Wednesday, March 3, 2010

Kadai Paneer

This dish is a must have if you can't resist north Indian cuisine. I urge you to try making some yourself since it will leave you with the feeling have accomplished something great :)

Traditionally, it is served in a kadai - wok. It uses very simple ingredients and can be whipped up in a jiffy. Yet the taste leaves one imagining a large amount of time and effort gone into making the dish!!! Since the main ingredient is paneer or cottage cheese, it makes sense to have it with light, hot and soft phulkas.

You will need:
250 gms paneer, cut into 1/2 inch cubes
1 medium sized green capsicum, diced into 1/2 inch pieces
3 medium sized tomatoes
1/2 inch piece of ginger
1 green chili
1 tablespoon of finely chopped onions
1 teaspoon of cumin seeds
1 teaspoon of coarsely crushed coriander seeds
1/2 teaspoon of red chili powder
5 tablespoon of oil
a pinch of turmeric powder
a pinch of asafoetida


Heat oil in a pan and stir fry the paneer for 2 minutes. Set aside.
In the same oil, stir fry capsicum until they are tender and crispy at the same time. Set aside.
In the remaining oil, add cumin seeds and asafoetida.
When the seeds splutter, add onions and fry well.
Add pureed tomatoes, ginger and green chili.
Add coriander powder, turmeric powder, chili powder and salt.
Allow to cook until the tomato paste expresses oil.
Add the fried paneer and capsicum.
Mix well and allow the paneer to soak up the saucy tomato, taking care to keep the capsicum crisp.


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