Dhaba Style Kadhai Paneer Recipe
Ingredients
250grm cottage cheese (paneer)
1 capsicum
2 medium sized onions
½ tsp cumin
1 medium sized onion (chopped)
2 green chillies
1 tsp ginger garlic paste
2 medium sized Tomato puree
1 tsp salt
½ tsp turmeric powder
*1 tsp kashmiri red chilli powder
1 Tomato
1 tsp dry Fenugreek leaves
2 tbsp malai/fresh cream chopped coriander
oil for cooking
Let’s Start Recipe
Whether we go to a dhabha or a restaurant, we always order a dish with paneer.**Now, imagine making that same delicious paneer dish at home – it’s going to be even better!Today, we’re sharing the **Dhaba-style Kadhai Paneer recipe** with you, made with a special homemade spice mix. This recipe is incredibly flavorful, so definitely try it out.If you like the recipe, don’t forget to **like the post** and **share it with your friends**.
Step 1: 🌿 Making the Kadhai Masala
We’ll first prepare the kadhai masala.Take a **pan** and heat it on the stove. Add the following:
1 teaspoon fennel seeds
1 ½ teaspoons coriander seeds
2 dried red chilies
½ tablespoon cumin seeds
1 small black cardamom** *(open the pod to release the seeds)
1 small cinnamon stick
3 green cardamoms***
6 cloves
15 black peppercorns
On low heat, **roast these spices** until they release their aromatic fragrance, and their color begins to change.Once the spices are roasted, **turn off the flame** and let them cool. Then, grind them coarsely.*(Note: Don’t grind into a fine powder; keep it coarse for a better texture.)*
Step 2: Preparing the Kadhai Paneer:
Now, take the same **pan** and add:
2 to 3 tablespoons oil*** Heat the oil and add **250 grams of paneer**, cut into cubes.
(Fry the paneer on high flame, as low flame will make it chewy and not as tasty. Large chunks of paneer give a nice, rich texture.)
Fry the paneer until it turns golden brown and crispy, turning it on both sides for even color. Once done, **remove the paneer** and set it aside.
In the same oil, add:
1 capsicum (bell pepper)**, cut into large pieces **Stir-fry** for 2 to 3 minutes on medium heat until it softens slightly and gets a light color.
Next, add:
2 medium-sized onions**, chopped into large pieces.
**Fry** them until they start showing signs of browning. Once done, **remove the onions and capsicum** from the pan and set them aside.
Now, for the next step:
2 tablespoons oil*** Add **2 tablespoons ghee** *(or butter, if preferred)*.
When the oil and ghee are hot, add **½ teaspoon cumin seeds**.
Once they crackle, add **1 finely chopped onion** and sauté it until it softens and turns light pink (about 2 minutes).
Now, add:
2 finely chopped green chilies***
**1 teaspoon ginger-garlic paste**
Stir well and cook until the raw smell of ginger-garlic disappears.
Once that’s done, add:
2 medium tomatoes**, pureed Cook until the oil begins to separate from the masala (about 3 to 4 minutes).
Add **1 teaspoon salt** *(adjust as per taste)* and cook the tomatoes until they’re soft.
Step 4: 🌶️ Adding the Spices
Now, for the spices:
½ teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
Mix well. Kashmiri red chili is used for color, but if you prefer a spicier dish, adjust the chili powder as per your taste.
Add **2 tablespoons water** to the pan and cook the masala well.This helps to blend all the spices properly.
Next, add the **coarse kadhai masala** you prepared earlier. Use **half** of it and save the rest for later.Mix the masala in thoroughly and let it cook for a couple of minutes, allowing the flavors to deepen.
Step 5 :Final Touch
Add the **fried paneer**, the **fried capsicum**, and **onions** to the pan.
Also, add **1 tomato** (with seeds removed, cut into 8 pieces).
Mix well so everything is coated in the masala.
Add the remaining **kadhai masala** and **1 teaspoon dried fenugreek leaves (Kasuri methi)** – crush them between your palms before adding them for better flavor.
Next Add **½ cup hot water**, just enough to adjust the consistency of the dish.**Kadhai Paneer** shouldn’t be too watery; it should be thick and flavorful.
Let it simmer on **medium to low flame** for **5 minutes**. This gives time for the tomatoes, onions, and capsicum to soften.
Once it’s done, **add 2 tablespoons of fresh cream** (preferably fresh cream from home; if not, you can use store-bought cream).Mix it well, and you’ll notice the color and texture change slightly, making it rich and creamy.
Now, add **finely chopped fresh coriander leaves** and mix them in.Let it cook for **1 more minute** on low flame, then **turn off the heat**.
Step 6: Serving
Your **Kadhai Paneer** is ready!It should be thick and flavorful with a perfect balance of spices.Serve it with **roti, chapati, paratha, or even naan**. It will taste absolutely divine!
Final Words:
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