Kadai paneer
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Kadai paneer

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Time to cook

45 minutes

Difficulty-icon

Difficulty

Medium

Serves-icon

Serves

2

A popular Indian dish made with paneer (Indian cottage cheese) cooked with a medley of colorful bell peppers, onions, tomatoes, and aromatic spices, creating a tangy and spicy curry that perfectly complements naan or jeera rice.

A popular Indian dish made with paneer (Indian cottage cheese) cooked with a medley of colorful bell peppers, onions, tomatoes, and aromatic spices, creating a tangy and spicy curry that perfectly complements naan or jeera rice.

Ingredients

Paneer

0.5 cup

Turmeric

0.125 tsp

Red Chilli Powder

0.125 tsp

Salt

1 pinch

Dried Red Chili Pepper

2 chilli

Red Chilli Pepper

1 chilli

Coriander Seeds

2 tsp

Vegetable Oil

0.5 tbsp

Onion Raw

2 small

Tomatoes

2 medium

Vegetable Oil

0.5 tbsp

Cumin Seeds

0.5 tsp

Ginger Garlic Paste

1 tsp

Onion Raw

0.5 small

Capsicum

3 tbsp

Amul Fresh Cream

2 tsp

Kasoori Methi

0.5 tsp

Coriander Leaves

1 tsp

Step-by-step instructions to cook

Prep

1

Add salt, turmeric powder and red chilli powder to paneer cubes.

2

Toss well and set aside.

Cooking

1

Heat oil in a pan, add paneer cubes and toast until golden. Remove and set aside.

2

Add onion and capsicum toast for 2 mins, remove and set aside.

3

To a kadai (wok), add coriander seeds and red chilies, dry roast until aromatic, transfer to a bowl and let it cool.

4

Add onion, tomato, saute until mushy, transfer to the same bowl with roasted coriander and red chilies and let it cool, grind to a fine paste. Set aside.

5

To the same kadai add more oil, temper jeera add ginger garlic paste and saute for a minute.

6

Add the ground paste, adjust with water if it's too thick and let it boil for a few mins.

7

Add toasted paneer, onion, capsicum, fresh cream, kasoori methi and coriander leaves and mix well.

8

Burn a few charcoal pieces directly in the flame and keep a safe distance from it as it might splutter and switch off.

9

Remove from fire using a tong and place it in the centre of a small bowl in the kadai (wok) and immediately add ghee to it.

10

Close tightly with the lid, leave it undisturbed for a minute. Serve hot.

Nutrition information

(per serving)

Carbs

Carbs

6.0

Proteins

Proteins

5.3

Fats

Fats

8.1

Fiber

Fiber

1.6

114

kcal

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