High Protein Kadhai Paneer
Elevate your protein intake with this flavorful twist on a classic dish—High Protein Kadhai Paneer! Packed with tender paneer cubes and hearty cooked chickpeas, this recipe combines the richness of Indian spices with vibrant slices of green and red bell peppers for a colorful feast. Slow-cooked in a kadhai to draw out bold flavors, the masala features fragrant cumin seeds, garam masala, and kasuri methi for an authentic touch. A robust tomato puree ties it all together, while a garnish of fresh coriander leaves adds a refreshing finish. Perfect for pairing with soft roti, naan, or steamed rice, this nutrient-rich dish delivers both taste and nourishment in every bite. Ideal for vegetarians seeking high-protein meal options!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Paneer
- 1 cup (cooked) Chickpeas
- 1 large, sliced Onion
- 1 medium, sliced Green Bell Pepper
- 1 medium, sliced Red Bell Pepper
- 2 large, pureed Tomato
- 2 tablespoons Ginger-Garlic Paste
- 1 teaspoon Cumin Seeds
- 2 teaspoons Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 0.5 teaspoon Turmeric Powder
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon or to taste Salt
- 3 tablespoons Oil
- 2 tablespoons, chopped Coriander Leaves
Instructions
Cut the paneer into cubes and soak them in hot water for about 10 minutes to soften, then drain and set aside.
Heat 2 tablespoons of oil in a kadhai or deep pan on medium heat. Add the paneer cubes and lightly fry until golden. Remove and set aside.
In the same pan, add the remaining oil. Add cumin seeds and let them splutter.
Add sliced onions and sauté until they turn translucent.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Stir in sliced green and red bell peppers, cook for 3-4 minutes until they slightly soften.
Add the tomato puree and cook until the oil starts separating from the masala.
Mix in coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook the spices for 2-3 minutes.
Add the cooked chickpeas and fried paneer cubes, stirring well to coat them in the spices.
Sprinkle garam masala and kasuri methi. Mix well and let the mixture cook for another 5 minutes to absorb flavors.
Garnish with chopped coriander leaves and serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 7786 mg | 339% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 65.2 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1794 mg | 138% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2887 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
