Rajasthan famous food - Kadai paneer ~ Recipes

Shahi Paneer is one of the best gravies in Rajasthan cuisine. Today prepare kadai Paneer in Dabha style but follow Rajasthani Food Recipe. In ancient time kitchen queens prepare all the masala at home with hands. Lots of preparation along hard work she can do.

Using mortar and pestle prepare proper masala and use in gravy. When prepre masala using mortar and pestle texture of all the masalas goes thick and raise more flavors.

Dabha style preparation is more unique because kings and queens of the kitchen never start all the methods until each masala ready to go in the tadkka.

It enjoyed with Lacha paratha, roti, missi puri, naan, kobha roti, etc.

Years are gone, new techniques built and easily available in the market. Every home kitchen fill one space of own grinders, which make the preparation so simple and easy. Because work done by pressing single button neglect lots of hard work of kitchen queen. Every time grinder support and get ready for all the masalas every time.

When go out of the restaurant and eat favorite food these grinders support every time. Even my daughter love to eat Kadai paneer, due to the working hours I don’t have time to prepare. So going and ordering is best way of fulfilling the taste of demands of dearones. In this stage grinders support every day and every time.

Today’s dabhas never use grinders because specialty of dabhas are flavors which we never give by any other. Now today learn how to prepare Shahi Paneer in dabha style by follow the steps of Rajasthani Food recipe.

1. Ingredients

250 grams of Paneer

2 table spoon besan

2 table spoons of Ghee

1 table spoon of Kasturi Meethi

2. Dry Masala

1 table spoon red chilli powder

1.5 table spoon coriander powder

½ table spoon of turmeric powder

Salt according to taste

2 table spoon of coriander seeds

1 table spoon cumin seeds

1 table spoon cumin powder

1 table spoon of aniseeds

3. Standing Masala

2 to 3 dried red chillies

1 big cardamom

1 to 2 small cardamoms

1 bay leaf

2 cloves

Small piece of cinnamon

4. Veggie for gravy

2 onions

4 tomatoes

Small piece of ginger

5 to 6 cloves of garlic

5. Veggie along Paneer

2 onions chopped into big square shape

1 capsicum chopped into square shape

Preparations

Preparation for preparing Kadai Masala

Take one pan and put in low flame. Add coriander seeds, dried red chilli, cumin seeds and aniseeds, stir it and roast all the masala. This process held only for 2 minutes, otherwise all masala get burn. Then close the flame, using mortar and pestle grind all the masala. In this stage take the help of grinder prepare this masala but grinder make the texture fine. Using mortar and pestle masala texture goes thick which help to raising texture.

Note: Roasted because all flavors texture raises and make strong flavors.

Preparation for preparing Gravy

Take onion, finely chopped using knife. Then tomato, garlic and ginger grated it using kadu kas or grinder.

Note: When use kadu kas skin of the veggie properly removed.

Preparation for cutting paneer cubes

If paneer is in refrigerator, leave 30 minutes before. In 30 minutes, duration all water dries it. When put in the gravy, it soaked it and make all flavors of gravy. After 30 minutes cut into small cubes.

Note: Because water is outside due to the paneer in refrigerator.

Preparation for preparing paste

Take one small bowl, add red chilli powder, coriander powder, turmeric powder, cumin powder and Besan. Then add ½ glass of water and mix well in the form of paste.

Preparation for making kadai paneer

Take one pan and put in low, then add all standing masala. Roast one second and add ghee. After melt all the ghee, add onion and stir it. When it takes transparent texture, add grated tomato, ginger and garlic. Then add salt, so all tomato water leaves it. After 2 to 3 minutes add all the prepare masala and paste. Within 10 to 15 minutes, you see that all the oil left at the upper layer of the gravy. Then mix square shape onion, capsicum and cover with lid. When both get soft add the paneer and mix well. Cover with the lid and cook for 5 minutes. In this duration paneer get soft and all gravy leave the oil. At last, spread 1 table spoon of Kasturi Meethi, then cover with lid and close the flame. Now your kadai Paneer ready to serve.

Tips which keep in mind before prepare Kadai Masala

- Use coriander powder and seeds more.

- Prepare kadai masala instantly. Don’t use store masala.

- When prepare masala don’t roast more otherwise masala get burned.

Conclusion:

In this blog we talking about the masalas of mortar and pestle and grinder. Next define how different masalas grated in these two instruments. Last learn how to prepare Kadai paneer by following Rajasthani food recipe. Also join Facebook, Twitter, Pinterest, Instagram and LinkedIn.

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