Learn how to make Kadai Paneer - Restaurant Style at home in just a few easy steps.
Making restaurant style kadai paneer is no more a hectic job. Just few simple ingredients readily available at home, is all that is needed. Without spending long hours in the kitchen to make delicious food, Chef Ruchi Bharani brings a very simple and easy to make quick homemade kadai panner recipe from North Indian cuisine.
Ingredients:
Dry Spices
2 cloves
1tsp fennel Seeds
1 tsp Jeera
4 pepper corns
1 tbsp Coriander Seeds
2 Cardamoms
Saute
2 onions ( cut lengthwise)
1 big Tomato ( chopped )
1 tsp oil
Gravy
1 capsicum ( diced)
1 baby onions (cubed)
1 tbsp butter
2 green Chillies ( cut lengthwise )
Salt
1 tsp Aamchur Powder
1 tsp ginger paste
1 tsp garlic paste
250 gms Paneer
Method:
Roast coriander seeds, cumin seeds, fennel seeds, cloves, cardamoms, pepper corns in a heated pan for about a minute.
Open the cardamom pods and let the seeds remain in the mixture
Let the mixture cool
Heat some oil in a pan, add the onions to it and saute
Meanwhile grind the dry roasted seeds in a grinder to make a smooth powder
Once the onions turns brown, add the tomatoes and cook it till the tomatoes turn soft
Add salt and mix everything well
Put the content in the grinder with the powdered spices in it.
Add raw mango powder and grind it to make a smooth paste.
Add water if needed.
Put butter in a pan and add ginger and garlic paste to it
Mix well ginger and garlic before the butter melts
Add chillies and saute it with the paste
Add shelled onions and toss them and cook them for about 2 mins
Add diced capsicum to it and add the masala paste once the onions have turned translucent
Cook everything for a min and add water to it.
Stir it in and let it boil
Add the paneer cubes, toss them up and mix well everything.
Add salt and coriander leaves to it and mix well
The gravy dish is ready to be served hot with roti / paratha
Host: Ruchi Bharani
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