Kadai Paneer Recipe | Dhaba Style Kadai Paneer Masala with Gravy | Punjabi Kadhai Paneer

Kadai Paneer is one such unique dish which is a pure dhaba relish. Seared Veggies & Paneer in a hot pan with assorted pounded spices makes this Punjabi Kadhai Paneer a hit among all. Make sure you try this amazing dhaba recipe decoded below:

Ingredients:

Gravy:
Onion – 3
Tomato – 1
Ginger Garlic Paste – 1 tsp
Salt – to season
Red Chili Powder – ½ tsp
Oil – 1 tbsp
For Kadhai Masala:
1 tbsp Coriander
½ tbsp. Cumin
1 tsp Sesame Seeds
1 inch Cinnamon
1 tsp Red Chili Flakes
1 Black Cardamom
1 Green Cardamom
1 tsp Kasoori Methi

Paneer – 250g Cubed
Onions – 1 Shelled
Tomato – 1 Diced
Capsicum – 1 Diced
Green Chili – 3-4 Sliced
Ginger Juliennes – 2 Inch

Method:

Begin by making the onion gravy for Kadhai Paneer, first ingredient is 2 tbsp of oil in a hot pan followed by 3 large onions chopped roughly. After giving it a stir, add in the salt and cook the onions until golden brown.

Add in the ginger garlic paste and cook for a minute to ensure rawness is gone. Next is chopped tomatoes, which we will cook until mushy, say about 5-6 minutes.

Transfer to a mixer, and blend to a coarse paste with some water.

Let’s make the kadhai masala, in a warm pan, add in – coriander seeds, cumin seeds, black and green cardamon and cinnamon. Roast in low flame until aromatic. Next ingredient is sesame seeds and roast them together until sesame starts popping.

Turning off the flame now, and add in some chili flakes & kasoori methi to it. A final mix and transfer to a cloth and allow to cool down to room temp.

After the masala cools, cover the cloth and start rolling with a pin to crush the masala to a coarse consistency. Alternatively you can use a mortar & pestle or a electric grinder.

For the Kadhai Paneer, take a kadhai or a wok, add in some oil. Once it ‘s smoky hot, add onions, capsicum, ginger, green chili and saute in high heat for a minute or until it’s charred.

Next what goes in is a deseed diced tomato. Saute it for a few seconds, then add in the diced paneer, the kadhai masala and salt. Toss it for a minute, and then add in a little bit of garam masala and red chili powder, a final toss before pouring the gravy. Mix it around, add a bit of water and get to a boil. This need not be a gravy, but a thick saucy kinda texture. Time to serve!

Website: http://www.cookingshooking.com | http://www.cookingshooking.in
Fb: http://www.fb.com/cookingshooking
Blog: http://www.cooknshook.blogspot.com