Kadai Paneer

Förberedelser

Ingredienser

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Steg för steg

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.

   Cirka 3 min

   Kockens tips: 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.

   Cirka 5 min

3. 3

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

   Cirka 2 min

   Kockens tips: 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.

   Cirka 1 min

5. 5

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

   Cirka 5 min

   Kockens tips: 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.

   Cirka 4 min

   Kockens tips: 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.

    Cirka 7 min

11. 11

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

    Cirka 1 min

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.

    Cirka 10 min

    Kockens tips: 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.

    Cirka 2 min

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.

    Cirka 7 min

    Kockens tips: 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.