15 Must-Try Pakistani Curries for an Authentic Flavor Experience

Pakistani curries are a delicious celebration of bold flavors and aromatic spices, bringing a delightful mix of traditions from different regions. From creamy biryanis to hearty daals, these dishes showcase the country’s rich culinary heritage and warmth. Each bite tells a story, inviting you to enjoy the unique tastes and textures that make Pakistani cuisine truly special.

Daal Makhani: Rich Black Lentil Curry

Daal Makhani is a beloved dish that showcases the rich flavors of black lentils simmered to perfection. This creamy curry is known for its buttery texture and a delightful blend of spices, making it a comforting meal for any occasion. With its unique combination of richness and warmth, this dish is both satisfying and heartwarming.

Making Daal Makhani is simpler than you might think. With just a few ingredients and some patience for slow cooking, you can create a dish that feels special yet is easy enough for any home cook. This curry pairs perfectly with naan or steamed rice, making it a versatile addition to your dinner table.

Ingredients

• 1 cup black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 4 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust for heat)
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Soak the black lentils and kidney beans overnight in water. Drain and rinse them before cooking.
2. In a large pot, add the soaked lentils, kidney beans, and 4 cups of water. Bring to a boil, then reduce to a simmer, cooking until tender (about 1.5 to 2 hours).
3. In a separate pan, heat butter and add cumin seeds. Once they begin to sizzle, add the chopped onion and sauté until golden brown.
4. Add the ginger-garlic paste and cook for a minute before adding the pureed tomatoes. Stir in coriander powder, garam masala, and red chili powder. Cook until the oil separates from the mixture.
5. Combine the cooked lentils with the tomato mixture, adding salt to taste. Simmer for another 15-20 minutes for the flavors to meld.
6. Stir in the heavy cream just before serving. Garnish with fresh coriander and enjoy with naan or rice!

Saag: Creamy Spinach and Mustard Greens

Saag is a traditional Pakistani dish that showcases the vibrant flavors of spinach and mustard greens, often enriched with spices and a touch of cream. This comforting curry is not only delightful to the taste buds but also quite nutritious, making it an ideal choice for a wholesome meal. The combination of greens gives it a unique flavor that’s both earthy and rich, while the creamy texture adds a satisfying element.

Making Saag is straightforward and perfect for home cooks of all levels. With just a few ingredients and simple steps, you can whip up this delicious dish that pairs beautifully with naan or rice. Let’s dive into the recipe!

Ingredients

• 2 cups spinach, chopped
• 2 cups mustard greens, chopped
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2-3 green chilies, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 cup heavy cream
• 3 tablespoons ghee or oil
• Salt to taste
• Butter (for garnish)

Instructions

1. Prepare the Greens: In a large pot, boil water and add chopped spinach and mustard greens. Cook for about 5-7 minutes until tender. Drain and blend into a smooth paste.
2. Sauté the Aromatics: In a pan, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle. Then, add the chopped onions and sauté until golden brown.
3. Add Tomatoes and Spices: Stir in the ginger-garlic paste, chopped tomatoes, green chilies, turmeric powder, and salt. Cook until the tomatoes soften and the mixture is well combined.
4. Combine with Greens: Add the blended greens to the pan, mixing thoroughly. Let it simmer for about 10 minutes, allowing the flavors to meld.
5. Finish with Cream: Stir in the heavy cream and cook for an additional 5 minutes. Adjust salt if needed. Serve hot, garnished with butter.

Nihari: Slow-Cooked Stew with Tender Meat

Nihari is a traditional Pakistani dish that brings comfort with its rich, savory flavors. This slow-cooked stew features tender meat, usually beef or lamb, simmered for hours with spices, resulting in a dish that melts in your mouth. The aroma alone is enough to make your mouth water.

While it requires some patience due to the slow cooking process, the end result is well worth the wait. Serve it with naan or rice to soak up the delicious gravy, making it a perfect meal for any occasion.

