Ok….I know this is a lousy snap! But the recipe is a keeper for sure, I promise 🙂
The season of Easter lent started a week back and I have already exhausted my regular set of veg recipes. While I was chatting with my friend yesterday the discussion as usual turned to food, especially veggie food for lent. I tried this dish out yesterday night itself and it came out brilliant. In fact, to my surprise, this dish has been voted by my husband as awesome and the best paneer dish I have ever made 🙂 Considering the fact that he spend half his life up North and understands and loves North Indian food better than South Indian, it is indeed a huge compliment! Now since the dish was so awesome, it got finished in no time and I got only this tiny portion for taking a snap!
Ingredients
200gm paneer, cut into small squares
2 medium sized onions (diced)
2 medium sized tomatoes (diced)
1 medium capsicum (diced)
2 teaspoon ginger (chopped)
2-3 green chillies (chopped)
A handful of coriander leaves (chopped)
Salt to taste
A pinch of turmeric powder
1 teaspoon red chilli powder
3 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon kasuri methi
1/2 teaspoon coriander seeds
2-3 tablespoon oil
How To
Heat the oil in a pan and splutter coriander seeds. Add ginger and saute for a minute before adding onions and green chillies. Saute until onion becomes translucent. Now add the tomatoes and combine well. Add turmeric powder, chilli powder, coriander powder and garam masala and saute till the oil starts seperating. At this stage, add the capsicum and fry for a couple of minutes. Lastly, add the paneer cubes and kasuri methi along with adequate water and combine well. Cook till the gravy becomes thick and remove from fire. Add the chopped coriander leaves, mix well and serve this amazing kadai paneer with rotis.
Source: A dear friend
Kadai Paneer
