Summary
This recipe is for a restaurant-style Kadhai Paneer. It involves making a spice mix (Kadhai Masala), a gravy, and then tossing vegetables and paneer in the gravy. The video also demonstrates how to cut vegetables and paneer into triangles.
Ingredients
- 2 Kashmiri red chilies
- 2 teaspoons cumin seeds
- 2 tablespoons coriander seeds
- 2 teaspoons fennel seeds
- 8-10 black peppercorns
- 4-5 tablespoons ghee
- 1 teaspoon cumin seeds
- 2 onions, chopped
- 3 tablespoons chopped ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 2 tablespoons Kashmiri red chili powder
- 1 tablespoon coriander powder
- 3 tablespoons Kadhai Masala (homemade)
- 3-4 green chilies, chopped
- 4 tomatoes, chopped
- To taste salt
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 tomato, chopped
- 500 grams paneer, cut into triangles
- 1 tablespoon chopped coriander
- 1-inch ginger, julienned
- 2-3 tablespoons fresh cream (optional)
- A pinch of kasuri methi
Instructions
Make Kadhai Masala:
- Dry roast 2 Kashmiri red chilies, 2 teaspoons cumin seeds, 2 tablespoons coriander seeds, 2 teaspoons fennel seeds, and 8-10 black peppercorns in a pan on low flame until fragrant.
- Let the spices cool down and then grind them coarsely in a mixer grinder.
Make the Gravy:
- Heat 4-5 tablespoons ghee in a pan. Add 1 teaspoon cumin seeds and 2 chopped onions. Sauté until light golden brown.
- Add 3 tablespoons ginger-garlic paste and sauté until fragrant.
- Add 1/2 teaspoon turmeric powder, 2 tablespoons Kashmiri red chili powder, 1 tablespoon coriander powder, 3 tablespoons Kadhai Masala, and 3-4 chopped green chilies. Sauté for a few seconds.
- Add 4 chopped tomatoes and sauté until the tomatoes are soft and the oil separates from the masala.
- Add salt to taste and cook for 20-25 minutes on low flame until the oil separates from the masala.
Assemble the Kadhai Paneer:
- Heat 1 tablespoon ghee in a pan. Add 1 chopped bell pepper, 1 chopped onion, and 1 chopped tomato. Sauté for 1 minute on high flame.
- Add the paneer and sauté for 1 minute.
- Add the prepared gravy, 1 tablespoon chopped coriander, and 1-inch julienned ginger. Mix well.
- Cook for 1-2 minutes on low flame.
- Add 2-3 tablespoons fresh cream (optional) and a pinch of kasuri methi. Mix well.
- Garnish with fresh coriander.
Serve hot with roti, naan, or paratha.
Additional tips
- You can adjust the spice level according to your taste.
- If the gravy is too thick, you can add some water or cream.
- You can also add other vegetables like cauliflower, peas, or mushrooms to the Kadhai Paneer.
