Indian
Kadai Paneer Recipe Restaurant Style
$3
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
320Calories
14gProtein
24gFat
12gCarbs
5gSugar
3gFiber
600mgSodium
40mgChol
10gSat Fat
400mgPotassium
250mgCalcium
1.5mgIron
0.3mcgVitamin B12
15mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
Instructions
1
Dry roast coriander seeds, black pepper, whole spices, and whole red chilli; grind into a fine masala powder.
2
Heat oil in a pan, fry paneer cubes until lightly golden, then remove and set aside.
3
In the same oil, fry onion and capsicum lightly and remove.
4
Add more onion to the oil and fry until soft, then add ginger garlic paste and cook for 1 minute.
5
Add tomato puree and cook for about 5 minutes until the oil separates.
6
Add salt, red chilli powder, turmeric powder, and the prepared roasted masala powder; cook for 3 minutes.
7
Stir in fresh cream and mix well.
8
Add back the fried onion, capsicum, and paneer; mix and cook for 3 minutes.
9
Add water, mix well, and simmer for 5 minutes.
10
Finish with chopped coriander leaves and crushed kasuri methi, then serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 125 g125 g paneer
- 11 medium, sliced onion
- 11 large, cubed capsicum
- 1/2 cup1/2 cup tomato puree
- 1/2 tbsp1/2 tbsp ginger garlic paste
- 1 tbsp1 tbsp coriander seeds
- 1/2 tsp1/2 tsp black pepper
- 2-2 pieces whole red chilli
- 1/2 tsp1/2 tsp mixed whole spices (cumin, cloves, cinnamon)
- 1/2 tsp1/2 tsp red chilli powder
- 1/4 tsp1/4 tsp turmeric powder
- 1/21/2 tsp, to taste salt
- 1 tbsp1 tbsp fresh cream
- 1/2 tsp1/2 tsp kasuri methi (dried fenugreek leaves)
- 11 tbsp, chopped coriander leaves
- 1 1/2 tbsp1 1/2 tbsp cooking oil
- 1/4 cup1/4 cup water
