Paneer Keema by @chieffoodieofficer

20 min

2 servings

🧀

100 g

Paneer

🧀

40 g

Cheese

🫗

2.5 ml

Oil

🧈

14 g

Butter

🫚

5 ml

Ginger

🧄

5 ml

Garlic

🧅

120 ml

Onions

🍅

60 ml

Tomatoes

🫑

60 ml

Capsicum

🧂

1.5 g

Salt

🫙

1 tsp

Haldi

🌶️

1.5 tsp

Chilly powder

🫙

1 tsp

Jeera powder

🫙

2 g

Coriander powder

🧂

4 g

Pav bhaji masala

🌿

1.5 tsp

Kasuri methi

💧

240 ml

Hot water

  1. Grate
    • paneer
    • processed cheese cubes

    Grate the 100 g paneer and 2 processed cheese cubes using a grater.

  2. Heat
    • cooking oil
    • butter

    Heat 1/2 teaspoon cooking oil and 1 tablespoon butter in a pan over medium heat.

  3. Add
    • grated ginger
    • grated garlic

    Add 1 teaspoon grated ginger and 1 teaspoon grated garlic to the hot fat.

  4. Sauté
    • Ginger
    • Garlic

    Sauté the ginger and garlic for 30 seconds until fragrant.

  5. Add
    • chopped onion

    Add 1/2 cup chopped onion and sauté until soft and lightly golden, about 3 minutes.

  6. Stir
    • chopped tomato
    • chopped green capsicum

    Stir in 1/4 cup chopped tomato and 1/4 cup chopped green capsicum.

  7. Cook
    • Tomatoes
    • Onions
    • Capsicum

    Cook the vegetables for 2 minutes until the tomato begins to soften.

  8. Add
    • salt
    • Coriander powder

    Add salt to taste, 1 teaspoon ground turmeric, 1 1/2 teaspoons red chili powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander.

  9. Add
    • pav bhaji masala
    • dried fenugreek leaves

    Add 1 1/2 teaspoons pav bhaji masala and 1 1/2 teaspoons dried fenugreek leaves.

  10. Stir
    • Onions
    • Tomatoes
    • Capsicum

    Stir the spices with the vegetables for 30 seconds to bloom them without burning.

  11. Pour
    • hot water
    • Pav bhaji masala

    Pour in 1 cup hot water and stir until the masala is evenly combined.

  12. Boil

    Bring the mixture to a boil over medium heat.

  13. Add
    • paneer
    • processed cheese cubes

    Add the grated paneer and processed cheese cubes once the mixture is boiling.

  14. Mix
    • Paneer

    Mix vigorously to break up the paneer and create a keema-like texture.

  15. Cook

    Cover the pan and cook on low heat for 4 minutes.

  16. Serve
    • Paneer

    Uncover and serve the hot paneer keema immediately.

Paneer Keema by @chieffoodieofficer

20 min

2 servings

🧀

100 g

Paneer

🧀

40 g

Cheese

🫗

2.5 ml

Oil

🧈

14 g

Butter

🫚

5 ml

Ginger

🧄

5 ml

Garlic

🧅

120 ml

Onions

🍅

60 ml

Tomatoes

🫑

60 ml

Capsicum

🧂

1.5 g

Salt

🫙

1 tsp

Haldi

🌶️

1.5 tsp

Chilly powder

🫙

1 tsp

Jeera powder

🫙

2 g

Coriander powder

🧂

4 g

Pav bhaji masala

🌿

1.5 tsp

Kasuri methi

💧

240 ml

Hot water

Preparation Steps

  1. Step 1/16

    Grate the 100 g paneer and 2 processed cheese cubes using a grater.

    🧀paneer
    🧀processed cheese cubes
    🧀grater

  2. Step 2/16

    Heat 1/2 teaspoon cooking oil and 1 tablespoon butter in a pan over medium heat.

    🫗cooking oil
    🧈butter
    🥄spatula

  3. Step 3/16

    Add 1 teaspoon grated ginger and 1 teaspoon grated garlic to the hot fat.

    🫚grated ginger
    🧄grated garlic
    🥄spatula

  4. Step 4/16

    Sauté the ginger and garlic for 30 seconds until fragrant.

    🥄spatula

  5. Step 5/16

    Add 1/2 cup chopped onion and sauté until soft and lightly golden, about 3 minutes.

    🧅chopped onion
    🥄spatula

  6. Step 6/16

    Stir in 1/4 cup chopped tomato and 1/4 cup chopped green capsicum.

    🍅chopped tomato
    🫑chopped green capsicum
    🥄spatula

  7. Step 7/16

    Cook the vegetables for 2 minutes until the tomato begins to soften.

    🥄spatula

  8. Step 8/16

    Add salt to taste, 1 teaspoon ground turmeric, 1 1/2 teaspoons red chili powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander.

    🧂salt
    🫙ground turmeric
    🌶️red chili powder
    🫙ground cumin
    🫙ground coriander
    🥄measuring spoons
    🥄spatula

  9. Step 9/16

    Add 1 1/2 teaspoons pav bhaji masala and 1 1/2 teaspoons dried fenugreek leaves.

    🧂pav bhaji masala
    🌿dried fenugreek leaves
    🥄measuring spoons
    🥄spatula

  10. Step 10/16

    Stir the spices with the vegetables for 30 seconds to bloom them without burning.

    🥄spatula

  11. Step 11/16

    Pour in 1 cup hot water and stir until the masala is evenly combined.

    💧hot water
    🥄measuring cup
    🥄spatula

  12. Step 12/16

    Bring the mixture to a boil over medium heat.

    🥄spatula

  13. Step 13/16

    Add the grated paneer and processed cheese cubes once the mixture is boiling.

    🧀paneer
    🧀processed cheese cubes
    🥄spatula

  14. Step 14/16

    Mix vigorously to break up the paneer and create a keema-like texture.

    🥄spatula

  15. Step 15/16

    Cover the pan and cook on low heat for 4 minutes.

    ✨lid

  16. Step 16/16

    Uncover and serve the hot paneer keema immediately.

    🥄spatula

Composition

Ingredients

Types

Dairy, Fat, Seasoning, Spices, Liquid

Ingredients

Paneer, Cheese, Oil, Butter, Ginger, Garlic, Onions, Tomatoes, Capsicum, Salt, Haldi, Chilly powder, Jeera powder, Coriander powder, Pav bhaji masala, Kasuri methi, Hot water

Notes

Cheese (cubes), Ginger (grated), Garlic (grated), Onions (chopped), Tomatoes (chopped), Capsicum (chopped), Salt (as per taste), Haldi (turmeric powder), Jeera powder (cumin powder), Hot water (not cold water)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate

Calories

330 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 14g, Fat: 23g, Fiber: 3g, Sugar: 6g

Nutritional Information

Minerals

Calcium: 470mg, Sodium: 620mg, Potassium: 310mg, Iron: 2.1mg

Vitamins

Vitamin A: 230mcg, Vitamin C: 24mg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

grater, knife, cutting board, measuring spoons, measuring cup, spatula, lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crumbly, Juicy, Soft, Thick

Flavors

Spicy, Savory, Tangy, Aromatic, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Cool completely before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 30 days (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Texture of paneer may become slightly softer after freezing)