Monday, April 26, 2010

Kadai Paneer

Kadai paneer is a favorite of mine and it usually makes an appearance on pretty much every desi restaurant menu. Kadai essentially means a copper base vessel in which paneer or Indian cottage cheese curry is served. In general recipes that include paneer are usually on the lower spectrum of spiciness and are very creamy for that reason alone it’s a favorite among kids.Kadai paneer may sound like a complicated dish but in reality its one of the easiest to prepare if you have the right spices and ingredients.

This weekend had a potluck party and I choose to make a dish with Paneer, so this is a recipe that will feed for a crowd of about 35+ people.
Before we begin the whole process of cutting, cooking and cleaning took about an hour and half.

2 lb Paneer/ Indian Cottage cheese
3 large ripe tomatoes
4 large green capsicums
4 large red onions
3 large tbsp Kasoori Methi (dry fenugreek)
2 tbsp Haldi/tumeric
2-3 tbsp red chili powder
½ cup ketchup/tomato paste
3 tbsp ginger garlic paste
1 tbsp amchur powder (dry mango powder)
2 tbsp garam masala/cumin powder
Salt according to taste
½ cup of milk
About ½ cup of oil
2 drop of red edible food coloring (totally optional)
I am a little frantic when it comes to chopping, I seriously cannot cook if the veggies are not cut uniform , for me I need to have everything be cut and cubed in the exact same size, weird well that’s me what can I do and I seriously take time to cut them to perfection.

1. Finely slice onion vertically.

2. Slit tomatoes on the head like a cross with knife and drop it in a pan with hot boiling water, allow tomatoes to be cooked for about 2 minutes. Remove from heat, as you can see below it get very easy to peel the skin off. Peel the skin off and puree tomatoes and keep aside.

3. Now deseed capsicum and cut into cubes about an inch long, in a pan add about 5 tbsp of oil, allow it to get hot and then add capsicum and saute till capsicum softens. This saves time as you can get started parallel with sauteing onions.

4. Allow paneer to be at room temperature, this makes it easy to cut into the thick log like texture. Cut paneer into cubes of about an inch. People usually shallow fry paneer and then add it to the curry, I however just add them as is.

5. Now take a large pan and heat it up , add 1/2 cup of oil.When oil turn hot add
kasoori methi, haldi(tumeric),red chilipowder and ginger and garlic paste and saute for a minute till the above emits a strong flavor.
6. Now add onions and saute till onions turn brown.
7. Add capsicum that was saute earlier.
8. Add paneer and mix all the ingredients , add salt, amchur, masala of your choice, ketchup and about a glass of water.

9. Allow to cook covered for about 6-8 minutes, checking in between.
10. Add milk and check for salt and adjust accordingly.
11. Cook on simmer for about another 5 minutes, now if you want to get the restaurant kind of look add few drops of edible red food coloring and mix it well.
12.Garnish with coriander and serve.

Makes an excellent companion to naan's ,roti's or plain fried rice.


Apu said...

Looks very good!! Beautiful photos.

Srimathi said...

I love kadai paneer. The photos make me hungry.

Rina said...

Nice demo and lovely dish..wish to make it some time..cheers..Esther

Sailaja said...

Nice pictures and looks yummy. I do make similar way but most of the time with Tofu since my kid doesn't eat Paneer :)

Anita said...

Again the tip with tomato was new to me.. Made matar paneer this weekend inspired by this....After taking out the tomato from water Chetana helped me squish squash it and I avoided the need of turning on the blender. Thanks for the tip again..!!

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