Allergens in Kadai Paneer: milk.
Ingredients
Quantities for 4.
- 350g, cut into thick fingers Paneer
- 2, cut into 3cm squares Capsicum
- 2, cut into petals Onion
- 400g, chopped Tomato
- 2 tbsp, coarsely pounded Coriander Powdercoarse, not fine: kadai masala has texture
- 4, pounded with the coriander Dried Red Chilli
- 1 tbsp, julienned Ginger
- 1 tbsp, chopped Garlic
- 1 tbsp, crushed Kasuri Methi
- 1/2 tsp Garam Masalaoptional
- 2 tbsp Creamoptional
- 3 tbsp Neutral Oil
- a handful Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Kadai masala is pounded, not powdered. Whole coriander seed and dried chilli crushed together in a mortar is the whole character of the dish.
- Everything stays in large pieces. This is not a smooth gravy.
Method
- Dry-roast the coriander seed and dried chillies until they smell nutty, cool, then pound coarsely.Coarse means you can still see the pieces.
- Fry the onion petals and capsicum in hot oil for 3 minutes on high, so they take colour but stay crisp. Lift out and reserve.
- In the same pan cook the garlic and half the ginger, add the tomato and half the pounded masala, and cook 10 minutes until the oil separates.
- Return the vegetables, add the paneer and the rest of the masala, and toss 3 minutes over high heat.Toss rather than stir. The pieces should stay whole.
- Finish with crushed kasuri methi, garam masala, the remaining ginger julienne and the cream if using.
- Scatter coriander and serve straight from the kadai with roti.
Storage
Best fresh: the peppers soften and lose their point overnight. Keeps 2 days refrigerated.
Nutrition Medium estimate
One serving of Kadai Paneer (333 g) is about 455 calories, or 137 calories per 100 g.
Medium protein: 19 g a serving, 17% of the calories
| Per serving333 g | Per 100 g | |
|---|---|---|
| Calories | 455 kcal | 137 kcal |
| Protein | 19.3 g | 6 g |
| Carbohydrate | 19.7 g | 6 g |
| of which sugars | 8.7 g | 3 g |
| Fibre | 5.2 g | 2 g |
| Fat | 34.8 g | 10 g |
| of which saturated | 14.2 g | 4 g |
| of which unsaturated | 16.3 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.