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Restaurant-Style Kadai Paneer (with Gravy, American-Style)
A juicy, restaurant-style Kadai Paneer inspired by Ranveer Brar’s US and Dubai restaurant version. This recipe features a rich, medium-red gravy with a balance of tangy tomatoes, creamy cashews, aromatic spices, and tender paneer. The unique touch: a homemade spice blend, whole garlic, and a luscious, not-too-dry sauce.
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Critical Success Points
- • Toast dry red chilies and coriander seeds without burning.
- • Roast coriander powder thoroughly to avoid raw taste.
- • Blend the gravy safely; let it cool slightly before blending.
- • Do not overcook paneer to prevent it from becoming rubbery.
Safety Warnings
- • Let hot mixtures cool slightly before blending to prevent splatters and burns.
- • Use caution when toasting spices to avoid burning and smoke.
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