Hi my loves! Hope you all are having an energetic and bombastic week. I know, if only saying such energetic words would make the week better, we all would have mugged up the dictionary of all such words...:p But don't worry, there is one more thing that always adds flavor to our weekdays, that's the food we eat. Yes yes, I know everyone agrees on this. 😀 So today I am back with a very lovable recipe and as popular of a recipe as it could be. There would be absolutely no Indian restaurant without this dish in their repertoire. You can't help but just indulge in the gorgeousness of this, especially if you are a vegetarian. The version that I am going to share with you today is a no-onion-no-garlic version, apt for any fasts but if you like to add onion/garlic to this you can do that, it will taste equally good. So allow me to share my recipe of kadhai paneer with you all.
Let's get started with the ingredients and then the process (serves 2):
Spices to be dry roasted:
Whole coriander seeds—1.5 tbsp
Dried red pepper—2–3
Paneer (Indian cottage cheese) cubes—250 gm
Tomatoes, chopped—3 medium sized
Capsicum, coarsely chopped—2
Red chili powder—as per taste
Cumin powder—1/2 tbsp
Salt—as per taste
1. Take a non-stick flat-bottomed pan and heat on medium-low heat. Add all the Spices to be dry roasted (1 to 5) to the pan and slightly sauté them till they turn a little brown.
2. Once all the spices are roasted nicely, transfer them to a grinder jar and grind them till coarse.
3. On medium-low heat, heat the same non-stick pan that we used earlier to shallow fry the paneer cubes in a tbsp of oil till they have slightly golden-brown edges.
4. Once the paneer is done, take it out on an absorbent paper and sauté capsicum in the same pan with the remaining oil. We want them to get just tender not overly cooked. Once it is done, take it out on the same plate where we have the paneer cubes. Turn the heat to low now.
5. Once capsicum is out of the pan, add 2-3 tbsp of oil followed by the grinded spices we prepared earlier and saute them on low flame for a minute.
6. Add chopped tomatoes followed by the spices from 4 to 6 and mix everything. Let these cook covered for about 10-12 min. Keep checking so that they don't burn.
7. You can see after 10-12 min that they are almost cooked and change a bit of color too. Now add salt and mix followed by paneer and capsicum. Gently mix everything so that you don't tamper the paneer cubes. Cover the pan with lid and let it cook for a min or two. Turn off the heat and serve them hot with some nan or chapatti.
I hope you enjoyed reading this recipe and give it a try at home. In case you try share your photos and views with me.
Thanks for stopping by and reading, happy cooking!