Dhaba style kadai paneer is a delightful North Indian dish known for its bold, aromatic flavors and the tender, succulent cubes of paneer (Indian cottage cheese). This recipe is inspired by the rustic and hearty dishes served at roadside dhabas, delivering all the authentic taste and warmth of Indian cuisine. Here’s how to make this classic kadai paneer in your own kitchen.
Ingredients:
– 250g paneer, cut into cubes
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 2-3 dried red chilies
– 1 large onion, finely chopped
– 2-3 cloves of garlic, minced
– 1-inch piece of ginger, grated
– 2-3 ripe tomatoes, finely chopped
– 1/2 cup bell peppers (capsicum), thinly sliced
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to taste)
– 1 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1 teaspoon garam masala
– 1 teaspoon dried fenugreek leaves (kasuri methi)
– Salt to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Sauté the Paneer:
Begin by heating 1 tablespoon of vegetable oil in a large, heavy-bottomed pan over medium-high heat. Once hot, add the paneer cubes and sauté them until they turn light golden brown. Remove the paneer from the pan and set it aside.
2. Prepare the Kadai Masala:
In the same pan, add the dried red chilies and cumin seeds. Sauté for a minute or until the spices release their fragrance. Remove them and set aside.
3. Add Aromatics:
In the same pan, add the remaining 1 tablespoon of oil. Add the finely chopped onions and sauté them until they become soft and golden brown. This should take about 5-6 minutes. Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until the raw aroma disappears.
4. Add Tomatoes and Bell Peppers:
Add the chopped tomatoes and thinly sliced bell peppers. Cook until the tomatoes become soft and the mixture thickens. Stir occasionally to prevent sticking.
5. Blend the Kadai Masala:
Return the sautéed dried red chilies and cumin seeds to the pan and cook for a minute. Allow this mixture to cool slightly, then grind it into a coarse powder using a blender or spice grinder.
6. Add Spices:
Return the ground kadai masala to the pan and mix it with the tomato and pepper mixture. Stir in turmeric, red chili powder, coriander powder, and cumin powder. Cook until the spices are well incorporated and the oil starts to separate.
7. Add Paneer:
Gently add the sautéed paneer cubes to the pan, stirring to coat them with the spicy mixture. Cook for a few minutes to allow the paneer to absorb the flavors.
8. Simmer and Season:
Add garam masala, dried fenugreek leaves (kasuri methi), and salt to taste. Mix well and simmer the dish for another 5-7 minutes. If the gravy is too thick, you can add a little water.
9. Garnish and Serve:
Finally, garnish your Dhaba Style Kadai Paneer with freshly chopped cilantro leaves for a burst of fresh flavor.
10. Serve Hot:
Serve your Dhaba Style Kadai Paneer with naan, roti, or steamed rice. A side of cucumber raita or pickle pairs wonderfully with this spicy and aromatic dish.
Dhaba style kadai paneer is a treat for your taste buds, combining the robust flavors of the kadai masala with the creamy, soft paneer. It’s a popular vegetarian choice for special occasions and gatherings. Enjoy the rich, authentic taste of North India in your own kitchen with this easy-to-follow recipe.