A famous restaurant meal and a mainstay in many homes is the delicious North Indian dish known as kadai paneer. The meal gets its name from the Kadai, a wok-like pan used to prepare it in the past. Bell peppers, tomatoes, cheese (Indian cottage cheese), and a mixture of spices are combined to make this flavorful and fiery dish. Make the greatest Kadai Paneer Recipe at home with our detailed instructions; it goes well with rice, roti, or naan.
Ingredients for Kadai Paneer
For Kadai Masala
- Coriander seeds: 2 tablespoons
- Dry red chilies: 4-5 (adjust to taste)
- Cumin seeds: 1 teaspoon
- Black peppercorns: 1 teaspoon
- Fennel seeds: 1 teaspoon
- Cloves: 3-4
For Gravy
- Paneer: 250 grams, cubed
- Green bell pepper: 1 medium, diced
- Red bell pepper: 1 medium, diced
- Onions: 2 medium, finely chopped
- Tomatoes: 3 large, pureed
- Garlic: 5-6 cloves, minced
- Ginger: 1-inch piece, grated
- Green chilies: 2, slit
- Kasuri methi (dried fenugreek leaves): 1 tablespoon
- Cumin seeds: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Salt: to taste
- Oil: 3 tablespoons
- Fresh coriander leaves: for garnish
Step-by-Step Kadai Paneer Recipe
1. Preparing the Kadai Masala
The handmade Kadai masala is essential to getting the real taste of Kadai Paneer. Dry-roast the cloves, black peppercorns, cumin seeds, fennel seeds, and dry red chilies over medium heat until aromatic. Take care not to scorch them. When they are cool, use a mortar and pestle or spice grinder to ground them into a coarse powder. This freshly ground masala gives the food a strong flavor.
2. Cooking the Paneer
One tablespoon of oil is heated in a pan. When the paneer cubes are added, gently cook them until they become golden brown. Take out and place aside. This process guarantees that the paneer stays firm but soft and better absorbs the gravy’s tastes.
3. Preparing the Gravy
Transfer the leftover oil to the same pan. Sprinkle in the cumin seeds and watch them pop. Onions should then be added and sautéed till golden brown. To bring out the sweetness of the onions, this process should be done slowly. The raw smell should go off after a few minutes of sautéing the minced garlic, grated ginger, and sliced green chilies.
4. Adding the Tomatoes
Once the oil separates from the masala, pour in the tomato puree and continue cooking. This is a crucial step since it brings out the flavor and eliminates the raw tomato taste. After adding salt, red chili powder, and turmeric powder, simmer for a further two to three minutes.
5. Combining Ingredients
When they are slightly soft but still crunchy, add the diced bell peppers and sauté for a few minutes. Next, thoroughly stir in the prepared Kadai masala to coat the vegetables. To assist combine the spices and prevent sticking, add a splash of water as needed.
6. Final Touches
Be careful not to smash the paneer cubes when you add them; stir them gently. Stir the mixture after adding the kasuri methi and garam masala. Allow the paneer to absorb the flavors by simmering it on low heat for a few minutes. If necessary, adjust the taste by adding extra salt or spice.
7. Garnishing and Serving
Add freshly cut coriander leaves as a garnish for the Kadai Paneer. Serve hot with steaming rice, roti, or naan. Savor every taste of this delicious dish as it explodes with deliciousness.
Tips for the Perfect Kadai Paneer Recipe
- Paneer Freshness:Get the greatest results by using soft, fresh paneer. Should you be purchasing paneer from the shop, let it soften for fifteen minutes by soaking it in warm water.
- Roasting Spices: Make sure the spices are thoroughly roasted without burning them, as this will change the Kadai masala’s overall flavor.
- Bell Peppers: To give texture to the dish, the bell peppers should have just the right amount of crunch, so be careful not to overcook them.
- Gravy Consistency: To thin the gravy to your preferred consistency, add a little water. Perfect for Kadai Paneer, a little thick gravy.
- Kasuri Methi: Fenugreek leaves are more flavorful and aromatic when crushed between your palms before adding.
Nutritional Information
Beyond being tasty, Kadai Paneer is also full of nutrients.
Its nutritional advantages are summarized as follows:
- Protein: Because paneer is an excellent source of protein, eating this meal can help with both muscle growth and repair.
- Vitamins and Minerals: A good dose of vitamins A and C are added by bell peppers, which improve skin health and the immune system.
- Calcium: The high calcium content of paneer is beneficial for healthy bones.
Frequently Asked Questions
1. Can I make Kadai Paneer Recipe without onions and garlic?
Yes, you can skip onions and garlic if you prefer. Increase the quantity of tomatoes and add a pinch of asafoetida (hing) for a flavorful alternative.
2. How do I make vegan Kadai Paneer?
To make a vegan version, substitute paneer with tofu and follow the same recipe. Ensure the tofu is firm and drained well before cooking.
3. Can I prepare Kadai Paneer Recipe in advance?
Yes, you can prepare the Kadai masala and the gravy base in advance. Store them separately and combine them with paneer and bell peppers when ready to serve.
4. How do I store leftovers?
Remaining food can be kept in the refrigerator for up to two days if it is sealed tightly.
Reheat in a pan or microwave until warm before serving.
Conclusion
A classic meal that adds a burst of flavors and a rich aroma to your table is Kadai Paneer. This recipe is simple enough to follow and will allow you to have a restaurant-quality meal in your own home. Kadai Paneer’s delicious taste and eye-catching hues will wow your family and visitors whether it’s served for a special event or just casual dining.