Kadhai Paneer

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

• 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