Indian · Dinner
Crispy Fried Cottage Cheese Curry (Low-Calorie)
Cubes of paneer are lightly coated in a thin spiced chickpea batter and shallow-fried in minimal oil until crisp, then tossed through a quick onion-tomato masala. Ginger, garlic, and garam masala carry the flavour while cream and frying oil are cut back sharply to keep the dish genuinely light.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
388Calories
22.4gProtein
25.9gFat
16.8gCarbs
5.8gSugar
3.9gFiber
410mgSodium
101mgChol
10.1gSat Fat
620mgPotassium
480mgCalcium
2.6mgIron
0.3mcgVitamin B12
14mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Cut paneer into 1-inch cubes and pat dry with a paper towel so the batter clings evenly.
2
Whisk
In a small bowl, whisk chickpea gram flour, 1/4 tsp turmeric, 1/4 tsp chili powder and water into a thin batter.
3
Fry
Shallow-fry battered paneer cubes in vegetable oil in a nonstick skillet over medium heat for 4 to 5 minutes, turning gently, until golden and crisp on all sides.
4
Simmer
In the same skillet, cook chopped onion over medium heat for 3 minutes until softened, then add ginger-garlic paste, green chili, chopped tomato, cumin, garam masala, turmeric and chili powder; cook 5 to 6 minutes until tomato breaks down and oil separates.
5
Finish
Pour in water, season with salt, simmer over medium-low heat for 2 minutes, fold in fried paneer, and warm through for 1 minute.
6
Plate
Transfer to a plate and scatter chopped cilantro before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g paneer
- 4 tbsp30g chickpea-gram-flour
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili-powder
- 4 tbsp60ml water
- 2 tsp2 tsp vegetable-oil
- 11 small onion (about 60g)
- 22 small tomato (about 90g)
- 2 tsp2 tsp ginger-garlic-paste
- 11 green chili-fresh
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp garam-masala
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili-powder
- 1/2 cup120ml water
- 4 tbsp16g cilantro
