Name: Resturant Style Kadhai Paneer recipe by Mekhla Rashmi at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Paneer-400gm; Onion-5-6; Tomato-4-5; Capsicum-1; Green Cardamom -4; Cinnamon -1; Fennel Seeds -1tbsp; Cumin Seeds -1tbsp; Coriander Seeds -2-3tbsp; Cloves-4; Dry Red Chilli -6-7; Bay leaf -2; Ginger-Garlic Paste-2tbsp; Kashmiri Red Chilli Powder -2tbsp; Turmeric Powder -1/2 tbsp; Kasoori Methi -1-2tbsp; Salt as per taste; Cream-1tbsp; Cooking Oil; Butter-2-3tbsp

ABOUT Resturant Style Kadhai Paneer RECIPE

Kadhai Paneer is a slightly spicy, tangy and delicious recipe. As it is made in kadhai, so the name is "Kadhai Paneer". It is served with Butter Naan, Rumali Roti, Plain Paratha, etc.

Ingredients Serving: 4

Paneer-400gm
Onion-5-6
Tomato-4-5
Capsicum-1
Green Cardamom -4
Cinnamon -1
Fennel Seeds -1tbsp
Cumin Seeds -1tbsp
Coriander Seeds -2-3tbsp
Cloves-4
Dry Red Chilli -6-7
Bay leaf -2
Ginger-Garlic Paste-2tbsp
Kashmiri Red Chilli Powder -2tbsp
Turmeric Powder -1/2 tbsp
Kasoori Methi -1-2tbsp
Salt as per taste
Cream-1tbsp
Cooking Oil
Butter-2-3tbsp

Instructions

First make the dry kadhai masala, for this, roast cinnamon, green cardamom, cloves, fennel, cumin and coriander seeds in a pan,then cool it and grind it into a fine powder.
Cut the paneer in cube form, chopped the onions and also cut some onions and capsicum in dice form.
Take a Kadhai, add some oil and 1 tbsp butter into it and then add bay leaf into it. Further add chopped onions into it, as the onions get little brown then add ginger-garlic paste into it & cook it well and then add kashmiri chilli powder, turmeric powder and roasted kadhai masala into it. Cook masalas on low flame and then add tomato puree, salt and kasoori methi to it.
Cook it well and then add diced onions and capsicum into it, cook it all for 5 minutes on low flame by covering it with a lid. After 5 minutes check that onions and capsicum become little soft then add fresh cream, 1 cup of water and paneer to it. Cook it all for 2 minutes on high flame and then low the flame.
Take a tadka pan( for restaurant flavour), add 1 tbsp of each oil and butter into it, then add dry red chilli, 1/2 tbsp of coriander seeds into it. Cook it for few seconds on low flame and then pour it in the kadhai, mix it and then put the kadhai on low heat for 2 more minutes by covering it with a lid. And then switch off the flame and then serve it.

Similar Recipes