Restaurant style Kadhai Paneer
Restaurant style Kadhai Paneer.Kadhai Paneer! Paneer pieces stir fried with bell pepper, onions, tomatoes and lined with an fragrant kadhai masala and a delicious gravy! Now, you could make this popular dhaba-fashion dish for your kitchen!Kadhai Paneer
Restaurant style Kadhai Paneer
Ingredients
Kadhai Masala
Coriander seeds…1.5 tbsp
Cumin seeds…1/2 tsp.
Fennel seeds…half of tsp.
Black peppercorns…1/2 tsp.
Kashmiri Red chillies…four-five (to flavor)
For Stir Fry
Butter (1 tbsp.)
Paneer…200g (cubed)
Capsicum…half of cup (chopped)
Tomatoes…1/2 cup (chopped)
Onions…half cup (chopped)
Green chillies…3-four (slit)
For GravyKadhai Paneer
Onions…1 medium size (finely chopped)
Fresh garlic (finely chopped)…1 tbsp.
Ginger (sliced thin)…1/2 inch piece
Fresh tomato purée…from 2 medium sized tomatoes (1/2 cup)
Turmeric powder…1/four tsp.
Coriander powder…1 tsp.
Coriander leaves…1 tbsp.
Dried Fenugreek leaves (Kasuri methi)…1 tsp.
Garam masala powder…half of tsp.
Cream…three tbsp. (Optional)
Salt (to flavor)
Instructions
There are 3 steps in making Kadai Paneer
Step 1: make the gravy base,
step 2: Stir fry greens, paneer and coat with Kadai masala,
step 3: combine the stirfry and the gravy.
Dry roast the spices for the Kadai masala until fragrant. It must about take 2 to 3 mins
Grind the spices to a rough powder
Step 1: Making the gravy
Set a pan on medium warmth, add 2 tablespoons cooking oil, add cumin seeds, onion, garlic, ginger, sprinkle some salt and stir fry till the onions flip translucent. This should about take one minute
Add turmeric powder and coriander powder
Give it a quick stir
Next add within the tomato purée, blend well, region the lid on and simmer for three minutes
Stir fry the gravy for one minute until the gravy begins to look oily and the tomato paste is fried properly
Add salt to taste, garam masala powder and add Kasuri methi leaves (overwhelm Kasoori methi in between your hands and upload it. This manner the flavours are intensified)
Set the gravy apart
Step 2: Stir frying Paneer and greens
Set some other pan on medium warmness, add 1 tablespoon oil and 1 tablespoon butter
Once the butter melts smear it at the pan, upload the veggies and the Paneer and stir fry for about two minutes or till the Paneer has a mild golden brown shade (don’t stir fry the Paneer too lengthy if now not its texture would turn leathery)
Coat the stir fry with Kadai masala and set that aspect
Step three: Combining the stir fry and the gravy
Heat the gravy once more, add the stir fry into the gravy
Mix gently so that the paneer portions don’t spoil
Add a few heavy cream (non-obligatory)
Garnish with coriander leaves
Notes
If you don’t have dried Kashmiri red chilies you may use 2 teaspoons of Kashmiri red chilli powder in case you need to apply Normal dried crimson chilies one or ought to be enough if not your gravy will be particularly warm!
This curry tastes well with Jeera rice or Roti or Naan!
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