Who wouldn’t love a plate of delicious and spicy kadhai paneer? Well, you would, and we don’t blame you! It is one of those classic dishes that you will find on the menu of every Indian restaurant. This mouth-watering dish is best enjoyed with soft, fluffy naan, aromatic basmati rice or even crispy parathas, making it a favourite of many. While it is an easy recipe, it may seem challenging to perfect that restaurant-style relish at home. However, not anymore! We have curated a list of 5 easy tips that can help you make the perfect kadhai paneer at the comfort of your own kitchen! That’s right! Are you a fan of kadhai paneer? If yes, then read on to know how you can make this spicy dish at home.
Also read: This one-pot paneer kalimirch recipe will change your dinner game forever
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Here are 5 tips to make restaurant-style kadhai paneer at home
1. Use fresh paneer
While it may sound a little strange, always use fresh paneer when making kadhai paneer. You may wonder why this is so, but using fresh paneer makes a lot of difference. If possible, make paneer at home so that it is soft and melt-in-the-mouth. If you are buying it from the market, buy the freshest paneer you can find. Fresh paneer absorbs the flavours of the spices and masalas beautifully, giving you a restaurant-like feel in no time.
2. Toast your spices
Roasting the spices is a game-changer when making kadhai paneer at home. Whole spices like coriander seeds, cumin seeds and dried red chillies should be roasted till they turn aromatic. This step enhances their flavour, brings out their aroma and adds a depth to your kadhai paneer that is hard to beat. After roasting, grind them but not too finely to retain some texture. This homemade spice mix will take your kadhai paneer to a whole different level.
3. Make the masala perfect
Kadhai paneer is known for its spicy flavour and tangy masala. To make it, start by frying onions, ginger and garlic until golden brown. This will create a flavourful base. Then add freshly made tomato puree to it and cook it until the oil separates. Then add your ground spices and cook until everything is well combined. Be patient during the process and let the spices cook at their own pace. This will ensure that you have a rich and deeply flavoured base.
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4. Balance
Though kadhai paneer is known for its distinctive spicy flavour, maintain a balance of spiciness and ingredients. Use fresh green chillies and adjust them to your liking. You can also use Kashmiri red chilli powder instead of regular chilli powder to get a vibrant red colour without too much spiciness. Remember, it is easier to add more spices later than to reduce the spiciness. So, start with a little spice and gradually increase the spices as needed.
5. Later add paneer and capsicum
To keep your paneer soft and capsicum crisp, add them towards the end of the cooking process. Once the masala is ready, add the capsicum and cook for a few minutes so that they retain their crispness. Then add the paneer and cook it till it warms up a bit. This ensures that the paneer stays soft and doesn’t turn rubbery. When combined with the crisp capsicum, this homemade kadhai paneer will take your taste buds on a roller coaster ride!
Also read: Can’t decide between butter paneer and shahi paneer? 5 things that will help you choose
