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Showing posts with label paneer staters. Show all posts
Showing posts with label paneer staters. Show all posts

Tuesday, June 17, 2014

Kadhai Paneer

Kadhai Paneer is a hit recipe with almost all vegetarians and a few non-vegetarian folks too. The peppers and coriander seeds-cloves spicing is indispensable to this dish. While it is supposed to have a semi dry consistency, some of the restaurants serve it with a rich onion-tomato-cashew gravy. I am no fan of the latter and prefer to stick to its dry form which can also double up as a starter. It is quite easy and does not consume much time. One can make the masala powder in more quantity and store in a airtight container in the fridge. For those who dislike peppers, sliced baby corn and carrots can be used instead.

Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

1 cup soft paneer (cut into triangles)
3/4 cup diced red peppers
3/4 cup diced green peppers
1 big onion + 1 small onion
1 tsp GG paste
1 medium ripe tomato
1 1/2 tbsp kasuri methi
1/2 tsp chili powder
1/5 tsp turmeric
3 tsp rice bran oil
coriander leaves for garnishing

To be powdered -
1 tsp coriander seeds
1/4 tsp cumin seeds
5-6 cloves
2 inch long cinnamon seeds
1 bay leaf

Preparation - Chop the small onion into fine pieces. Dice the big onion into chunks.

Peel and chop the tomato into small pieces.

Cooking - Dry roast all the ingredients listed under 'To be powdered' till they let off a fragrance. Remove from flame and allow to cool down. Transfer to a mixer and ground into a powder.

Heat oil in a wok. Add the finely chopped onion. Fry till translucent. Add the GG paste and fry till the raw smell goes away.

Add the finely chopped tomato along with the chili powder, turmeric and a bit of salt. Cover with a lid for 2 mins. Remove lid and mash up the softened tomato with a spatula. Add the diced onions and peppers. Cover with lid and cook till it softens a bit.

Add the paneer pieces along with the powdered masalas and kasuri methi. Add 1/3 cup hot water and adjust the salt. Simmer for 5 minutes.

Remove from flame and garnish with coriander leaves.

Serve hot with rice or rotis.

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