Kadai Paneer Recipe (Restaurant Style)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (100)

Kadai Paneer Recipe (Restaurant Style)

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 26%
CARBS 34G37% OF CAL
4G FIBER26G SUGAR3G OTHER
FAT 21G53% OF CAL
6G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A North Indian curry of paneer cheese simmered in a bold, spiced tomato-based gravy with peppers and onions. Flavored with freshly ground spice blend and traditionally cooked in a kadai. Serve with naan or Indian bread for an aromatic, satisfying meal.

mainindiancurrytofugluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 5 to 6 kashmiri red chilies (- broken and seeds removed)
  • 1.5 tablespoons coriander seeds
  • 3 tablespoons oil
  • ⅓ to ½ cup (90 grams or 1 medium-sized) onions (- finely chopped )
  • 2 teaspoons (ginger-garlic paste)
  • 2.5 to 3 cups (400 grams or 5 to 6 medium-sized) tomatoes (- finely chopped )
  • ¾ to 1 cup (1 medium to large) capsicum (- thinly sliced)
  • 1 to 2 green chilies (or 1 small serrano pepper - slit)
  • ½ cup water (or add as required)
  • ½ teaspoon garam masala
  • 250 grams paneer (- cubed (Indian cottage cheese))
  • 1 teaspoon dried fenugreek leaves (- crushed (kasuri methi))
  • 2 tablespoons coriander leaves (- chopped (cilantro leaves))
  • 1 inch ginger (- julienne)
  • salt (as required)
PREP
5M
SODIUM
946MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.