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

Hey there, friend! Let’s whip up a Kadai Paneer that’ll have your tastebuds singing! This dish is a classic for a reason – the smoky, spicy flavors are just irresistible. Get ready to impress your family and friends with this restaurant-quality meal, right in your own kitchen!

Kadai Paneer, Kadai Paneer Masala

Look at this beautiful Kadai Paneer! The vibrant colors and rich gravy practically jump off the screen. It’s easier to make than you think. Don’t be intimidated by the ingredients list. We’ll break it down step-by-step.

Okay, gather ‘round! Here’s what you’ll need to make this Kadai Paneer magic happen:

Ingredients:

• 250g Paneer (Indian cheese), cubed
• 1 large Onion, finely chopped
• 1 Green Bell Pepper, cubed
• 1 Red Bell Pepper, cubed
• 2 large Tomatoes, finely chopped OR 1 (14.5 oz) can of diced tomatoes
• 1 tbsp Ginger-Garlic Paste (equal parts ginger and garlic, ground into a paste)
• 1-2 Green Chilies, finely chopped (adjust to your spice preference)
• 1/2 cup Cashews, soaked in warm water for 30 minutes
• 1/4 cup Fresh Cream (heavy cream)
• 2 tbsp Oil
• 2 tbsp Butter
• Fresh Cilantro, chopped for garnish

For the Kadai Masala:

• 2 tbsp Coriander Seeds
• 1 tbsp Cumin Seeds
• 1 tbsp Dried Red Chilies (broken into pieces)
• 1/2 tsp Fennel Seeds
• 1/4 tsp Black Peppercorns

Spices:

• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to your spice preference)
• 1 tsp Garam Masala
• 1/2 tsp Kasuri Methi (dried fenugreek leaves), crushed
• Salt, to taste

Instructions:

1. Make the Kadai Masala: Dry roast all the ingredients for the Kadai Masala in a pan over medium heat for 3-4 minutes, or until fragrant. Let it cool slightly, then grind it to a coarse powder in a spice grinder or mortar and pestle. Set aside.
2. Prepare the Gravy Base: Heat oil and butter in a kadai (wok) or a large pan. Add the chopped onions and sauté until golden brown.
3. Add Aromatics: Add the ginger-garlic paste and green chilies. Sauté for a minute until fragrant.
4. Tomatoes and Spices: Add the chopped tomatoes (or canned diced tomatoes) and cook until they soften and the oil starts to separate. Add turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes.
5. Cashew Paste: Drain the soaked cashews and grind them into a smooth paste with a little water. Add this paste to the tomato-onion mixture and cook for 2-3 minutes, stirring constantly, until the gravy thickens slightly.
6. Add Bell Peppers: Add the cubed bell peppers (both green and red) and sauté for 3-4 minutes until they are slightly softened but still have a bite.
7. Kadai Masala Magic: Add the prepared Kadai Masala and garam masala. Mix well and cook for 2-3 minutes.
8. Paneer Time: Gently add the paneer cubes to the gravy and mix carefully to avoid breaking them.
9. Simmer and Finish: Add a little water (about 1/4 cup) if the gravy is too thick. Cover and simmer for 5-7 minutes, allowing the flavors to meld together.
10. Creamy Finish: Stir in the fresh cream and crushed kasuri methi. Cook for another minute.
11. Garnish and Serve: Garnish with fresh cilantro. Serve hot with naan, roti, or rice.

There you have it! Homemade Kadai Paneer that’s bursting with flavor. Enjoy every single bite! Don’t be afraid to adjust the spices to your liking. A little more chili powder for extra heat, or a touch more cream for a richer gravy. Happy cooking!

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Kadai Paneer, Kadai Paneer Masala | Dine Delicious

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