kadai paneer bina lahsun pyaj ke kadai paneer

Alright, so I tried my hand at Kadai Paneer the other night, and let me tell you, it was surprisingly delicious! I’d always seen it on Indian restaurant menus, but never really gave it a shot. Turns out, it’s relatively simple to make at home and packs a real flavor punch. Let me share my experience!

Kadai Paneer

Here’s the beauty shot – a picture of the finished product. It’s got that vibrant color and that creamy, slightly smoky look that just screams “comfort food.” The aroma alone was enough to make my mouth water!

Okay, so here’s the lowdown on what you’ll need. Don’t get intimidated by the list of spices; you probably have most of them already!

Ingredients:

• 200g Paneer, cubed
• 1 large Onion, finely chopped
• 2 large Tomatoes, pureed
• 1 inch Ginger, grated
• 2 cloves Garlic, minced
• 1 Green Bell Pepper, diced
• 1 Red Bell Pepper, diced
• 2-3 Green Chilies, slit (adjust to your spice preference!)
• 2 tbsp Oil
• 1 tbsp Butter (optional, but adds richness)
• 1 tsp Cumin Seeds
• 1 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 1/4 tsp Garam Masala
• 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
• Salt to taste
• Fresh Cilantro, chopped (for garnish)
• 2 tbsp Heavy cream (optional, for extra creaminess)

Instructions:

1. First, lightly pan-fry the paneer cubes until they’re lightly golden brown. This helps them hold their shape and adds a bit of texture. Set them aside.
2. In a kadai (or a deep frying pan), heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until it turns golden brown. This is key for building flavor, so don’t rush it!
4. Add the grated ginger and minced garlic, and sauté for another minute until fragrant.
5. Pour in the tomato puree and cook for about 5-7 minutes, or until the puree thickens and the oil starts to separate.
6. Now it’s time for the spices! Add the coriander powder, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes, stirring constantly to prevent burning.
7. Add the diced bell peppers and slit green chilies. Sauté for about 5 minutes, until the peppers are slightly softened. They should still have a bit of bite!
8. Add the pan-fried paneer to the kadai and gently mix everything together.
9. Stir in the garam masala and crushed kasuri methi. Kasuri methi adds a really unique flavor, so don’t skip it!
10. If you’re using butter and heavy cream, stir them in now. This adds a luxurious richness to the dish.
11. Cover the kadai and simmer for about 5 minutes, allowing the flavors to meld together.
12. Garnish with fresh cilantro and serve hot with naan, roti, or rice.

Honestly, the hardest part was waiting for it to be ready! The aroma that filled my kitchen was just intoxicating. The combination of the creamy paneer, the slightly smoky sauce, and the vibrant bell peppers was just perfect. I highly recommend giving this recipe a try. It’s a great way to experience the delicious flavors of Indian cuisine from the comfort of your own home!

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Kadai Paneer - Sumi´s Culinary Notes

www.sumisculinarynotes.comKadai Paneer - Sumi´s culinary notes

kadai paneer. Kadai paneer