Kadai paneer
Time to cook
45 minutes
Difficulty
Medium
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.
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
Cold Pressed Olive Oil
0.5 tbsp
Onion Raw
2 small
Tomatoes
2 medium
Cold Pressed Olive 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
Add salt, turmeric powder and red chilli powder to paneer cubes.
Toss well and set aside.
Cooking
Heat oil in a pan, add paneer cubes and toast until golden. Remove and set aside.
Add onion and capsicum toast for 2 mins, remove and set aside.
To a kadai (wok), add coriander seeds and red chilies, dry roast until aromatic, transfer to a bowl and let it cool.
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.
To the same kadai add more oil, temper jeera add ginger garlic paste and saute for a minute.
Add the ground paste, adjust with water if it's too thick and let it boil for a few mins.
Add toasted paneer, onion, capsicum, fresh cream, kasoori methi and coriander leaves and mix well.
Burn a few charcoal pieces directly in the flame and keep a safe distance from it as it might splutter and switch off.
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.
Close tightly with the lid, leave it undisturbed for a minute. Serve hot.
Nutrition information
(per serving)
Carbs
6.2
Proteins
5.4
Fats
7.7
Fiber
1.6
111
kcal
Download the Gabit app
for the complete experience
