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.