Kadhai Paneer

Kadhai Paneer with Chapathi

 

Kadhai Paneer is a somewhat dry dish, the bell peppers taste great here:

Ingredients:

350 gm  paneer

15 small cherry tomatoes

1 red capsicum, 1 yellow capsicum and 1 green capsicum

1 tsp jeera and 1 tsp shah jeera

handful methi leaves (fresh fenugreek leaves)

1 tsp ginger garlic paste

3 green chili

1 tbsp coriander powder

5 dried red chillis

1/4 tsp turmeric powder

1 tbsp ghee

2 tbsp raps oil or vegetable oil

Preparation:

1. Blend tomatoes along with the green chili in a blender. Set the puree´ aside.

2. Chop the bell peppers into bite sized pieces. Chop methi leaves.

3. Cut the paneer slab lengthwise. Heat ghee or butter in a non-stick frying pan and place the slabs on the pan. Sprinkle a bit of salt and red chili powder. After one side is golden brown, turn them and fry on the other side, again sprinkling some salt and red chili powder. Remove and drain on paper napkins and cube them. In the same pan, add the bell peppers and fry on high heat for a few minutes. Reduce heat to medium and and fry for another couple of minutes till they are soft but not mushy. Drain on paper napkins.

4. Grind the dried red chili into a powder.

5. In a small bowl, add the red chili powder (from the above step), ginger garlic paste, turmeric powder, coriander powder and a few tsp of water and make into a paste.

 

Procedure:

1. Heat the oil in a heavy-bottomed vessel. Add the jeera and shah jeera and fry for a few seconds. Add the spice paste (from  preparation: step 5). Cook for a few seconds.

2. Add the tomato paste and stir well. Add salt and methi leaves. Cook till done (10-15 mins).

3. Add a few tbsp of water if necessary and bring to a boil.

4. Add the fried paneer and capsicum. Stir. Simmer on low heat for 5-10 mins. Adjust seasonings.

6. Serve hot with chapathis or nans.

 

 

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