Smoked kadai paneer gravy a spiced tangy gravy made by cooking paneer and capsicum in a freshly ground spice powder.
Smoked kadai paneer gravy recipe with step by step pictures and video. Kadai paneer gravy is one the popular dishes at many restaurants / hotels.
This kadai paneer is uniquely flavoured with freshly ground masala making it stand apart from the regular paneer dishes. This can be made 2 ways semi dry and gravy. Both the versions tastes great which I have already posted. This is a smoked version of kadai paneer as we taste in restaurants.
What is kadai paneer?
Kadai paneer is a simple fragrant gravy made with paneer, capsicum and onion tomato base along with a freshly ground spice mix. The dish gets its name as it is made in a special indian wok called kadai. Kadai is one of the basic kitchen essential cookware in any Indian kitchen. Though you can cook kadai paneer is pans also kadai is the best option.
Kadai paneer masala:
Kadai masala is made by grinding a special spice mix which has red chillies and coriander. I used kashmiri red chillies to get a vibrant and appetizing color. Roasting and grinding the spices gives it a nice flavour and taste to the gravy. Usually coriander seeds and red chillies are grind seperately but this time I roasted and added it along with onion tomato, it was not only easy but the paste was smooth adding more taste to the gravy too. This masala is so flavourful that you need not add garama masala too.
About kadai paneer recipe:
This can be made in a number of ways. Here is an easy version I often make at home mostly for dinner which hubby and kids love it. To begin with first marinade paneer with the basic spice powders. Toast the paneer and set aside. Next add capsicum, onion, toast for 2 mins then set aside.
First in a kadai dry roast coriander seeds with red chillies until its aromatic, remove then add onion, tomato saute until mushy. Add sauted onion, tomato along with coriander, red chillies and grind it to a fine paste along with required water. Heat oil – temper jeera, add ginger garlc paste saute for a minute then add the paste boil it along with salt. Boil for few mins then add roasted onion, capsicum and paneer. Mix it then add fresh, kasoori methi and coriander leaves. Place a bowl with smoked charcoal, add ghee to it and close tightly with lid. Open and your flavourful smoked kadai paneer is ready!
Variations:
- You can replace paneer with mushrooms or any vegetable of your choice.
- Instead of adding with onion, tomato you can powder rooasted coriander seeds, red chillies seperately and add it too.
Serving & Storage :
- Serve kadai paneer wit h Nan, Roti or Chapathi or any Indian flatbread.
- Kadai paneer can be serve with mild pulao or plain basmati rice and dal too.
- This kadai paneer gravy keeps well for 1 day in room temperature and 2-3 days in fridge.
More related recipes :
Smoked kadai paneer gravy recipe
Ingredients
For paneer marinade:
- 200 gms paneer
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- salt to taste
To saute and grind:
- 3 nos kashmiri red chillies
- 2 nos red chillies
- 1 tbsp coriander seeds
- 2 tsp oil
- 2 medium sized onion
- 3 medium sized tomatoes
Others:
- 1 tbsp oil
- 1 tsp jeera
- 1 tsp ginger garlic paste
- 1/2 cup onion
- 1/2 cup capsicum
- 1 tbsp fresh cream
- 1 tsp kasoori methi
- 1 tsp corainder leaves
Instructions
-
To begin with first add salt, turmeric powder and red chilli powder to paneer cubes.
-
Toss well to mix. Set aside.
-
Heat oil in a pan -add paneer cubes toast until golden. Remove and set aside.
-
Now add onion, capsicum toast for 2 mins, remove and set aside.
-
To a kadai add coriander seeds and red chillies.Dry roast until aromatic.
-
Transfer to a bowl and set aside to cool.
-
Now add onion , tomato.
-
Saute until mushy and raw smell leaves.Remove and set aside to cool.
-
Transfer to the same bowl with roasted coriadner and red chillies. Cool down completely.
-
Grind it with little water to a fine paste.Set aside.
-
Now to the same kadai add more oil, temper jeera add ginger garlic paste saute for a minute.
-
Add grinded paste.
-
Let it boil for few mins.Adjust with water if its too thick.
-
Add toasted paneer, onion and capsicum.
-
Mix well then add fresh cream, kasoori methi(crush and add) and coriander leaves.
-
Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off.
-
Remove from fire using a tong place it in a small bowl.
-
Now keep this bowl in the center of the gravy, immediately add a tsp of ghee to it.
-
Close tightly with lid. Leave it undisturbed for a minute atleast.
-
Open and your smoked kadai paneer gravy is ready.
-
Serve with Roti.
Video
Notes
- Toasting onion, capsicum and adding it at the final stage retains the crunch. Do not add and boil for more time then it will become soft and ruin the taste.
- Also add kashmiri red chillies for more bright color.
- Use tofu instead of paneer for a vegan option.
- Garnish with ginger julienne if you like the flavour.
- I added green capsicum, you can add a mix of color capsicum too as per your liking.
Use tomatoes that are ripe.
If you have any more questions about this smoked kadai paneer gravy recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this smoked kadai paneer gravy recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
How to make kadai paneer gravy(step by step method):
1. To begin with first add salt, turmeric powder and red chilli powder to paneer cubes.
2.Toss well to mix. Set aside.
3.Heat oil in a pan -add paneer cubes toast until golden. Remove and set aside.
4.Now add onion, capsicum toast for 2 mins, remove and set aside.
5.To a kadai add coriander seeds and red chillies.Dry roast until aromatic.
6. Transfer to a bowl and set aside to cool.
7.Now add onion , tomato.
8.Saute until mushy and raw smell leaves.Remove and set aside to cool.
9.Transfer to the same bowl with roasted coriadner and red chillies. Cool down completely.
10.Grind it with little water to a fine paste.Set aside.
11.Now to the same kadai add more oil, temper jeera add ginger garlic paste saute for a minute.
12.Add grinded paste.
13.Let it boil for few mins.Adjust with water if its too thick.
14.Add toasted paneer, onion and capsicum.
15.Mix well then add fresh cream, kasoori methi(crush and add) and coriander leaves.
16.Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off. Skip steps 16-19 if you don’t want smoky flavour.
17.Remove from fire using a tong place it in a small bowl.
18.Now keep this bowl in the center of the gravy, immediately add a tsp of ghee to it.
19.Close tightly with lid. Leave it undisturbed for a minute atleast.
20.Open, remove the bowl and your smoked kadai paneer gravy is ready.
Serve with Roti.
My tips while making smoked kadai paneer gravy:
- Toasting onion, capsicum and adding it at the final stage retains the crunch. Do not add and boil for more time then it will become soft and ruin the taste.
- Also add kashmiri red chillies for more bright color.
- Use tofu instead of paneer for a vegan option.
- Garnish with ginger julienne if you like the flavour.
- I added green capsicum, you can add a mix of color capsicum too as per your liking.
- Use tomatoes that are ripe.
The post Smoked kadai paneer gravy recipe – Restaurant style appeared first on Sharmis Passions.
from Sharmis Passions https://ift.tt/3ur65HP
via KITCHEN MASALA
No comments:
Post a Comment