Kadhai Paneer! Take one bite of this and you will be transported to your favorite dhaba!
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Kadhai Paneer Recipe (Dhaba-style)
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
For Stir Fry
For Gravy
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
- 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
- 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
- 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
Step 1: Making the gravy
Step 2: Stir frying Paneer and veggies
Step 3: Combining the stir fry and the gravy
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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