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RECIPE
14 INGREDIENTS5 STEPS25MIN

Kadai Paneer

4.0
1 Ratings

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Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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One of the easiest and simplest paneer recipe....Do try it..
25MIN
Total Time

Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3/4 cup
Paneer
2
Onions , finely chopped
1
Large  Tomato
1 tsp
Ginger Garlic Paste
1/2 tsp
Garam Masala
1/2 Tbsp
Whole Coriander Seeds
3
Dried Chili Peppers
1 Tbsp
Fresh Cilantro , chopped
1/2 tsp
Kasoori Methi Powder
2 Tbsp
Fresh Cream
2 Tbsp
Oil
1/2 cup
Hot  Water
to taste

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Nutrition Per Serving

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CALORIES
331
FAT
23.8 g
PROTEIN
13.7 g
CARBS
18.4 g

Author's Notes

Adjust spice levels accordingly If you are using frozen paneer put the paneer in hot water for some time so that it becomes soft If you wish to you can shallow fry the paneer cubes before adding to the gravy

Cooking Instructions

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Step 1
Chop the Bell Pepper (1) and one of the Onion (2) to bite size cubes. Finely chop the other onion and keep aside. Dry roast Whole Coriander Seeds (2 teaspoon) and Dried Chili Pepper (3) for five minutes in medium flame. Let it cool down and grind it to a powder. Chop the Tomato (1) and put it in a mixer and puree it.
Step 2
To a kadai pour Oil (1 tablespoon) and add Ginger Garlic Paste (1 teaspoon). Saute for three to four minutes and add finely chopped onion. Saute until it starts to change color. Now add the masala powder we made and Garam Masala (1/2 teaspoon). Saute until the raw smell of the masala is gone.
Step 3
Add the pureed tomato and Salt (to taste). Cook until oil starts to leave.
Step 4
Mean while to a pan add Oil (1 tablespoon) and add the cubed bell pepper and onion. Saute for a good five to six minutes and keep aside. Once the gravy is ready add sauteed onion bell pepper and Paneer (200 gram). Combine well and add Water (1/2 cup).
Step 5
Cover and cook in low flame for four to five minutes. Add Fresh Cilantro (1 tablespoon), Fresh Cream (2 tablespoon), and Kasoori Methi Powder (1/2 teaspoon). Combine well and switch off the flame. Serve hot with rice, roti, naan etc

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Nutrition Per Serving
Calories
331
% Daily Value*
Fat
23.8 g
31%
Saturated Fat
10.6 g
53%
Trans Fat
0.0 g
--
Cholesterol
51.2 mg
17%
Carbohydrates
18.4 g
7%
Fiber
5.0 g
18%
Sugars
6.4 g
--
Protein
13.7 g
27%
Sodium
71.7 mg
3%
Vitamin D
--
--
Calcium
397.4 mg
31%
Iron
2.0 mg
11%
Potassium
508.3 mg
11%
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