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Kadai Paneer
A popular North Indian dish featuring paneer (Indian cottage cheese) and bell peppers stir-fried in a rich, spicy tomato-based gravy, traditionally cooked in a kadai (Indian wok). This recipe offers a restaurant-style flavor with a delightful blend of spices.
đ§ Ingredienser
- 300 g Paneer
- 2 medium Bell peppers (mixed colors)
- 2 medium Onions
- 4 medium Tomatoes
- 1 tbsp Ginger-garlic paste
- 1-2 Green chilies
- 2 tbsp Kadai masala(Store-bought or homemade (see tip))
- 1 tsp Kasuri methi (dried fenugreek leaves)
- 2 tbsp Heavy cream(optional, for richness)
- 2-3 tbsp Oil(neutral cooking oil like vegetable or canola)
- to taste Salt
- for garnish Cilantro
đšâđł Instruktioner
- 1
Prepare the Kadai Masala (if making homemade): In a dry pan over medium heat, toast 1 tbsp coriander seeds and 4-5 whole dried red chilies for 2-3 minutes until fragrant. Let cool slightly, then grind into a coarse powder. Set aside.
â±ïž 5 minutes - 2
Sauté Aromatics: Heat 2 tbsp of oil in a kadai or a large, heavy-bottomed skillet over medium-high heat (around 190°C / 375°F). Add the chopped onions and sauté until they turn translucent and begin to soften, about 5-7 minutes. Add the ginger-garlic paste and slit green chilies, sautéing for another minute until the raw smell disappears.
â±ïž 8 minutes - 3
Cook the Tomatoes: Add the pureed or chopped tomatoes to the kadai. Cook, stirring occasionally, until the tomatoes break down, thicken, and the oil starts to separate from the sides, indicating they are well-cooked. This should take about 8-10 minutes. Season with salt.
â±ïž 10 minutes - 4
Add Vegetables and Paneer: Add the cubed bell peppers to the kadai and stir-fry for 2-3 minutes until they are slightly tender-crisp. Then, add the paneer cubes and gently toss to coat them in the tomato mixture. Cook for another 2-3 minutes, being careful not to overcook the paneer, which can make it tough.
â±ïž 5 minutes - 5
Incorporate Spices and Finish: Stir in the prepared kadai masala and the crushed kasuri methi. Mix well to combine. If using, stir in the heavy cream for a richer gravy. Cook for just 1-2 minutes more to allow the flavors to meld.
â±ïž 2 minutes - 6
Garnish and Serve: Garnish generously with fresh chopped cilantro. Serve hot with naan, roti, paratha, or steamed rice.
â±ïž 1 minute
đĄ Proffstips
- âFor homemade Kadai Masala: Toast 2 tbsp coriander seeds, 1 tsp cumin seeds, 4-5 dried red chilies, and 1/2 tsp black peppercorns over medium heat until fragrant. Grind to a coarse powder. This adds a fresh, aromatic depth.
- âUse a kadai or a wok for authentic stir-frying. High heat is crucial for achieving the characteristic texture.
- âThe gravy should be thick and semi-dry, coating the paneer and vegetables well. Adjust consistency with a splash of water if needed.
- âTo prevent paneer from becoming rubbery, add it towards the end of the cooking process and cook gently.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Kadai Chicken: Substitute paneer with bite-sized pieces of chicken breast or thigh.
- Kadai Vegetables: Add a mix of other vegetables like cauliflower florets, carrots, or green peas along with the bell peppers.