Sadhna Kitchen

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#साधना रसोई
नमस्कार दोस्तों Sadhna Kitchen में आपका बहुत-बहुत स्वागत व अभिनंदन है |
साथियों इस चैनल के माध्यम से मैं आप सभी लोगों को लजीज भारतीय व्यंजनों को आसान तरीके से बनाने की विधि बताऊंगी व खाने को स्वादिष्ट व पौष्टिक कैसे बनाया जाए इन सभी बातों को आप सभी से शेयर करूंगी l
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एक सहयोग की अपेक्षा आपसे और करती हूं कि इस वीडियो को और इस चैनल के लिंक को अधिक से अधिक लोगों के साथ हमारी बताई गई रेसिपी को शेयर करें व इस चैनल के सभी वीडियो को लाइक जरूर करें मैं आपकी आभारी रहूंगी l

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धन्यवाद

Easy Aloo Parwal Recipe | Parwal ki Sabji | परवल ऐसे बनायेंगे तो उंगलियाँ चाटते रह जायेंगे

नमस्कार दोस्तों Sadhna Kitchen में आपका बहुत-बहुत स्वागत व अभिनंदन है |
साथियों इस चैनल के माध्यम से मैं आप सभी लोगों को लजीज भारतीय व्यंजनों को आसान तरीके से बनाने की विधि बताऊंगी व खाने को स्वादिष्ट व पौष्टिक कैसे बनाया जाए इन सभी बातों को आप सभी से शेयर करूंगी l
दोस्तों हमारे सभी वीडियो बिना किसी बाधा व परेशानी के आप तक समय से पहुंचे इसके लिए आप हमारे इस चैनल को Subscribe (सब्सक्राइब) करें व नोटिफिकेशन के लिए Bell आइकन जरूर दबाएं
एक सहयोग की अपेक्षा आपसे और करती हूं कि इस वीडियो को और इस चैनल के लिंक को अधिक से अधिक लोगों के साथ हमारी बताई गई रेसिपी को शेयर करें व इस चैनल के सभी वीडियो को लाइक जरूर करें मैं आपकी आभारी रहूंगी l

यदि आप हमें कोई सुझाव देना चाहतें हैं तो आप हमें [email protected] पर ईमेल करें |

धन्यवाद

What is kadai paneer?
Kadai paneer is a simple yet amazingly flavorful paneer recipe made by cooking paneer and bell peppers with fresh ground spices known as kadai masala. It is called as kadai paneer since it’s cooked in a kadai, an Indian wok.

However the dish can be prepared without a kadai just like the way I cooked it in a regular pan.

Variations of kadai paneer
There are 2 variations of making kadai paneer. I have shared both the methods in this post.

Recipe 1 – My kadai paneer gravy turns out to be much more flavorful & delicious than what is served in most restaurant. It’s a winner always and is so simple to make. This kadai paneer gravy is good when you are home for a meal. It goes well with BUTTER NAAN, roti & even with JEERA RICE or plain basmati rice.

Recipe 2 – quick kadhai paneer semi dry curry which has lesser curry or sauce. I often make this for the school and the office lunch box along with JEERA RICE & simple vegetable salad. This also goes well inside roti or wraps as a filling. You can find this recipe towards the end of this post.

How is kadai masala made?
Kadai masala is a unique blend of spices specially used to make kadai dishes. It is much more flavourful and stronger than the regular garam masala that is used in Indian cuisine. Kadai masala is made with coriander seeds, red chilies, cloves, cardamoms, cinnamon & fennel seeds.

These whole spices are dry roasted to bring out the aroma and then ground to a slightly coarse powder.

Here coriander seeds are used in higher quantity than it is used for regular garam masala. So if you do not have all of these spices, then the simple trick is to use coriander seeds, red chilies & garam masala.

Since most garam masala powders already have cinnamon, cloves, cardamoms and fennel seeds, sometimes I go the easy way and use coriander seeds, red chilies & garam masala.
Preparation for kadai paneer
1.Prepare these and set aside.

cube 1 heaped cup onions (to saute)
chop 1 cup tomatoes
cube 1 more onion (separate the layers)
cube half cup capsicum preferably the same size as of paneer.
Measure 2 cups cubed paneer approximately about 230 to 250 grams.
2. To make kadai masala, add the following ingredients to a blender jar:

2 tablespoons coriander seeds
3 to 4 deseeded red chilies
¾ teaspoon fennel seeds. (more details in the recipe notes)
3. Pulse all of them to make a coarse or fine powder to suit your taste. Kadai masala is usually ground to a coarse powder. In this recipe, it gets cooked well in the gravy, so it does not come in the mouth even if it is made to a slightly coarse powder. Set this aside.
Heat a pan with half tablespoon oil on a high flame. Saute 1 heaped cup of cubed onions along with 6 to 7 split cashews until they turn transparent or lightly golden.

Add 1 cup chopped tomatoes and continue to saute on a medium heat until tomatoes turn mushy and soft. If needed add little salt or cover and cook to fasten the cooking.

Blend it to smooth paste without adding water.

How to make kadai paneer recipe
Add another half tablespoon of oil to the pan and heat up on a high flame. To get the restaurant style smoky flavor, use the same pan used for sauteing onion tomatoes earlier. Add capsicum and onions, saute on a high flame just until half cooked (must remain crunchy). Constantly toss to prevent burning.

Add paneer, make sure it is not moist before you add. Toss it in the hot pan for 60 to 90 seconds on a medium heat. Less than 2 mins. Do not overcook else the paneer turns hard. Transfer all these to a plate.

Add 1 tablespoon oil and heat it on a medium flame. Saute ginger & garlic paste until the raw smell goes.

18. Add the sauteed onion, capsicum and paneer that we has set aside. Turn off the stove.

19. Mix well. Add ginger juliennes and chopped coriander leaves. Cover and set aside for 2 mins. Do not leave on the hot stove since it will continue to cook further. Transfer to a serving bowl.

Allow kadai paneer to rest for at least 15 mins for the paneer to absorb flavors. You can also smoke the curry if you like following my DAL MAKHANI post.

Tips to make kadai paneer
Kadai masala: The key to a good kadai paneer is in using the right combination of spices to make kadai masala. S paneer curry. However it will still taste good but you won’t find any kadai flavors in it.
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