Okay, so I’ve been experimenting in the kitchen lately, trying to recreate that amazing restaurant-style Kadai Paneer. You know, the kind that’s so flavorful and rich, you just want to soak it all up with naan bread? Well, I think I’ve finally cracked it! It’s surprisingly easy to make at home, and honestly, it tastes just as good (if not better!). I’m so excited to share this recipe with you all.
Paneer ki sabji - Kadai Paneer Restaurant Style
Here’s a look at the finished dish. Doesn’t it look absolutely divine? The vibrant colors and the creamy texture are just begging to be devoured!
Alright, let’s get down to the nitty-gritty. This recipe requires a few key ingredients, but don’t be intimidated! Most of them are pantry staples, and the rest are easily available at your local grocery store.
Ingredients:
- 200g Paneer (Indian cheese), cubed
- 1 large Onion, finely chopped
- 2 large Tomatoes, pureed
- 1 inch Ginger, grated
- 2 cloves Garlic, minced
- 1 Green Bell Pepper, cubed
- 1 Red Bell Pepper, cubed
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to your spice preference)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
- 2 tbsp Cooking Oil
- 2 tbsp Fresh Cream (optional, for garnish)
- Fresh Coriander Leaves, chopped (for garnish)
- Salt to taste
- 1 tbsp Kadai Masala (store-bought or homemade - recipe below)
Kadai Masala (if making from scratch):
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Dried Red Chilies (adjust to your spice preference)
- 1/2 tbsp Black Peppercorns
- 1/4 tsp Fenugreek Seeds
Now for the fun part – cooking! Follow these steps carefully, and you’ll have a restaurant-worthy Kadai Paneer on your table in no time.
Instructions:
- Prepare the Kadai Masala (if making from scratch): Dry roast coriander seeds, cumin seeds, dried red chilies, black peppercorns, and fenugreek seeds in a pan over medium heat until fragrant. Let it cool completely, then grind it to a fine powder. This is your homemade Kadai Masala.
- Prepare the Paneer: Lightly pan-fry the paneer cubes until they are lightly golden brown on all sides. This will prevent them from becoming rubbery in the gravy. Set aside.
- Sauté the Aromatics: Heat oil in a kadai or wok over medium heat. Add chopped onion and sauté until golden brown. Add grated ginger and minced garlic and sauté for another minute until fragrant.
- Cook the Tomatoes: Add tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
- Add the Spices: Add turmeric powder, red chili powder, coriander powder, and kadai masala. Sauté for a minute until the spices are well combined and fragrant.
- Add the Bell Peppers: Add cubed green and red bell peppers and sauté for 2-3 minutes until they are slightly softened but still have a bit of crunch.
- Add the Paneer and Gravy: Add the fried paneer cubes to the kadai. Add a little water (about 1/2 cup) if the gravy is too thick. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
- Finish and Serve: Stir in garam masala and crushed kasuri methi. Cook for another minute. Garnish with fresh cream (optional) and chopped coriander leaves. Serve hot with naan bread, roti, or rice.
And there you have it! A delicious and authentic Kadai Paneer that’s sure to impress. I highly recommend making a batch of naan bread to go with it - the perfect combination! Enjoy!
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