Kadhai paneer was actually discovered by my father who saw it one day on Sanjeev Kapoor's Khana Khazana. Since its conception Khana khazana has brought indian and world recipes to Indian viewers in simple and easy ways and as a result for two months after that initial viewing; on every family gathering this was the vegetarian main-course for dinner. After that since half the family loves paneer, it became standard fare for a Sunday lunch or a late Friday night dinner. And moi, a week after coming from home longed for the deliciousness that was fed to her while she spent her time watching Grey's anatomy and Dolce vita. So, standing at the frozen section aisle of the grocery section it was an easy choice to throw a slab of paneer into the cart.
The recipe is actually pretty standard and on the induction cooker - very easy. It basically consists of throwing together standard ingredients that sit on the back of your fridge or the shelf. The addition of capsicum gives the kicky zing to the dish.The Kadhai paneer recipe that I have made right now is an adaptation of the Sanjeev Kapoor recipe.
Ingredients:
whole spices-
1 bay leaf
1 cinnamon stick
4 dried red chillies halved
1 medium onion sliced
2tbsp ginger-garlic paste
2 medium tomatoes sliced
1 medium capsicum sliced
2tbsp coriander powder
2tbsp Red chilli powder
2 slitted green chillies
paneer cut into chunks
salt as required
water[a little bit]
1tsp kasuri methi
Method:
Set Induction temperature to 0800.
Heat oil. Splutter the whole spices[the bay, cinnamon and dried red chillies]. Add a tsp of coriander powder.
Add onions and saute for 7 minutes. Add ginger-garlic paste and mix in. Cook for five minutes.
Add the tomatoes and fold in till the tomatoes mash into the mix. Sprinkle red chilli powder and coriander powder. Cook for two minutes and then add the capsicum, paneer and slitted chillies. At this point if the masala sticks add some water[ no more than 3 tablespoons]. Also, reduce the temperature to 0600.
Cook for five minutes and season as required.Finally add in kasuri methi and simmer for five minutes.
Serve with steamed rice and dal.
The recipe is actually pretty standard and on the induction cooker - very easy. It basically consists of throwing together standard ingredients that sit on the back of your fridge or the shelf. The addition of capsicum gives the kicky zing to the dish.The Kadhai paneer recipe that I have made right now is an adaptation of the Sanjeev Kapoor recipe.
Ingredients:
whole spices-
1 bay leaf
1 cinnamon stick
4 dried red chillies halved
1 medium onion sliced
2tbsp ginger-garlic paste
2 medium tomatoes sliced
1 medium capsicum sliced
2tbsp coriander powder
2tbsp Red chilli powder
2 slitted green chillies
paneer cut into chunks
salt as required
water[a little bit]
1tsp kasuri methi
Method:
Set Induction temperature to 0800.
Heat oil. Splutter the whole spices[the bay, cinnamon and dried red chillies]. Add a tsp of coriander powder.
Add onions and saute for 7 minutes. Add ginger-garlic paste and mix in. Cook for five minutes.
Add the tomatoes and fold in till the tomatoes mash into the mix. Sprinkle red chilli powder and coriander powder. Cook for two minutes and then add the capsicum, paneer and slitted chillies. At this point if the masala sticks add some water[ no more than 3 tablespoons]. Also, reduce the temperature to 0600.
Cook for five minutes and season as required.Finally add in kasuri methi and simmer for five minutes.
Serve with steamed rice and dal.
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