Dhaba-Style Kadhai Paneer with Hand-Crushed Coriander, Cumin & Malabar Black Pepper

Key Ingredients

• Fresh Paneer: 300g cut into firm squares.
• Crunchy Veggies: 1 large green bell pepper, 1 red bell pepper, and 1 medium red onion cut into 1-inch crisp petals.
• Fresh Kadhai Spice Masala: 1.5 tbsp Foodphenic Coriander Powder, 1 tbsp Foodphenic Jeera Powder, 1 tsp freshly cracked Malabar black pepper, 2 dried Kashmiri chillies lightly pounded.
• Thick Tomato Base: 4 juicy country tomatoes finely chopped, 2 finely minced green chillies, 1.5 tbsp ginger-garlic paste.
• Curry Enhancers: 1 tsp Foodphenic Kitchen King Masala, 1 tsp Foodphenic Kashmiri Mirch for intense rustic crimson gravy.
• Cooking Fat: 2 tbsp mustard oil or cold-pressed ghee for authentic dhaba smokiness.

Cooking Steps (Roadside Dhaba Style)

1. Blister the Capsicum & Onion: Heat 1 tbsp oil in an iron wok (kadhai) until smoking hot. Add the bell pepper squares and onion petals. Stir-fry on high flame for exactly 2 minutes until lightly charred around the edges while remaining super crisp. Set aside.
2. Sear the Paneer: In the same kadhai, gently sear the paneer cubes for 90 seconds until golden spots develop. Remove and immerse in warm salted water for pillowy softness.
3. Build the Rustic Masala Base: Add remaining ghee to the kadhai. Toss in finely chopped onions and sauté until deep amber brown. Stir in ginger-garlic paste and chopped tomatoes with 1/2 tsp salt. Cook until tomatoes collapse into a rich, semi-dry jammy masala.
4. Add the Pure Spices: Introduce Foodphenic Kashmiri Mirch, Kitchen King Masala, and our fresh crushed coriander-cumin-pepper mix. The aromas of pure stone-ground spices will immediately engulf your entire kitchen.
5. The High-Flame Toss: Re-introduce the blistered capsicum, onions, and drained paneer into the spicy masala. Toss vigorously on high flame for 2-3 minutes so every single paneer cube is thickly coated in glossy spiced gravy.
6. Finishing Touch: Scatter fresh julienned ginger, chopped green coriander, and a drizzle of desi ghee. Serve sizzling hot straight from the iron kadhai with piping hot butter rotis.