Cubed cottage cheese and bell peppers cooked in a delicious onion-tomato curry flavored with special Kadhai Masala – that’s Kadhai Paneer for you!
This is a sponsored post which means I have been compensated in cash or kind in return for an honest review of the product mentioned in this post.
It’s raining cats and dogs in most part of our country and you’d be relishing different types of pakoras with a hot cup of chai. I crave for spicy aromatic dishes during monsoons and what’s better than the flavorful Kadhai Paneer which is always a winner during luncheons. I’ve always loved making Masala powders at home rather than store-bought and the special Kadhai Masala is just perfect!
That said, let me first talk about my new Kadhai by Kent Appliances which was recently gifted to me to try out Kadhai recipes.
Kent Appliances is a kitchen appliance brand that caters to the needs of the homemakers in the country. They have high-end products like pressure cookers, thermos, mixer grinders, hard-anodized cookware, non-stick cookwares like kadhais, pans, handis, saucepans, and casseroles.
About Kent Kadhai
The all-new Kent Red Plus Deep Kadhai comes in six sizes – 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, and 2.5 ltr. It comes with a stainless steel or glass lid, a plastic ladle and a scrub for cleaning. I was gifted the red plus variety of 2.0 litres with a stainless steel lid.
Kent Appliances are PFOA free, meaning it is free of Perfluorooctanoic acid which is a man-made chemical used in most nonstick utensils. This substance is harmful both to human health and the environment.
There are 5 layers in total for this cookware – 2 base layers made of aluminium providing excellent thermal conductivity and heat distribution, and 3 layers of the inner coating without PFOA is applied by spray. Its ‘Red Plus’ coating allows resisting overheating, thus, resulting in longer life of the cookware and also, low gas consumption. The three layers also help in using minimal to no oil for cooking.
Kent Kadhai is dishwasher safe, food-grade and can be used only on gas top. It is not induction friendly. Since it is nonstick cookware, do not use sharp objects, like a steel ladle for cooking and steel scrubbers while cleaning. My only concern would be the plastic ladle sent along with the kadhai, I would most definitely prefer a wooden one instead. The handle is strong and withstands high heat.
My Review of Kent Kadhai
When I tried making Kadhai Paneer on this utensil, I realized that the dish was cooked in no time. The heat distribution and no-overheating factor was bang on. This is my personal opinion and in no way influenced, but I did like cooking using this Kadhai. It is compact, deep and is perfect to make dishes for 2 to 3 people.
Kent Kadhai comes with a 12-month warranty. You can purchase the Kadhai from this direct purchase link (click here) from the website. You can use my special code SOMETHINGSCOOKING5 to avail an additional discount if you are buying the appliance from the website. The Kadhai is available on Amazon as well.
How to Make Kadhai Masala:
One of the easiest Masala powders to make, Kadhai Masala requires bare minimum ingredients. Slightly roast a couple of dry red chilies, two tablespoons each of peppercorns, cumin, and coriander seeds. Once cooled, grind them well using a mortar and pestle. You can use a grinder but the traditional way is always better.
Step by Step Instructions of Making Restaurant Style Kadhai Paneer at Home:
Heat oil and butter in a pan. To this add a bay leaf and finely chopped onions. Once the onions are browned, add Kashmiri Red Chili powder, chopped ginger, and garlic.
Once they are sauteed, add finely chopped tomatoes, turmeric powder, and coriander powder. Mix and cook until oil oozes out.
To this add pureed tomato and mix. Simmer until cooked and oil leaves the sides.
Meanwhile, heat oil in another pan. Add cubed onions, cubed defleshed tomatoes, bell peppers, and paneer. Add salt and a generous amount of Kadhai Masala which we had prepared earlier. Toss gently, careful enough not to break the paneer cubes. Let it cook for a couple of minutes.
Transfer this to the onion-tomato mixture in the Kadhai. Add a dash of water and mix gently. Cook for a couple of minutes more. Add crushed dry fenugreek leaves and garnish with coriander leaves.
The scrumptious Kadhai Paneer is ready to be served.
Restaurant Style Kadhai Paneer RecipePrint
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That’s all for now!
Find other Paneer recipes from the blog here.
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