Saturday, May 14, 2016

Rustic Kadhai Paneer ( Mumbai style)


Ingredients:


Paneer - 200 gms
Onions - 2 medium ( 1.5 sliced thin, 0.5 cut into large cubes 1.5" to 2")
Tomatoes - 2 medium sliced thin
Bell peppers - 1 medium cut into large cubes (1.5" - 2")
Cilantro - handful chopped finely
Chili powder - 1/4 tsp
Salt to taste
Peanut oil - for deep frying paneer
Sweet cream unsalted butter - 2 tsp

Dry Masala:


Cinnamon sticks - flat - 2" long
Green cardamom - 5
Black cardamom - 1 large
Coriander seeds - 1 Tsp
Cumin seeds - 1/2 Tsp
1 whole dry red chili 
Dry roast all these spices and grind them into fine powder.

Recipe:


Heat oil in a kadhai ( cast iron wok) for deep frying paneer cubes with oil  2" - 3" high in kadhai.
Deep fry paneer until golden. Remove paneer cubes into a plate. 
Transfer oil to another bowl.

Heat kadhai again and add 2 Tbsp oil. Add onion slices.
Cook onions until golden brown. Add sliced tomatoes. 
Keep stirring and cook tomatoes well. Let it cool a little.
Transfer onion-tomatoes to a blender and puree into fine paste.

Heat kadhai again and add 2 Tbsp butter. Add bell pepper cubes.
Keep stirring until bell pepper cubes are cooked more than half way.
Add tomato-onion puree, and fried paneer cubes.
Add salt to taste, chili powder and ground dry masala and mix well.
Add 1/4 cup water, cover kadhai with a lid and let it cook for 2 minutes.
Uncover kadhai and add cubed onions and mix well.
Let it cook again for a couple of minutes until the gravy thickens.
Transfer it to a serving dish and sprinkle with cilantro.
Serve with Indian bread.

Notes:


1) You can add (1tsp ginger + 1 tsp garlic) paste after you add tomato puree as a variation.



1 comment:

myb said...

Sounds tasty. Will make it soooon!