Craving a burst of flavor and vibrant color on your plate? Look no further! Today, we’re diving into a classic Indian dish that’s sure to tantalize your taste buds: Kadai Paneer. This recipe is surprisingly easy to make at home, and the aroma alone will have your family gathering around the kitchen!
Kadai Paneer Recipe
Kadai Paneer is a semi-dry dish featuring paneer (Indian cheese) cooked in a spicy and flavorful tomato-based gravy. The dish gets its name from the “kadai,” a traditional Indian wok-like cooking vessel. But don’t worry, you can easily make it in a regular skillet!
Ready to recreate this restaurant favorite in your own kitchen? Here’s what you’ll need:
Ingredients:
- Paneer: 250g, cut into cubes
- Onion: 2 medium, finely chopped
- Tomato: 2 medium, pureed
- Capsicum (Bell Pepper): 1 medium, cut into cubes
- Ginger-Garlic Paste: 1 tablespoon
- Kadai Masala: 2 tablespoons (You can find this at most Indian grocery stores, or make your own - recipe below!)
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (Adjust to your spice preference)
- Coriander Powder: 1 teaspoon
- Garam Masala: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed
- Fresh Cream: 2 tablespoons
- Coriander Leaves: For garnish, chopped
- Oil: 2 tablespoons
- Salt: To taste
For Kadai Masala (Optional - if you don’t have pre-made):
- 2 tablespoons Coriander Seeds
- 1 tablespoon Cumin Seeds
- 1 tablespoon Dried Red Chilies (Adjust to your spice preference)
- 1 teaspoon Black Peppercorns
- 1/2 teaspoon Fennel Seeds
- 1/4 teaspoon Fenugreek Seeds
Now, let’s get cooking! Follow these simple instructions for a truly satisfying Kadai Paneer experience:
Instructions:
- Prepare the Kadai Masala (if making your own): Dry roast all the Kadai Masala ingredients in a pan until fragrant. Let them cool completely, then grind them into a fine powder.
- Sauté the Onions: Heat oil in a kadai or skillet over medium heat. Add chopped onions and sauté until golden brown.
- Add Ginger-Garlic Paste: Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Cook the Tomato Puree: Add tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
- Add Spices: Add turmeric powder, red chili powder, coriander powder, and Kadai Masala. Sauté for another minute.
- Add Capsicum (Bell Pepper): Add cubed capsicum and cook for 2-3 minutes, until slightly softened but still crisp.
- Add Paneer: Gently add paneer cubes and mix well, ensuring they are coated with the masala.
- Simmer: Add a little water (about 1/4 cup) if the mixture is too dry. Cover and simmer for 5-7 minutes, allowing the flavors to meld together.
- Finish with Flavors: Add garam masala and crushed kasuri methi. Mix well.
- Add Cream: Stir in fresh cream for a richer and creamier texture.
- Garnish and Serve: Garnish with chopped coriander leaves. Serve hot with naan, roti, or rice.
Enjoy your homemade Kadai Paneer! It’s a perfect dish for a weeknight dinner or a special occasion. Feel free to adjust the spices to your liking. Experiment and make it your own!
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