North Indian Vegetable Paneer Curry Recipe

Low-cal, gluten-free and packed with lean protein, this hearty curry truly is a one-pot wonder.

The ingredient of North Indian Vegetable Paneer Curry Recipe

• 2 tsp macadamia oil
• 200g paneer cheese drained cut into 2cm pieces
• 1 large red onion finely chopped
• 1 tbsp finely grated fresh ginger
• 2 garlic cloves crushed
• 1 long fresh green chilli deseeded finely chopped plus extra sliced chilli to serve
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 tbsp no added salt tomato paste
• 4 large tomatoes peeled chopped
• 150g frozen peas
• 200g cauliflower cut into small florets
• fresh coriander leaves to serve
• 2 cups steamed brown rice to serve

The Instruction of north indian vegetable paneer curry recipe

• heat half the oil in a large saucepan over medium high heat cook the paneer in batches for 1 2 minutes each side or until golden transfer to a plate
• reduce heat to medium add remaining oil and onion cook stirring for 3 4 minutes or until softened add ginger garlic chilli cumin ground coriander and turmeric and cook stirring for 3 4 minutes or until aromatic stir in tomato paste and cook for 1 minute add tomato and 250ml 1 cup water bring to the boil reduce heat to medium low cover and simmer for 15 minutes
• add the cauliflower simmer covered for 5 minutes or until tender add the peas and paneer and simmer for 3 4 minutes or until peas are tender sprinkle with extra chilli and coriander serve with brown rice

Nutritions of North Indian Vegetable Paneer Curry Recipe

fatContent: 369 494 calories
saturatedFatContent: 10 2 grams fat
carbohydrateContent: 2 6 grams saturated fat
sugarContent: 29 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 27 4 grams protein
sodiumContent: n a

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