KADAI PANEER RESTAURANT STYLE | KADAI PANEER RECIPE | KADHAI PANEER RECIPE скачать в хорошем качестве

KADAI PANEER RESTAURANT STYLE | KADAI PANEER RECIPE | KADHAI PANEER RECIPE

Kadai Paneer Restaurant Style | Kadai Paneer Recipe | Kadhai Paneer Recipe | Kadai Paneer | How To Make Kadai Paneer | Dhaba Style Kadeer Paneer | Restaurant Style Kadhai Paneer | Kadai Paneer Gravy | Spice Eats Recipes Ingredients for Kadai Paneer: (Tsp-Teaspoon; Tbsp-Tablespoon) Paneer - 250 gms (cut into 4 cm long cubes) Kadai Masala: Coriander Seeds- 2 tsp Cumin Seeds- 1 tsp Fennel Seeds- 1/2 tsp Whole Peppercorns- 1 tsp Whole Red Chillies- 2-3 nos. Tempering/Baghaar: Cumin Seeds- 1 tsp Whole Red Chillies- 2 Spice Powders: Turmeric Powder- 1/4 tsp Red Chilli Powder- 1 tsp Kashmiri Chilli Powder- 1 tsp Coriander Powder- 1 tsp Kasuri Methi ( Fenugreek leaves)- 1 tsp For Sautéing: Onion petals- one big onion (around 100 gms) Capsicum (Green Pepper), cubed- 100 gms Other Ingredients: Onions, fine chopped- 2 medium (150 gms) Tomato, cubed- 1 medium-75 gms (remove pulp) Ginger Garlic paste- 2 tsp Fresh tomato paste- 2 medium sized (150 gms) Fresh Cream- 2 tbsp Oil- 3 tbsp+ 1 tbsp for sautéing Salt- 1 tsp or to taste Preparation: Cut the paneer into t4 cm long cubes. To make the Kadai Masala, take a pan and add all the spices mentioned earlier. Switch on heat on low and keep stirring on low heat for 3 mins till the spices are dry roasted. Keep it on a plate to cool and then grind it into a coarse powder. (shouldn’t be smooth, check video for the texture) Chop 2 medium onions and cut 1 big onion into petals to be used for sautéing. Cut 1 big or 2 small capsicum (green pepper) into cubes and set it aside. Heat 1 tbsp oil in a pan and add the cut paneer pieces side by side. Lightly fry the paneer pieces all over for around 2-3 mins, flipping often to give an even colour. Remove the fried paneer pieces onto a plate and add the onion petals. Sauté on medium heat for 1 min and then add the cubed green capsicum (peppers). Sauté on medium heat for 2 mins till lightly roasted but not too soft. Remove and keep on a plate. Cut 2 medium tomatoes into cubes and blend into a paste. Also take 1 more tomato, remove the pulp and cut into cubes. Dry roast the Kasuri Methi and set it aside. Once cooled, crush it with your hand. Process: Heat oil in a Kadhai/wok and add the cumin seeds and when it splutters, add the whole red chillies. Give a stir and then add the chopped onions. Fry on medium heat for 6-7 mins till light brown in colour. Now add ginger garlic paste, give a mix and fry on low heat for 2 mins till raw smell is gone. Add the Spice powders (Turmeric, Red Chilli Powder, Kashmiri Chilli Powder & Coriander Powder) and 1/2 tsp salt. Add 3-4 tbsp water, mix and fry on medium heat for 2-3 mins till it’s cooked and oil separates. Now add the fresh tomato purée/paste, give a mix and fry on medium heat for 3-4 mins till it’s cooked and oil separates. Next add the fried paneer and the sautéed onion petals, capsicum (green pepper) and the tomato cubes. Give a mix and add the Kadai Masala made earlier. Mix it well and fry for 1-2 mins on medium heat. Now add around 150-200 ml water. Add 1/2 tsp salt and give a mix. Cover & cook on low heat for 10 mins. Remove lid, give a mix and add fresh cream and Kasuri Methi. Optionally add little water as per required consistency, give a mix and simmer for 2 mins on low heat. #kadaipaneer #kadhaipaneer #kadaipaneerrecipe #kadaipaneerrestaurantstyle #paneerrecipe #kadhaipaneerrecipe #dhabastylekadaipaneer #spiceeatsrecipes #spiceswad