Ingredients

• 2 lbs beef or lamb, cut into chunks
• 4 tablespoons ghee or oil
• 2 large onions, finely sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 teaspoon garam masala
• Salt, to taste
• 4 cups water
• Cilantro, for garnish
• Naan or rice, for serving

Instructions

1. Heat ghee or oil in a large pot over medium heat. Add sliced onions and sauté until golden brown.
2. Add minced garlic and grated ginger, cooking for an additional minute.
3. Stir in the cumin seeds, coriander powder, turmeric, red chili powder, and salt. Cook for a couple of minutes to allow the spices to bloom.
4. Add the meat to the pot, browning it on all sides.
5. Pour in the water, bringing it to a boil. Reduce the heat, cover, and let it simmer for 4-5 hours until the meat is tender.
6. In the last 10 minutes of cooking, stir in the garam masala.
7. Garnish with fresh cilantro and serve hot with naan or rice.

Biryani: A Fragrant Rice Dish with Spices

Biryani is a beloved rice dish that combines fragrant basmati rice with marinated meat, spices, and sometimes vegetables. It’s known for its rich flavors and aromatic spices that create a hearty meal. Making biryani might seem a bit intricate, but with a straightforward approach, you can easily master this recipe.

This dish is perfect for gatherings and family dinners, offering a delightful mix of textures and tastes. Each bite bursts with warmth from spices like cardamom and cumin, paired with tender pieces of meat. Let’s dive into preparing a classic chicken biryani!

Ingredients

• 2 cups basmati rice
• 1 pound chicken, cut into pieces
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 3 tablespoons biryani masala
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 4 cups water
• 3 tablespoons ghee or oil
• Fresh cilantro and mint for garnish
• Salt to taste

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes and then drain.
2. In a large pot, heat ghee or oil over medium heat and sauté the sliced onions until golden brown. Remove some for garnish later.
3. Add chicken pieces and cook until they are no longer pink. Stir in tomatoes, yogurt, biryani masala, turmeric, red chili powder, and salt. Cook until the chicken is tender and the spices are well blended.
4. Add the soaked rice to the pot followed by 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until rice is cooked and water is absorbed.
5. Fluff the biryani gently with a fork, garnish with fried onions, cilantro, and mint before serving.

Korma: Mild Curry with Yogurt and Nuts

Korma is a deliciously mild curry that’s perfect for those who enjoy a rich, creamy dish without too much heat. This recipe combines yogurt and nuts to create a smooth, velvety sauce that complements tender pieces of meat or vegetables beautifully. It’s an excellent choice for family dinners or special occasions, offering a taste of traditional Pakistani cuisine that’s both comforting and satisfying.

Making Korma is quite straightforward, even for those who may not consider themselves skilled in the kitchen. With a few essential ingredients and simple steps, you’ll have a flavorful dish that pairs perfectly with naan or rice. Enjoy this delightful meal that’s sure to impress!

Ingredients

• 500 grams chicken, cut into pieces
• 1 cup plain yogurt
• 1 large onion, finely sliced
• 4 tablespoons cooking oil
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/4 cup cashew nuts, ground
• 1/4 cup almonds, blanched and chopped
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Prepare the Marinade: In a bowl, combine yogurt, ginger-garlic paste, cumin seeds, coriander powder, turmeric powder, and salt. Add the chicken pieces, ensuring they are well coated. Let it marinate for at least 30 minutes.
2. Cook the Onions: In a large pot, heat the oil over medium heat. Add the sliced onions and cook until they are golden brown.
3. Add the Chicken: Stir in the marinated chicken along with any remaining marinade. Cook until the chicken is browned on all sides.
4. Simmer the Curry: Pour in enough water to cover the chicken. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes until the chicken is cooked through.
5. Finish the Dish: Stir in the ground cashew nuts and chopped almonds. Add garam masala and adjust seasoning if needed. Cook for another 5 minutes.
6. Garnish and Serve: Garnish with fresh cilantro and enjoy with naan or rice.

Chana Masala: Flavorful Chickpea Curry

Chana Masala is a beloved dish in Pakistani cuisine, known for its rich and robust flavors. Made primarily with chickpeas simmered in a spicy tomato-based gravy, it offers a delightful balance of spices that warms the soul. This curry is not only tasty but also easy to prepare, making it a great choice for weeknight dinners or weekend gatherings.

The combination of tender chickpeas and a medley of spices creates a comforting meal that’s often served with rice or flatbread. You can customize the spice level to suit your taste, making it a versatile option for everyone at the table. Let’s dive into the recipe!

