Kadai Paneer
Makes 4 servings. Nutrition info provided for single serving.
Equipment
- Pressure Cooker
Ingredients
- 1 tsp oil (any cooking oil of your choice - canola/soybean etc)
- 2 cups paneer
- 1 cup green and red peppers/capsicum
- 4 tsp coriander powder
- 2 tsp roasted ground cumin powder
- 1 tsp kashmiri mirch (chilli) powder
- 2 tsp garlic paste
- 1 tsp ginger paste
- ½ tsp ground black pepper
- 1 tsp brown sugar
- 1 tsp garam masala
- 400 grams finely chopped onions (approx. 2 cups)
- 6 tbsp tomato paste
- 1 bayleaf
- 4 green chillies (sliced lengthwise)
- 1½ cups water
Instructions
- First we will cook the onions and tomato paste in a pressure cooker
- Place pressure cooker on flame
- Once hot, add 1 tsp oil - this is all the oil you will use in this entire recipe
- Once oil is hot, add bayleaf, stir it in the oil for a few seconds
- Lower flame, add onions and tomato paste ( Do note - I use tomato paste not tomato puree as it gives better colour and taste to the dish)
- Add 1 measuring cup water
- Mix ingredients well
- Close pressure cooker lid, place weight
- Put flame on high and cook for 4 whistles
- After 4 whistles allow pressure cooker to cool down before opening it
- Place a kadai/wok on flame
- Add the cooked mixture from the pressure cooker to the wok and put flame on high
- Add garlic paste
- Add ginger paste
- Mix well
- Keep the flame high as you keep stirring
- Once mixed well, add coriander powder, jeera powder, chilli powder, ground black pepper
- Add salt as per your taste
- Mix well
- Keep stirring to cook till mixture dries and thickens - cook on high flame for a few mins then cook on medium flame
- Once mixture is cooked, add the green chillies, garam masala and brown sugar
- Continue to stir and cook the mixture
- Cook for another 10 minutes. Time could vary slightly - The mixture should be dry and cooked (You can taste a small quantity to check if cooked)
- Once cooked, Add 1.5 measuring cups of water
- Stir well
- Bring to boil
- Once the mixture is boiling add the capsicum/peppers
- Lower flame, cover and cook for a few minutes
- Cover and cook till capsicum is cooked
- Once the capsicum is cooked and soft, add the paneer
- Cover and cook on low flame for 2-3 mins - this would allow paneer to absorb the flavours Please note - Kadai Paneer tastes best when the gravy is thick. If you want, you can add more paneer, but the texture of the gravy should be thick
- Transfer the Kadai Paneer to a serving dish and garnish with coriander leaves
- Enjoy with roti / naan or Indian bread of your choice!
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