Alright, let’s talk about Kadai Paneer. I’ve been experimenting in the kitchen lately, trying to broaden my culinary horizons, and this one was a real winner. It’s got just the right amount of spice and a creamy texture that’s absolutely divine. Plus, it’s vegetarian, which is a bonus for weeknight dinners when you’re trying to keep things a little lighter. I was a bit intimidated at first – all those spices! – but trust me, it’s much easier than it looks. You can totally nail this.
Kadai Paneer
This recipe is a simplified take on the classic Indian dish, making it accessible for even the most novice home cook. Don’t be afraid to adjust the spice levels to your liking. A little extra chili powder never hurt anyone (unless you’re a total spice wimp, of course!).
Ingredients:
- 200g Paneer, cubed
- 1 large Onion, finely chopped
- 2 Tomatoes, pureed
- 1 inch Ginger, grated
- 2 cloves Garlic, minced
- 1 Green Chili, finely chopped (optional)
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Kasuri Methi (dried fenugreek leaves), crushed
- 2 tbsp Oil (vegetable or canola)
- 2 tbsp Fresh Cream (optional)
- Fresh Cilantro, chopped, for garnish
- Salt to taste
Instructions:
- Prepare the Paneer: Gently cube the paneer. You can optionally shallow fry the paneer in a little oil until lightly golden. This adds a nice texture but isn’t essential. Set aside.
- Sauté the Aromatics: Heat the oil in a kadai (wok) or a deep frying pan over medium heat. Add the chopped onion and sauté until golden brown. This is key! Don’t rush this step; properly caramelized onions add so much flavor.
- Add Ginger, Garlic, and Chili: Add the grated ginger, minced garlic, and chopped green chili (if using) to the pan. Sauté for another minute until fragrant. The aroma should be amazing!
- Cook the Tomatoes and Spices: Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook for about 5-7 minutes, stirring frequently, until the oil starts to separate from the mixture. This ensures the spices are properly cooked and releases their full flavor.
- Incorporate the Paneer: Gently add the cubed paneer to the pan and mix well to coat it with the tomato and spice mixture. Be careful not to break the paneer.
- Simmer and Finish: Add about ½ cup of water, or more if you prefer a thinner sauce. Bring to a simmer, cover the pan, and cook for about 5-7 minutes, allowing the flavors to meld together.
- Add Garam Masala and Kasuri Methi: Stir in the garam masala and crushed kasuri methi. The kasuri methi adds a lovely, slightly bitter note that balances the richness of the dish.
- Creamy Finish (Optional): If desired, stir in the fresh cream for a richer, creamier sauce. This is totally optional, but it definitely elevates the dish.
- Season and Garnish: Season with salt to taste. Garnish with fresh cilantro leaves.
- Serve: Serve hot with naan bread, roti, or rice. I personally love it with garlic naan – the perfect combination!
Seriously, this Kadai Paneer is so flavorful and satisfying. It’s become a regular in my dinner rotation, and I’m confident it’ll become a favorite of yours too. Enjoy!
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