Kadai Paneer
Kadai Paneer is a popular Indian dish featuring paneer (Indian cheese) cooked in a spicy, aromatic gravy. It's characterized by its distinct kadai masala, a blend of freshly ground whole spices, and the use of bell peppers and onions.
Una recepta original de Forkin
- Temps total
- 1 h
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 456 kcal
Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
kadai masala
- 1,5 cscoriander seed, whole
- 1 cscumin seed, whole
- 4 udry red chili, whole
- 0,5 ctblack peppercorn, whole
- 0,5 ctfennel seed, whole
Llista d’ingredients
- 400 gpaneer, cut into 1-inch cubes
- 1 ubell pepper, chopped into 1-inch squares
- 1 uyellow onion, chopped into 1-inch squares
- 2 csoil
- 1 ctsalt
- 0,5 tassawater
gravy base
- 1 uyellow onion, finely chopped
- 1 csginger garlic paste
- 2 utomato, pureed
- 0,5 ctturmeric powder
- 1 ctkashmiri red chili powder
garnish
- 2 cscream
- 2 csfresh coriander, chopped
Estris
spice grinder · kadai · spoon · pan · cutting board · knife
Elaboració
Pas a pas
- 1
Dry roast the coriander seeds, cumin seeds, dry red chilies, black peppercorns, and fennel seeds in a dry pan over medium-low heat for 2-3 minutes until fragrant.
Uns 3 min
Nota de cuina: Be careful not to burn the spices, as this will make them bitter.
- 2
Remove the roasted spices from the pan and let them cool completely.
Uns 5 min
- 3
Grind the cooled spices into a coarse powder using a spice grinder or mortar and pestle.
Uns 2 min
Nota de cuina: The texture should be coarse, not a fine powder.
- 4
Heat half of the oil in a large kadai or deep pan over medium heat.
Uns 1 min
- 5
Add the paneer cubes and shallow fry them until they are light golden brown on all sides.
Uns 5 min
Nota de cuina: You can skip frying the paneer if you prefer, but frying adds texture.
- 6
Remove the fried paneer and set aside.
- 7
In the same pan, add the remaining oil.
- 8
Add the bell pepper and yellow onion squares and stir-fry for 3-4 minutes until they are slightly tender-crisp.
Uns 4 min
Nota de cuina: Do not overcook the vegetables; they should retain some bite.
- 9
Remove the stir-fried vegetables and set aside with the paneer.
- 10
In the same pan, add the finely chopped yellow onion (gravy base) and sauté until golden brown, about 5-7 minutes.
Uns 7 min
- 11
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
Uns 1 min
- 12
Add the tomato puree, turmeric powder, and kashmiri red chili powder.
- 13
Cook the tomato mixture, stirring occasionally, until the oil separates from the masala, about 8-10 minutes.
Uns 10 min
Nota de cuina: This step is crucial for developing a rich flavor in the gravy.
- 14
Stir in the freshly ground kadai masala and salt.
- 15
Add the water and bring the gravy to a gentle simmer.
Uns 2 min
- 16
Return the fried paneer, bell pepper, and yellow onion to the gravy.
- 17
Simmer for 5-7 minutes, allowing the flavors to meld and the paneer to absorb the gravy.
Uns 7 min
Nota de cuina: Do not overcook, or the paneer may become rubbery.
- 18
Stir in the cream (garnish) and fresh coriander (garnish) just before serving.
- 19
Serve hot with naan, roti, or rice.
Per ració
Nutrició
- Calories
- 455,5kcal
- Proteïnes
- 22g
- Hidrats de carboni
- 20,1g
- Greixos
- 33,8g
- Fibra
- 6,7g
- Sucre
- 8g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Kadai Paneer in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.