kadai paneer spice up the curry kadai paneer recipe (restaurant style)

Craving a restaurant-style Kadai Paneer? I was too, and let me tell you, this recipe hit the spot! The rich, smoky flavors of the Kadai masala combined with the creamy paneer… pure comfort food. It’s surprisingly easy to make at home, and the results are absolutely delicious. Here’s how I did it:

Kadai Paneer - A Flavorful Delight

This vibrant and aromatic dish is a classic for a reason. The unique blend of spices creates a symphony of flavors that perfectly complements the soft, fresh paneer. Ready to try your hand at recreating this restaurant favorite?

Here’s what you’ll need:

Ingredients:

• For the Kadai Masala:

• 2 tablespoons coriander seeds

• 1 tablespoon cumin seeds

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

• 1 teaspoon black peppercorns

• 1/2 teaspoon fennel seeds

• For the Kadai Paneer:

• 200g paneer, cubed

• 1 large onion, finely chopped

• 1 green bell pepper, cubed

• 1 red bell pepper, cubed

• 1 tablespoon ginger-garlic paste

• 2 medium tomatoes, pureed

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to taste)

• 1 teaspoon garam masala

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

• 2 tablespoons oil

• 2 tablespoons butter

• 2 tablespoons fresh cream (optional, for garnish)

• Fresh coriander leaves, chopped (for garnish)

• Salt to taste

Instructions:

1. Prepare the Kadai Masala: Dry roast all the Kadai Masala ingredients in a pan until fragrant. Be careful not to burn them. Let them cool slightly and then grind them into a coarse powder. This is your homemade Kadai Masala – the key to the dish’s unique flavor.
2. Sauté the Vegetables: Heat oil and butter in a kadai (or a wok/large pan). Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
3. Add Tomatoes and Spices: Add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil starts to separate from the mixture. This indicates the tomatoes are well cooked.
4. Incorporate the Kadai Masala: Add the prepared Kadai Masala to the tomato mixture and sauté for 2-3 minutes, allowing the flavors to meld together. The aroma will be incredible!
5. Add the Bell Peppers: Add the cubed green and red bell peppers and sauté for 2-3 minutes. You want them to retain some of their crunch.
6. Introduce the Paneer: Gently add the paneer cubes to the kadai and mix everything carefully to avoid breaking the paneer.
7. Simmer and Finish: Add a little water (about ¼ cup) if the mixture is too dry. Cover and simmer for 5-7 minutes, allowing the paneer to absorb the flavors. Stir occasionally.
8. Final Touches: Stir in the garam masala and crushed kasuri methi. Cook for another minute.
9. Serve: Garnish with fresh cream (optional) and chopped coriander leaves. Serve hot with naan, roti, or rice.

This Kadai Paneer is perfect for a weeknight dinner or a special occasion. The aroma fills the kitchen, and the taste is simply irresistible. Enjoy!

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Kadai Paneer Recipe (Restaurant Style) - Spice Up The Curry

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