Wednesday, August 13, 2008

Kadai Paneer

The kadai is one of the most commonly used cooking utensil in Indian kitchen. It is mainly used for deep-frying and may be called India's version of the chinese wok. Delicious subzis can be prepared in a kadai and this gives the dish a distinct feel. As a result subzis that are prepared in this manner adopt the word kadai in their name. Thus originates the dish kadai paneer. Its a semi-dry dish that makes use of whole red chillies making it a treat for all your senses. Capsicum adds just the right amount of crunch while kasuri methi bestows its wonderful fragnance upon this creation. Serve this dish in a miniature kadai with some hot coal underneath to give it the authentic kadai-fresh look!

Here are the ingredients..
2 Capsicum, cut into chunks
2 Onions, Chopped
1 Tomato Chopped
3 cloves Garlic, chopped
1/2" Ginger, chopped
3 Clove
1" Cinnamon
2 whole red chillies, broken
1/4 tsp Turmaric
Handful of coriander leaves
3 tbsp Cream(optional)
3 tbsp oil
1 tsp sugar
salt to taste

For the marinade:
100 gms Paneer, cut into long cubes
3 Tbsp yogurt, beaten
1/2 tsp Kasuri mthi(dry fenugreek leaves)
1/2 tsp garam masala powder
1 Tbsp Oil

In a small bowl, mix all the ingredients for the marinade and keep aside.

In a pan, take 2 Tbsp of oil and fry the capsicum uncovered till tender. Keep aside.

Take 1 Tbsp of oil in another pan. Fry the cloves and cinnamon. Add the chopped onions, Ginger, garlic and whole red chilli and fry till the onion becomes soft.

Add tomato and turmaric. Close the lid and let it cook for another 7-8 minutes. Keep stirring in between. Add the coriander leaves in the end and blend this entire cooked mixture.

Take the pan with the fried capsicum and add the blended mixture. Also add the entire mixture used for the marinade. Add salt to taste, sugar and the cream. Cook covered for 2 minutes.

Delicious Kadhai paneer is ready.


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