Dhaba style Kadhai Paneer special recipe of Kadhai Paneer with Kadhai Masala bonus

Ingredients

• ¼ cup Oil
• 7-8 no. dry Kashmiri red chillies
• 5-6 no. Garlic cloves
• 2 large Onions, roughly chopped
• 1 tbsp Ginger Garlic paste
• 3 large Tomatoes, roughly chopped, Tomato
• Salt to taste
• ½ tsp Sugar
• 1 tbsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tbsp Turmeric powder
• ½ cup Water
• 2 tsp Coriander powder (optional)
• 7-8 no. Cashew Nuts
• 3 tbsp Butter, cubed, butter
• 2 tbsp Black peppercorns
• 2 tbsp Coriander seeds
• ½ tbsp Cumin seeds
• 1 tsp Fennel seeds
• Salt to taste
• 1 ½ tbsp Chilli flakes, crushed red chilli
• 800 g Paneer, cut into slab, Paneer
• Salt to taste
• A pinch of degi red chili powder
• 2 tbsp Oil
• Marinated paneer
• 2 tbsp Butter, cubed, butter
• 2 medium Onions, cut into quarters
• Prepared gravy
• 1 heaped tsp Degi red chilli powder
• 1 cup Water
• Fried Paneer, cut into fingers, fried paneer
• Prepared sauteed vegetables
• 1 tbsp prepared Kadai Masala, prepared Kadai Masala
• 2 tbsp fresh Coriander leaves, finely chopped
• 1 inch Ginger (peeled & julinned)
• 2 tsp Lemon juice
• 1 tbsp fresh Coriander leaves, finely chopped
• 2 tbsp Oil
• 1 medium Onions, cut into quarters
• 1 large Capsicum, cut into diced, Shimla Mirch
• ½ large Yellow bell pepper, cut into diced
• ½ large Red bell pepper, cut into diced
• Salt to taste
• 2 medium Tomatoes, cut into diced, Tomato
• 1 tsp Butter, cubed, butter
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• 2 tbsp prepared Kadai Masala, prepared Kadai Masala
• Coriander sprig, coriander leaves

Steps

1. In a handi, add oil, once it’s hot, add dry kashmiri red chillies, garlic and saute it for a minute.
2. Add onions, ginger garlic paste and saute it well until onions are translucent.
3. Add tomatoes, salt to taste, sugar, degi red chili powder, turmeric powder, water and cook it for 5-6 minutes.
4. Add coriander powder, cashew nuts, butter and mix it well.
5. Cover it with a lid and let it cook for 10-12 minutes until cooked well.
6. Transfer it to a bowl and let it cool at room temperature.
7. Transfer the mixture in a mixer grinder jar and grind it into smooth paste.
8. Keep it aside for further use.
9. In a pan, add black peppercorns, coriander seeds, cumin seeds, fennel seeds, salt to taste and dry roast it for a while until aromatic.
10. Transfer it to a mortar pestle, add chilli flakes and grind it into a coarse paste.
11. Keep it aside for further use.
12. In a bowl, add paneer, salt to taste, a pinch of degi red chilli powder and mix it well.
13. Keep it aside to marinate for a while.
14. In a pan, add oil, once it’s hot, place marinated paneer and fry them until golden in colour.
15. Transfer it to an absorbent sheet and keep it aside for further use.
16. In a kadai or handi, add butter, once it melts, add onions and saute it for a minute.
17. Add prepared gravy, degi red chili powder, water and simmer it for 7-8 minutes on medium flames.
18. Add fried paneer, sauteed vegetables, prepared kadai masala and cook it for a while.
19. Finish it with fresh coriander leaves, ginger, lemon juice, fresh coriander leaves and give it a good mix.
20. Transfer it to a serving dish and garnish it with coriander sprig.
21. Serve hot with roti or naan.
22. In a pan, add oil, once it’s hot, add onions and toss it on high flames for a minute.
23. Add capsicum, yellow bell pepper, red bell pepper, salt to taste and saute it well.
24. Add tomatoes, butter, degi red chili powder, prepared kadai masala and toss it for a minute on high flames.
25. Keep it aside for further use.