Kadai paneer

Time: 40 min4 servingsapprox. 340 kcal / serving (estimated)approx. 16 g protein / serving

Kadai paneer is a North Indian vegetarian classic: homemade cheese, colourful peppers and coarsely roasted spices, cooked in a heavy wok-like pot (kadai). Rich and spiced, but not too hot. A great vegetarian main course, ready in 40 minutes.

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Method

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Cube the paneer and fry in a little oil in a pan until golden on all sides. Remove.
Dry-roast the coriander seeds and crush coarsely.
In the oil, fry the cumin seeds, then add the onion, garlic and ginger. Cook for 5 minutes until golden brown.
Add the tomatoes, spices (turmeric, chili, coriander) and salt. Cook covered for 8-10 minutes, until the tomatoes break down and the oil separates.
Add the peppers and cook for 3-4 minutes so they stay crisp. Add the paneer and garam masala and heat for 2 minutes.
Finish with the cream and sprinkle with cilantro. Serve with naan or rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Crush the coriander seeds fresh for aroma.
Don't overfry the paneer, or it gets rubbery.
Don't cook the peppers to mush; keep them crisp.
It can also be made with tofu.

Frequently asked questions

What is paneer?

A fresh, unaged Indian cheese that is easy to make at home. Halloumi can substitute.

Vegan?

Yes, with tofu and coconut milk.

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