Kadhai Paneer(कढाई पनीर)-How To Make Kadhai Paneer-Paneer Recipe-In Restaurant Style

Ingredients-

  1. Paneer/Indian cottage cheese cubed – 1 cup
  2. Onion cubed (layers separated) –1 cup
  3. Capsicum cubed –1 cup
  4. Chopped tomatoes – 1 cup
  5. Chopped onions – 1 cup
  6. Ginger-garlic paste – 2 tbsp.
  7. Whole coriander seeds – 1 tbsp.
  8. Whole Red dry chili – 2 (as per your taste)
  9. Cashew nuts – 7-8
  10. Salt to taste
  11. Vegetable oil/Butter as needed
  12. Kasuri Methi/Dried Fenugreek Leaves – 1/2tsp.
  13. Ginger Julienne (for Garnish) – 1tsp.
  14. Cumin powder – 1tsp.
  15. Turmeric powder – 1tsp.
  16. Whole cumin seeds (Jeera) – 1tsp.
  17. Bay leaves –1-2
  18. Cinnamon Stick/Dalchini – half inch
  19. Coriander leaves chopped – 1/2 cup
  20. Fresh cream (optional) use for restaurant style
  21. Kashmiri Red chili powder(optional) just for color

Method –

  • Sauté whole red chili and whole coriander seeds on low heat for 1-2 minutes.
  • Add roasted ingredients into the jar and blend to a fine powder.
  • Heat a pan, add 1tbsp oil, sauté onions, capsicum and Paneer for few minutes.
  • Heat a pan, add oil, cumin seeds, bay leaves and cinnamon stick cook for few minutes.
  • Add chopped onions and cook  until onions turn transparent..
  • Add tomatoes, cashew nuts, salt and ginger- garlic paste, fry till tomatoes turn mushy.
  • After 5 minutes turn off the heat and let it cool down.
  • Remove cinnamon stick, bay leaves and put it into a blender jar, make a fine paste.
  • Heat a pan add the paste, salt, cumin powder, kasmiri red chili powder, turmeric powder and cook until it leaves the side of the kadhai.
  • Add coriander leaves, mix well and cook for few minutes.
  • Add fried Paneer, grounded powder 1tbsp, kasuri  methi and, cook for just 1-2 minutes.
  • You can store rest of the mixture in refrigerator to be used later for curries.
  • Add fresh cream (optional) and mix well.
  • Kadhai Paneer is ready to serve.
  • Garnish with ginger Julienne and sprinkle some grounded powder.
  • You can serve Kadhai Paneer with Roti or Rice..

Capsicum Masala Curry (शिमला मिर्च मसाला करी)–Indian Recipe- In Restaurant Style- Capsicum Recipe

Ingredients –

  1. Sesame seeds or poppy seeds – 1tsp.
  2. Coconut / cashew nuts – 1 tbsp.
  3. Ground nuts – 1 tsp.
  4. Salt to taste
  5. Bay leaf – 1-2
  6. Cumin seeds / Jeera – 1tsp.
  7. Turmeric powder – 1tsp.
  8. Cubed Capsicum / bell pepper – 2 cups (any two color)
  9. Onion cubed – 1 cup
  10. Finely chopped onion – 1 cup
  11. Chopped tomatoes – 1 cup
  12. Ginger-garlic grated/paste -1/2 cup
  13. Garam masala powder – 1tsp.
  14. Red chilli powder as per your taste
  15. Kasuri methi / dried fenugreek leaves -1 tsp.
  16. Cumin powder – 1 tsp.
  17. Coriander powder – 1 tsp.
  18. Vegetable oil – 2 tbsp.

Method –

  • Heat a pan add peanuts, coconut, poppy seeds and cook on low heat until it turns golden color.
  • Add roasted ingredients into the jar and blend to a fine powder.
  • Add 2 tbsp oil into the pan, add capsicum, onions and fry on a medium heat for 2 minutes.
  • Add 2 tbsp oil into the kadhi on medium heat.
  • Add cumin seeds, bay leaves cook for few seconds.
  • Add chopped onion, ginger – garlic paste cook for few minutes.
  • Add tomatoes, salt to taste, red chilli powder , turmeric powder and fry till tomatoes turn mushy.
  • Add 2 tbsp roasted fine powder from the jar and mix well.
  • You can store rest of the mixture in refrigerator to be used later for curries.
  • Cover and cook for 1-2 minutes on medium heat.
  • Add fried capsicum, garam masala, 1 cup water and cook for 1-2 minutes.
  • Add kasuri  methi, mix well and cook for few minutes.
  • Capsicum masala curry is ready to serve..
  • You can serve capsicum masala curry with pulav, chapathi or any of your favorite dish.