Kadai Paneer
Kadai Paneer is a delicious Indian curry made with paneer , bell peppers, onions, and a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and calcium, thanks to the paneer. This recipe uses low-fat milk to make paneer, making it a low-fat version of the dish. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
120 kcal
Protein
5 g
Carbs
14 g
Fat
5 g
Fiber
3 g
Ingredients
Paneer Homemade (Toned milk)
0.5 cubed, cup (100g)
Green Bell pepper
0.5 cup, sliced (100g)
Red Bell Pepper
0.5 cup, sliced (100g)
Kasuri Methi
1 tsp (5g)
Chopped Tomato
1 small cup (100g)
Red Onion
0.25 cup, cubed (50g)
Olive Oil
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Cooking Steps
Heat oil in a kadai over medium heat. Add cumin seeds and let them splutter.
Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, cumin powder, garam masala, red chili powder, and salt. Stir well.
Add paneer cubes, bell peppers, and kasuri methi. Mix well, ensuring the paneer and vegetables are coated in the masala.
Cover the kadai with a lid and let it cook for 5-7 minutes over medium heat until the vegetables are cooked, but still have a crunch.
Garnish with fresh coriander leaves and serve hot.