Kadai Paneer - An all time favourite!

"Kadai Paneer" - just the name itself makes my mouth to water! Its my all time favourite and I always make it a point to order the dish whenever we go to a Punjabi Veg Restaurant. Reminds me of the "Punjabi Dhabha" restaurant in Mangalore which we would frequent during college days. All the dishes we order would have paneer in it. By now you must have guessed that I like paneer ;) :D

But unfortunately I dint find the same authentic taste of kadai paneer in the Indian Restaurants in States. So the only option left was to try it at home :( It so happened that one day I got a call from my hubby asking me to do something spicy to have with chapatti ( his all time favourite). I already had my own plans for lunch. But he asked me to do a gravy dish with paneer. Huh! Well I did say NO I cant change the menu blah blah... but after I dropped off from the call.... the thought of paneer made me change my mind!

So here I was googling and searching my cook books for a paneer dish. By chance I came across "Paneer Kadai" from Tarla Dalal's cookbook. She's one of my favourite cooks and I used to love watching her cookery shows as a kid.  I had a quick glance at the recipe and finalized it! With just an hour at my disposal I had to rush quickly with the preparations for the same.

The recipe was very easy to prepare and in no time was ready to be served. Hubby had a surprise menu for lunch ;) He loveddddd it a lot! Hubby and his Tummy were very happy! Mission Accomplished!!! :D

Ingredients:

250 grams Paneer, cut into cubes

3 Onions,  finely chopped

5 medium Tomatoes for puree (can also substitute with half cup of ready made tomato puree)

2-3 tsp of Ginger Garlic paste

2 tsp Coriander-Cumin pwd

1/4 tsp Tumeric Pwd

1 tsp Chilli Pwd

1 tsp Garam Masala Pwd

1 Capsicum, Sliced

1 tsp Sugar

3 tbsp Ghee(Melted Butter)

salt to taste

Ghee(Melted Butter) or Refined oil for deep frying

For Garnish, Butter and Coriander(Cilantro) Leaves

To make Tomato Puree:

Put the tomatoes into hot water for 10 minutes. Remove and blend into puree.

Procedure:

* Cut the paneer into 1 inch cubes and deep fry lightly in ghee. Then place in lukewarm water.

* Heat 3 tbsp of ghee in a kadai and fry onions till golden brown. Add ginger garlic paste and fry for 1/2 minute.

* Add the coriander-cumin pwd, turmeric, chilli and garam masala pwd and fry again for a minute.

* Now add the tomato puree and capsicum, cover and cook for 5 minutes.

* Add the paneer and salt to taste and cook for another 2 to 3 minutes until it comes to a boil.

* While serving you can garnish with butter and coriander leaves.

Hope you try this dish out. Happy Cooking!

Luv,