Recipe

Kadahi Paneer with Sharma's

*Images for representation purposes only

Looking for a spicy and delicious paneer recipe? By following these easy steps, you can cook this incredibly delicious Kadahi Paneer with Sharma’s Paneer at home.

Ingredients:

  • 300-400 gm Sharma’s Kitchen Paneer
  • 4 x tomato
  • 1 medium chopped into cubes capsicum
  • 1/2 cup fresh cream
  • 1/4 teaspoon powdered turmeric
  • 1 1/2 tablespoon garlic paste
  • 3 tablespoon ghee
  • 1 teaspoon coriander powder
  • 1 handful of coriander leaves
  • 2 medium chopped onion
  • 5 medium green chilies
  • 1 teaspoon kasoori methi powder
  • 1 teaspoon garam masala powder
  • 2 teaspoon ginger paste
  • 1/2 cup water
  • salt as required
  • 2 teaspoon red chili powder

Servings: 4

Step 1:

Make the gravy's masala
Heat ghee in a pan, add chopped onions. Fry the onions till fragrant and pale golden brown. Pour tomato puree into the pan after processing the tomatoes in a grinder. Cook until the masala or ghee starts to float on the sides of the pan.

Step 2

Cook the masala with the ground spices and the capsicum
Add ginger-garlic paste. Add salt, turmeric powder, red chili powder, garam masala, and coriander powder at this point. To make a smooth gravy, mix in some water, cubed capsicum, and baby onions. Cook for around 2 minutes.

Step 3

Add Paneer, garnish with coriander leaves, kasoori methi and green chilies, and serve hot.

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Nutrition facts about
PANEER

  • Paneer has almost similar nutritional profile as cottage cheese. It is one of the nutritious, low-calorie dairy products; carries 80 cal/100g, 10-15% protein and small amounts of high calorie fats and sugars. It, therefore, is quite popular and an excellent food for people who are on diet programs.
  • It provides high-quality protein that is rich in all essential amino acids required for growth and development and help stay healthy.
  • Paneer is low-lactose dairy product and contains minimal amount of lactose (0.1 g/oz) making it one of the good source of protein and minerals for those with lactose intolerance. During curdling process, most of naturally occurring lactose in milk is converted into more easily digestible lactic acid.

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