Name: Kadhai Paneer Recipe (Dhaba-style)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Coriander seeds...1.5 tbsp; Cumin seeds...1/2 tsp.; Fennel seeds...1/2 tsp.; Black peppercorns...1/2 tsp.; Kashmiri Red chillies...4-5 (to taste); Butter (1 tbsp.); Paneer...200g (cubed); Capsicum...1/2 cup (chopped); Tomatoes...1/2 cup (chopped); Onions...1/2 cup (chopped); Green chillies...3-4 (slit); 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...1/4 tsp.; Coriander powder...1 tsp.; Coriander leaves...1 tbsp.; Dried Fenugreek leaves (Kasuri methi)...1 tsp.; Garam masala powder...1/2 tsp.; Cream...3 tbsp. (Optional); Salt (to taste)

Kadhai Paneer! Take one bite of this and you will be transported to your favorite dhaba!

Kadhai Paneer Recipe (Dhaba-style)

Author: Nupur Bhattacharya Cuisine:Indian Courses:Lunch, Dinner

Difficulty:IntermediatePrep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings:4 servings

Description

Kadhai Paneer! Paneer pieces stir fried with bell pepper, onions, tomatoes and coated with an aromatic kadhai masala and a delicious gravy! Now, you can make this popular dhaba-style dish in your kitchen!

Ingredients

Kadhai Masala

Coriander seeds…1.5 tbsp

Cumin seeds…1/2 tsp.
Fennel seeds…1/2 tsp.
Black peppercorns…1/2 tsp.

Kashmiri Red chillies…4-5 (to taste)

For Stir Fry

Butter (1 tbsp.)
Paneer…200g (cubed)

Capsicum…1/2 cup (chopped)
Tomatoes…1/2 cup (chopped)
Onions…1/2 cup (chopped)

Green chillies…3-4 (slit)

For Gravy

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…1/4 tsp.

Coriander powder…1 tsp.
Coriander leaves…1 tbsp.
Dried Fenugreek leaves (Kasuri methi)…1 tsp.

Garam masala powder…1/2 tsp.
Cream…3 tbsp. (Optional)
Salt (to taste)

Instructions

There are three steps in making Kadai Paneer
Step 1: make the gravy base, step 2: Stir fry veggies, paneer and coat with Kadai masala, step 3: combine the stirfry and the gravy.
Dry roast the spices for the Kadai masala till aromatic. It should approximately take 2 to 3 minutes

Grind the spices to a coarse powder

Step 1: Making the gravy

Set a pan on medium heat, add 2 tablespoons cooking oil, add cumin seeds, onion, garlic, ginger, sprinkle some salt and stir fry until the onions turn translucent. This should approximately take one minute
Add turmeric powder and coriander powder

Give it a quick stir
Next add in the tomato purée, mix well, place the lid on and simmer for three minutes
Stir fry the gravy for one minute till the gravy starts to look oily and the tomato paste is fried well

Add salt to taste, garam masala powder and add Kasuri methi leaves (crush Kasoori methi in between your palms and add it. This way the flavours are intensified)
Set the gravy aside

Step 2: Stir frying Paneer and veggies

Set another pan on medium heat, add 1 tablespoon oil and 1 tablespoon butter

Once the butter melts smear it on the pan, add the veggies and the Paneer and stir fry for approximately two minutes or till the Paneer has a light golden brown colour (don’t stir fry the Paneer too long if not its texture would turn leathery)
Coat the stir fry with Kadai masala and set that side

Step 3: Combining the stir fry and the gravy

Heat the gravy again, add the stir fry into the gravy

Mix gently so that the paneer pieces don’t break
Add some heavy cream (optional)
Garnish with coriander leaves

Video

Notes

If you don’t have dried Kashmiri red chilies you can use 2 teaspoons of Kashmiri red chilli powder if you want to use Normal dried red chilies one or two should be enough if not your gravy will be very hot!
This curry tastes well with Jeera rice or Roti or Naan!

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