Ingredients

• 2 cups canned chickpeas (or cooked from dry)
• 2 tablespoons oil
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and cook for about a minute until fragrant.
4. Add the chopped tomatoes and cook until they soften and incorporate into the mixture.
5. Mix in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for a few minutes to develop the flavors.
6. Add the chickpeas and stir well to coat them with the spice mixture. Pour in a little water if needed to achieve your desired consistency.
7. Let the curry simmer for about 10-15 minutes, allowing the flavors to meld together.
8. Finish with a sprinkle of garam masala and garnish with fresh cilantro before serving.
9. Serve hot with cooked rice or naan for a satisfying meal.

Karahi: Spicy Stir-Fried Chicken or Mutton

Karahi is a popular Pakistani dish known for its bold flavors and vibrant colors. This spicy stir-fried chicken or mutton dish is cooked in a wok-like pan called a ‘karahi,’ bringing out the rich spices and creating a tantalizing aroma. It’s a simple yet satisfying recipe that can easily be whipped up for a weeknight dinner or a special occasion.

The combination of juicy meat and fresh vegetables, along with a medley of spices, results in a dish that is both comforting and exciting. Whether you prefer chicken or mutton, this recipe is sure to delight your taste buds and leave everyone asking for seconds!

Ingredients

• 500g chicken or mutton, cut into pieces
• 2 tablespoons oil
• 2 medium onions, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 1 large tomato, chopped
• 1/2 cup yogurt
• 2-3 green bell peppers, sliced
• Fresh coriander for garnish

Instructions

1. Heat oil in a karahi over medium heat. Add onions and sauté until golden brown.
2. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
3. Add the chicken or mutton pieces and cook until browned on all sides.
4. Mix in the cumin seeds, coriander powder, turmeric, red chili powder, and salt. Stir well to coat the meat in the spices.
5. Add the chopped tomato and yogurt, and mix until combined. Cover and let simmer until the meat is tender.
6. Once the meat is cooked, fold in the sliced bell peppers and cook for another 5-7 minutes.
7. Garnish with fresh coriander before serving. Enjoy your karahi with naan or rice!

Aloo Gosht: Hearty Potato and Meat Curry

Aloo Gosht is a comforting and hearty curry that brings together tender meat and soft potatoes in a rich, flavorful sauce. The combination of spices creates a warm and inviting dish that’s perfect for any meal. It’s simple to prepare and can be enjoyed on its own or served alongside rice or naan.

This dish is well-loved for its robust taste, making it a cozy favorite for family gatherings and special occasions. The balance of potatoes and meat ensures that everyone leaves the table satisfied, and it’s a great option for both novice cooks and seasoned chefs looking for a delicious meal.

Ingredients

• 500 grams of meat (beef or lamb), cut into pieces
• 3 medium-sized potatoes, peeled and cubed
• 1 large onion, sliced
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1/4 cup yogurt
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish
• 4 tablespoons oil
• 4 cups water

Instructions

1. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the sliced onions and sauté until golden brown.
3. Mix in the ginger-garlic paste, cooking for another minute until fragrant.
4. Add the meat, stirring well to coat with the onion mixture. Cook until browned.
5. Stir in the chopped tomatoes, yogurt, and all the spices (coriander powder, turmeric, red chili powder, and salt). Cook until the tomatoes soften.
6. Add the cubed potatoes and green chilies, then pour in the water. Bring to a boil, then reduce the heat to low.
7. Cover the pot and let it simmer for about 45 minutes or until the meat is tender and the potatoes are cooked through.
8. Garnish with fresh cilantro before serving. Enjoy with rice or naan!

Halwa: Sweet Semolina Dessert to Accompany Curries

Halwa is a delightful sweet dish made with semolina, often served to complement the savory richness of Pakistani curries. With its soft, melt-in-your-mouth texture and a hint of sweetness, it’s the perfect way to balance the spiciness of your meal. Plus, this dessert is quite simple to prepare, making it a go-to for family dinners or special occasions.

The warm, aromatic flavors from ingredients like cardamom and saffron create a comforting experience. Topped with nuts like almonds and pistachios, Halwa not only tastes amazing but looks beautiful on your table as well. It’s a true crowd-pleaser that everyone will enjoy!

