Making dhaba-style Kadhai Paneer at home is all about coming up with that flavour that dhabas are famous for. Here are some easy tips to help you achieve that:
Always use fresh and soft paneer. If it’s store-bought, then soak it in warm water for 10-15 minutes to soften it. Also, use ripe and juicy tomatoes for the gravy.
The key to that rustic flavour is freshly ground kadhai masala. Dry roast 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 2-3 dried red chillies, and 1 teaspoon peppercorns.
Lightly saute the paneer cubes in a little oil until golden and set them aside. This gives the paneer a nice texture and prevents it from breaking into pieces in the gravy.
In the initial tempering, use whole spices like bay leaf, cinnamon stick, green and black cardamom, and cloves. This enhances the aroma of the dish.
Dhaba dishes are often cooked on high heat to infuse a strong smoky flavour. After adding paneer and capsicum, cook on high heat for a couple of minutes to give the dish a smoky taste.