kadai paneer kaise banae jaate hain Kadai paneer, kadai paneer masala

Craving something rich, flavorful, and satisfying? Let’s dive into making Kadai Paneer, a dish that’s guaranteed to tantalize your taste buds! This vibrant paneer dish is packed with aromatic spices and a delightful blend of textures. I promise, it’s easier to make than you think!

Kadai Paneer

This Kadai Paneer recipe will guide you through creating a restaurant-quality dish right in your own kitchen. Get ready for a symphony of flavors and aromas!

### Ingredients:

* 200g Paneer, cubed * 1 large Onion, finely chopped * 1 large Tomato, finely chopped * 1 Green Bell Pepper, diced * 1 Red Bell Pepper, diced * 1 inch Ginger, grated * 2-3 cloves Garlic, minced * 1-2 Green Chilies, slit (adjust to your spice preference) * 1 tsp Red Chili Powder * 1 tsp Turmeric Powder * 1 tsp Coriander Powder * 1/2 tsp Garam Masala * 1/2 tsp Kasuri Methi (dried fenugreek leaves), crushed * 2 tbsp Cooking Oil * 2 tbsp Fresh Cream (optional) * Fresh Coriander leaves, chopped for garnish * Salt to taste ### Instructions:

1. Prepare the Paneer: Gently cube the paneer and set aside. You can optionally shallow fry the paneer cubes until lightly golden for a slightly firmer texture. This is optional and adds a nutty flavor, so it really depends on your personal preference.
2. Sauté the Aromatics: Heat oil in a kadai (wok) or a heavy-bottomed pan. Add the chopped onions and sauté until they turn translucent and slightly golden brown. This step is crucial for building the base flavor of the dish.
3. Add Ginger, Garlic, and Chilies: Add the grated ginger, minced garlic, and slit green chilies. Sauté for a minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Cook the Tomatoes: Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture. This might take about 5-7 minutes. Stir occasionally to prevent sticking.
5. Add the Spices: Add the red chili powder, turmeric powder, coriander powder, and salt. Mix well and sauté for another minute or two, until the spices are fragrant. You can add a splash of water if the mixture seems too dry to prevent burning.
6. Add the Bell Peppers: Add the diced green and red bell peppers. Sauté for about 3-4 minutes, until they are slightly softened but still have a bit of a crunch. The peppers should retain some bite for textural contrast.
7. Add the Paneer: Gently add the paneer cubes to the kadai. Mix carefully to coat the paneer with the masala, being careful not to break the cubes.
8. Simmer and Finish: Add a little water (about 1/4 cup) to adjust the consistency. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors of the masala.
9. Add Garam Masala and Kasuri Methi: Stir in the garam masala and crushed kasuri methi. Kasuri methi adds a unique and earthy flavor to the dish.
10. Garnish and Serve: If desired, stir in the fresh cream for a richer and creamier sauce. Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.

This Kadai Paneer is a versatile dish that can be enjoyed as a main course or as a side. Feel free to adjust the spices to your liking. Experiment and have fun with it! Enjoy!

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Kadai Paneer, Kadai Paneer Masala | Dine Delicious

dinedelicious.inKadai Paneer, Kadai Paneer Masala | Dine Delicious

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