Paneer - the humble cheese of the Indians. This fresh cheese is so versatile that it can be used in variety of cooking including desserts. This particular recipe (kadai paneer) is dedicated to my friend, Chandrika Sankaranarayan, who has been asking me for this recipe, so today I specially prepared this so that I can post it on my blog for her.
Ingredients:
paneer, 200 gm
4 tomatoes, chopped
1 onions, finely chopped
2 green chillies, finely chopped
1 green capsicum, diced
1 tbsp ginger-garlic paste
4 dry red chillies
1 tbsp coriander seeds
1 tsp garam masala
1 tbsp dry fenugreek leaves
Method:
1. Cut paneer into 1 inch rectangular pieces and keep aside.
2. Coarsely powder coriander seeds and red chillies.
3. Heat oil in a pan, add the ginger-garlic paste to this, and saute for a minute.
4. Next add the finely chopped green chillies and onions and saute until onions become translucent.
5. Add the tomatoes and stir and cook until the tomatoes turn mushy.
6. Now the coriander-chilli powder and salt can be added. Allow to cook this on medium flame until the mix lets out oil.
7. Toss in the capsicum and saute for 1 minute.
8. Put in the paneer, garam masala, fenugreek leaves and gently saute and mix for at least 2 minutes until the paneer pieces are well coated.
9. Serve with naan or chappatis (or any other Indian breads). Refer to my naan recipe posted earlier on September 2014.
Ingredients:
paneer, 200 gm
4 tomatoes, chopped
1 onions, finely chopped
2 green chillies, finely chopped
1 green capsicum, diced
1 tbsp ginger-garlic paste
4 dry red chillies
1 tbsp coriander seeds
1 tsp garam masala
1 tbsp dry fenugreek leaves
Method:
1. Cut paneer into 1 inch rectangular pieces and keep aside.
2. Coarsely powder coriander seeds and red chillies.
3. Heat oil in a pan, add the ginger-garlic paste to this, and saute for a minute.
4. Next add the finely chopped green chillies and onions and saute until onions become translucent.
5. Add the tomatoes and stir and cook until the tomatoes turn mushy.
6. Now the coriander-chilli powder and salt can be added. Allow to cook this on medium flame until the mix lets out oil.
7. Toss in the capsicum and saute for 1 minute.
8. Put in the paneer, garam masala, fenugreek leaves and gently saute and mix for at least 2 minutes until the paneer pieces are well coated.
9. Serve with naan or chappatis (or any other Indian breads). Refer to my naan recipe posted earlier on September 2014.
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