Ingredients

• 1 cup semolina (suji)
• 1 cup sugar
• 1/2 cup ghee (clarified butter)
• 3 cups water
• 1/4 teaspoon cardamom powder
• 1/4 cup chopped nuts (almonds, pistachios)
• A pinch of saffron strands (optional)

Instructions

1. Heat ghee in a pan over medium heat. Add semolina and roast until golden brown and fragrant, about 5-7 minutes.
2. In a separate pot, bring water to a boil, then add sugar and stir until dissolved. You can also add saffron at this stage for extra flavor.
3. Slowly pour the sugar-water mixture into the roasted semolina while stirring continuously to avoid lumps.
4. Cook for another 5-10 minutes until the mixture thickens and pulls away from the sides of the pan.
5. Stir in cardamom powder and chopped nuts. Transfer to a greased plate, spread evenly, and let it cool before cutting into pieces.

Palak Paneer: Spinach and Cheese Delight

Palak Paneer is a classic dish from Pakistan that beautifully combines fresh spinach and soft cheese cubes. It’s a delightful mix of flavors, where the earthiness of spinach meets the creaminess of paneer. This dish is not only tasty but also packed with nutrients, making it a healthy choice for any meal.

Plus, making Palak Paneer is pretty straightforward! With just a few simple ingredients and steps, you can whip up this delicious curry in no time.

Ingredients

• 4 cups fresh spinach
• 200 grams paneer, cubed
• 1 large onion, chopped
• 2 tomatoes, pureed
• 2 green chilies, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/4 cup cream (optional)
• Salt to taste
• 2 tablespoons oil

Instructions

1. Blanch the Spinach: Boil water in a pot, add spinach, and cook for 2-3 minutes. Drain and immediately plunge into cold water to maintain the color. Blend into a smooth paste.
2. Cook the Base: In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Add Tomatoes and Spices: Stir in the ginger-garlic paste, green chilies, and tomato puree. Cook until the oil separates from the mixture.
4. Combine Spinach and Paneer: Add the spinach paste, garam masala, and salt. Mix well, then add paneer cubes. Simmer for 5 minutes.
5. Finish with Cream: If using, stir in cream for extra richness. Serve hot with rice or naan.

Bhindi Masala: Spiced Okra Stir-Fry

Bhindi Masala is a vibrant and flavorful dish that showcases the unique texture and taste of okra, also known as ladyfinger. This spiced okra stir-fry is not only easy to prepare but also packs a punch with its aromatic spices and fresh ingredients. Perfect as a side dish or a light main course, it brings a delightful crunch and a hint of warmth to your meal.

The combination of sautéed okra with onions, tomatoes, and a blend of spices creates a delicious harmony that is both satisfying and nutritious. Whether you’re a fan of vegetables or just looking to try something new, Bhindi Masala is simple enough for beginners yet impressive enough for any dinner table.

Ingredients

• 500g fresh okra, washed and cut into pieces
• 2 medium onions, finely sliced
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 3 tablespoons oil
• Fresh coriander for garnish

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add sliced onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.
3. Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften.
4. Add the okra pieces and mix well. Cook uncovered on low heat for about 15-20 minutes, stirring occasionally until the okra is tender.
5. Sprinkle garam masala over the cooked okra and mix. Garnish with fresh coriander before serving.

Fish Curry: Tangy and Spicy Seafood Delight

This fish curry is a delightful combination of tanginess and spiciness, perfect for seafood lovers. The tender fish pieces soak up the rich, flavorful curry sauce, making every bite a burst of taste. It’s a simple recipe that doesn’t require much time, making it ideal for weeknight dinners.

The secret lies in the aromatic spices and a splash of lemon juice, which elevate the dish to a whole new level. Pair it with steamed rice or warm naan for a satisfying meal that truly captures the essence of Pakistani cuisine.

Ingredients

• 500 grams fish fillets (like cod or tilapia)
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• Juice of 1 lemon
• Fresh coriander leaves for garnish

Instructions

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
3. Stir in the pureed tomatoes, turmeric, red chili, coriander, and cumin powder. Cook until the oil separates from the mixture.
4. Carefully add the fish fillets, covering them with the sauce. Cook for about 10-12 minutes until the fish is cooked through.
5. Season with salt and lemon juice. Garnish with fresh coriander before serving.

