Kadai Paneer

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 1 lb or 200 gm Paneer, cubed and pan-fried in a non stick pan with very little oil till golden. Remove in a bowl and add 1-cup hot water. Let sit in it while preparing masala, then drain the water.
• 1 big tomato cut in big pieces
• 1 big bell pepper cut in same size as tomato, pan fry both tomato and bell pepper in very little oil, in a non stick pan. Take out and keep aside.
• 1½ tsp oil or ghee
• 3 med onion (grind to paste)
• 1 tsp ginger garlic paste
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp chili powder or more
• 1-cup tomato puree or paste
• ¼ tsp kauri methi, crushed (dry methi leaves)
• ¼ tsp garam masala powder (made from 3 cloves, 2 green cardamom, and 1” piece cinnamon)
• 1 tbsp whipping cream (optional)
• Salt according to taste

Method:

Heat oil or ghee in a kadai and fry onion paste until oil separates.

Add ginger garlic paste and fry 3 min.

Add turmeric, coriander, red chili, cumin powders, and salt. Mix well.

Add tomato puree, again mix well and cook for 5 min.

Add kasuri methi and fried paneer and let cook covered for 3 min.

Now add a cup of warm water, garam masala, stir fried bell pepper and tomato. Mix well & cook for 5 min covered. Garnish with cream.

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