KADAI PANEER

On my work on Indian curries I always wondered why people made a fuss about dhabha style and restaurant style and what is the actual difference between then I researched about it and found out that there are really logical reasons about them…

Dhabha style is more to towards classic style of cooking simpler ingredients are used and that is what makes the difference so here is my Dhabha style curry I hope you like it 🙂

INGREDIENTS TO MAKE THE RECIPE

4 Mid – Size Onions (250gms)

4 Mid – Size Tomatoes (300gms)

300 – 400 Gms Paneer

*Ground Spice Mix

**Whole Spice Mix

2 Tbsp Ghee

1/4^th Cup Oil

½ tsp Turmeric Powder

1.5 tsp Salt

1.5 Tbsp Kasuri Methi

1 – 2 tsp Kadai Masala

1 Cups Water (you can add more)

1 Tbsp Ginger & Garlic Paste

*INGREDIENTS TO MAKE GROUND SPICE MIX

3 tsp Coriander Powder

½ tsp Roasted Jeera Powder

1 tsp Kashmiri Red Chilli Powder

½ tsp Red Chilli Powder (optional)

2 tsp Roasted Gram Flour (Besan Or Chicpea)

**INGREDIENTS TO MAKE WHOLE SPICE MIX

4-5 Black Peppercorns / Kali Mirch

4-5 Cloves/Laung

2 Green Cardamom / Choti Elachi

2 Bay Leafs/Tej Patta

1 Black Cardamom / Badi Elachi

1 Cinnamon Stick/ Dal Chini

2 Dried Red Chillies

INGREDIENTS TO MAKE KADAI MASALA

1 Tbsp Whole Coriander Seeds

1 Dried Red Chilli

½ tsp Sauf or Aniseed

1 tsp Jeera or Cumin

½ tsp Black Peppercorns

POINTS TO REMEMBER:

• Cook the onion and tomatoes Very WELL
• Add salt when you add tomatoes.
• Donot over toast the kadai masala
• Fresh masala is very strong