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o GLUTEN FREE
Kadai Paneer Recipe | Restaurant StyleKadai Paneer Gravy Recipe
http://www.spiceupthecurry.com/category/special-diets/gluten-free/http://www.spiceupthecurry.com/category/special-diets/gluten-free/ -
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Kadai Paneer gravyis spicy, delicious paneer curry recipe that tastes exactly
like restaurant one.
Here in USA, some restaurant serves kadai paneer with gravywhile someserves semi dry kadai paneer (subzi kind). oday ! am sharin" the "ravy
version o# it.
$veryone knows the meanin" o# kadai paneer, but i# you are not !ndian or not
#amiliar with this then allow me to translate it #or you. %adai & 'ok (not
chinese wok but !ndian wok. Some how similar, !ndian wok has more depth
than chinese one.) *aneer & '!ndian cotta"e cheese.
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Freshly ground masala:makes the hu"e di##erence in terms o# #lavors. +i"htly
roasted coriander seeds "ives nice aroma while dried chilies makes it spicy. !#
you like less spicy use %ashmiri red chilies. Here ! have used re"ular lon"
verity.
Capsicum or green bell pepper:adds the texture and crunch to the dish. !
have not cooked the capsicum till they becomes really so#t because ! like little
crunchy.
Tomatoes in the recipe used two di##erent ways, one is chopped and second
is pureed. -ake sure to use the ripe and red tomatoes. e are usin" lots o#
tomato in the "ravy so avoid usin" sour tomatoes otherwise "ravy wont taste
"ood.
The texture of the gravyis not smooth like shahi paneeror palak paneer or
paneer makhani. !t is sli"htly chunky because o# the chopped tomatoes in it.
he bri"ht red color o# the "ravy comes #rom red tomatoes as well as #rom red
chilies.
Step By Step Recipe For Restaurant Style Kadai Paneer Gravy
) /ry roast the coriander seeds and dried chilies on medium heat. %eep
stirrin" and as it toasted you will "et nice aroma o# coriander seeds and
chillies will "et darker in color. remove it to a plate or bowl and let it cool
completely. 01$ ! have broke the chilies and removed the seeds to reduce
the spice level. And seeds and stems o# the chilies are not "ood #or your body
(my -!+ says that).
http://www.spiceupthecurry.com/shahi-paneer/http://www.spiceupthecurry.com/palak-paneer/http://www.spiceupthecurry.com/paneer-makhani-paneer-butter-masala-restaurant-style/http://www.spiceupthecurry.com/shahi-paneer/http://www.spiceupthecurry.com/palak-paneer/http://www.spiceupthecurry.com/paneer-makhani-paneer-butter-masala-restaurant-style/ -
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2) 1nce cooled, "rind into a powder usin" spice "rinder or co##ee "rinder.
3) !n the same pan heat the oil on medium heat. 1nce hot add chopped
onions and sprinkle some salt to speed up the process.
4) 5ook them till it "ets translucent but not brown.
6) Add "arlic paste. Alternately you use #reshly "rated "arlic.
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7) -ix and cook #or 36849 seconds or till the raw smell "oes away.
:) Add "round spice powder.
;) Stir and saute #or a minute.
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9) -ix well and let it cook.
) !t will start to leave its water and will "et so#ten. %eep mashin" the so#ten
tomatoes with back o# the spatula.
2) As it cooks, all the moisture will evaporates and it starts to leave the sides
o# the pan.
3) hen add pureed tomato.
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4) -ix it well. !nstead you can use 2 tablespoons o# store bou"ht tomato
puree #or bri"hter color.
6) stir in "aram masala and kasoori methi.
7) 5ook till a"ain it leave the sides. And oil should ooze out.
:) Add cup o# water or as re=uired to make "ravy consistency. Add
capsicums. 5ook #or 486 minutes, so it "ets cooked.
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;) Add paneer and stir "ently so paneer cubes does not break.
inally add cream.
29) Stir well and let comes a boil. hen turn o# the "as heat. !# you like sprinkle
some chopped cilantro. (! did not because ! #or"ot. oops..)
-ake thisrestaurant style Kadai Paneer gravyin your kitchen and let me
know your thou"hts in the comments below. Happy 5ookin"???
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!ere "s The Kadai Paneer Recipe
4.4from 5 reviews
KADAI PANEER RECIPE | RESTAURANT STYLE KADAI
PANEER GRAVY RECIPE
P R I N T
PREP TIME
29 minsCOOK TIME
26 minsTOTAL TIME
46 mins%adai *aneer "ravy is restaurant style recipe 8 delicious and spicy
Author %anan5ate"ory 5urry, -ain dish5uisine *un@abi, !ndianield 2 Servin"s
INGREDIENTS/ry roast and "rind the masala
5oriander seeds 8 tablespoon
/ried red chilies 8 4, broken and seeds removed
>or the "ravy
http://www.spiceupthecurry.com/easyrecipe-print/2176-0/http://www.spiceupthecurry.com/easyrecipe-print/2176-0/ -
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1il 8 2 tablespoons
1nion 8 B cup, #inely chopped
Carlic paste 8 tablespoon
omatoes 8 2 B cups, #inely chopped
omato 8 , pureed Caram -asala 8 teaspoon
%asoori methi (dried #enu"reek leaves) 8 2 teaspoons
Salt 8 to taste
ater 8 cup
5apsicum or bell pepper 8 B cup, cubed
*aneer 8 : oz or 299 "rams, cut into cubes
heavy whippin" 5ream (malai) 8 D cup
5ilantro 8 #inely chopped, #ew spri"s
INSTRUCTIONS
. /ry roast the coriander seeds and chilies. remove it to a plate and letcool completely. hen "rind into a #ine powder.
2. Heat the oil in a same pan on medium heat. 1nce hot saute the onionstill they becomes translucent.
3. hen add "arlic paste and cook #or a minute.4. hen stir in #reshly "round spices and a"ain cook #or a minute.6. -ix in chopped tomatoes and salt. 5ook till all the moisture evaporated,
in between keep stirrin" as well as keep mashin" the tomatoes usin" backo# the spoon.
7. 1nce it starts to leave the sides o# the pan then add pureed tomato,"aram masala, kasoori methi. 5ook till oil starts to leaves #rom the sides o#the pan.
:. Add water to make it "ravy consistency then mix in capsicum and cook#or 486 minutes.
;. hen add paneer, stir "ently.
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Serving suggestions # Serve with paratha, naan or with rice. Serve slicedonion wE drizzle o# lemon @uice on side. 1r have a masala buttermilk on side.
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