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Craving an explosion of flavor? Get ready to tantalize your taste buds with Kadai Paneer, a vibrant and aromatic North Indian dish that’s easier to make at home than you might think! Forget takeout, this recipe will empower you to create a restaurant-quality experience right in your own kitchen.

Kadai Paneer - MyEdibleCravings

Imagine tender paneer cubes simmered in a rich, spiced tomato and bell pepper gravy, infused with the distinctive smokiness of “kadai” spices. This dish is a symphony of textures and tastes that will leave you wanting more. It’s perfect for a weeknight dinner, a special occasion, or simply when you’re looking for something satisfying and delicious. Let’s dive in!

Ready to embark on this culinary adventure? Here’s what you’ll need to create your own masterpiece:

Ingredients:

• For the Kadai Masala:

• 2 tablespoons coriander seeds

• 1 tablespoon cumin seeds

• 1 tablespoon dry red chilies (adjust to your spice preference)

• 1 teaspoon fennel seeds

• 1/2 teaspoon black peppercorns

• For the Gravy:

• 2 tablespoons oil

• 1 large onion, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 large tomatoes, pureed

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to your spice preference)

• 1 teaspoon garam masala

• 1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed

• 1 green bell pepper, cored and chopped

• 1 red bell pepper, cored and chopped

• 200g paneer, cubed

• Salt to taste

• Fresh coriander leaves, chopped for garnish

• Fresh cream (optional, for garnish)

Instructions:

1. Prepare the Kadai Masala: Dry roast all the kadai masala ingredients in a pan over medium heat until fragrant, about 2-3 minutes. Let cool slightly, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.
2. Sauté the Aromatics: Heat oil in a kadai (wok) or a large pan over medium heat. Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
3. Build the Base: Add the tomato puree, turmeric powder, and red chili powder. Cook until the tomatoes are cooked well, the oil separates, and the mixture becomes thick, about 5-7 minutes. Stir frequently to prevent sticking.
4. Infuse with Flavor: Add the prepared kadai masala, garam masala, and crushed kasuri methi. Sauté for another minute, allowing the spices to release their aroma.
5. Add the Veggies: Add the chopped bell peppers and salt to taste. Cook until the bell peppers are slightly softened but still retain some crunch, about 3-5 minutes.
6. Incorporate the Paneer: Gently add the paneer cubes to the gravy and mix well, ensuring they are coated with the sauce. Cook for another 2-3 minutes, allowing the paneer to absorb the flavors. Be careful not to overcook the paneer, as it can become rubbery.
7. Simmer and Serve: Add a little water if the gravy is too thick. Simmer for a minute or two, allowing the flavors to meld.
8. Garnish and Enjoy: Garnish with fresh coriander leaves and a dollop of fresh cream (optional). Serve hot with naan, roti, or rice.

And there you have it! A flavorful and satisfying Kadai Paneer, made with love in your own kitchen. Don’t be afraid to experiment with the spice levels and adjust the recipe to your liking. Enjoy the process and savor the delicious results!

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