20 July, 2015
Kadhai Paneer- Restaurant StylePosted in : Taste of India, Veg on by : Isha K Tags: capsicum, cottage cheese, curd, health benefits of panner, lunch or dinner for guests, Masterchef Sanjeev Kapoor, onion, paneer, restaurant style kadhai paneer recipe, Tomato, Yellow Chilli Restaurant
In almost every Indian restaurant menu’s main course section, you will find this name peeking at you, Kadhai Paneer. I am sure every foodie had tasted it, I am a foodie who try to cook, what I eat which makes me happier and content. The best Paneer dish I’ve ever tasted is in Yellow Chilli Restaurant by MasterChef Sanjeev Kapoor, i.e Paneer Taka Tak
It was fresh, tasty and there was not much oil and spices also. Simple yet delicious! It has to be obvious.
Paneer (Cottage Cheese) is almost favorite of everyone specially vegetarians. There are thousands of variations we can do . Mix it with anything, it has its own mild flavor plus it has also the quality to absorb the flavor which we give to it and moreover, it could be easily prepared at home if you feel like eating it raw with some salt and pepper at midnight 😉 (only a real foodie and cook will do so much of hard work to prepare cottage cheese out of the milk when the world is sleeping lol 😛 😛 )
I often make kadhai paneer at home. I like the crunchiness of onion and capsicum which is added in the last step of the recipe. The gravy of kadhai paneer is a little different from the usual gravy we make. The preparation is what it all takes. Don’t worry, it is not difficult, still easy and convenient to make for your guests or for oneself. Just follow the recipe and steps properly and create a restaurant style North-Indian delicacy.
Cooking Time- 30-45 minutes
Onions- 3-4 medium or 250 grams
Curd- 1/2 Cup or 100 grams
Whole Red Chilli– 2
Coriander Seeds- 1 Teaspoon
Ginger Garlic Paste- 2 Tablespoon
Cashew Nuts (Broken) – 1/4th Cup or 50 grams
Turmeric Powder- 1/2 Tablespoon
Kashmiri Red Chilli Powder- 1 Tablespoon
Coriander Powder- 1/2 Tablespoon
Salt- to Taste
Garam Masala Powder- 1 Teaspoon
Paneer/Cottage Cheese- 250 grams, cubes
Oil – 1 Cup (Don’t get shocked, we are not going to use this whole cup for making gravy 😛 )
For Tempering in the End-
Whole Red Chilli-1
Capsicum- 1 small, diced or cut into cubes
Onion- 1, cut into cubes
Tomato- de-seed them and cut into cubes
Oil- 1/2 Tablespoon
1. Cut onions into wedges, Heat 1 Cup Oil and fry those onions till brown like you do for garnishing the biryani. Take it in an absorbent paper. Let it cool down for a few minutes.
2. In a grinder, add curd and fried onions, blend them into a paste.
3. Take the oil heated in some other utensil keeping only 2tablespoon of oil in Kadhai (Pan). Add Coriander Seeds and Whole Red Chilli, let them splutter.
3. Add Ginger Garlic Paste and fry till the raw smell disappear. Add the paste of onion and curd. Saute it till the paste turns brown and leave the sides.
4. Add all the powdered spices and some water. Roast the masala for a few minutes.
5. Boil Cashewnuts and make a paste. Add it to this masala. Saute till the masala leaves the side or till the oil separates. Remember Cashew Paste sticks to the pan very fast, so add a little water and concentrate otherwise it will get burnt.
6. Add Paneer Cubes to this masala , add some water, the quantity of water, totally depends upon the consistency of gravy you want, 1/2 cup would be enough, and cover it with a lid for 4-5 minutes. Usually the consistency should be such that the paneer gets coated with the masala properly.
6. In a small frying pan, add 1/2 tablespoon oil, add 1 whole red chilli, add diced onion and capsicum, toss, now add tomato, toss for 30 seconds. Now add this whole tempering and garam Masala powder to paneer gravy. Mix and cover for 2-3 minutes.
Serve hot with Roti, Naan or Lacha Parantha. 🙂
Facts and Health Funda-
Usually some of the restaurants make gravies in advance like red gravy, yellow gravy, brown gravy and green gravy, and then as per the order they do tempering and serve.
Cheese is a milk product that is made in a number of different ways and can be purchased in different forms depending on the milk and fat content. Some of the different types of cheese include cheddar, Parmesan, Gouda, mozzarella, feta, Cotija,