kadai Paneer is a conventional North indian curry proposing smooth paneer cubes cooked with crunchy bell peppers (capsicum) in a flavorful, spiced tomato-primarily based gravy. This colourful and fragrant dish is perfect with naan, roti, or steamed rice, making it a famous eating place and domestic favored.
Elements:
Paneer – 250 grams (cut into cubes)
Capsicum (bell peppers) – 1 large (reduce into chunks; preferably inexperienced or a mixture of colours)
Onion – 1 big (finely chopped)
Tomatoes – three medium (pureed)
Ginger – 1 inch (julienned or minced)
Garlic – 4 cloves (minced)
inexperienced chilli – 1 (elective)
Kadai masala (coarsely ground) – 1 tbsp (mix of coriander seeds, cumin seeds, dried crimson chillies, and black peppercorns)
pink chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Kasuri methi (dry fenugreek leaves) – 1 tsp (non-obligatory)
Oil – 3 tbsp
Salt – to flavor
clean coriander leaves – for garnish
Technique:
1. Put together kadai Masala: Dry roast coriander seeds, cumin seeds, dried crimson chillies, and black peppercorns in a pan. Cool and coarsely grind. Set apart.
2. Sauté Capsicum: warmth 1 tbsp oil in a pan, add capsicum chunks, sauté for 3-four mins until slightly tender but still crunchy. Get rid of and preserve apart.
3. Cook onion & Spices: inside the identical pan, add last oil. Sauté onions till golden brown. Upload ginger, garlic, and inexperienced chilli; cook dinner till fragrant.
4. Add tomato puree, turmeric powder, red chilli powder, and salt. Cook till oil separates.
5. Stir within the prepared kadai masala and prepare dinner for 2 minutes.
6. Add paneer cubes and sautéed capsicum. Mix gently.
7. Sprinkle garam masala and kasuri methi. Blend properly and cook for any other three-four mins to combo flavors.
8. Garnish with fresh coriander leaves.
Serving inspiration:
Serve hot kadai Paneer with naan, roti, or steamed rice. This spicy, tangy, and flavorful curry is ideal for special meals and festive occasions!
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