Kadai Paneer Recipe is made with cottage cheese and bell pepper, cooked in a spicy onion tomato gravy flavored with some roasted and powdered Indian Spices.
Sometimes it is so difficult to let go!
This is something I have seen with a lot of things. That favorite t-shirt of yours or, the denim, the old cupboard, an old plate, an old watch etc. You too might have numerous such things that are almost on the verge of their end, but you still don’t feel like throwing them away or, giving it off to somebody.
Ever wondered why?
Because all of those things are associated with something that was very close to you. You have some kind of a memory attached to each of those things because of which you don’t want to let it go.
So actually it is that memory that is pretty close to your heart which you don’t want to let go off and by merely associating it with something tangible, you are giving that memory a name or, in other words, you are objectifying that memory so that you can keep it close to you.
There are many such things that I don’t feel like letting go of.
But the fact is that you eventually move on and let go of those things. At some point, though with a heavy heart. And then those memories too, slowly fade away.
We (both me and Dilip) had a particular liking for Delhi too. (Yes, a place. That’s also possible)
Delhi is called as “Dilwalon ki Dilli” meaning that it is the city of the large-hearted. And it is, for more reasons that one.
Delhi is a city with a diverse culture. People from all over India come to Delhi and settle there to eventually become a Delhiite. And Delhi always embraces everybody with open arms.
We started off in Delhi. Our first jobs, our careers, our business, the city where the two of us met and many such other memories. And when you have too many memories associated with something, you will just not let it go.
In spite of the fact that we have been living in Bangalore for more than 6 years now, we somehow still feel like we are Delhiites.
A mere mention of Delhi in a discussion within friends or, associates makes us feel as if they are discussing my City. Such is the warmth that the city gives its residents.
This attachment was probably one of the reasons we didn’t want to move out of Delhi, initially. But we did.
We are not sure if it will be possible but just as everything else, at some point we might let go of that as well. But when? That is the question that I seem to be trying to find an answer for.
Kadai Paneer Recipe – How to Make Restaurant Style Kadai Paneer Gravy
Kadai Paneer is one of the popular mouthwatering North Indian dishes that is prepared in most of the Restaurants and Dhaba’s in India.
Kadai Paneer Recipe is a very easy and simple to cook, so now you can also enjoy the Restaurant Style Kadai Paneer at home. Kadai Paneer goes really well along with roti, paratha, naan and Kerala Parota. This can also be served along with puri, steamed rice, and jeera rice.
One more thing, it tastes awesome if you make Kadai Paneer Recipe along with Hari Chutney and Sirke wala Pyaz.
KADAI PANEER RECIPE
- 2 nos Bell Pepper medium size
- 7 nos Tomato medium size
- 4 nos Onion medium size
- 6 Nos Green Chilli slit
- 500 gms Paneer
- 4 tsp Garam Masala
- 4-5 tsp Kashmiri Red Chilli Powder
- 1/4 tbsp Fenugreek Leaves
- 2 nos Bay leaf
- 3 inch Ginger crushed
- 16 cloves Garlic crushed
- 4 tbsp Fresh Cream You can use homemade cream
- 5 tbsp Butter
- Salt to taste
FOR THE KADAI MASALA:
- 10 tsp Coriander Seeds
- 2 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 18-20 Nos Peppercorns
- 8 Nos Whole Red Chillies you can reduce the number depending on the heat and pungency of the chilies
- 1/4 tbsp Fenugreek Leaves
- Heat a pan or kadai and dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns, dry red chilies until the nice aroma comes.
- At last, add 1/4 tbsp of dry fenugreek leaves and roast for few seconds.
- Transfer into a plate and let it cool down.
- Once cooled down grind them in a grinder to a semi-fine powder. Set aside.
- Finely chop the onions and cut the capsicum into thin strips.
- Finely chop 2 tomatoes, roughly chop 5 tomatoes and add them to the blender and make a puree of tomatoes.
- Crush the ginger-garlic to a fine paste in a mortar-pestle.
- Heat 4 tbsp butter in a pan, add ginger-garlic paste and saute till the raw smell goes.
- Add chopped onion and saute till transparent.
- Add the ground powder, Kashmiri red chili powder.
- Mix everything well and fry until the raw smell of masala goes off.
- Add finely chopped tomatoes and saute till the tomatoes become pulpy.
- Now add tomato puree, stir well.
- Continue to saute for about 9-10 minutes or till you see oil leaving the sides.
- Now add capsicum, stir and simmer for 1-2 minutes on a low flame. (the crunchiness of capsicum should be maintained hence do not cover and overcook)
- Add water and salt. Let it simmer.
- Now add dried Kasuri methi and garam masala powder and give it a nice stir.
- Add the paneer cubes, stir slowly and cook the paneer for about 10 minutes.
- At last add fresh cream and 1 tbsp butter, stir everything slowly.
- So the kadai paneer is ready to be served.
- Serve kadai paneer along with roti, naan, puri, paratha, Kerala parota, steamed rice or jeera rice.
MY PICKS FOR THIS RECIPE
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