Restaurant Style Kadhai Paneer | Indian Cottage Cheese in Mildly Spiced Thick Tomato Gravy

By -
One of the most popular North Indian delicacies, Kadhai Paneer or Karahi Paneer needs no special introduction; the succulent cubes of cottage cheese, bell peppers and onions coated with the spicy & tangy tomato gravy, oozing with rustic aromas of freshly ground spice mix, are simply a treat for any gastronome's taste buds. The best thing about this dish is, it takes no more than 15 minutes to cook and makes for a perfect option for all those home chefs seeking recipes that are not only easy and fast to make but, are delicious in taste too. You can have it on your menu for a party or a get together, pack it in your kids' lunch box or even carry for your office potluck meal; the recipe is an all time winner and is sure to be loved by all. For ingredients and instructions as to how to make it, simply browse below.


Restaurant Style Kadhai Paneer


Ingredients (for spice mix)

Dry Kashmiri whole red chilies - 2
Whole coriander seeds - 1 tbsp
Black pepper corns - 1/4 tbsp
Fennel seeds - 1/4 tbsp
Cumin seeds - 1/2 tbsp


Ingredients (for gravy)

Paneer (cottage cheese, cubed) - 200 grams
Tomatoes (medium sized, pureed) - 3
Tomato cubes. deseeded - 1
Capsicum / bellpeppers (diced into cubes) - 1/2 cup
Onions (diced into cubes) - 1 cup
Ginger (juliennes) - 2 inch piece
Whole coriander seeds (crushed) - 1 tsp
Cumin seeds - 1 tsp
Black pepper corns - 5 to 6
Bay leaf - 1
Dry Kashmiri whole red chili - 1
Cooking oil - 2 to 3 tbsp
Whisked curd - 2 tbsp
Fresh cream - 1 tbsp
Salt - as per taste
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Garam masala powder - 1/2 tsp
Dried kasoori methi powder (fenugreek powder) - 1 tsp

Restaurant Style Kadhai Paneer


Method

1. First dry roast all the spices mentioned under spice mix section until they are fragrant.
2. Grind them to a coarse mixture and set aside. We will need only some of it while making the gravy, rest you can store for later use in other kadhai preparations.
3. Heat 2 tbsp of oil in a wok and add in the crushed coriander seeds, cumin seeds, black pepper corns, bay leaf and dry red chilies.
4. Once the cumin starts to crackle, add grated ginger. As it is little fried, add the turmeric powder, red chili powder and a tbsp of ground spice mix. Saute for a second or two after which add pureed tomatoes.
5. Cover the lid and let tomatoes cook for 5 minutes. When you see the oil separating, add some curd on low flame. Again cover and let it simmer for 5 minutes. Once the oil is separated, your masala is cooked. Dish it out in a separate bowl.
6. In the same wok, add the remaining oil and cubed onions and bellpeppers. Saute them for few seconds. Add tomato cubes and saute for just 4 to 5 seconds.
7. Next add in the pre-cooked tomato masala and salt.
8. Saute for 5 to 8 seconds more and then add the cubed paneer.
9. Let it cook for 5 more minutes after which add in some cream. Switch off the flame. Mix in garam masala powder and kasoori methi.
10. Dish out, garnish with chopped coriander leaves, sprinkle some more spice mix and serve hot with roti, chapati, paratha or any bread of your choice.


Restaurant Style Kadhai Paneer


You may also like...

Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Farali Dhokla - Navratri Special [No Eno Fruit Salt] | Vrat ka Dhokla | Barnyard Millet Savory Steamed Cake

By -
Image
Recently my husband travelled to Ahmedabad and while returning brought a 3-in-1 dhokla/idli/patra steamer for me. Since then, I am always in lookout for opportunities to use this versatile steamer. Well! in the past 15 - 20 days I have already tried my hands making the instant KHAMAN DHOKLA and the 3 GRAIN DHOKLA , both of which were a big hit on my blog. It was now time again to experiment something new; and because we all are observing the Navratri fasts , there was no choice but to come up with a farali dhokla . A few days back, I was just scrolling through various blogs to find a dhokla recipe for the vrat (fasting) but each one listed a recipe that called for use of either eno or baking soda. Since I did not want to incorporate any of these ingredients in my fasting recipe, I thought of  going the old-fashioned way i.e. fermenting the batter overnight so that it gets a natural rise while steaming. And to my utter surprise, it actually worked. I got a nice spongy and fluffy
Read more

Almond Toffee Rolls | Caramel Badam Rolls | Butterscotch Almond Rolls | Diwali Sweet Recipe

By -
Image
Made with ground almond paste, flavored with caramel sauce, some butterscotch essence and crushed almond praline which provides it with that amazing crunch, these Almond Toffee Rolls are an absolute delight and something that you are definitely gonna relish this Diwali.  Now, some of you may ask, why the name "Toffee"? Well, that's because the caramel sauce and the butterscotch lends it a beautiful caramel toffee flavor...and was named so by my husband because when he tasted it, his first words were like "oh..it tastes like a toffee"...so initially I was about to name them as caramel almond rolls or butterscotch almond rolls but this "toffee" thing actually changed my mind and I named this beautiful sweet as Almond Toffee Rolls. They are very easy to make and require just a few pantry ingredients. So, if you are planning to make something unique for this festive season, do try them out. I am sure you are gonna love them. Let me tell you, they also
Read more

Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes

By -
Image
So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Gujarati Sweet Sata | Thor [BAKED VERSION]

By -
Image
Festivities like Ganesh Chaturthi , Dussehra and Diwali are just around the corner. For me, this is the most awaited time of the year with decked up markets, a little chill in the air and happiness all around, emanating an aura of positivity and elation in each and every heart. This is also the time when I gear up for the celebrations indulging in shopping, decorating the house and offcourse preparing some traditional sweets and savories at home for all my friends and family. While last year, I made this melt-in-mouth kalakand , vanilla sandesh with strawberry dust and Punjabi style meethi mathri , this time I am planning to go ahead and make this popular sweet from the state of Gujarat: the sweet sata also called as thor . Traditionally, sata is a deep fried pastry, but just to keep the calorie count low this festive season , I decided to go a healthy way and instead of frying, opted to bake them. Trust me, they came out as flaky, crispy and delectable. If you are also looki
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more