Skip to main content

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.

Comments

  1. Looking lovely chechi.... By the way tried your Aloo Nawabi.. It came out gr88... Ettan loved it..:)

    -Saji

    ReplyDelete
  2. Great to know that you and Anu liked the dish!! Am going to try ur prawn curry one day!! How did u make ella ada there in states?? do u get ella there?

    ReplyDelete
  3. Good Receipe.Will try soon....

    ReplyDelete
  4. yeah...we get frozen banana leaves from a Chinese store here..:)

    ReplyDelete
  5. I tried this receipe yesterday and it came very well.Thanks for posting the receipe in your blog.

    ReplyDelete
  6. Thank you!! Thank you!! Try the other veggie dishes also!

    ReplyDelete
  7. Roh... tried this yesterday... loved it... best part is dint even had to chop onions...

    ReplyDelete
  8. Thanks for trying out shaks.....glad u liked it:)

    ReplyDelete

Post a Comment

Popular posts from this blog

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say...

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta...

Paneer Couscous Salad

Last two weeks were so hectic for me that I didn't find time to even open my blog page. Lots of friends coming home, cooking, eating junk, visiting places, our famous festival "Vishu" came up  & finally I ended up getting sick. I am still in bed but was so frustrated doing nothing that I thought let me post one of my healthy salad recipes which I had promised earlier. I saw this salad recipe in one of the BBC cookery shows & was quiet eager to make it. The original recipe suggests the use of Halloumi instead of Paneer. Halloumi is a type of Greek cheese made of mostly Goat's milk. It has the same texture of that as Paneer, hence I used Paneer. Must say, It was quite filling and delicious, perfect for a Summer afternoon. Ingredients: 200 gm couscous 200 ml hot vegetable stock / hot chicken stock 400 g can chickpeas (drained and rinsed) 1 tbsp olive oil 1/2 courgette/zucchini (sliced) 200 gm paneer (Indian Cottage Cheese), cut 1 inch length wise 2 medi...