आज बनाया मिट्टी के बर्तन मे बहोत ज्यादा टेस्टी खाना
आज बनाया मिट्टी के बर्तन मे बहोत ज्यादा टेस्टी खाना is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Bristi Home Kitchen on YouTube.
Prep: 37 min | Cook: 26 min | Total: 1 hr 18 min
Cost: $15.67 total, $3.92 per serving
Ingredients
- 1 cup Whole Wheat Flour (sifted)
- 1 cup All-Purpose Flour (sifted)
- 1 tsp Salt
- 1 tsp Powdered Sugar
- 3/4 cup Plain Yogurt (room temperature)
- 1/2 tsp Baking Powder
- 2 tsp Baking Soda
- 1/2 cup Milk (whole or 2% milk)
- 1/2 cup Water
- 1 tbsp Vegetable Oil (for dough)
- 2 tbsp Unsalted Butter (softened, for brushing naan)
- 4 cloves Garlic Cloves (minced for naan)
- 1 tsp Fresh Ginger (minced for naan)
- 1 Green Chili (slit, for naan)
- 300 g Paneer (cut into triangles)
- 2 Onion (medium, one sliced, one chopped)
- 1 Red Bell Pepper (cut into triangles)
- 2 Tomato (seeds removed, chopped)
- 4 cloves Garlic Cloves (minced for paneer gravy)
- 1 inch Fresh Ginger (minced for paneer gravy)
- 2 Green Chili (slit, for paneer gravy)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tbsp Kadhai Masala (homemade roasted spice blend (fennel, black pepper, dry red chili))
- 1 tsp Kasuri Methi (crushed)
- 2 tbsp Fresh Coriander Leaves (chopped for garnish)
- 2 tbsp Heavy Cream (optional, adds richness)
Instructions
Roast Whole Spices
Place the clay kadhai on low flame. Add 1 tsp fennel seeds, 1/2 tsp black peppercorns, and 1 tsp dry red chilies. Roast gently until fragrant and the pot begins to heat up.
Time: PT5M
Grind Roasted Masala
Remove the roasted spices, let them cool for a minute, then grind into a fine powder using a mortar‑pestle or spice grinder. Set aside as Kadhai Masala.
Time: PT2M
Prepare Naan Dough
In a mixing bowl combine 1 cup whole wheat flour, 1 cup all‑purpose flour, 1 tsp salt, and 1 tsp powdered sugar. Add 3/4 cup plain yogurt, 1/2 tsp baking powder, 2 tsp baking soda, 1/2 cup milk, 1/2 cup water, and 1 tbsp oil. Mix to form a soft, non‑sticky dough, then knead for 2–3 minutes until smooth.
Time: PT10M
Rest Dough
Cover the dough with a damp cloth and let it rest for 10 minutes. This relaxes the gluten and makes shaping easier.
Time: PT10M
Prep Paneer & Vegetables
Cut 300 g paneer into triangle pieces. Slice 1 onion into rings and chop the second onion. Cut the red bell pepper into triangles. Remove seeds from 2 tomatoes and chop. Mince 4 garlic cloves, 1 inch ginger, and slit 2 green chilies.
Time: PT10M
Heat Handi for Naan
Place the clay handi on medium flame. Add the minced garlic, ginger, and slit green chili. Sauté for 2 minutes until aromatic.
Time: PT3M
Cook Butter Garlic Naan
Divide the rested dough into 3 equal balls. Flatten each ball into an oval, brush lightly with melted butter, and place onto the hot handi. Cover with a lid and cook on low‑medium heat for about 4 minutes, then flip, brush the other side with butter, and cook another 4 minutes until golden and puffed.
Time: PT8M
Sauté Base for Kadhai Paneer
In the pre‑heated clay kadhai, add 2 tbsp oil. Add the sliced onion and bell pepper pieces. Sauté on medium flame until the onion turns translucent and the pepper softens, about 5 minutes.
Time: PT5M
Add Spices and Simmer
Add 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tbsp Kadhai Masala. Stir well and let the spices roast for 1 minute. Pour in 1/2 cup water, add salt to taste, and bring to a gentle boil.
Time: PT5M
Finish Paneer Curry
Add the paneer triangles, 2 chopped tomatoes, and the remaining minced garlic, ginger, and green chilies. Cook for 5 minutes until the paneer is heated through and the vegetables are tender. Stir in 1 tsp crushed Kasuri Methi, 2 tbsp heavy cream (optional), and garnish with chopped coriander.
Time: PT5M
Serve
Transfer the hot Kadhai Paneer to a serving bowl. Arrange the butter garlic naan on a platter. Serve immediately, optionally with a side of fresh salad or raita.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Vegetarian, Can be made vegan by substituting paneer with tofu and using plant‑based butter and cream
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Whole Wheat Flour: All‑purpose flour
- Instead of All-Purpose Flour: Whole wheat flour
- Instead of Powdered Sugar: Granulated sugar (same amount)
- Instead of Plain Yogurt: Buttermilk
- Instead of Baking Powder: Cream of tartar + baking soda
- Instead of Baking Soda: Baking powder (increase amount)
- Instead of Milk: Plant‑based milk
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Unsalted Butter: Ghee
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Fresh Ginger: Ginger paste (1 tsp)
- Instead of Green Chili: Red chili flakes (1/4 tsp)
- Instead of Paneer: Firm tofu (for vegan)
- Instead of Red Bell Pepper: Green bell pepper
- Instead of Tomato: Canned diced tomatoes (1/2 cup)
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Fresh Ginger: Ginger paste (1 tsp)
- Instead of Green Chili: Red chili flakes (1/2 tsp)
- Instead of Red Chili Powder: Paprika (mild)
- Instead of Kadhai Masala: Garam masala (1 tbsp)
- Instead of Kasuri Methi: Dried fenugreek leaves (same amount)
- Instead of Fresh Coriander Leaves: Parsley
- Instead of Heavy Cream: Full‑fat yogurt (2 tbsp)
Equipment Needed
- Clay Kadhai
- Clay Handi
- Mixing Bowl
- Rolling Pin (optional)
- Knife
- Cutting Board
- Spatula
- Tongs (optional)
Critical Steps — Do Not Skip
- Roasting whole spices in the clay kadhai to develop flavor.
