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 tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 456 kcal
Alerjen bilgisi: süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
kadai masala
- 1,5 yemek kaşığıcoriander seed, whole
- 1 yemek kaşığıcumin seed, whole
- 4 adetdry red chili, whole
- 0,5 çay kaşığıblack peppercorn, whole
- 0,5 çay kaşığıfennel seed, whole
Malzemeler
- 400 gpaneer, cut into 1-inch cubes
- 1 adetbell pepper, chopped into 1-inch squares
- 1 adetyellow onion, chopped into 1-inch squares
- 2 yemek kaşığıoil
- 1 çay kaşığısalt
- 0,5 su bardağıwater
gravy base
- 1 adetyellow onion, finely chopped
- 1 yemek kaşığıginger garlic paste
- 2 adettomato, pureed
- 0,5 çay kaşığıturmeric powder
- 1 çay kaşığıkashmiri red chili powder
garnish
- 2 yemek kaşığıcream
- 2 yemek kaşığıfresh coriander, chopped
Ekipman
spice grinder · kadai · spoon · pan · cutting board · knife
Hazırlanışı
Adım adım
- 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 3
Grind the cooled spices into a coarse powder using a spice grinder or mortar and pestle.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 5
Add the paneer cubes and shallow fry them until they are light golden brown on all sides.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 4 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
- 11
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
Yaklaşık 1 dk.
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Porsiyon başına
Besin değerleri
- Kalori
- 455,5kcal
- Protein
- 22g
- Karbonhidrat
- 20,1g
- Yağ
- 33,8g
- Lif
- 6,7g
- Şeker
- 8g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.