Thursday, September 18, 2014

Kadai Paneer | Indian Curry Recipes

If you go to any Indian restaurant outside India you may most definitely come across two curry dishes. First, Paneer Butter Masala aka Paneer Makhni and the second, Kadai Paneer. Kadai paneer is named so because the whole dish is made in one Kadai, the Indian wok. It is made with fresh ground spices and is spicier compared to its counterpart Paneer Butter Masala (it has cream).
Paired with any Paratha or Naan, it is great for lunch or dinner.
Serves - 3-4
Recipe adapted from vahchef
Paneer - 200 g/7 oz, cut into 1 cm cubes
Red bell pepper - 1 - cut into small cubes
Onion, cut into small cubes - 1/2 cup
Onion, finely chopped - 1/2 cup
Fresh Ginger, minced - 1 tsp
Garlic, minced - 1 tsp
Ripe Tomato - 3, approx 1-1/2 cups chopped
Garam Masala powder - 1/2 tsp
Oil - 2 tsp
Salt - to taste
Spice Mix:
Dry Red Chillies - 3
Peppercorns - 1/2 tsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Dry roast the ingredients for spice mix until toasted. Allow to cool and pulse in a coffee grinder/mixie until coarse. Remove 1 tsp of this mixture and reserve. Grind the remaining spice to a fine powder. In a pan spray little oil and fry the bell pepper cubes in high heat until lightly charred. Repeat the process for the cubed onions. Add 1/2 tsp of oil again and fry the paneer pieces until light brown on all sides. Dunk the fried paneer pieces into a bowl of water. Heat oil in a kadai and add the chopped onion, ginger and garlic. Fry until the onion becomes soft. Add the garam masala powder and the finely ground spice powder and saute for half a minute. Add the chopped tomatoes and a pinch of salt and continue cooking until the tomatoes become mushy. Add about half a cup of water based on desired thickness level. Allow it to come to a boil and reduce the heat to simmer for 5 minutes. Add the bell peppers and onions and continue to simmer for 5 minutes. Now throw in the paneer (drain the water and squeeze excess water) and mix well. Remove from heat and transfer to a serving bowl. Sprinkle the previously reserved coarsely ground spice powder over the top. Serve hot with parathas or jeera rice.


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