Kadai Paneer with Peppers and Onions
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Ingredients
- 400 g paneer
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- 250 g tomatoes, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp ground coriander
- 1 tsp chilli powder
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 417 kcal
- Protein
- 20.7 g
- Carbohydrate
- 13.2 g
- of which sugars
- 10 g
- Fat
- 30.9 g
- of which saturates
- 15.7 g
- Fibre
- 3.4 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the paneer into cubes. Heat half the vegetable oil in a wok or wide pan and fry the paneer for 3 minutes until lightly golden on each side, then set aside.
- 2
Add the remaining oil and fry the garlic and ginger for 1 minute, then stir in the ground coriander and chilli powder.
- 3
Add the finely chopped tomatoes and cook over high heat for 7 minutes, mashing them down, until thickened.
- 4
Add the sliced onion, red pepper and green pepper and stir-fry for 5 minutes until just softened but still with some bite.
- 5
Return the paneer to the pan and toss gently for 2 minutes to coat and warm through.
- 6
Scatter with the chopped coriander and serve with rice or warm bread.
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