Dhaba Style Kadai Paneer

Step 1: Prepare Kadai Masala

In a hot pan, dry roast all the Kadai masala ingredients (3 dry red chillies, 1 tbsp cumin seeds, 1 tsp fennel seeds, 1 black cardamom, 4 cloves, 3 green cardamom, 1 small cinnamon, 10-12 black pepper, 2 tbsp coriander seeds) over low heat for 5-6 minutes, or until they turn aromatic. Do not over-roast. Remove from pan and let cool for 1 minute.

Step 2: Roast Kasuri Methi

In the same hot pan, dry roast 1 tbsp Kasuri methi for 1 minute until crisp. Remove from pan and crush between your hands.

Step 3: Crush Kadai Masala

Once cooled, crush the roasted Kadai masala in a grinder. It should be coarsely crushed, not a fine powder. You can also use a mortar and pestle.

Step 4: Sauté Aromatics

In a hot pan, add 3 tbsp ghee. Once hot, add 2 dry red chillies and 1 bay leaf and roast for a minute. Then add 2 chopped onions and cook over low heat until they turn brown.

Step 5: Add Ginger Garlic

Add 2 tbsp ginger garlic paste and 10-15 ginger juliennes to the pan. Cook for another 2-3 minutes over low heat until the raw smell disappears.

Step 6: Cook Tomatoes and Spices

Add 4 chopped tomatoes and salt to taste. Mix well. Then add 2 tbsp coriander powder, 1 tbsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp roasted cumin powder, and 1 tbsp gram flour (besan). Mix all ingredients thoroughly.

Step 7: Simmer Gravy

Cover the pan with a lid and cook for 5-6 minutes over low heat, or until the masala starts to leave oil on the sides of the pan.

Step 8: Combine with Vegetables and Paneer

Add 2 tbsp of the prepared Kadai masala and mix well. Then add 1 diced capsicum, 1 diced onion, and 200 gms diced paneer. Mix gently to coat all ingredients with the masala.

Step 9: Add Water and Kasuri Methi

Pour in 1/2 cup lukewarm water and mix. This helps the masala adhere to the vegetables and paneer without making the dish watery. Finally, add the crushed Kasuri methi and mix again.

Step 10: Final Cook and Serve

Cover the pan and cook for another 5-6 minutes over low heat. The vegetables should remain slightly crunchy. Turn off the gas. Add 1 tbsp butter (optional) and mix. Serve hot.

• Cook the entire recipe on a low flame for best results.

• Do not over-roast the Kadai masala; roast until aromatic.

• Use lukewarm water to prevent the gravy from separating.

• Do not overcook the capsicum and onion; they should retain a slight crunch.

• You can add other diced vegetables like carrots or peas.

• Adjust the spice level by increasing or decreasing red chili powder.