KADAI PANEER RESTAURANT STYLE | KADAI PANEER RECIPE | KADHAI PANEER RECIPE 

Kadai Paneer Restaurant Style | Kadai Paneer Recipe | Kadhai Paneer Recipe | Kadai Paneer | How To Make Kadai Paneer | Dhaba Style Kadeer Paneer | Restaurant Style Kadhai Paneer | Kadai Paneer Gravy | Spice Eats Recipes
Ingredients for Kadai Paneer:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Paneer - 250 gms (cut into 4 cm long cubes)
Kadai Masala:
- Coriander Seeds- 2 tsp
- Cumin Seeds- 1 tsp
- Fennel Seeds- 1/2 tsp
- Whole Peppercorns- 1 tsp
- Whole Red Chillies- 2-3 nos.
Tempering/Baghaar:
- Cumin Seeds- 1 tsp
- Whole Red Chillies- 2
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Kasuri Methi ( Fenugreek leaves)- 1 tsp
For Sautéing:
- Onion petals- one big onion (around 100 gms)
- Capsicum (Green Pepper), cubed- 100 gms
Other Ingredients:
- Onions, fine chopped- 2 medium (150 gms)
- Tomato, cubed- 1 medium-75 gms (remove pulp)
- Ginger Garlic paste- 2 tsp
- Fresh tomato paste- 2 medium sized (150 gms)
- Fresh Cream- 2 tbsp
- Oil- 3 tbsp+ 1 tbsp for sautéing
- Salt- 1 tsp or to taste
Preparation:
- Cut the paneer into t4 cm long cubes.
- To make the Kadai Masala, take a pan and add all the spices mentioned earlier. Switch on heat on low and keep stirring on low heat for 3 mins till the spices are dry roasted. Keep it on a plate to cool and then grind it into a coarse powder. (shouldn’t be smooth, check video for the texture)
- Chop 2 medium onions and cut 1 big onion into petals to be used for sautéing.
- Cut 1 big or 2 small capsicum (green pepper) into cubes and set it aside.
- Heat 1 tbsp oil in a pan and add the cut paneer pieces side by side. Lightly fry the paneer pieces all over for around 2-3 mins, flipping often to give an even colour.
- Remove the fried paneer pieces onto a plate and add the onion petals. Sauté on medium heat for 1 min and then add the cubed green capsicum (peppers). Sauté on medium heat for 2 mins till lightly roasted but not too soft.
- Remove and keep on a plate.
- Cut 2 medium tomatoes into cubes and blend into a paste.
- Also take 1 more tomato, remove the pulp and cut into cubes.
- Dry roast the Kasuri Methi and set it aside. Once cooled, crush it with your hand.
Process:
- Heat oil in a Kadhai/wok and add the cumin seeds and when it splutters, add the whole red chillies. Give a stir and then add the chopped onions.
- Fry on medium heat for 6-7 mins till light brown in colour.
- Now add ginger garlic paste, give a mix and fry on low heat for 2 mins till raw smell is gone.
- Add the Spice powders (Turmeric, Red Chilli Powder, Kashmiri Chilli Powder & Coriander Powder) and 1/2 tsp salt.
- Add 3-4 tbsp water, mix and fry on medium heat for 2-3 mins till it’s cooked and oil separates.
- Now add the fresh tomato purée/paste, give a mix and fry on medium heat for 3-4 mins till it’s cooked and oil separates.
- Next add the fried paneer and the sautéed onion petals, capsicum (green pepper) and the tomato cubes.
- Give a mix and add the Kadai Masala made earlier. Mix it well and fry for 1-2 mins on medium heat.
- Now add around 150-200 ml water. Add 1/2 tsp salt and give a mix.
- Cover & cook on low heat for 10 mins.
- Remove lid, give a mix and add fresh cream and Kasuri Methi.
- Optionally add little water as per required consistency, give a mix and simmer for 2 mins on low heat.
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