Making restaurant style kadai paneer is no more a hectic job. Just few simple ingredients readily available at home, is all that is needed. Without spending long hours in the kitchen to make delicious food, Chef Ruchi Bharani brings a very simple and easy to make quick homemade kadai panner recipe from North Indian cuisine. <br /> <br />Ingredients: <br />Dry Spices <br />2 cloves <br />1tsp fennel Seeds <br />1 tsp Jeera <br />4 pepper corns <br />1 tbsp Coriander Seeds <br />2 Cardamoms <br /> <br />Saute <br />2 onions ( cut lengthwise) <br />1 big Tomato ( chopped ) <br />1 tsp oil <br /> <br />Gravy <br />1 capsicum ( diced) <br />1 baby onions (cubed) <br />1 tbsp butter <br />2 green Chillies ( cut lengthwise ) <br />Salt <br />1 tsp Aamchur Powder <br />1 tsp ginger paste <br />1 tsp garlic paste <br />250 gms Paneer <br /> <br />Method: <br />- Roast coriander seeds, cumin seeds, fennel seeds, cloves, cardamoms, pepper corns in a heated pan for about a minute. <br />- Open the cardamom pods and let the seeds remain in the mixture <br />- Let the mixture cool <br />- Heat some oil in a pan, add the onions to it and saute <br />- Meanwhile grind the dry roasted seeds in a grinder to make a smooth powder <br />- Once the onions turns brown, add the tomatoes and cook it till the tomatoes turn soft <br />- Add salt and mix everything well <br />- Put the content in the grinder with the powdered spices in it. <br />- Add raw mango powder and grind it to make a smooth paste. <br />- Add water if needed. <br />- Put butter in a pan and add ginger and garlic paste to it <br />- Mix well ginger and garlic before the butter melts <br />- Add chillies and saute it with the paste <br />- Add shelled onions and toss them and cook them for about 2 mins <br />- Add diced capsicum to it and add the masala paste once the onions have turned translucent <br />- Cook everything for a min and add water to it. <br />- Stir it in and let it boil <br />- Add the paneer cubes, toss them up and mix well everything. <br />- Add salt and coriander leaves to it and mix well <br />- The gravy dish is ready to be served hot with roti / paratha <br /> <br />Director: Neha Sarkar <br />Camera: Kawaldeep Singh Jangwal, Manjeet Katariya <br />Editing: Pratik Jain <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
