Kadai Paneer, how to prepare restaurant style Kadai paneer

Restaurant/Dhaba style Kadai paneer is one of the popular paneer recipes, it's spicy in taste. Kadai paneer is packed with fresh grounded masala called Kadai masala, along with onion tomato paste and diced capsicum. Fennel(saunf) seeds adds good flavor and taste to the . You can prepare Kadai paneer as dry, semi dry or gravy. Today I prepared semi dry Kadai paneer. Few of friends asked to post this Kadai paneer recipe😊.  As the paneer is cooked in heavy bottomed Kadai or wok  so it is called as Kadai paneer. Kadai paneer goes well with naan's, roti's or with any flavored rice. I prepared Kadai paneer for Kashmir Pulao, but ended having it with roti's at night.

Also check other paneer and pulao recipes..

Paneer butter masala
Khova paneer
Stuffed capsicum with paneer & potato
Coconut milk pulao
Kashmir pulao

  Restaruant style Kadai paneer

Preparation Time : 15 minutes
Cook Time : 20  minute
Serves : 2
Recipe Category: gravy / side dish
Recipe Cuisine: North Indian
Author: Aruna

Ingredients 

Paneer - 150 gms
Butter - 2tsp
Onions - 2 (diced)
Capsicum - 2 (diced)
Green chillies - 2
Salt as per taste
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Fresh cream - 2 tsp
coriander leaves - 2 tsp

For Kadai masala

Coriander seeds - 1 big tsp
cumin seeds - 1 tsp
Fennel(saun) seeds - 1 tsp
Pepper - 10

For onion tomato paste

Onions - 1 big( roughly chopped)
Tomatoes - 2
Ginger - 1 inch
Garlic - 6 cloves
Cashew nuts - 6(optional)
Oil - 2 tsp
Salt - a pinch

Preparation 

To prepare dry spice Mix :

* Take a Kadai add all the ingredients mentioned under Kadai Masala. 

* Dry roast them in low flame till you get nice aromatic fragnant.

* Let them cool and grind it into coarse powder. 

To prepare Onion Tomato Paste :

* Take a Kadai add 2tsp of oil, add ginger  & garlic saute it for a second. Then add onions fry it by adding a pinch of salt, add tomatoes and cashew nuts fry it. No need to cook it long time. Fry till onions and tomatoes become soft. 

* Let  them cool and grind it to fine paste without adding water. 

Fry paneer pieces

* Cut the pieces into cubes and fry it on non-stick pan till you get golden color on both the sides and take it into plate. Frying paneer is optional, you can also use it without frying. 

Method

1) In the same Kadai add 2 tsp of butter  add green chillies and saute it for a second. 

2) Add capsicum fry it for a second then add onions fry it.

3) Add red chilli powder and turmeric powder in the oil fry it. 

4) Mix the powders along with capsicum and onions and fry it. No need to cook capsicum too smooth. 

5) Now add prepared onion tomato paste. Fry it well without adding water on flames for 3 minutes. 

6) As we already fried tomatoes and onions it do not  take much time to cook. 

7) Add prepared Kadai masala to the above and mix it well. 

8) Mix the above well and fry it for 2-3 minutes without adding water and on low flame. 

9) Now add 2 tsp of fresh cream and mix it well. 

10) Add garam masala powder salt mix it well and cook till the oil releases. 

11) Now add paneer pieces and little amount of water and cook it for 10 minutes on low flames. So that the paneer pieces will get the masala flavor. 

12) Add coriander leaves to the above and mix it well. Take the gravy into bowl and garnish with onions. 

Restaurant style Kadai Paneer is ready to serve. I had it with Chapathi 😋😋. 

Note

◆ You can add red chillies while frying Kadai masala. 

◆ Adjust pepper according to your taste. As it gives strong taste to the gravy. 

◆ Adjust the spices according to your taste as Kadai paneer taste bit spicy. 

Tip

●  Use Fresh masala so that the your will get aromatic fragnace to the gravy. 

● Using  butter is optional but it enhances the  gravy taste. 

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ArunaSaraschandra 😄

  

Homemade butter, how to make butter at home

Butter is also known as venna in Telugu, benne in kannada,venney in Tamil, makkhan in hindi. Making butter at home is very easy if  you have more cream at home. I usually collect cream daily when I boil milk and prepare butter. With that butter I prepare ghee. It's good to use homemade butter and ghee which is pure without any preservatives. It is very easy to make butter, yes need to follow some process 😃. Process is very simple, just you need to store(collecting) cream. You can use butter to make biscuits, cakes, sandwitches, roti's  and for butter muruku etc., I frequently use butter to make ghee. You can use mixer,food processor or chuner( kavvam in Telugu). Butter can be prepared in different ways. Today i used churner to make butter. I like the sound while churning 😍. Today I am going to share the way which i frequently use. I am going to explain you making butter from scratch. Hope it helps you 🤗.

