How To Make Restaurant Style Kadhai Paneer At Home

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 Kadhai is nothing but Indian wok. This kadhai style of cooking comes from daba style of cooking. It is a perfect choice for roti and paratha. There are many variations in selection of spices in the curry. These spices will change the entire taste of the curry. You can also choose your own spices of your interest But today I want to teach restaurant style of cooking.
                    Most of the people think that this masala curries may cause health issues. This is a healthy recipe. The green peas in the curry are easy to digest and also it has less fat elements and the green leaves also best for the health. So it is the perfect food for any age people. Reduce the quantity of the masala if You want to eat light masala curry.

      Ingredients required for Kadhai paneer are
  • Butter – 3 teaspoons
  • Paneer – 1 cup
  • Onions -2
  • Bell pepper -2
  • Tomato -2
  • Ginger garlic paste – one and a half tablespoons
  • Mirchi powder – one tablespoon
  • Garam masala – one tablespoon
  • Cumin powder -1/2 tablespoon
  • Coriander powder -1/2  tablespoon
  • kasturi methi powder – 1/2 teaspoon
  • Cumin seeds- 1/2 teaspoon
  • Pepper – 1/2 teaspoon
  • Coriander seeds – 1/2 teaspoon
  • Red chilli -2
  • Salt  as per taste
  • Turmeric – pinch
  • Coriander leaves for garnish
  • Oil – 2 tablespoons
  • Milk/ cream- half cup
  • Sugar – 1/4 teaspoon

PREPARATION:

  1. To make kadhai paneer, first, Take a Kadhai and add pepper, coriander seeds, cumin seeds, and red chilli.
  2. Dry roast all ingredients till they change color. Put it in a blender and make a coarse powder. Divide this into two parts one is a fine powder and other into a coarse powder.
  3. Now, take a kadhai and add butter, the finer powder. Cook that masala with butter and add turmeric, cumin powder, coriander powder, garam masala, Mirchi powder, and Kasturi methi to it under low flame.
  4. Add chopped bell pepper and chopped onions which are chopped like cubes.
  5. Add tomato pastes and cook for few more minutes till the oil butter comes out from the curry.
  6. Then, add required salt to it and add little amount of sugar to cut down the sourness of the tomato.
  7. Also, add paneer to it and cook for few more minutes so that the paneer absorbs the curry flavor.
  8. Add coarse masala and chopped coriander leaves on the top of the curry.
  9. Finally, add some cream or milk to it and stir it well. Your kadhai paneer is ready for serving.


TIPS:

  1. Add milk only after tomato paste gets perfectly cooked otherwise the milk turns into paneer. It damages the curry so take care.
  2. For making paneer curries, it is better to prefer a non-stick pan.it avoids burning and scraping.
  3. If you want to eat fried paneer in the curry then deep fry it in the oil or fry it in ghee then add it to the curry. In restaurants, they fry the paneer if it is not fresh.
  4. Add little amount of salt when you fry onions, it will help your onions to fry fast.
  5. For making paneer curries, it is better to prefer a non-stick pan.it avoids burning and scraping.


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