Kadai Paneer (Paneer and colorful bell peppers are sautéed in spicy tomato gravy)

Kadai Paneer is a great main dish for any special occasion. Kadai Paneer has an irresistible flavor with the blend of Green Bell Peppers, dried fenugreek leaves and the cardamom. Very healthy and nutritious dish, as it consumes very less fat and no cream. This dish is my all-time favorite and whenever we go to an Indian restaurant I always order this. I love the way in which Indian curries are served in a cute copper Kadai in restaurants. Getting one such Kadai, tops my list of to-buy items during my next visit to India. It is very easy to make when you follow the steps. Try my recipe and give me your feedback.

Ingredients:

 Paneer –                                           ½ pound

 Big Green bell pepper                 -         1 no

Sweet Peppers -                                 1 cup (Chopped Length wise)

Tomato                                             – 1 no

Green chilies                                     – 2 no

Organic Tomato Sauce                         – ½ - ¾ tin

Dry fenugreek leaves (Kasoori Methi)    – 1 tsp.

Cooking Oil    –                                   3 tbsp

Salt                                                 – to taste

Masala  - coarsely grounded

Coriander seeds                               -   3 tsp.

Whole red chilies                                – 3 no

 Green Cardamon                                - 2 no

Masalas

Chili powder                                     – 1 tsp.

Turmeric powder                               – ¼ tsp.

 For Decoration

Coriander leaves -                               2 tbsp

Preparation

Cut Paneer, Tomatoes and all chilies into ½ inch lengthwise pieces. Keep aside.

 Kadai Sauce:

• Put red chilies,cardamoms and coriander leaves into a blender and blend for about 20 seconds until you have a coarse powder.
• Put 3 tbsp. of oil into a frying pan to heat over a hot flame. Add the coarsely powder to the frying pan. Stir turn down to a low heat and leave to fry for about three minutes.
• Now add tomato sauce to the pan. Turn the flame up to a high flame and cook for further two minutes, stirring occasionally.
• Turn down to a low heat and add chili and turmeric powder.  Cook till all masala raw smell goes away.

Paneer& Capsicum: 

• Heat one tablespoon of oil in a frying pan over a medium heat . Add Paneer and fry about 3 minutes. Then carefully take the Paneer out of the pan and put it in the bowl of warm water.
• Heat the oil in a frying pan, add the Paneer pieces. Fry for few minutes until a bit golden. Then add the chopped peppers and tomato pieces. Fry in medium flame for about 3 minutes.

 Mix:

• Add a little water in already prepared Kadai sauce and boil it. Keep stirring until it comes to the boil.  Now add Kasoori Methi  in it.  Cook it in a medium heat.
• Wait till gravy comes to boil, add Paneer bell pepper  mixture and salt , let it simmer for about five minutes on low medium heat.
• Decorate with chopped coriander leaves.
• Serve hot with Naan, Pulka, and Pulao

CORIANDER CHUTNEY

Cilantro is a very common herb that is found in many traditional dishes. Coriander seed and cilantro leaves have many known health benefits and researchers are finding more every day. To learn more about the benefits of cilantro please see this link http://www.healthdiaries.com/eatthis/13-health-benefits-of-coriander-seeds-and-cilantro-leaves.html

A staple in Indian cooking, this fiery condiment is the perfect dipper for chewy Naan and an ideal accompaniment for samosa. Versatile with a very fresh and light flavor, it is used as a dipping sauce with pakodas, samosas, dhokla and dosas amongst many others

Traditionally, chutney was made in a stone maker and perhaps tasted more delicious. My mom’s home, she still use the stone maker to make chutney and to be honest it really is delectable when compared to using any electric grinder.

Ingredients:

Washed and chopped fresh coriander        – 3 cups

Jalapeno                                                5-6 or to taste

Bell Pepper                                              1 no

Grated Ginger                                         1 tbsp

Asafetida powder                                    ¼ tsp

Chat Masala                                         1/2 tsp

Roasted Cumin Powder                           1 tsp

Lime/Lemon Juice                                  1.5 tsp or to taste

Salt                                                    to taste

Oil                                                      1 tsp

Method:

• Add all the ingredients (except Oil) into a blender and blend to a smooth paste.
• Keep pushing down the chutney to help with the grinding process.
• Add the Oil right at the end for a final whirl to preserve the green color.
• Store in the refrigerator.
• Pour the chutney into ice cubes and cover it with aluminum foil. Let it allow freezing.
•  After that take coriander cubes put in the zip log covers  and stored in the freezer . 

Naan (Indian Flat Bread)

Naan is Indian flat bread, traditionally cooked in clay oven or tandoor. This recipe, I made it  in regular griddle.

Ingredients:

All-purpose Flour (Maida)           – 2 cups

Baking Powder                            ½ tsp

Baking soda                                ½ tsp

Salt                                            ½ tsp

Sugar                                         2tsp

Yogurt                                       ¼ cup

Milk                                            2 tbsp

Luke warm water                     ½ cup

Ghee                                       1 tbsp

Maida                                       for rolling naans.

Method:

• Mix the flour, baking powder, baking soda, sugar and salt.
• Add milk, Luke warm water and yogurt into the flour and knead well into medium soft.
• Apply a little oil and keep it under wet cloth for 2 hours. After 2 hours take the dough and again knead for three to four minutes.
• Make equal sized balls. Apply a little oil. Make a round flat shape. Pick in hand and pat to give it a round shape four inches diameter.  Stretch it from one side to give a triangular shape (tear shape)
• Place it on the hot cast iron plate or tawa and cook on one side for a minute.  Flip it over and cook the other side. Reduce heat and cook on both sides on low heat till brown.
•  Take Naan out of the griddle and brush lightly with clear butter or ghee.
• Suggested Side dishes: Chenna Masala, Shahi Paneer and Navratan Kurma