Restaurant-Style Kadhai Paneer

Name: Restaurant-Style Kadhai Paneer
Total time: 1800 s
Yield: Serves 5 servings
Ingredients: 200 grams paneer (about 7 oz); 2 large tomatoes, cut into big pieces; 2 large onions, cut into big pieces; 2 onions, finely chopped; 2 large green bell peppers, chopped; 7 garlic cloves; 2 -inch piece of ginger; 6 tablespoons oil (about 90 ml); 2 teaspoons whole coriander seeds; 7-8 black peppercorns; 1 black cardamom pod; 1 green cardamom pod; 1 teaspoon cumin seeds; 1 small piece of cinnamon stick, as needed; 1 small piece of mace, as needed; 2 bay leaves; 4 tablespoons heavy cream (about 60 ml); 1 teaspoon dried fenugreek leaves (kasuri methi); 1 teaspoon garam masala; 1 teaspoon red chili powder; 1 teaspoon Kashmiri red chili powder; 1 teaspoon coriander powder; Salt to taste; 1 teaspoon sugar; as needed Water,

Reeta Sahu @Reeta1234

Bhopal (Madhya Pradesh)

Today I made Kadhai Paneer just like they serve in restaurants. It’s served right in the kadhai (wok) and turned out incredibly delicious and appealing. This is a quick and easy vegetable dish to prepare. Let’s learn how to make it.

Reeta Sahu @Reeta1234

Bhopal (Madhya Pradesh)

Saved

Ingredients

30 minutes

Serves 5 servings

200 gramspaneer (about 7 oz)
2large tomatoes, cut into big pieces
2large onions, cut into big pieces
2onions, finely chopped
2large green bell peppers, chopped
7garlic cloves
2-inch piece of ginger
6 tablespoonsoil (about 90 ml)
2 teaspoonswhole coriander seeds
7-8black peppercorns
1black cardamom pod
1green cardamom pod
1 teaspooncumin seeds
1small piece of cinnamon stick, as needed
1small piece of mace, as needed
2bay leaves
4 tablespoonsheavy cream (about 60 ml)
1 teaspoondried fenugreek leaves (kasuri methi)
1 teaspoongaram masala
1 teaspoonred chili powder
1 teaspoonKashmiri red chili powder
1 teaspooncoriander powder
Salt to taste
1 teaspoonsugar
as neededWater,

Saved

Steps

30 minutes

1

First, lightly toast the black peppercorns, cinnamon stick, green cardamom, black cardamom, mace, cumin seeds, and whole coriander seeds on a skillet. Then grind them into a powder using a spice grinder or blender.
2

Heat 3 tablespoons oil in a pan. Add the paneer pieces and fry until golden, then remove to a plate. In the same oil, fry the large onion and bell pepper pieces until slightly cooked, then remove to a plate.
3

Add 1 tablespoon oil to the same pan. Add the finely chopped onions, ginger, and garlic, and sauté. Add the tomatoes and a little salt, and cook until the tomatoes are soft. Let the mixture cool, then blend into a smooth paste.
4

Wash the pan, then add 2 tablespoons oil and heat. Add the bay leaves and Kashmiri red chili powder, and mix. Add the tomato paste and cook. Add red chili powder, coriander powder, salt, and 1/2 cup water (about 120 ml), and cook well. Stir in the cream and sugar.
5

Add the fried paneer, bell peppers, and onions. Add the ground whole spices and mix. Add 1/2 cup water (about 120 ml), cover, and cook for 2-3 minutes. Turn off the heat. Toast the dried fenugreek leaves on a skillet, then add to the curry along with garam masala. Cover and let sit for 5 minutes. (Adjust water as needed for your preferred consistency.)
6

Your restaurant-style Kadhai Paneer is ready to serve.
7

Serve hot with naan on a serving plate. Enjoy!