Kadhai Paneer

If I was a vegetarian (which am not..phew!!)and was asked to pick one dish at a restaurant, I would definitely go for PANEER!!! ah....Its such a yummy thing (whoever thought of spoiling the milk and get a delicious product out of it). It doesn't have a taste of its own but when blended in some of the delicious gravies, its ranking just takes the top spot. So for all the veggie people out there, LAC shares a paneer recipe with you all.

Kadhai Paneer is one of the most ordered dish in any restaurant by a vegetarian. Kadhai (Wok) Paneer (Indian Cottage Cheese) is such a royal dish that some of us think that its best to order it at a restaurant or for take aways. But you can actually make it at home and in no time. Please your husbands once again with your cooking and see love grows...the LAC way!! ;)

Ingredients:

• 350 gm paneer (cut into cubes or strips)
• 4 tsp oil
• 2 tsp ginger-garlic paste
• 3 whole red chillies & 1 and 1/2 tsp coriander seeds (both pounded to powder)
• 2 green chillies (chopped)
• 1 & 1/2 cup chopped tomatoes
• 2 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp garam masala pdr
• 1 small capsicum(cut into strips/juliennes)
• 1/3 cup yoghurt
• 1/2 cup water
• Coriander leaves (for garnishing)
• Salt to taste
• 3 drops of orange food colour (optional...I use it to get that restaurant dish look)

Method:

1) Heat 3 tsp oil; add the ginger-garlic paste to it. Saute well.

2) Add the green chilli and half of the pounded coriander-red chilli and fry.

3) Add the tomatoes and cook well.

4) Add the kasuri methi (crush the pdr with hands to get the flavour out of it), salt and garam masala. Cook well and keep aside.

5) In another pan, heat 1 tsp of oil. Add the capsicum and saute well. Add the remaining pounded coriander- red chilli and cook well.

6) Add the capsicum to the previously cooked tomato masala and saute well.

7) Add the paneer and stir well. Now add water, the yoghurt and stir again.

8) Leave it to simmer, add salt to taste and if you want, add the food colouring as well. Let the gravy thicken and garnish with coriander leaves. Serve hot with rotis.