Baner is the most valuable ingredient for all vegetarians especially in North India, and you can find many dishes made from this simple ingredient. Panier, Paneer Masala, Paneer Tikka are some of the most popular painter recipes you can easily find in a restaurant, but the only dish you will lick your fingers for is the Kadai Paneer Recipe. However, there remain multiple ways in which you can prepare this delicious meal, but what if you enjoyed a delicious recipe from the Kahai Paner Daba style in your home? Here is a simple way through which you can get Daba as a flavor at home with Ruti Butter or Barthe. This North Indian recipe is cooked using a smooth, creamy paper along with a mixture of whole and ground! Try this easy recipe and have with your loved ones!
Ingredients of Dhaba-style Kadhai Paneer
500 gm cubed paneer
2 red chili
1 teaspoon ginger
1 teaspoon turmeric powder
1 teaspoon garam masala
salt as required
250 gm sliced capsicum
50 gm tomato puree
10 gm butter
1 teaspoon coriander leaves
1/2 teaspoon coriander seeds
1 teaspoon chopped garlic
4 green chili
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
250 gm sliced onion
250 gm sliced tomato
250 ml water
1 tablespoon full cream
2 tablespoon refined oil
How to make Dhaba-style Kadhai Paneer
Step 1: Heat the oil in a pan over medium heat. When the oil is hot enough, add the coriander seeds along with the red chili until the color begins to change.
Step 2: Then chopped garlic and ginger are added along with the green pepper to the pan and sauté until golden brown.
Step 3: Then, add the chopped onion and sauté until onion caramel or turn brown. Now, add all spices and stir, release the smell of her.
Step 4: Add the tomato, pepper and tomato puree to the pan with a little water, if necessary, and cook until the tomatoes are tender and smooth. Adjust the consistency of the sauce with water.
Step 5: Then, add the salt according to your taste and stir to mix well. Then add a little fresh chopped coriander along with butter and sweet cream to the pan, leaving a full spoon of milk to the entrees
Step 6: When the sauce is ready and watered, add the banana cubes and put out the flames.
Step 7: Pour the dish into a serving bowl and decorate with fresh leftover cream and freshly chopped coriander leaves.