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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 456 kcal
Allergeenitiedot: saattaa sisältää seuraavia: maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
kadai masala
- 1,5 rklcoriander seed, whole
- 1 rklcumin seed, whole
- 4 kpldry red chili, whole
- 0,5 tlblack peppercorn, whole
- 0,5 tlfennel seed, whole
Ainesosat
- 400 gpaneer, cut into 1-inch cubes
- 1 kplbell pepper, chopped into 1-inch squares
- 1 kplyellow onion, chopped into 1-inch squares
- 2 rkloil
- 1 tlsalt
- 0,5 kuppiwater
gravy base
- 1 kplyellow onion, finely chopped
- 1 rklginger garlic paste
- 2 kpltomato, pureed
- 0,5 tlturmeric powder
- 1 tlkashmiri red chili powder
garnish
- 2 rklcream
- 2 rklfresh coriander, chopped
Välineet
spice grinder · kadai · spoon · pan · cutting board · knife
Valmistusohje
Vaihe vaiheelta
- 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.
Noin 3 min
Kokin vinkki: 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.
Noin 5 min
- 3
Grind the cooled spices into a coarse powder using a spice grinder or mortar and pestle.
Noin 2 min
Kokin vinkki: 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.
Noin 1 min
- 5
Add the paneer cubes and shallow fry them until they are light golden brown on all sides.
Noin 5 min
Kokin vinkki: 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.
Noin 4 min
Kokin vinkki: 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.
Noin 7 min
- 11
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
Noin 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.
Noin 10 min
Kokin vinkki: 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.
Noin 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.
Noin 7 min
Kokin vinkki: 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.
Annosta kohti
Ravintoarvot
- Kalorit
- 455,5kcal
- Proteiini
- 22g
- Hiilihydraatit
- 20,1g
- Rasva
- 33,8g
- Kuitu
- 6,7g
- Sokeri
- 8g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.