Harry doesn’t like Dals. He doesn’t protest much, but that disappointed look in his face is enough to stop me from buying Mung dal ever again! The other day when I made Luchis and Cholar dal, I had made Kadai Paneer as a back up – in case Harry has that “What!!!! Dal today???” question with a wounded look on his face.
Luckily, he liked the dal that day, but he liked the Kadai Paneer even better! Simple and easy to make, this one is a sure winner. You can substitute paneer (Indian Cottage Cheese) with cooked potatoes, cauliflower or brinjal. But then, of course, you cannot refer it to as kadai Paneer :D.
I have adapted the recipe from Sandeepa’s Bong Mom’s CookBook.
- Onion : 1 medium, chopped fine
- Capsicum (Bell Pepper) : 1 medium, cubed
- Tomato : 1 big, pureed
- Paneer : 200 gms, cubed fine
- Ginger Garlic Paste : 1 tsp
- Kasoori Methi (Dried Fenugreek Leaves) : 1 tsp
- Garam Masala : 1/2 tsp
- Chilli Powder : 1 -2 tsp
- Turmeric Powder : 1/4 tsp
- Salt : to taste
- Oil : 1-2 tbsp
- Heat oil in a pan and once its hot, add the onions and ginger-garlic paste.
- When the onions turn transparent, add the capsicum cubes and cook for 5 minutes or till it turns soft.
- Add the turmeric powder, chilli powder, salt and garam masala.
- Mix and coat the onions and capsicum nicely with the masalas.
- Add the pureed tomato and kasoori methi leaves. Add 1/2 -1 cup of water, if you need the curry to be gravy.
- Add paneer and let everything cook for 3-4 minutes. When mixing, take care not to break the paneer pieces.
- Check and adjust the seasonings, if required.
- Switch off the stove and serve hot with any of the Indian flat breads.
I have got a new Chef’s knife, so I chop everything fine. No dicing, no cutting into cubes- only chopping :D.
I accidentally poured more oil into the pan when I started making this. So the curry turned out to be a bit more oily that I would have liked.
Recipe serves two.