Kadai Paneer, a vibrant and flavorful Indian dish, is a staple in many households and restaurants. Its rich, slightly spicy gravy, combined with the creamy texture of paneer (Indian cheese), makes it a truly irresistible culinary experience. Here’s how you can recreate this classic at home.
This Kadai Paneer recipe aims to deliver that authentic taste and aroma, without compromising on ease of preparation. We’ll guide you through each step, from preparing the kadai masala to assembling the final dish. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is designed to be straightforward and enjoyable.
Ingredients:
* 200g Paneer (Indian Cheese), cubed * 2 large Onions, finely chopped * 2 large Tomatoes, pureed * 1 inch Ginger, grated * 2 cloves Garlic, minced * 1 Green Bell Pepper, cubed * 1 Red Bell Pepper, cubed * 2 tbsp Kadai Masala (see recipe below or use store-bought) * 1 tsp Red Chili Powder (adjust to taste) * 1/2 tsp Turmeric Powder * 1/2 tsp Coriander Powder * 1/4 tsp Garam Masala * 2 tbsp Fresh Cream (optional) * 2 tbsp Cooking Oil * Fresh Coriander Leaves, chopped for garnish * Salt to taste ### Kadai Masala Ingredients:
* 2 tbsp Coriander Seeds * 1 tbsp Cumin Seeds * 1 tbsp Dried Red Chilies (adjust to taste) * 1 tsp Fennel Seeds * 1/2 tsp Black Peppercorns * 1/4 tsp Fenugreek Seeds ### Instructions:
- Prepare the Kadai Masala: Dry roast all the kadai masala ingredients in a pan until fragrant (about 2-3 minutes). Be careful not to burn them. Let them cool completely, then grind them into a coarse powder. This is your homemade kadai masala.
- Prepare the Paneer: Gently pan-fry the paneer cubes in a lightly oiled pan until lightly golden on all sides. This helps to prevent the paneer from becoming too soft in the gravy. Remove the paneer and set aside. You can also skip the frying process and add the paneer directly to the gravy.
- Sauté the Aromatics: Heat oil in a kadai (wok) or a deep pan. Add the chopped onions and sauté until golden brown. Add the grated ginger and minced garlic and sauté for another minute until fragrant.
- Cook the Tomato Base: Add the tomato puree, red chili powder, turmeric powder, and coriander powder. Cook the mixture until the oil starts to separate from the sides (about 5-7 minutes). Stir occasionally to prevent sticking.
- Add the Bell Peppers: Add the cubed green and red bell peppers to the pan and sauté for 2-3 minutes. You want them to retain some of their crunch.
- Incorporate the Kadai Masala: Add the prepared kadai masala to the pan and mix well. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Assemble the Dish: Add the pan-fried paneer cubes to the gravy. Gently stir to coat the paneer with the masala. Add salt to taste and garam masala.
- Simmer and Finish: Add a little water if the gravy is too thick. Cover the pan and simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
- Garnish and Serve: Stir in the fresh cream (if using) and garnish with chopped fresh coriander leaves. Serve hot with naan, roti, or rice.
Enjoy your homemade Kadai Paneer! This dish is perfect for a weeknight dinner or a special occasion. Feel free to adjust the spices to your preference. Experimenting with the quantity of red chili powder allows you to customize the level of heat. The addition of fresh cream at the end is optional but adds a touch of richness and enhances the overall flavor profile. Ultimately, the goal is to create a Kadai Paneer that perfectly suits your taste and preferences.
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