Kadai Paneer :
Kadai Paneer is a prevalent North Indian dish made with paneer (Indian cottage cheese) cooked in a spiced and flavorful tomato-based curry. The term “Kadai” alludes to a wok or skillet, which is customarily utilized to plan this dish. The curry is imbued with fragrant flavors like cumin, coriander, and dried ruddy chilies, giving it a wealthy and strong flavor. Furthermore, bell peppers and onions are regularly included in the planning, including a delightful crunch and improving the by-and-large surface. Kadai Paneer is a favorite in Indian cooking and is ordinarily delighted with Indian bread like naan or roti.
Kadai paneer, a divine combination of paneer, capsicum, tomato, onion, and conventional Indian flavors cooked in ghee, is one of the most well-known curry recipes of Indian and Punjabi cooking. It is a primary course curry recipe and is by and large served with Indian breads like roti, naan, kulcha, paratha, etc. Due to its extraordinary taste and looks, it by and large finds its way into the menu of critical capacities like marriage. Learn how to make it in minutes with this step-by-step photo recipe.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 servings
Ingredients:
| 250 gms Paneer (cottage cheese), cut into 1-inch cubes |
| 2 tablespoons Dry Coriander Seeds |
| 2 Dry Red Kashmiri Chillies |
| 1 Green Cardamom |
| 2 medium Capsicums, chopped into 1-inch pieces |
| 3 medium Tomatoes, finely chopped |
| 2 medium Onions, finely chopped |
| 1 tablespoon Ginger-Garlic Paste |
| 1/2 teaspoon Red Chili Powder |
| 2 tablespoons Tomato Puree, optional |
| 2 teaspoons Dry Fenugreek Leaves (kasuri methi) |
| 3 tablespoons Cooking Oil or Ghee (clarified butter) |
| 2 tablespoons Fresh Cream, optional |
| 1/3 cup Water |
| Salt, to taste |
Directions:
1. Dry roast coriander seeds, Kashmiri ruddy chili, and green cardamom until pleasant smell discharges, for around 1 diminutive over moo fire. Turn off the fire and pound them in a processor until smooth powder. Keep aside until required.
2. If you are utilizing solidified paneer, at that point defrost it sometime recently cooking. Put cubes in hot water for 7-8 minutes to keep them delicate. Deplete them and keep them aside until required.
3. Warm oil or ghee in a non-stick pan over medium fire. Include chopped onion and sauté until it turns translucent.
4. Include ginger-garlic paste and ruddy chili powder; sauté for 1-2 minutes.
5. Include chopped tomatoes and blend well.
6. Cook until they turn delicate and oil begins to partition or for around 4-5 minutes. Include pulverized flavor powder (arranged in step 1), blend well, and cook for 2 minutes. Include tomato puree and mix.
7. Include chopped capsicum and salt, and cook for 3 minutes.
8. Smash dried fenugreek leaves (Kasuri methi) utilizing your hand and include them in the curry.
9. Include 1/3 cup water and cook for 3 minutes.
10. Include paneer cubes.
11. Blend and cook for 3 minutes. Include new cream.
12. Blend well and turn off the fire. Do not cook for longer after including new cream or something else, it may sour. Exchange the arranged curry in a serving bowl and serve hot.
Tips and Variations:
- This simple and true recipe employments paneer cubes specifically. In any case, you can shallow-sear them (either in oil or ghee) until light brown for variety in taste.
- You can utilize tofu instead of paneer if afterward is not available.
Taste: Spicy with thick gravy.
Serving Ideas: Serve kadai paneer with butter naan, lachha paratha or tandoori roti onion cucumber, and tomato salad. When this curry and Indian bread are gone with a glass of lassi, it gets to be a true Punjabi meal.