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Kadai Paneer is a classic North Indian curry made with soft paneer cubes, crisp capsicum, and chunky onions cooked in a rich, aromatic, and moderately spicy tomato-based gravy.
20 ingredients
One serving is 1 bowl (about 200g per serving) · 200 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 451 kcal | 19% |
| Protein | 21 g | 38% |
| Total Fat | 34 g | 57% |
| Carbohydrate | 14 g | 5% |
| Fiber (Total) | 5 g | 16% |
| Vitamins & Minerals | ||
| Sodium | 711 mg | 36% |
| Potassium | 167 mg | 5% |
| Calcium | 520 mg | 52% |
| Iron | 1 mg | 7% |
| Zinc | 0.19 mg | 2% |
| Vitamin A (RAE) | 0.25 µg | 0% |
| Vitamin C | 1 mg | 2% |
| Vitamin D | 0.37 µg | 2% |
| Folate (B9) | 1 µg | 0% |
Missing data: These are minimums. 5 of the figures below are missing data for 2 ingredients — Salt; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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1. Dry roast coriander seeds, cumin seeds, dried red chili, and black pepper in a pan until aromatic, then cool and coarsely grind to make kadai masala.
2. Heat 20g oil and 10g butter in a heavy kadai or pan on medium-high heat.
3. Add sliced onions, sauté until golden brown.
4. Add ginger, garlic and green chili; sauté till raw smell goes.
5. Add chopped tomatoes, salt, turmeric powder, and red chili powder. Cook till tomatoes are soft and oil separates.
6. Add prepared kadai masala (reserve 1 tsp for garnish), and cook for 2 more minutes.
7. Add capsicum chunks and onion chunks, sauté on high heat till they are just crisp yet cooked (do not overcook).
8. Add paneer cubes, gently fold in, cook for 2-3 minutes to absorb flavors. Avoid overcooking to keep paneer soft.
9. Add 100ml water as needed for desired gravy consistency, simmer for 2 minutes.
10. Add garam masala and crushed kasuri methi. Finish with remaining butter and sprinkle reserved kadai masala.
11. Turn off heat, garnish with fresh coriander leaves. Serve hot.