- Kneading the naan dough to the right consistency.
- Cooking naan in the pre‑heated clay handi to achieve a crisp exterior and soft interior.
- Properly browning the spice blend for the paneer gravy.
- Adding paneer at the right time to keep it soft and prevent it from sticking.
Chef Tips from the Video
- Pre‑heat the clay pots slowly on low flame; sudden high heat can crack the earthenware.
- For extra aroma, add a pinch of smoked paprika to the naan dough.
- Gently press the paneer pieces with a spoon to coat them evenly with the masala.
Troubleshooting
Naan sticks to the clay handi.
Brush the handi generously with melted butter or oil before placing the dough and ensure the surface is hot before adding the naan.
Paneer sticks to the kadhai and tears.
Add a splash of water or a little extra oil before adding paneer, and stir gently. Cook on low flame to prevent scorching.
Gravy is too thin.
Increase the heat to medium‑high and simmer uncovered for a few minutes to reduce, or add a teaspoon of cornflour slurry.
Gravy is too thick.
Add a little warm water, one tablespoon at a time, until desired consistency is reached.
Storage
Refrigerator: Store paneer curry in an airtight container for up to 3 days. Reheat gently on stove.
Freezer: Freeze naan in a zip‑lock bag for up to 1 month; reheat in oven. Paneer curry freezes well for up to 2 months; thaw overnight in fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Grind the Kadhai Masala a day ahead and store in an airtight jar.
- Naan dough can be refrigerated for up to 12 hours; bring to room temperature before shaping.
- Paneer curry flavor improves after a short rest; reheat gently before serving.
Frequently Asked Questions
What is the cultural significance and history of Kadhai Paneer in North Indian cuisine?
Kadhai Paneer is a classic North Indian vegetarian dish that showcases paneer cooked in a thick, spiced tomato‑onion gravy. Traditionally prepared in a thick‑walled wok called a kadhai, the dish reflects the region’s love for robust, aromatic sauces and the use of locally sourced dairy.
What are the traditional regional variations of Kadhai Paneer in Indian cuisine?
In Punjab, the gravy is richer with cream and butter, while in Gujarat a sweeter version adds a hint of sugar. Some South Indian adaptations use coconut milk instead of cream and add curry leaves for a distinct flavor.
How is Butter Garlic Naan traditionally served in Indian households?
Butter Garlic Naan is usually brushed with melted butter and a sprinkle of minced garlic, then served hot alongside curries like Kadhai Paneer. It is often placed in a basket lined with a clean kitchen towel to keep it warm.
What occasions or celebrations is Kadhai Paneer traditionally associated with in Indian culture?
Kadhai Paneer is a popular dish for festivals such as Diwali and Navratri, as well as family gatherings and weekend lunches. Its rich flavor makes it suitable for both everyday meals and special occasions.
What authentic ingredients are essential for traditional Kadhai Paneer versus acceptable substitutes?
Authentic Kadhai Paneer uses fresh paneer, whole spices (fennel, black pepper, dry red chilies) roasted in a clay kadhai, and kasuri methi. Substitutes include firm tofu for paneer, garam masala for the homemade kadhai masala, and regular butter instead of ghee.
What other Indian dishes pair well with Kadhai Paneer and Butter Garlic Naan?
Kadhai Paneer pairs beautifully with a simple cucumber raita, a fresh green salad, or a side of dal tadka. For a fuller meal, serve with jeera rice or a mixed vegetable sabzi.
What are the most common mistakes to avoid when making Kadhai Paneer at home?
Common mistakes include overcooking the paneer, which makes it rubbery, and not roasting the whole spices long enough, resulting in a flat flavor. Also, adding too much water early can dilute the masala.
Why does this Kadhai Paneer recipe use a homemade Kadhai Masala instead of store‑bought garam masala?
The homemade Kadhai Masala, made from roasted fennel, black pepper, and dry red chilies, gives a smoky, earthy depth that matches the earthenware cooking method. Store‑bought garam masala lacks that specific toasted flavor profile.
Can I make Kadhai Paneer ahead of time and how should I store it?
Yes, you can prepare the paneer curry a day ahead. Cool it to room temperature, then refrigerate in an airtight container. Reheat gently on low flame, adding a splash of water if the gravy thickens.
What texture and appearance should I look for when making Butter Garlic Naan?
The naan should have a golden‑brown exterior with slight char marks, be puffed in the middle, and remain soft and fluffy inside. The butter‑garlic glaze should give a glossy finish.
What does the YouTube channel Bristi Home Kitchen specialize in?
The YouTube channel Bristi Home Kitchen specializes in home‑cooked Indian recipes, focusing on traditional techniques, regional flavors, and creative uses of everyday kitchen tools like clay pots.
How does the YouTube channel Bristi Home Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Bristi Home Kitchen emphasizes cooking in traditional earthenware, showcases step‑by‑step explanations for home cooks, and often incorporates budget‑friendly tips, setting it apart from channels that rely heavily on modern appliances.
Last updated: August 24, 2026