(Tried to capture something but  something else captured 😆 , still i liked it 😍)

How to make butter at home

Preparation Time : 20 minutes
Cook Time : nill
Serves - 1 cup
Recipe Category: home made
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Milk cream
Churner/mixer/blender
Ice cold water
Plain yoghurt/curd - 1/4 tsp

Procedure

* Boil the milk on low flames.

* Let it cool to room temperature. And keep it in refrigerator for 4-5 hrs. Then collect the cream (meegada in Telugu).

* Add 1/4 tsp of curd to the collected cream and store it in refrigerator.

* Collect the cream in the above way for a month or 15 days depending on the cream that you are getting from milk. Store it in container and keep it in refrigerator after collecting cream.

* Once you have collected cream(1 or 2 cups), now prepare butter. Take cream from refrigerator and keep it out in a bowl till it comes to room temperature. I kept it for two hour.

* Now pour 2-3 cups of cold water and shake the cream by using churner.With in 5 - 10 minutes you will collect butter after churning.

* Liquid remaining in the bottom is buttermilk and butter will come up after churning. Now wash the butter 3-4 times with cold water untill the water is clear.

* Above pic taken after washing 3 times. Still water is not clear so washed again and drained entire water by pressing. Remove as much water you can and store it in container and keep it freezer.

Note

 ◆ You can use cow's milk, buffaloes milk or pasteurized milk. I used cow's milk and used 15 days cream almost 1 big cup.

◆ You can also prepare it using store bought fresh cream to make butter.

◆ You can use mixer or blenders to make butter.I will post making butter using mixer soon.

◆ You can also use ladle instead of churner (information given by my friend sirisha).

◆ Other variation is after collecting  the cream, add curd and keep it out for 5 hours and then make butter.

◆ You can store butter in frezzer for 1 month. 

Tips 

● Store butter in tight container so that ice won't collect on butter when you keep in freezer.

● Use big bowl while churning as buttermilk will splash.

● My mom use buttermilk that comes after churning for sun dried chillies(majjiga mirrapakaayalu in telugu) or for sun dried cluster bean.

Check my 
Paneer butter masala recipe
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ArunaSaraschandra 😊

Pudina chutney with coconut , how to prepare mint chutney with coconut

This mint chutney is one of the basic recipe in chutney varieties. Idli, dosa, vada are daily routine tiffins for us South Indians. But we prepare many  varieties of chutney's that makes our routine breakfast tasty . We prepare pudina/mint chutney using different combinations like onions & tomatoes, mint & coriander, curry leaves+mint+ coriander etc., Today's my recipe is very easy with mint & coconut . This chutney goes well with Idli, dosa, vada, panniyaram/ Gupta ponganalu, adai and even with khichidi. 

Also check my other chutney and podi recipes :

Coconut chutney

Beerakaya Thokku pachadi

Raw mango moong dal chutney

Peanut powder

        
     Mint chutney with coconut

Preparation Time : 10 minutes
Cook Time : 10 minute
Serves : 3
Recipe Category: chutney / side dish
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Mint/pudina - 1 cup

Coconut - 1/2 cup

Roasted chanadal/putnalu - 1/4 cup

Green chillies - 4

Tamarind - pinch

Turmeric powder - 1 pinch

Salt as per taste 

Oil - 1 tsp

For seasoning

Mustard seeds - 1/4 tsp

Cumin seeds/ jeera - 1 /2 tsp

Urad dal - 1/4 tsp

Curry leaves - 1 spig

Red chilli - 1

Oil - 11/2 tsp

Hing - 1 pinch

Method

1) Take a pan add 1 tsp of oil then add green chillies, saute it till its raw smell goes. 

2) Add washed mint leaves in the same pan and saute it till the leaves just shrinks it's volume.

3) Now take fresh coconut pieces, roasted chanadal, tamarind, fried green chilli, salt, turmeric powder and mix it by adding small amount of water.

4) Now add fried mint leaves to the above grind it.

5) chutney is ready, for seasoning take a pan add 11/2 tsp of oil let it heat for a second, add ingredients mentioned under seasoning one by one. 

6) Add the above seasoning to the prepared mint Chutney.

 Tasty Mint chutney is ready to serve. Today i had this chutney with idli 😋😋.

Note

◆ Adding pudina at last while grinding gives you good flavour and texture. Do not grind chutney too smooth after adding pudina.

◆ Adding ginger is optional but it gives good flavour to the chutney.

◆ You can also add garlic if you like it.

Tips

● Cut green chillies into half or just cut in the middle. Otherwise it will split while frying.

