Alright, y’all, let’s get into this **Kadai Paneer!** This ain’t your average weeknight dinner; this is a full-on flavor experience. We talkin’ ‘bout that restaurant-style deliciousness, right in your own kitchen. So, ditch the takeout menus and let’s get our hands dirty. Trust me, this recipe is worth it.
This Kadai Paneer is gonna have you smackin’ your lips and asking for seconds. Forget everything you *think* you know about paneer. We’re building layers of flavor here, from the dry-roasted spices to the creamy tomato-based gravy. Get ready, ‘cause we’re about to take you on a culinary journey.
Kadai Paneer, Kadai Paneer Masala
Look at this beauty! The vibrant colors, the rich texture… this ain’t just food, it’s a vibe. You can almost smell the aroma jumpin’ off the screen.
Alright, enough talkin’. Let’s get to the good stuff. Here’s what you gonna need:
**Ingredients:** * **For the Kadai Masala:** * 2 tablespoons coriander seeds * 1 tablespoon cumin seeds * 1 tablespoon fennel seeds * 1 teaspoon black peppercorns * 2-3 dry red chilies (adjust to your spice preference) * **For the Paneer and Vegetables:** * 250g paneer, cubed * 1 large onion, cubed * 1 large capsicum (bell pepper), cubed * 1 large tomato, cubed * **For the Gravy:** * 2 tablespoons oil * 1 teaspoon ginger-garlic paste * 1/2 teaspoon turmeric powder * 1 teaspoon red chili powder * 1/2 teaspoon garam masala * 1/2 cup tomato puree * 1/4 cup cream (optional, but highly recommended) * Salt to taste * Fresh coriander leaves for garnish **Instructions:** 1. **Dry Roast the Spices:** In a dry pan, roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dry red chilies until fragrant. Be careful not to burn them! Once cooled, grind them into a coarse powder. This is your magic Kadai Masala. Don’t skimp on this step; it’s where all that signature flavor comes from. 2. **Prepare the Paneer and Vegetables:** Cut the paneer, onion, capsicum, and tomato into evenly sized cubes. This ensures they cook evenly and look good on the plate. You can lightly pan-fry the paneer for a crispier texture, but it’s optional. 3. **Sauté the Aromatics:** Heat oil in a kadai (wok) or a deep pan. Add ginger-garlic paste and sauté until fragrant. Don’t burn it, keep it movin’. 4. **Cook the Gravy Base:** Add turmeric powder, red chili powder, and the prepared Kadai Masala. Sauté for a minute, stirring constantly, so the spices don’t burn. Add tomato puree and cook until the oil separates from the mixture. This usually takes about 5-7 minutes. Stir frequently. 5. **Add the Vegetables:** Add the cubed onions, capsicum, and tomatoes to the gravy. Sauté for 2-3 minutes until the vegetables are slightly softened but still have a bite. We want ’em tender-crisp, not mushy. 6. **Add the Paneer:** Gently add the paneer cubes to the gravy. Mix well, ensuring the paneer is coated in the masala. Be gentle so you don’t break the paneer. 7. **Simmer and Finish:** Add salt to taste and garam masala. Simmer for 5-7 minutes, allowing the flavors to meld together. If you want a richer gravy, stir in the cream during the last minute. 8. **Garnish and Serve:** Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice. However you serve it, make sure you enjoy it! There you have it! Restaurant-style Kadai Paneer, made with love (and a whole lotta spice). This recipe is versatile, so feel free to adjust the spice level to your liking. Don’t be afraid to experiment and make it your own. Now go on and show off your culinary skills!
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