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Kadai Paneer
Paneer and peppers cooked together in a kadai wok with freshly ground spices, bold, spicy and deeply aromatic.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
medium
Cuisine
Indian
vegetariangluten-free
Ingredients
400gpaneer, cubed
2capsicums, cut in squares
2large onions, diced
400gcrushed tomatoes
4 clovesgarlic, minced
2cmfresh ginger, minced
2 tspground coriander
1 tspgaram masala
1 tspchilli powder
1 tspturmeric
1 tspfreshly ground black pepper
3 tbspghee
1 handfulfresh coriander
1 tspkasuri methi dried fenugreek
Instructions
1
Fry paneer in ghee until golden on all sides, remove.
2
In same pan fry onions until golden, add garlic and ginger.
3
Add all spices and kasuri methi, cook 2 minutes.
4
Add crushed tomatoes and cook 10 minutes until oil separates.
5
Add capsicum and cook 5 minutes — keep some crunch.
6
Add fried paneer and toss gently.
7
Simmer 5 minutes, season generously.
8
Scatter with coriander and serve with naan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
485
Protein
20.7g
Fat
35.8g
Carbs
19.1g
Fiber
4.2g
Sodium
35mg
Reviews
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★★★★★
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