Kadai Panner (Cottage Cheese) made in dhabhas are rich with butter and spice. Although Dhabas are roadside restaurants in India, it is famous for authentic Punjabi food. Kadai Panner is one the famous dish in those dhabhas.

Kadai Paneer dhaba style, is a rich flavoured, spicy, dark coloured, sizzling hot aromatic, with cubes of Paneer (Cottage Cheese), peppers, green bell pepper or capsicum cubes and onions that are soft and crunchy floating in a onion tomato based curry.

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So lets make today Dhabha style, chatpata, spicy, tangi kadai panner at home and enjoy the taste of dhabha.

Ingredients 

  • 250 gms Paneer
  • Yogurt- ½ cup
  • 2 tsp Turmeric Powder – 1/4 tsp
  • 2 tsp Coriander/Dhania Powder
  •  1/2 tsp Garam Masala
  • 1 Sliced Onion
  • 2 tbs Ginger Garlic paste
  • 2 chopped Tomato
  • 1 Bay leaf
  • 1 tbs pepper powder
  • 1 1/2 tsp Red Kashmiri Chilly Powder
  • 3/4 Green Chillies
  • 1 cup Tomato puree
  • 1 1/2 tsp Kasuri methi leaves/dry fenugreek leaves
  • 1 chopped cube Capsicum
  • 1 tbs freash Cream
  • Salt to Tatse

Method

Firstly, Cut paneer into small cubes, heat some oil in a pan. Let the oil becomes hot, fry the paneer cubes (Cottage cheese) for 2-3 minutes till they turn light brown on medium flame. Remove and keep it aside in tissue papper, to drain excess oil (though this is not done in dhabha but we will, after all we have to health conscious also..

Heat 2 tbsp of oil in a kadai, add bayleaf and cumin seeds, when it splutters, add onions and saute until onions turn golden brown. Stir continuously till it becomes golden brown. Add a little salt to speed up the process. Keep the flame on medium. Add ginger garlic paste and saute for a few more minutes.

Then add tomato puree, turmeric powder, red kashmiri chilli powder, coriander powder, cumin powder, garam masala, green chillies, pepper powder and salt needed.

Cook well until oil separates. Once the tomato puree is well cooked, add yogurt,paneer cubes and cook for 2-3 minutes on low flame. (do not add paneer without cooking the tomatoes well)

Then add the capsicum chunks and cook covered for another 2-3 minutes. You can add 1 or 2 tbsp of water, if the sabzi  is too dry. This sabzi will be semi dry.

 

Then add finely chopped coriander leaves and crushed kasuri methi. (add kasoori methi by rubbing between your palms as it will enhance the flavor).

Garnish with a 1 tbsp of fresh cream to make it rich.(you can use Amul cream)
Serve it with naan, roti, parathas  or jeera rice.
If you want kadai paneer gravy, then add a little water and cook for a few more minutes until well blended.

Garnish with chopped coriander leaves and serve this hot Tandoori Roti.

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