Kadhai Paneer

After a long Easter holiday, we are back home. I'm wanted to have spicy home made food so badly. Paneer was on the menu. I made fresh Paneer in the morning & refrigerated it. I tried making Kulchas for the first time.

I got the recipe from a video posted by the Tamarind restaurant head chef Alfred Prasad. I was surprised to find that he had not used onions to make the gravy, which is not what I found on many recipes online. So I tried his recipe by using onion.

Another entry to Easy Craft's Side dish event.

Ingredients: -
2 green capsicums (Bell peppers), diced
1 medium sized onion, finely chopped
4 medium sized tomatoes, finely chopped (I felt 6 was too much)
250g Paneer, diced
2 red chilies
5 tsp dhania seeds
2 tsp ginger garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp kasoori methi
Few coriander leaves, finely chopped
Oil

Method: -
1. In a pan, dry roast the red chilies & 3 tsp coriander seeds for 2-3 minutes.
2. In a blender, make a coarse mixture of the dry roasted ingredients.
3. Put 3 tbsp of oil in a heavy bottom pan on low heat & add the onion pieces.
4. Saute for about 2-3 minutes till the onion starts to sweat.
5. Now add ginger garlic paste & mix well.
6. Put the coarsely ground mixture & fry for about 2-3 minutes.
5. Add the tomato pieces & stir well.
6. Add red chili & turmeric powder & mix well.
7. Cook on medium flame till the tomato pieces become tender. Place the lid over the pan to ensure uniform cooking. Chef says it requires 20 minutes for it to cook well.
8. Heat about 1.5 tbsp of oil in another pan to fry paneer & capsicum pieces.
9. Add 2 tsp dhania seeds. When the seeds start to crack, drop the paneer pieces & fry till golden brown.
10. Now add the chopped capsicum pieces & stir for about a minute or two.
11. Add the tomato sauce / puree prepared to the fried panner & capsicum. Mix well so that the gravy coats each veggie & paneer piece.
12. Add karoori methi & garnish with coriander leaves.
13. Serve hot with parathas, rotis or rice.