Dhaba style kadai paneer recipe: If you are fond of eating cheese and want a hotel or dhaba -like taste at home, then this embroidery cheese recipe is perfect for you. The embroidery cheese made in dhaba style is spicy, aromatic and fun. You can serve it with chapati, naan, paratha or cumin rice. The special thing is that this recipe has a deep taste of onions, tomatoes and whole spices, which makes it different from mango cheese vegetables. This dish is very famous in the dhabas of Punjab and North India and is found in almost every menu. The embroidery cheese was named in the pan as it is cooked on a high flame in thick iron or steel pan. The taste of spices and capsicum used in it makes it special. This recipe is especially for those people who are crazy about eating tempering. If you want to praise everything on the dining table, then try this recipe. Let’s know about this easy recipe of embroidery cheese.
Material (for 4 people)
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Method of making embroidery cheese step by step is as follows
1. Frying cheese (optional)
If you want a slight crisp taste, then you can fry the pieces of cheese till it becomes golden in light hot oil. After frying, put the cheese in water and keep it for 5 minutes, this will keep it soft and the oil will absorb less.
2. Preparation of Masala
Heat oil in a pan. First of all, add cumin seeds and then add finely chopped onion and fry it golden. After this, add ginger-garlic paste and fry for 1 minute. Now add finely chopped tomatoes and let them cook well until they mix well in the spices. Then add turmeric, red chili, coriander powder and salt and keep frying the spices until the oil starts to leave.
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3. Add capsicum and green chili
Now add chopped capsicum and green chili and fry on high flame for 2-3 minutes. Shimla chili is not to melt too much, if it is a little crunchy, it gives better taste.
4. Add cheese and final spices
Now add paneer pieces and mix them well with spices. Add kitchen king masala or garam masala and kasuri fenugreek from above. Cook on low flame for 3-4 minutes so that all the tastes dissolve well.
5. Preparation to serve
Paneer is ready. Garnish it with green coriander and serve it with hot paratha, naan or tanduri roti. Believe it, if you made a pan with this recipe, then you will definitely try it once a week.
Special tips
You can also use tomatoes and use so that gravy becomes even smooth. If you want more gravy, you can also add some water or cream. Mash the kasoori fenugreek with hands, it smells more. You can also give it a dhaba look by adding tomato-shimla chili puree to it.
