40 min · 1 serving · @South & North Cooking
Dhaba-Style Kadai Paneer
Soft paneer cubes and crunchy bell pepper simmered in a spicy onion-tomato gravy with freshly roasted and ground coriander, chili and pepper kadai masala.
Nutrition per serving
- 433 kcal
- 17 g protein
- 17 g carbs
- 33 g fat
Ingredients
- ½ tbsp coriander seeds
- 1 dried red chili
- ¼ tsp black peppercorns
- ¼ tsp fennel seeds
- 2 tsp oil
- 1 tsp butter
- ¼ tsp cumin seeds
- 1 tsp ginger-garlic paste
- 50 g onion, finely chopped
- 1 medium tomato, pureed
- 40 g green bell pepper, diced
- ¼ tsp turmeric
- ¼ tsp red chili powder
- ¼ tsp garam masala
- 2 tsp fresh cream
- ¼ tsp kasuri methi, crushed
- 75 g paneer, cubed
- 1 pinch salt
- 1 tbsp fresh coriander, chopped
Steps
- Dry roast the coriander seeds, red chili, peppercorns and fennel until fragrant, cool slightly and grind coarsely.
- Heat the oil and butter, crackle the cumin seeds, then fry the onion until golden.
- Stir in the ginger-garlic paste for a minute, add the tomato and cook until the oil separates.
- Add the turmeric, chili powder, salt and kadai masala and cook until thick, then add the bell pepper for 2-3 minutes.
- Fold in the paneer and cook 2-3 minutes, then add garam masala, kasuri methi and cream.
- Simmer 2 more minutes and garnish with fresh coriander.
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