Friday, November 25, 2016

Posted by Mala at 1:00:00 AM 1 comment
Kadai paneer is an absolute Punjabi delicacy....the source of this superb recipe is Tarla dalal. I have been following this recipe for so many years, it is a huge success always!!!
Chunks of paneer, in a simple tomato-bell pepper gravy, sans onions, with a special aromatic masala....this is the secret of this recipe...
This dish goes with chapathis as well as pulavs or rice varieties, any kind of paratha etc.
For my other side dishes for rotis, please click here.
This dish derived its name since it is made in a kadai (broad pan) and also served in kadais.
Sometimes, there is a misconception that dishes without onions will not taste good, and will lack flavor....try out this aromatic dish....and you will be convinced.....
Check out my other roti varieties here and my rice varieties here
Please check my Paneer kathi rolls, Paneer-raw banana kababs,Palak- Paneer lifafa parathas
Cabbage-paneer parathas , Grilled paneer-fresh red bean sandwich , Easy Paneer butter masala and my Paneer parathas



Ingredients
Cubed paneer pieces - 4 cups
Ginger pieces - 3 tsps
Garlic pieces - 3 t
Tomatoes - 8
Bell pepper - 2
Coriander seeds - 3 tbsps
Red chillies - 6-8
Green chillies - 2
Kasuri methi (dried fenugreek leaves) - 4 tsps
Garam masala powder - 3 tsps
Brown sugar - 1 tsp
Salt to taste
Oil and ghee - 4 tbsps
Coriander / cilantro leaves for garnishing

Recipe Cuisine: North Indian; Category: Lunch/ dinner
Prep time: 30 mts; Cooking time: 25 mts

Serves 6


Dry roast the red chillies and coriander seeds...and


make a coarse powder


Soak the paneer cubes in boiling hot water for 30 minutes


Heat oil and ghee in a kadai, add the green chillies along with ginger and garlic pieces. Saute well


Now add the bell pepper juliennes along with the special spicy, aromatic masala powder, we made out of coriander and red chillies


Keep the flames on the lowest, saute well, till the bell peppers become  cooked to a crunchy texture, and also take in the aroma of the special spice


Now add the finely chopped tomatoes, well crushed kasuri methi, sugar and salt


Add garam masala powder, keep on sauteeing till tomatoes become mushy


Add some water, and allow to simmer for a little while


Perfectly done!


Now, add the paneer pieces, allow to simmer well, let the soft paneer pieces take in all the special aromas of the gravy


Switch off and garnish with coriander leaves


Serve this superb Kadai paneer with soft phulkas



This post first appeared in www.malpatskitchen.com
Notes
* Check the taste, if need be, add some dhania powder (coriander powder). I had to add some.
*This is an ideal companion for jeera rice too. (recipe to follow)



1 comments:

  1. Lip smacking aromatic punjab dish! All seasons and all time favorite! Very nice.

    ReplyDelete