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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 1 h
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 456 kcal
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Priprema
Sastojci
kadai masala
- 1,5 žlicacoriander seed, whole
- 1 žlicacumin seed, whole
- 4 komdry red chili, whole
- 0,5 žličicablack peppercorn, whole
- 0,5 žličicafennel seed, whole
Sastojci
- 400 gpaneer, cut into 1-inch cubes
- 1 kombell pepper, chopped into 1-inch squares
- 1 komyellow onion, chopped into 1-inch squares
- 2 žlicaoil
- 1 žličicasalt
- 0,5 šalicawater
gravy base
- 1 komyellow onion, finely chopped
- 1 žlicaginger garlic paste
- 2 komtomato, pureed
- 0,5 žličicaturmeric powder
- 1 žličicakashmiri red chili powder
garnish
- 2 žlicacream
- 2 žlicafresh coriander, chopped
Oprema
spice grinder · kadai · spoon · pan · cutting board · knife
Postupak
Korak po korak
- 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.
Oko 3 min
Napomena kuhara: 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.
Oko 5 min
- 3
Grind the cooled spices into a coarse powder using a spice grinder or mortar and pestle.
Oko 2 min
Napomena kuhara: 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.
Oko 1 min
- 5
Add the paneer cubes and shallow fry them until they are light golden brown on all sides.
Oko 5 min
Napomena kuhara: 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.
Oko 4 min
Napomena kuhara: 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.
Oko 7 min
- 11
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
Oko 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.
Oko 10 min
Napomena kuhara: 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.
Oko 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.
Oko 7 min
Napomena kuhara: 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.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 455,5kcal
- Bjelančevine
- 22g
- Ugljikohidrati
- 20,1g
- Masti
- 33,8g
- Vlakna
- 6,7g
- Šećeri
- 8g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.