Bhuna: Aromatic Meat Curry with Fried Spices

Bhuna is a delicious meat curry that packs a punch with its deep, aromatic spices and luscious flavors. This dish is all about slow-cooked goodness where the meat is tender and infused with the warmth of spices. It’s a delightful balance of savory and slightly tangy, making it a favorite in many households.

The cooking process may seem a bit involved, but it’s quite simple once you get the hang of it. With a few basic ingredients and some patience, you can create a comforting meal that’s perfect for any occasion.

Ingredients

• 1 kg meat (beef, mutton, or chicken)
• 2 large onions, sliced
• 4-5 tablespoons cooking oil
• 2 tablespoons ginger-garlic paste
• 2-3 tomatoes, chopped
• 2-3 green chilies, slit
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat oil in a heavy-bottomed pot. Add sliced onions and fry until they turn golden brown.
2. Add ginger-garlic paste and sauté for a minute until fragrant. Then, add the meat and cook until it changes color.
3. Stir in the chopped tomatoes, green chilies, turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 5-7 minutes.
4. Cover the pot and let the meat cook on low heat for about 1.5 to 2 hours, stirring occasionally. If necessary, add a little water to prevent sticking.
5. Once the meat is tender and the oil starts to separate, check for seasoning. Garnish with fresh coriander leaves before serving.

Mutton Paya: Trotter Soup with Spices

Mutton Paya is a classic dish from Pakistan known for its rich flavors and hearty ingredients. This trotter soup is not only delicious but also packed with nutrients, making it a favorite comfort food during colder months. The combination of spices provides a warming aroma that fills the kitchen, inviting everyone to gather around the table.

While the cooking process may take some time, the recipe itself is quite simple. With a few key ingredients and a touch of patience, you can create a wonderfully satisfying dish that pairs perfectly with naan or rice. Get ready to enjoy a bowl of this flavorful mutton trotter soup!

Ingredients

• 4 mutton trotters (paya)
• 1 large onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• Salt to taste
• 6-8 cups water
• Fresh coriander for garnish
• Juice of 1 lemon

Instructions

1. Prepare the Trotters: Clean the trotters thoroughly and cut them into pieces. In a large pot, add the trotters and 6-8 cups of water. Bring to a boil, then reduce the heat to a simmer.
2. Sauté the Aromatics: In another pan, heat some oil and add the chopped onions. Sauté until golden brown, then add the ginger-garlic paste and green chilies. Cook for a couple of minutes until fragrant.
3. Add Spices: Stir in the turmeric, red chili powder, coriander powder, and salt. Mix well, then add this spice mixture to the pot with the trotters.
4. Simmer: Let the soup simmer for about 4-6 hours on low heat until the trotters are tender. Add water as needed to maintain your desired soup consistency.
5. Serve: Once cooked, squeeze in lemon juice and garnish with fresh coriander. Serve hot with naan or rice for a heartwarming meal.

Kadai Paneer: Spiced Cottage Cheese Stir-Fry

Kadai Paneer is a delightful Indian stir-fry featuring marinated cubes of cottage cheese cooked with an array of vibrant vegetables and spices. The medley of flavors provides a perfect balance of heat and earthiness, making it a favorite in many homes. Plus, it’s straightforward to prepare, making it an excellent choice for a weeknight dinner or a special occasion.

This dish brings together the richness of paneer with the freshness of bell peppers and the warmth of traditional spices, creating a comforting meal that pairs wonderfully with naan or rice. Whether you’re a seasoned cook or a beginner, Kadai Paneer will surely impress your taste buds!

Ingredients

• 250 grams paneer, cubed
• 1 cup bell peppers (red, green, yellow), sliced
• 2 medium tomatoes, chopped
• 1 large onion, sliced
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions

1. Heat oil in a kadai or a deep pan. Add cumin seeds and let them splutter.
2. Add sliced onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
4. Add the chopped tomatoes, cooking until they soften and oil separates from the mixture.
5. Mix in the bell peppers and cook for 2-3 minutes, ensuring they retain some crunch.
6. Add the paneer cubes along with coriander powder, red chili powder, and salt. Gently stir to coat the paneer with spices.
7. Finally, sprinkle garam masala and garnish with fresh coriander leaves. Serve hot with naan or rice.