Kadhai paneer
Ingredients:-
- 1 tbsp ghee or corn oil
- 1/2 tsp crushed dried chilies
- 2 red or yellow peppers, seeded and cut into strips, 1/2 x 11/4 in (1 x 3 cm)
- 1 red onion, sliced 1/2 in (1 cm) thick
- 1 lb 5 oz (600 g) paneer, cut into batons, 1/2 x 11/4 in (1 x 3 cm)
- 2 tbsp finely chopped cilantro leaves
- 1/2 tsp dried fenugreek leaves, crumbled juice of 1 lemon
- 2-in (5-cm) piece fresh ginger root, peeled and cut into julienne
- 1/3 cup ghee or corn oil
- 1 oz (30 g) garlic cloves, finely chopped
- 1 tbsp coriander seeds, coarsely pounded
- 8 red chilies, coarsely pounded in a mortar
- 2 onions, finely chopped
- 2-in (5-cm) piece fresh ginger root, finely chopped
- 3 green chilies, finely chopped
- 1 lb 10 oz (750 g) fresh ripe tomatoes, finely chopped
- 2 tsp salt
- 1 tsp ground garam masala
- 11/2 tsp dried fenugreek leaves, crumbled
- 1 tsp sugar (optional)
Method:-
- To make the sauce, heat the ghee in a pan, add the garlic, and let it color. Stir, then add the coriander seeds and red chilies. When they release their aromas, add the onions and cook until they start turning a light golden color. Stir in the ginger, green chilies, and tomatoes. Reduce the heat to low and cook until all excess moisture has evaporated and the fat starts to separate out. Add the salt, garam masala, and fenugreek leaves and stir. Taste and add some sugar, if needed.
- For the stir-fry, heat the ghee in a kadhai, wok, or large frying pan. Add the crushed chilies, pepper strips, and red onion. Stir and sauté over high heat for under a minute, then add the paneer and stir for another minute. Add the sauce and mix well. Once everything is heated through, check for seasoning, adding a touch of salt if required. Finish with the fresh cilantro, fenugreek leaves, and lemon juice. Garnish with the ginger and serve with naan (p50).
