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.
Forkin eredeti receptje
- Teljes idő
- 1 ó
- Adag
- 4
- Nehézség
- Közepes
- Adagonként
- 456 kcal
Allergéninformáció: a következőket tartalmazhatja: tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
kadai masala
- 1,5 ek.coriander seed, whole
- 1 ek.cumin seed, whole
- 4 dbdry red chili, whole
- 0,5 tk.black peppercorn, whole
- 0,5 tk.fennel seed, whole
Hozzávalók
- 400 gpaneer, cut into 1-inch cubes
- 1 dbbell pepper, chopped into 1-inch squares
- 1 dbyellow onion, chopped into 1-inch squares
- 2 ek.oil
- 1 tk.salt
- 0,5 csészewater
gravy base
- 1 dbyellow onion, finely chopped
- 1 ek.ginger garlic paste
- 2 dbtomato, pureed
- 0,5 tk.turmeric powder
- 1 tk.kashmiri red chili powder
garnish
- 2 ek.cream
- 2 ek.fresh coriander, chopped
Eszközök
spice grinder · kadai · spoon · pan · cutting board · knife
Elkészítés
Lépésről lépésre
- 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.
Körülbelül 3 p
A szakács megjegyzése: 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.
Körülbelül 5 p
- 3
Grind the cooled spices into a coarse powder using a spice grinder or mortar and pestle.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 1 p
- 5
Add the paneer cubes and shallow fry them until they are light golden brown on all sides.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 4 p
A szakács megjegyzése: 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.
Körülbelül 7 p
- 11
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
Körülbelül 1 p
- 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.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 2 p
- 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.
Körülbelül 7 p
A szakács megjegyzése: 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.
Adagonként
Tápérték
- Kalória
- 455,5kcal
- Fehérje
- 22g
- Szénhidrát
- 20,1g
- Zsír
- 33,8g
- Rost
- 6,7g
- Cukor
- 8g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
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.