Who doesn’t love a plate of delicious and spicy Kadhai Paneer? Well, you do, and we don’t blame you! It is one of those classic dishes that you find on every Indian restaurant menu. This mouth-watering dish is enjoyed with soft, fluffy naan, aromatic basmati rice, or even crispy parathas, making it a versatile favourite for many. While it is an easy recipe, getting that restaurant-style perfect at home can seem challenging. However, not anymore! We have combined a list of 5 easy tips that can help you make the perfect kadhai paneer from the comfort of your kitchen! That’s right! Are you a kadhai paneer fan? If yes, then read on to know how you can make this spicy dish perfectly at home.
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Here Are 5 Tips To Make Restaurant-Style Kadhai Paneer At Home
1. Use Fresh Paneer
As an understated statement as it sounds to be, always use fresh paneer while making kadhai paneer. You might wonder why but using fresh paneer makes a huge difference. If possible, make paneer at home for that soft, melt-in-your-mouth texture. If you are buying it from the market, look for the freshest batch available. Fresh paneer absorbs the flavours of the spices and masala beautifully, giving you that restaurant-style feeling in no time.
2. Toast Your Spices
Toasting your spices is a game-changer while making kadhai paneer at home. Whole spices like coriander seeds, cumin seeds, and dried red chillies should be dry roasted until they are aromatic. This step enhances their flavours, releases their aroma and adds a depth to your kadhai paneer that is just hard to beat. After toasting, grind them but not too fine to retain some texture. This homemade spice mixture will elevate your kadhai paneer to another level.
3. Perfect The Masala
Kadhai paneer is known for its spicy taste and hot masala. To make this, start by sauteing onions, ginger, and garlic until they are golden brown. This will make for a flavourful base. Then add freshly made tomato puree and cook it until the oil separates. Then add your ground spices and cook until everything combines well. Make sure to be patient will the process and let the masala cook at its own pace. This will make sure you have a base that is rich and has deep flavours.
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4. Balance
Although kadhai paneer is known for its signature spicy kick, balance the heat and ingredients in it. Use fresh green chillies and adjust them according to your preference. You can also use Kashmiri red chilli powder instead of regular chilli powder for a bright red colour without too much heat. Remember, it is easier to add more spices later than to tone the heat down. So, start with the spices gradually and increase little by little as needed.
5. Add Paneer And Bell Pepper Later
To keep your paneer soft and bell peppers crisp, add them towards the end of the cooking process. After your masala is ready, add bell peppers and cook for a couple of minutes so that they retain their crunch. Then add the paneer and cook it only until it’s heated a bit. This ensures that the paneer stays tender and doesn’t get rubbery. When combined with crunchy bell peppers, this homemade kadhai paneer will take your taste buds on a roller coaster ride!
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