How To Make Kadai Paneer, Restaurant Style?
Learn how to make kadai paneer just like the way they do in restaurants.
Kadai Paneer is a classic paneer side dish made with paneer and capsicums. I m yet to come across a person who doesnt like this spicy Kadai Paneer and Hot Roti combination. When i went shopping last week, i could not resist those fresh crisp bell peppers that were cutely sitting in the fridge at the super market. They were screaming “take me home and cook me up”. I couldnt resist and i bought four of those beauties home. I decided to use them in kadai paneer and the taste was so awesome. Must try totally!!!
When i made Kadai Paneer the first time at home, something was amiss. I like the kadai paneer that they serve in restaurants and dhabas ( roadside eateries). And i knew they had a different technique. When i visited a dhaba that we frequent a lot, i asked the cook about their ways of making a good Kadai Paneer. This recipe is based on his version and it is simply lip smacking.
Recipe For Restaurant Style Kadai Paneer
Kadai Paneer Recipe
Kadai Paneer is a famous side dish that is served with rotis or flatbreads across India. This recipe is a restaurant style version of this popular gravy
- Paneer cubed or cut into fingers 1 cup
- Green bell peppers 2 small ones cubed
- Onion 1 small cut into large chunks
- Tomato puree ½ cup 2 small tomatoes pureed
- Oil 2 tbsp
- Salt as needed
- Cumin Seeds 1 tsp
- To be ground into a paste:
- Onion 1 large
- Garlic 3 cloves
- Ginger ½ '' bit
- Dry red chili 1
- Spices Powders:
- Garam Masala powder 1 tsp
- Chilli powder 1 tsp
- Coriander cumin powder 1 tsp
- Turmeric powder a large pinch
- For Garnish:
- Chopped coriander 2 tbsp
- Blend together onion, red chili, garlic and ginger to a coarse paste without adding any water. Set aside.
- Heat a pan with 2 tablespoon oil.
- Add the large chunks of onion and bell pepper and fry till the onion turns pink.
- Remove and drain on a kitchen towel,
- To the same pan, add 2 teaspoon oil.
- Once the oil is hot enough, crackle the cumin and add the ground paste.
- Add salt to this and turn the flame to medium.
- Cook till the paste turns a light golden brown.
- To this paste, add all the spice powder and mix well.
- Cook for 30 secs.
- Now, add tomato puree and mix well.
- Cook this mixture until oil leaves from the sides.
- At this stage, add the paneer and fried onion and bell peppers.
- Mix well.
- Cook on low flame for about 2 to 3 mins
- Garnish with coriander leaves.
- Serve hot with rotis or naan