Professional chef tips on, ‘How to make the delectable Kadai Paneer?’
Kadai Paneer Recipe
Kadai Paneer is one of the most delectable & most liked North Indian cuisine recipes. With every bite, you can taste different flavors and there is the right amount of capsicum, tomatoes, & onions which makes it drooling in every sense. This is one of the most flavorful Indian dishes which has started to gain attention around the globe. People often look to make the restaurant-style Kadai paneer at home. No doubt, it needs that expertise and skills. Considering the same, the professional chefs at the Indian Restaurant in Sydney have shared the necessary tips so that you can relish this food item if you don’t want to go outside.
Steps to make Kadai Paneer Gravy
First of all, prepare the following:
- For saute, you need 1 heaped cup of onions cut in cubes (to saute)
- 1 cup tomato chopped
- 1 more onion – Just separate all the layers
- Capsicum Half cup just keep it in the same size as paneer
- Just measure the 2 cups cubed paneer & it should be around ¾ inch, 230 to 250 grams
How to make Kadai paneer masala?
In a grinder jar you need to add in the following:
- Coriander seeds – 2 tablespoons
- Red chilies (Kashmiri) – 3 to 4 deseeded
- Fennels Seeds – ¾ teaspoon
- Green cardamoms – 2
Make sure to make a coarse powder out of the same so that while having Kadai paneer you are not able to bite down on the spices.
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What are the steps to make onion tomato masala?
- Take a pan, add in a half teaspoon of oil and keep it on a high flame. Add in the headed cup of onion along with 6 to 7 split cashews. Do this process till the time they are not light golden or transparent in color.
- Then add in the 1 cup chopped tomatoes & do this over medium heat till the time they are not soft & mushy. Just add in a slight amount of salt which makes the cooking go faster.
- Keep this aside for cooling.
- Take the grinder jar and then add in the cooled onion tomatoes
- Make a smooth paste out of the same & don’t add in the water.
Steps to make Kadai Paneer
- Add in another half teaspoon of oil and let it heat on a high flame. To get smoky flavor make sure the same pan is used in which onion & tomatoes were sauteed. Then add in onions & capsicums which need to be sauteed on a high flame till the time it’s half cooked. Keep on tossing it so that it does not burn.
- Make sure the paneer is not too hot and let it toss for 60 to 90 seconds on medium flame. Make sure to not overcook it as it will make paneer hard.
- Then add in 1 tablespoon of oil & let it heat on a medium flame. Make the garlic and ginger paste & let it saute till the time the smell does not go away.
- Then add in ground spices & saute it properly. Once that’s done add the onion-tomato puree & saute it for 2 minutes.
- Add in garam masala (½ teaspoon) and red chili powder so that it gets that color.
Steps to make Kadai paneer gravy
- Add in 3/4 cup water and let it come to a boil. Just check in the consistency & if you want you can add in more. Make sure the gravy gets thick & once you see oil on the top it means it’s ready.
- Then add in sauteed onion, paneer, & capsicum and mix it properly. Let it sit for 2 minutes & then serve in a bowl.
