Dhaba Style Kadhai Paneer Recipe
Welcome to the aromatic world of Kadhai Paneer Recipe, a quintessential North Indian dish that tantalizes the taste buds with its bold flavours and vibrant colours. In this culinary adventure, we delve into the rich history, explore the reasons behind its fame, discover where it holds a special place in the hearts of food enthusiasts, and learn about the delightful accompaniments that elevate its gastronomic experience.Craving the rich flavours of Kadai Paneer? Discover the best eateries serving this iconic dish near you only at desistreetfoods. Whether you're in the heart of the city or exploring suburban streets, there's bound to be a restaurant or dhaba offering delicious Kadai Paneer just around the corner. Let's uncover the hidden gems and savour the authentic taste of North India.
Equipment
- 1 x wok
- 1 x Grinder
- 1 x Bowl
- 1 x spatula
Ingredients
For the Kadhai Paneer Masala:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon black peppercorns
- 4-5 dried red chillies
- 1 tablespoon dried fenugreek leaves Kasuri methi
- 2-3 green cardamom pods
- 1 black cardamom pod
- 4 cloves
- 1- inch cinnamon stick
For the Kadhai Paneer Gravy:
- 2 tablespoons ghee or oil
- 200 grams paneer cut into cubes
- 1 large onion finely chopped
- 2 green chilies slit lengthwise
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes finely chopped
- 1 capsicum bell pepper, thinly sliced
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Prepare the Kadhai Paneer Masala
- Heat a dry wok or kadhai over medium heat.
- Add coriander seeds, cumin seeds, black peppercorns, dried red chilies, green cardamom pods, black cardamom pods, cloves, and cinnamon sticks.
- Dry roast the spices for 2-3 minutes until fragrant, stirring constantly to prevent burning.
- Remove the spices from the skillet and let them cool down.
- Once cooled, transfer the roasted spices to a spice grinder or mortar and pestle.
- Grind the spices into a fine powder. This is your Kadhai Paneer masala. Set it aside for later use.
Prepare the Kadhai Paneer Recipe:
- Heat ghee or oil in a kadhai or skillet over medium heat.
- Add the paneer cubes and fry them until golden brown on all sides. Remove the fried paneer cubes from the kadai and set them aside.
- In the same kadhai, add chopped onions and green chillies. Sauté until the onions turn translucent.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and mushy.
- Now, add thinly sliced capsicum (bell pepper) to the kadai and cook for 2-3 minutes until they are slightly tender.
- Add turmeric powder, red chilli powder, coriander powder, and the freshly ground Kadhai Paneer masala. Mix well to combine.
- Cook the masala for 2-3 minutes until the spices are aromatic and well incorporated.
- Add salt to taste and mix well.
- Pour in a little water to adjust the consistency of the gravy. Allow the gravy to simmer for 2-3 minutes.
Finally, add the fried paneer cubes to the kadhai and mix gently to coat them with the gravy.
- Sprinkle garam masala over the Kadhai Paneer and mix well.