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ArunaSaraschandra 😊

Kashmiri Pulao, how to prepare creamy and sweet Kashmiri pulao

Kashmiri pulao is an aromatic, creamy and sweet pulao. It is healthy pulao as it is filled with fruits & dry fruits. We can use fruits like apple, grapes, pineapple, pomegranate., Dry fruits like cashew nuts, almonds,raisins, pistachios, walnut., Saffron gives good flavour and color to the pulao ( I did not added today, as it is not available right know). Kashmir is a heavenly place on earth and famous for spices, dry fruits, saffron and mainly for its beauty 😍. Adding ghee adds good taste to the pulao. Some famous Kashmiri recipes i tasted and heard are Kashmiri pulao, kashmiri dum alooa, kashmiri masala, kashmiri roti and kashmiri shufta, kashmiri red chilli powder is very famous.
  
       I first tasted kashmiri pulao in Hyderabad @ Athidi restaurant for our first marriage anniversary 😍. As my hubby like sweets alot he liked this pulao, so I prepare this pulao now and then. It tastes creamy and sweet with nuts and fruits. Adding pineapple to the pulao gives very good taste. Also adding ginger powder, funnel seeds powder adds good aroma and taste  to the pulao. Today i used apple, pomegranate, grapes, cashew nuts, raisins, almonds. Instead of ginger powder i added ginger, and funnel seeds.

Also follow my  rice and gravy recipes..
Coconut milk pulao
Paneer butter masala
Khova paneer
Restaurant Style Curd Rice
Pongal, Katte pongal
Spicy Curry Leaves Powder Rice

Kashmiri pulao, how to prepare creamy and sweet kashmiri pulao

Preparation Time : 20
Cook Time : 20 minute
Serves : 3
Recipe Category: Rice/pulao
Recipe Cuisine: kashmiri
Author: Aruna

Ingredients

Basamathi Rice - 11/2 glass
Boiled milk - 2 glasses
Water - 1 glass
Cardamom/elachi - 4
Cloves - 4
Jeera - 1tsp
Cinnamon stick - 1 stick
Star anise -3
Bay leaf - 2
Pepper - 6
Fennel seeds - 1 tsp
Sugar - 1tsp
Green chillies - 3
Ginger pieces - 1/2 tsp
Onions - 1 cup ( roughly chopped)
Cashew nuts - 10
Almonds - 10
Raisins - fistful
Paneer - 6 pieces
Apple - 1/4 cup for garnishing
Pomegranate - 1/4 cup for garnishing
Grapes - for garnishing
Ghee - 6 tsp

Preparation

1) Soak basamathi Rice in water for 20 minutes.

2) cut almonds and cashew nuts into 2 pieces.
3) Take a pan add 2 tsp of ghee fry cashew nuts and almonds till it changes to golden color. Take it into plate.

4) In the same pan add raisins fry till becomes fulffy and take it into plate.

5) In the same pan add roughly chopped onions and fry till it changes color and becomes crisp. You can also deep fry onions.

6) Cut paneer into small pieces and fry it till get golden color and take it into plate.

7) Keep all spices - jeera, cardamom, cloves, star anise, bay leaf, pepper ready.

8) Clean the pan add 2 tsp of ghee, add all the spices one by one, fry it till you get good aroma.

9) Now add green chillies and ginger fry it well.

10) Add salt, soaked basmathi rice, fry it for a second.

11) Now add 2 glasses milk and 1 glass water, sugar and stir it once. Close the lid and keep it low flame till rice cook well.

12) Rice will be cooked very creamy. Switch off the flame. Add 2 tsp of ghee on the rice and keep it like that for 10 minutes without disturbing. Now add all fried nuts, paneer, fried onions and fruits. Keep few nuts and fruits for garnishing.

13) Saute the above very carefully with out breaking the rice. Take it into plate or bowl and garnish with remaining nuts and fruits.

Creamy, sweet and aromatic kashmiri pulao is ready to serve 😋😋.  You can have it with any spicy gravies, paneer gravies or with fruit raitas like pine apple , mango raitas.

  I prepared kadai paneer, my hubby loved to have Kashmiri paluao without curry. But i enjoyed kashmiri pulao with kadai paneer 😍😋.

Note

◆ You can add fennel powder instead of fennel seeds.

◆ Usually we use apples, grapes, pomegranate, pineapples for this pulao.

◆ You can also prepare it with water instead of milk  but it doesnot give creamy texture.

◆ use available dry fruits.

◆ You can have the pulao as it is or you can pair it with any spicy gravies.

◆ You can also add fresh cream to get more creamy.

Tips

● If you think rice is not cooked and became too thick and sticky then just add ghee and close the lid for 10 - 15 minutes. Rice will become smooth and fluffy.

● Do not miss adding saffron and pineapple if available.

Hope you like my kashmiri pulao recipe 🤗.

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ArunaSaraschandra 😊