Kadai Paneer

I got this recipe from my Gujarathi friend who is a wonderful cook. When we lived in the same apartment complex, we exchanged foods every evening. She would give some north indian chaats / curries and I would give her south indian items like paniyarams, idiyappams, dosa, idlis, etc., Thats how i became a big fan of north indian dishes.


This is definitely not a fat free / low fat version of kadai paneer. The more fat you add, the more tastier it turns out.

Ingredients:


1. Paneer - 1/2 block
2. Onion - 2 (1 1/2 cubed and 1/2 sliced)
3. Tomatoes - cubed 2 big
4. Cashews - 10
5. Chilli powder - 1/2 tablespoon (or more if you want it spicier)
6. Turmeric powder - 1 teaspoon.
7. Dhania powder - 1 teaspoon.
8. Kasoori Methi - 1 tablespoon
9. Red Capsicum - 1 small sliced
10. Green Capsicum - 1 small sliced
11. Salt - to taste
12. Ghee - 2 tablespoons
13. Oil - 2 tablespoons


Method :


1. In a pan, add little oil. Once it is hot, saute cubed onions. Saute till it becomes translucent.
2. Then add tomatoes and let it cook till it becomes mushy. Add the cashew nuts and switch off the heat.
3. Let it cool. Grind it into a fine paste and keep it aside.
4. Meanwhile, add a little oil in another pan, add the cubed paneer pieces and roast it until all the sides are golden brown. Keep it aside.
5. Saute the sliced onions. It should be crisp.
6. Do the same for the capsicums too.
7. In a heavy pan, add oil and ghee and let it heat. Add the ground onion tomato cashew paste. At this point reduce the heat level, otherwise the gravy will splutter all over.
8. Add salt, chilli powder, dhani, turmeric powder. Mix it with the gravy and increase the heat. Cover it with a lid and let it cook till the oil/ghee seperates.
9. Crush kasoori methi with your palm and mix it in.
10. Now add the sauted onions and capsicums and give it a gentle mix.
11. Add the fried/sauted paneer cubes and mix it in the gravy gently. Be cautious not to break the paneer pieces.


Kadai Paneer is now ready to serve with your favourite naan / roti / poori .


Suggestion:Do step 10 and 11, 10 or 15 mins before serving. That way, the vegetables will stay crisp and not get soggy.