Dhaba style Kadhai Paneer

Kadhai Paneer is a spicy paneer recipe that is robust in flavour. There is nothing modest about this recipe and it has amazing bold flavours.

When we talk about Kadhai paneer, I always miss that highway Dhaba style paneer. Back then, travelling on the roads of North India had an additional charm: roadside dhabas. There was nothing fancy about it, but the process of cooking food the traditional way combined with the rustic charm of ambience made them legendary. People used to discuss the location of the famous dhabas before starting their journey. I always miss that side of India, but not to worry, I have opened my own kitchen dhaba, and the first dish on the menu is Kadhai Paneer.

I could certainly tell by the aroma that the Kadhai paneer would be mind blowing and after tasting it, I could definitely tell how much my homemade paneer masala enhanced the flavour of the Kadhai Paneer.

Making of kadhai paneer masala

Dry roast 2 table spoon coriander seeds and 3 dry red chillies, bigger the better.

Grind it coarsely in a grinder and keep aside.

Ingredients-

Fresh paneer cut into the cubes-1 cup

Mix coloured peppers-1 cup

Bay leaf-2

Cinnamon sticks -1

Black cardamom-2

Star anise -2

Canola oil-2 table spoon

Onion finely chopped -1 cup

Tomato finely chopped -1 cup

Tomato paste -1 table spoon.

Turmeric -1 teaspoon

salt -according to taste.

Dry red chilli-2

Ginger garlic paste-1 table spoon.

Kashmiri red chilli powder-1 table spoon.

Garam masala powder-1 teaspoon

Method-

In a heated wok or pan add oil.

Add bay leaf, dry red chilli and all the whole spices.

Let them crackle.

Add onion. Saute till it is transparent.

Add ginger garlic paste.

Saute for 1 minute.

Add tomatoes.

Mix it nicely.

Add tomato paste and rest of the spices and salt.

Saute it for a minute, then add our homemade kadhai paneer masala.

Add two table spoon of water and let it simmer for 2 minutes.

Add peppers.

Saute for 1 minute.

Add paneer.

Combine everything together.

Cover it with lid for 2 minutes.

Garnish with fresh cilantro leaves and serve hot.

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