Ingredients and Method to make Kadhai Paneer
2 medium onions cut fine
2 medium bell peppers (capsicum) deseeded and cut into little pieces
2 medium tomatoes blanched and cut fine
400 gms (14 oz) paneer (Indian cottage cheese) cut into cubes
1 tbsp oil/butter/ghee (I used oil)
1 tsp cumin seeds
1/4 tsp turmeric powder
3/4 tsp chilli powder (or to taste)
3/4 tsp garam masala (or to taste)
4 pinches kasuri methi (dried fenugreek leaves)
salt to taste
1/2 cup milk
handful cilantro (coriander leaves) for garnish
Blanch tomatoes, cut them into little pieces and keep aside. Learn how to blanch tomatoes here
Heat oil in a medium to large heavy bottomed pan. Add cumin seeds to it.
When cumin seeds splutter, add onions and saute until onions turn transparent.
Add blanched and cut tomatoes and saute until they start to become soft and mushy.
Add turmeric powder, chilli powder, garam masala and kasuri methi in quick succession and stir for a few seconds.
Add bell pepper, stir well and place the lid on the pan to allow bell pepper to soften a little (about a couple of minutes)
Turn down the heat to low to medium low. Add cubed paneer, salt to taste and milk.
Cover the pan with a lid and allow the paneer to cook on low heat until it softens and most of the milk is absorbed.
Remove from heat, garnish with finely cut cilantro and serve hot with Indian flat bread or naan or use in sandwiches or in wraps as a filling.
Serves approximately 2-3
Notes:
Its not absolutely essential to add milk, I've seen many versions without milk. Have even made it a few times myself without milk, but I find that adding a little milk makes the paneer a little more softer with a better texture that I enjoy, especially when I use store bought paneer.
2 medium onions cut fine
2 medium bell peppers (capsicum) deseeded and cut into little pieces
2 medium tomatoes blanched and cut fine
400 gms (14 oz) paneer (Indian cottage cheese) cut into cubes
1 tbsp oil/butter/ghee (I used oil)
1 tsp cumin seeds
1/4 tsp turmeric powder
3/4 tsp chilli powder (or to taste)
3/4 tsp garam masala (or to taste)
4 pinches kasuri methi (dried fenugreek leaves)
salt to taste
1/2 cup milk
handful cilantro (coriander leaves) for garnish
Blanch tomatoes, cut them into little pieces and keep aside. Learn how to blanch tomatoes here
Heat oil in a medium to large heavy bottomed pan. Add cumin seeds to it.
When cumin seeds splutter, add onions and saute until onions turn transparent.
Add blanched and cut tomatoes and saute until they start to become soft and mushy.
Add turmeric powder, chilli powder, garam masala and kasuri methi in quick succession and stir for a few seconds.
Add bell pepper, stir well and place the lid on the pan to allow bell pepper to soften a little (about a couple of minutes)
Turn down the heat to low to medium low. Add cubed paneer, salt to taste and milk.
Cover the pan with a lid and allow the paneer to cook on low heat until it softens and most of the milk is absorbed.
Remove from heat, garnish with finely cut cilantro and serve hot with Indian flat bread or naan or use in sandwiches or in wraps as a filling.
Serves approximately 2-3
Notes:
Its not absolutely essential to add milk, I've seen many versions without milk. Have even made it a few times myself without milk, but I find that adding a little milk makes the paneer a little more softer with a better texture that I enjoy, especially when I use store bought paneer.
