Kadai Paneer

Kadai Paneer is a very interesting dish. Unlike other curries where the Masala is ground into a fine paste or powder, Kadai Paneer calls for a coarse masala mix. The tiny bits of the spice mix make you say ‘Wow!’ as you put a spoonful of the curry in your mouth. Anyhow, there are different ways of making Kadai Paneer. But after cooking ‘Dum Biryani’, I realized that placing a flat pan under the pan in which you’re cooking prevents direct heat and helps not to burn the curries. It allows it to cook evenly and the aroma caught inside just blows my mind! It’s more like cooking it in the Oven. But a different way always sounds interesting. So here’s Kadai Paneer, my way.

Ingredients:

• 1 tbsp. Coriander Seeds
• 1 tbsp. Cumin Seeds
• 4 Dry Red Chilies
• 1 tsp. finely chopped Ginger
• 1 tsp. finely chopped Garlic
• 1 tsp. finely chopped Green Chilies
• 2 tbsp. Oil
• 1 tsp. Garam Masala Powder
• 1 tsp. Coriander Power
• Salt to Taste
• 1 tsp. Sugar
• 1 tsp. Dried Fenugreek Leaves (Kasuri Methi)
• 2 cups chopped Tomatoes
• 400 gms. Cottage Cheese (Paneer) cut into large cubes.
• ¼ cup Green Bell Pepper cut into large pieces
• ¼ cup Onion cut into large pieces and separated
• ¼ cup Tomato deseeded and cut into large pieces
• 4 tbsp. Fresh Cream

Method:

• Heat a Pan and then add the Coriander Seeds, Cumin Seeds and Dry Red Chilies and Dry Roast them for a minute.
• Transfer them it to a blender and grind into a Coarse Powder. (Make sure you don’t grind it fine, the Kadai Masala is supposed to be coarse. Also, if you don’t want the curry to be too hot, then deseed the Dry Red Chilies before roasting them.)
• Heat oil in a pan. (The pan has to be wide and deep).
• Add Ginger, Garlic and Green Chilies and Cook for half a minute.
• Now Add the Kadai Masala Mix into the Pan.
• Add the chopped tomatoes.
• It’s time to add the salt and sugar too.
• Add in the Coriander Power and Garam Masala Powder.
• Mix well and cook on medium flame for 10 minutes.
• Add the Cottage Cheese, Bell Peppers, Tomato Pieces, Onion and Dried Fenugreek Leaves and mix gently. Cover and cook.
• Allow it to cook for a minute and then place a flat pan below the pan in which you are cooking. (This will help your curry from getting burnt.)
• Keep the flame on high for a minute and then set it on low and let it cook for 8-10 minutes.
• Add the Fresh cream, mix, cover it with the lid and cook further for 2-3 minutes and you’re done.