Thursday, 19 January 2017

Paneer Kadai

After trying different cuisines during the holiday season, my taste buds craved for some pure Indian food and what better than the classic Naan, Subzi, Dal and Rice combination.
Normally our curry consists of typical spices in the whole form like chilies, cardamom, cloves etc.However, I tried my version of Paneer Kadai with freshly ground chilies and fresh garlic. Fresh garlic is easily available in the winters and is said to be very good for health.
Add the spice to your diet this winter and remain warm

Paneer Kadai


Ingredients


Paneer Kadai

  • 1/2 Slab of Paneer, cut into cubes
  • 1 cup onions, sliced
  • 1 cup green bell pepper, sliced
  • 1 Cup Tomatoes, finely chopped
  • 1 bunch of fresh garlic, at least 5-6 pods
  • 3 fresh green chilies, finely grounded 
  • 1 red chilly, dry and finely grounded
  • 1 tsp Garam Masala
  • 1 tsp Honey
  • Salt to taste
  • 2 tsp Oil
  • Water as required
  • Coriander  to garnish

Method


  • In a mortar and pestle, finely ground the chilies and fresh garlic and make into a fine paste. Prepare this paste only when you are ready to make the dish. You can add some salt to make it easier to ground the masala.
  • Meanwhile, take oil in a kadhai and shallow fry the onions and bell peppers. When they are almost cooked, add the paneer cubes and let it fry till it gets a golden brown color.
  • In another pan, take oil and add the chili garlic paste.Add the tomatoes and other powdered masalas and cook well.
  • After that add the onions, bell peppers and paneer and mix well.
  • Add salt and honey and simmer for 10-15 minutes.
  • Garnish with coriander and serve hot with your favorite bread.
  • Add water in the gravy only if needed for consistency

    Paneer Kadai

     Enjoy this recipe as a perfect weekend dinner plan or a must prepare recipe for your guests.