp ghee or olive oil, plus extra to serve
1 tsp cumin seeds
1 tsp fennel seeds
2 dried red chillies
1 onion, chopped
3 green chillies, chopped
1½ tbsp garlic paste
1½ tbsp ginger paste
2 tbsp tomato purée
1-2 tbsp soft light brown sugar
1 tsp ground turmeric
1 tbsp garam masala
1 tsp ground coriander
1 tsp chilli powder
400g paneer, cubed
2 green peppers, chopped
2-3 tbsp greek yogurt
1 tbsp kasoori methi (dried fenugreek leaves, see Know-how)
Chopped coriander to serve

Method

Add the ghee or oil to a large karahi or wok-style pan over a medium-high heat. Once hot, reduce the heat to medium and add the cumin seeds, fennel seeds and dried chillies. Let them pop and sizzle for 15 seconds, then add the onion, green chilli, garlic and ginger and cook for 5-7 minutes until the onion begins to brown a little.
Stir in the tomato purée, sugar, ground spices and chilli powder. Season with a big pinch of salt, then cook for another 6-8 minutes.
Add the paneer and green peppers and stir to coat them in the spice mix. Add a splash of hot water and cook for 6-8 minutes until the paneer is soft and the peppers are tender. Stir in the yogurt, then reduce the heat to low and cook for a further 3-5 minutes.
Season to taste, adding more salt or sugar if needed, then stir in the kasoori methi. You can also stir in another spoonful of ghee if you like. Garnish with coriander and serve.

Recipe from May 2025 Issue

Nutrition

Nutrition: per serving

Calories: 488kcals
Fat: 33g (21g saturated)
Protein: 31g
Carbohydrates: 15g (13g sugars)
Fibre: 2.9g
Salt: 0.3g

delicious. tips

A karahi is a wok-shaped pan widely used in India and Pakistan.

Kasoori methi are crushed, dried fenugreek leaves used in a lot of Indian cooking, especially in the north. It adds a fragrant finish to Indian dishes, particularly dairy-heavy ones.

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Karahi paneer

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Or, how about...?

Aloo gobi

Keema muttar (lamb and pea curry)

Chilli naan

Pepper and paneer skewers with gooseberry raita

Tomato kachumber

Pao bhaji (Mumbai street food)

More to discover