KADAI PANEER with Jasmine Rice
The best way to cook this curry is in a solid wok-like pan, which is where the kadai gets its name.
COOKING TIME: 20 MIN
CALS 743 | PROT 21.5G | CARBS 56.3G | FAT 48.5G
In a medium saucepan combine water, washed and drained Jasmine rice, and a pinch of salt. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Before serving fluff with fork.
1 COOK THE RICE
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Add the chili, garlic, ginger, dry spices from the mortar, and the chopped to-matoes. Bring to a boil and simmer un-covered for 5 minutes. Season with salt.
4 ADD THE SPICES
3 SAUTÉ THE VEGGIESPeel onion, cut in half and into thin strips. Also cut the bell peppers into strips. Mince the green chili. Peel and crush garlic cloves. Peel a piece of fresh ginger and grate it. Heat oil in a large frying pan over high heat. Sauté onion and bell pepper for 5 minutes.
Stir-fry some of the bell pepper for them separately. Serve with
unseasoned cubes of paneer cheese and fluffy rice.
TIPS FOR FUSSY EATERS
Paneer is a cheese with a mild, milky flavour that goes beautifully with
strong, spicy flavours
PRO TIP
Water
Jasmine rice
Dried red chili (spicy)
Coriander seeds
Garam masala
Onion Red
Green bell pepper
Fresh green chili
Garlic cloves
Fresh ginger
Chopped tomatoes
Fresh coriander
Paneer cheese
INGREDIENTS
300ml
200g
1
3g
3g
1
1
1
2
30g
400g
10g
250g
FOR 2 FOR 3
400ml
300g
1
4g
4g
1
2
2
3
45g
600g
15g
380g
FOR 4
500ml
400g
2
5g
5g
2
3
2
4
60g
800g
20g
500g
2 ROAST AND GRINDMeanwhile roast the dried red chili, cori-ander seeds and garam masala in a fry-ing pan (without oil), over medium high heat for 2-3 minutes. Pour into a mortar (or high speed food processor) and grind fine. You can add only half of the chili first and taste the mix so it doesn’t be-come too spicy.
5 SERVECut the paneer cheese into cubes and stir into the sauce. Cook for another 2-3 minutes. Sprinkle the fresh coriander leaves on top. Serve with cooked jas-mine rice.