Main Course

Kadai Paneer

Name: Kadai Paneer
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 份
Cuisine: indian
Ingredients: 1.5 汤匙 coriander seed whole; 1 汤匙 cumin seed whole; 4 个 dry red chili whole; 0.5 茶匙 black peppercorn whole; 0.5 茶匙 fennel seed whole; 400 g paneer cut into 1-inch cubes; 1 个 bell pepper chopped into 1-inch squares; 1 个 yellow onion chopped into 1-inch squares; 2 汤匙 oil; 1 个 yellow onion finely chopped; 1 汤匙 ginger garlic paste; 2 个 tomato pureed; 0.5 茶匙 turmeric powder; 1 茶匙 kashmiri red chili powder; 1 茶匙 salt; 0.5 杯 water; 2 汤匙 cream; 2 汤匙 fresh coriander chopped

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 的原创食谱

总用时: 1小时
份量: 4
难度: 中等
每份: 456 kcal

过敏原信息： 可能含有牛奶。如有过敏，请务必查看配料包装。

备料

配料

kadai masala

1.5 汤匙coriander seed, whole
1 汤匙cumin seed, whole
4 个dry red chili, whole
0.5 茶匙black peppercorn, whole
0.5 茶匙fennel seed, whole

配料

400 gpaneer, cut into 1-inch cubes
1 个bell pepper, chopped into 1-inch squares
1 个yellow onion, chopped into 1-inch squares
2 汤匙oil
1 茶匙salt
0.5 杯water

gravy base

1 个yellow onion, finely chopped
1 汤匙ginger garlic paste
2 个tomato, pureed
0.5 茶匙turmeric powder
1 茶匙kashmiri red chili powder

garnish

2 汤匙cream
2 汤匙fresh coriander, chopped

厨具

spice grinder · kadai · spoon · pan · cutting board · knife

做法

分步操作

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.
约 3分钟
烹饪提示： 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.
约 5分钟
3
Grind the cooled spices into a coarse powder using a spice grinder or mortar and pestle.
约 2分钟
烹饪提示： 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.
约 1分钟
5
Add the paneer cubes and shallow fry them until they are light golden brown on all sides.
约 5分钟
烹饪提示： 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.
约 4分钟
烹饪提示： 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.
约 7分钟
11
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
约 1分钟
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.
约 10分钟
烹饪提示： 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.
约 2分钟
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.
约 7分钟
烹饪提示： 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.

每份

营养

67%评分

热量: 455.5kcal
蛋白质: 22g
碳水化合物: 20.1g
脂肪: 33.8g
膳食纤维: 6.7g
糖: 8g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover Kadai Paneer in an airtight container in the refrigerator.

重新加热

Gently reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.