North Indian · Lunch, Dinner
Kadai paneer
Paneer and peppers tossed in a coarsely ground onion-tomato masala with kadai spices.
- Calories
- 677 kcal
- Protein
- 27 g
- Carbs
- 65 g
- Fat
- 34 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 110 g Paneer
- ½ pepper Bell peppers
- ½ onion Onion
- ¾ tomato Tomatoes
- 1 tsp Ground coriander
- 1 tsp Cumin seeds
- ¾ tsp Chilli powder
- ½ tsp Garam masala
- ¾ tbsp Sunflower oil
- ¼ tsp Salt
- 5 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Dry-roast the coriander seeds and cumin briefly and crush coarsely (or use the ground versions directly).
- Heat oil, fry the onion for 5 minutes until golden, add tomato and cook 6 minutes until pulpy.
- Stir in the crushed spices, chilli powder and bell pepper, cook 4 minutes, then add the paneer and salt and simmer 4 minutes.
- Finish with garam masala and coriander, and serve with the rice.
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