Kadhai Paneer (Indian Cottage Cheese Stir Fry)

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Punjabi cuisine is one of my favourite foods. Not because of its vibrant taste but also because of richness. The goodness of Punjabi cuisine is the flavor is very basic yet very different. And the freshly ground masalas give a very unique taste. Amongst Punjabi cuisine ‘Dal Makhani’ and ‘Kadai Paneer/Chicken’ on top of my list. Today I’m sharing the ‘Kadai Paneer’ recipe and promise you to share ‘Khadai Chicken’ recipe very soon.

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Ingredients to serve 4

  • Paneer or Indian Cottage Cheese – 250 gms (Cut into small cubes)
  • Onion – 1 (Large – cubed)
  • Tomato – 1 (Medium – Cubed)
  • Capsicum – 1 (Large – Cubed)
  • Tomato Puree – 1 cup
  • Garlic Paste – ½ tsp
  • Ginger – ½ tsp (Grated)
  • Turmeric Powder – ¼ tsp
  • Red Whole Chilli – 2
  • Green Chilli – 2-3 (Roughly chopped)
  • Oil – 2 tsp
  • Salt – To taste
  • Sugar – ½ tsp
  • Garam Masala Powder – ½ tsp

For dry masala:

  • Coriander Seeds – 1 tsp
  • Cumin Seeds – ¾ tsp
  • Black Peppercorn – ¾ tsp
  • Red Whole Chilli – 2

Steps:

  • Dry roast the whole masalas – coriander seeds, cumin seeds, black peppercorn and dry red chillis in a pan. Let it come to room temperature.
  • Now grind into coarse powder using the dry grinder of your mixer or a mortal pestle. Keep aside.
  • Heat oil in a kadhai and add half of the freshly ground powder. Keep the fire on low.
  • Now add whole red chilli and sauté till oil separates.
  • Add tomato puree, sugar and a little salt. Sauté again till oil seperates.
  • Next add cubed onion and tomato. Sauté on high heat for 2 minutes till the onions soften a bit.
  • Add the diced capsicum and sauté for another 3-4 minutes till bell peppers are cooked but still crisp and crunchy.
  • Finally add cubed paneer and mix everything very well.
  • Adjust salt. Sprinkle rest of the ground masala and garam masala powder.
  • Give a final mix till everything is coated well in the masala.
  • Switch off the heat and serve with ‘Punjabi Dal Tadka’ and hot rotis or steamed rice.
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