Kadai Paneer Recipe (Restaurant Style)

Ideal For

Lunch

Food Type

Veg

Ingredients

How To Cook

There are many delectable options when you think of North Indian cuisines. Among all the treats, kadai paneer is notable for its mouthwatering flavour. This famous dish has long been a mainstay in the hotels of northern India. We can not visit a restaurant every day, though. This is why today we will make the kadai paneer recipe in restaurant style. To make this delicious recipe, we will cook the paneer using sunflower oil today.

Let’s start with the recipe:

Ingredients

250g Paneer
1 large onion
2 tbsp refined sunflower oil
1 capsicum
2 tomatoes
1 tbsp coriander seeds
1 tbsp cumin seeds
2 to 3 dried red chillies
2 tbs Doctors’ Choice refined sunflower oil
1 tbsp ginger garlic paste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp garam masala
½ cup of fresh cream
Salt
Kasoori methi
Fresh cilantro (for garnishing)

In a pan or kadai, heat the Doctors’ Choice refined sunflower oil and add the coriander seeds. You can crush it roughly or add it whole too.
After that, add the ginger and quickly fry it.
Add the chopped onion and sliced green chillies, and cook until the onion becomes transparent.
Add the chopped tomatoes and then the salt.
Add the turmeric, garam masala, coriander seeds, and chilli powders.
Fry until the tomatoes are tender. Add the cubed capsicum and continue to fry for one minute after the oil starts to drip out.
Crush the kasoori methi in your palms and add the paneer cubes (keep them immersed in hot water until you are ready to use them).
Mix thoroughly after adding ½ cup water. Cook until the gravy is thick and nearly dry and the paneer is well coated with masala.
Finally, add the chopped coriander leaves and move to the serving plate.

It is time to serve your kadai paneer recipe. Cook this with sunflower oil at home with roti or naa and Ckhokh Baondho Kore Khan (eat with your eyes closed). Happy cooking!

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