kadai paneer kaise banta hai uska video Kadai paneer, kadai paneer masala

Alright folks, gather ‘round! Let’s talk about something near and dear to my heart (and stomach): Kadai Paneer. You know, that dish that promises fiery flavor and rarely delivers anything more exciting than a mild simmer of disappointment? Well, fear not! We’re about to dive into the wild world of paneer, spices, and a vaguely wok-shaped pan, all in the name of deliciousness.

Kadai Paneer, Kadai Paneer Masala | Dine Delicious

Feast your eyes upon this glorious vision. It’s a promise, a dream, a cheesy, saucy aspiration. Will we achieve such lofty heights? Probably not. But hey, at least we can try, right?

Okay, let’s get down to brass tacks. To even attempt this culinary masterpiece (or at least something vaguely resembling it), you’re going to need some ingredients. Don’t worry, I’ll keep it relatively simple. Relatively.

Ingredients: The Bare Necessities (and a Few Extras)

• Paneer (Indian Cheese): The star of the show! Preferably not the rubbery stuff that bounces when you drop it. We’re aiming for tender, almost melt-in-your-mouth goodness. Cut it into cubes, because that’s how the pros do it. Approximately 250 grams.
• Onions: The unsung hero of every good dish. Dice ’em. Chop ’em. Cry a little. It’s all part of the process. 2 medium sized.
• Tomatoes: For that tangy, saucy base. Pureed is ideal, but chopped works too. Just be prepared for a chunky adventure. About 3 medium tomatoes.
• Bell Peppers (Capsicum): The color! The crunch! The subtle sweetness! Use whatever color tickles your fancy. I personally lean towards green, because I’m a rebel like that. One large one, cut into cubes.
• Ginger-Garlic Paste: Because garlic and ginger are basically the Batman and Robin of Indian cuisine. One tablespoon should do the trick.
• Kadai Masala: This is where things get interesting. You can buy a pre-made blend (cheaters!), or make your own (show-offs!). Either way, you’ll need coriander seeds, cumin seeds, dry red chilies, and maybe a few other secret spices. 2 tablespoons of pre-made or adjusted quantities of individual spices to your taste.
• Turmeric Powder: For that vibrant yellow hue. Plus, it’s supposed to be good for you. A pinch.
• Red Chili Powder: For the heat! Adjust to your tolerance. A pinch to a teaspoon, depending on how much you like to sweat.
• Garam Masala: Because no Indian dish is complete without it. Half a teaspoon.
• Kasuri Methi (Dried Fenugreek Leaves): For that slightly bitter, aromatic touch. Crush it between your palms to release the flavor. One tablespoon.
• Cream (Optional): If you’re feeling fancy (or need to tone down the spice). A dollop.
• Oil or Ghee: For cooking. Because food needs to be cooked, not raw. 2 tablespoons.
• Salt: To taste. Duh.

Instructions: A Culinary Quest (Probably Ending in Takeout)

1. Roast the Kadai Masala (If Making Your Own): Dry roast coriander seeds, cumin seeds, and red chilies in a pan until fragrant. Grind to a powder. This is your Kadai Masala. Feel proud.
2. Sauté the Aromatics: Heat oil/ghee in a kadai (or wok, or even a regular pan – we’re not judging). Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute until fragrant.
3. Tomatoes Time: Add pureed/chopped tomatoes and cook until the oil separates from the mixture. This means the tomatoes are properly cooked and not just sad, watery blobs.
4. Spice It Up: Add turmeric powder, red chili powder, and Kadai Masala. Cook for another minute, stirring constantly to prevent burning. Nobody likes burnt spices.
5. Bell Pepper Bonanza: Add bell peppers and cook for about 5 minutes, until slightly softened. They should still have a bit of a crunch.
6. Paneer Power: Gently add the paneer cubes. Mix gently to coat them with the masala. Be careful not to break the paneer!
7. Simmer and Savor: Add a little water (if needed) to adjust the consistency. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
8. Finishing Touches: Stir in garam masala and crushed kasuri methi. Add cream (if using). Season with salt to taste.
9. Serve and Conquer: Garnish with fresh coriander leaves (because everything looks better with coriander). Serve hot with roti, naan, or rice. And pat yourself on the back, even if it tastes only *slightly* like Kadai Paneer.

If you are looking for Kadai Paneer, Kadai Paneer Masala | Dine Delicious you’ve visit to the right page. We have 1 Images about Kadai Paneer, Kadai Paneer Masala | Dine Delicious like Kadai Paneer, Kadai Paneer Masala | Dine Delicious and also Kadai Paneer, Kadai Paneer Masala | Dine Delicious. Here you go:

Kadai Paneer, Kadai Paneer Masala | Dine Delicious

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

Kadai paneer, kadai paneer masala. kadai paneer, kadai paneer masala