Kadai Paneer

This is one of those recipes that when served, seems you took great effort in making this but on the contrary it is so easy to make with hardly any effort. I have cut down on deep frying and the heavy cream to make a healthier version of this dish but I promise there is no compromise on taste. Kadai paneer is such a colorful dish, it brings color to any table.

• Difficulty: Easy
• Category: Main Course
• Cuisine: Indian
• Cooking Method: Stovetop

Ingredients

• 1 Red Capsicum
• 1 Green Capsicum
• 1 small Onion
• 7 oz Paneer (Available in any Indian Store)

For the Gravy

• 2 medium Tomatoes
• 1 inch Ginger
• 2 tbsp Tomato Sauce
• 2 tbsp Plain yogurt (Whisked)
• 1 Serrano pepper
• 2 tsp Salt (Adjust as per your taste)
• 2 tsp Coriander powder
• 1/2 tsp Cumin Seeds
• 1/2 tsp Red Chili powder
• 1 tsp Kasoori methi
• 2 tbsp Oil

Instructions

1. Chop all the vegetables in chunks.
2. Chop the paneer in cubes also.
3. Shallow fry all the vegetables including paneer and take them out on a paper towel so extra oil is soaked by the paper towel.
4. In a small blender or chopper, chop ginger, tomatoes and Serrano pepper for the gravy.
5. In a pan add oil and turn the stove on medium high heat and add cumin seeds.
6. When the seeds splutter add the ginger tomatoes mix and the tomato paste. Be careful when adding so it does not splash on you. Turn the heat down to medium. Keep stirring.
7. Add all the dry spices to this mix.
8. After couple of minutes add the whisked yogurt. Keep mixing when you add yogurt so it remains smooth.
9. You could add a little water according to your consistency preference and add the Kasoori methi at this point.
10. After about five minutes add the fried vegetables to the gravy and let it simmer on low heat for five minutes.
11. When simmered for about five minutes its ready to serve with tandoori roti or naan.