Kadai Paneer

For a person who wasn't fond of paneer much, the last one year has made such a big change. If I go too long without having paneer curry, I start longing and dreaming for it. But considering the heavy fat content in it, we have to restrict ourselves to only once a month or so.  Kadai Paneer is one of my favorite among the various paneer dishes, I think the mix of freshly grounded spice, capsicum and paneer just sing along so well. I am sharing a quick version of kadai Paneer today, there are a couple of more elaborate methods to make this -- I shall reserve that for another time. :)

Kadai Paneer

Ingredients

Serves - 3
Spice Level - Moderately spicy
Prep time - 15 min
Cook time - 10 min

Paneer -  150 gm , cubed
Onion - 1 sliced thinly
Tomatoes - 1 1/2 [to grind] , 1 chopped well
Capsicum - 1 chopped into medium sized pieces
Coriander seeds - 2 tsp
Dry Red chilli - 1
Green chilli - 1
Cashews - 5-6
Garam Masala - 1 Tsp
Kasoori Methi - 1 Tsp
Red chilli powder - 1 tsp
Oil - 3 Tbsp
Water - 1/3 cup
Fresh Cream - 3 Tbsp [optional] .


How do you do it

Dry roast the coriander seeds and red chilli for a minute or two in low flame until you get a good aroma and grind it into a coarse powder. Take 1 1/2 tomatoes, green chilli , cashews and grind along with this coarse powder to form a puree . Keep aside.

Heat a pan, add a tbsp of oil. Arrange the cubed paneer pieces on the pan and let it roast until it starts to brown, flip the paneer cubes to slightly brown the other side too. Transfer the pieces to a tissue paper, and pat it with another tissue paper to remove the oil. Now put these paneer pieces in about a cup of lukewarm water for 15 minutes [This is done to keep the paneer pieces soft yet firm] . Drain again and remove water with tissue paper and keep aside. We saute the paneer pieces to firm them up and make sure they don't get squashed when finally added into the curry. [This step is optional, you may add in fresh paneer if you like it that way].

Now in the same pan, add 2 Tbsp oil. Add onions , saute till translucent. Add the chopped tomato , little salt and cook till tomatoes become soft . Now add the puree made initially and let it cook for 1-2 minutes. Add in the chilli powder, garam masala,kasoori methi and mix well with puree. Add 1/3 cup water , add the capsicum too now. Let the capsicum cook in the gravy for 2-3 minutes, let it be crunchy. Simmer flame and you can add a few tbsp of cream at this stage for a richer texture and taste, I dint use it though. Add remaining salt and when the gravy starts to thicken ,add paneer pieces and  wrap well with the gravy. Let it cook for a couple of more minutes.Switch off flame.


Serve with pulkas and some lassi on the side. Makes for a delicious dinner. :)

 
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