Fructose Free Kadhai Paneer
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Learn more →Ingredients
4 servings
For the kadhai masala
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 3 dried red chiles (such as kashmiri or arbol), stems removed
- ½ tsp black peppercorns
For the curry
- 3 tbsp neutral oil (such as avocado or canola oil)
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, finely minced
- 2 medium tomatoes, finely chopped
- 1 tsp kashmiri red chile powder
- ½ tsp turmeric
- 1 tsp salt, plus more to taste
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 14 oz paneer, cut into 1-inch cubes
- ¼ cup water
- 2 tbsp heavy cream
- 1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp fresh ginger, cut into thin matchsticks (optional)
Instructions
- 1
Toast the coriander seeds, cumin seeds, dried red chiles, and black peppercorns in a dry wok or skillet over medium heat, stirring constantly, until fragrant and the seeds begin to darken slightly, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
- 2
Heat the oil in the same wok over medium-high heat until shimmering. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant and lightly darkened.
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