Kadhai dishes, be it Kadhai Chicken or Kadhai Paneer essentially have Capsicum (Green Pepper) as a main ingredient...I am not too sure if the 'Kadhai' term attributes to making it in a Kadhai (wok) or the inevitable capsicum...
I find this recipe so irresistible that I munch away half the paneer before it reaches the dining table ;)
Ingredients
I find this recipe so irresistible that I munch away half the paneer before it reaches the dining table ;)
Ingredients
- Paneer - 200 gms cut in cubes (the shape is, however upto you, I infact mash a couple of cubes to give it a nice texture)
- Oil - 2 tbsp
- Garlic - 5 large flakes - crushed
- Tomato puree - 4 tbsp ( or 3 small tomatoes halved and grated to get the pulp)
- Salt - 1 tsp or as required
- Sugar - 1/2 tsp
- Chilli powder - 3/4 tsp
- Coriander (dhania) powder - 1 tsp
- Garam masala - 1/2 tsp
- Capsicum - 1 medium ( or 2 if you need more volume) cut into thin long strips
Method
- In a kadhai, add oil and when hot add the crushed garlic
- Add the tomato puree
- Add salt, sugar, chilli powder, dhania powder, garam masala and mix well
- Add capsicum and under high heat stir fry until the capsicum turns in colour to a dull green
- Lower the heat, add the paneer and cook for a couple of minutes until the paneer softens
Tips
- Make sure no water is added. If done properly you will not have to add water. When capsicum is cooked in water, it leaves an unpleasant taste
- You can derive inspiration for stir frying from any street side fast food guy
- At the end while Paneer is being cooked, sprinkle some water and cover for a couple of minutes while it softens
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