It can’t get easier than Kadai Paneer when you want to make a tasty Indian vegetarian dish with bragging rights as a bonus. By now, mostly everyone familiar with Indian cooking knows about Paneer. I won’t go into much detail about paneer, but for the uninitiated, it is Indian cottage cheese. It is so versatile, that it can be curried, grilled, stir fried, even used in desserts or just eaten raw in salads, and for all you cheese lovers out there, this dish will tick all the boxes.
500 gms Paneer , cut into cubes
1 Capsicum red/ green – medium size, cut into cubes
3 tbsp Oil
3 medium Tomatoes
1/2 inch piece of Ginger
2 Green Chillies
a pinch of Asafoetida (hing)
1 tsp Cumin seeds
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Kashmiri chilli powder
1 1/2 tbsp Kasoori Methi
Salt to taste
Make purée of the tomatoes, ginger and green chillies.
Heat the oil in a non stick frying pan on medium heat and fry paneer until light golden brown, remove from pan and place on a kitchen napkin. Next stir fry bell pepper (do not over cook them) for about 3 minutes and keep aside with paneer.
Use the same pan and add cumin seeds to the oil and allow it to crackle, add asafoetida and the tomato purée.
Add coriander powder, turmeric, kasoori methi, and kashmiri chilli cook for about 3 – 4 minutes allowing it to reduce, stir in between.
Add salt and mix, add fried paneer and bell pepper to the pan and let it simmer for 5 minutes on a low heat. remove from heat and serve hot.