Kadai Paneer

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 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.

   Около 3 мин

   Совет повара: Be careful not to burn the spices, as this will make them bitter.

2. 2

   Remove the roasted spices from the pan and let them cool completely.

   Около 5 мин

3. 3

   Grind the cooled spices into a coarse powder using a spice grinder or mortar and pestle.

   Около 2 мин

   Совет повара: The texture should be coarse, not a fine powder.

4. 4

   Heat half of the oil in a large kadai or deep pan over medium heat.

   Около 1 мин

5. 5

   Add the paneer cubes and shallow fry them until they are light golden brown on all sides.

   Около 5 мин

   Совет повара: You can skip frying the paneer if you prefer, but frying adds texture.

6. 6

   Remove the fried paneer and set aside.

7. 7

   In the same pan, add the remaining oil.

8. 8

   Add the bell pepper and yellow onion squares and stir-fry for 3-4 minutes until they are slightly tender-crisp.

   Около 4 мин

   Совет повара: Do not overcook the vegetables; they should retain some bite.

9. 9

   Remove the stir-fried vegetables and set aside with the paneer.

10. 10

    In the same pan, add the finely chopped yellow onion (gravy base) and sauté until golden brown, about 5-7 minutes.

    Около 7 мин

11. 11

    Stir in the ginger garlic paste and cook for 1 minute until fragrant.

    Около 1 мин

12. 12

    Add the tomato puree, turmeric powder, and kashmiri red chili powder.

13. 13

    Cook the tomato mixture, stirring occasionally, until the oil separates from the masala, about 8-10 minutes.

    Около 10 мин

    Совет повара: This step is crucial for developing a rich flavor in the gravy.

14. 14

    Stir in the freshly ground kadai masala and salt.

15. 15

    Add the water and bring the gravy to a gentle simmer.

    Около 2 мин

16. 16

    Return the fried paneer, bell pepper, and yellow onion to the gravy.

17. 17

    Simmer for 5-7 minutes, allowing the flavors to meld and the paneer to absorb the gravy.

    Около 7 мин

    Совет повара: Do not overcook, or the paneer may become rubbery.

18. 18

    Stir in the cream (garnish) and fresh coriander (garnish) just before serving.

19. 19

    Serve hot with naan, roti, or rice.